Dark and Shiny Biltong
This recipe is particularly suitable for those who prefer their BILTONG lean and dry, so trim away all the fat.
  • 2kg Lean Roasted Beef(Silverside, Topside or such)(London Broil)
  • 125g Rock Salt(Any coarse salt will do. The coarser the better)
  • 25ml Brown Sugar
  • 5ml bicarbonate of soda
  • 2.5ml coarsely ground black pepper
  • 12.5g Coarsely Ground Coriander Seeds.
  • 200ml Vinegar Mixed with 50ml Worcestershire Sauce.
  • 1l Warm Water
  1. Cut meat into strips of approximately 1cm thick.
  2. Mix together all dry ingredients.
  3. Rub dry spice mixture into the meat.
  4. Layer meat in bowl with the thicker pieces at the bottom,
  5. sprinkling a little vinegar mixture over each layer.
  6. Leave in cool place for 24 hours.
  7. Remove meat, strain the vinegar mix and add a liter of warm water to the mix.
  8. Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling.
  9. Squeeze meat dry with hands or dry with paper towel.
  10. Skewer meat and hang.
Recipe Notes

In the Biltong Maker it will take 2-3 days to dry.
Under the rafters it will take a bit longer and watch out for flies!