Best 2 Biltong Recipes
**Biltong: A South African Beef Jerky with a Unique Twist**
Biltong is a traditional South African cured meat that has gained popularity worldwide for its unique flavor and texture. Made from high-quality beef, biltong is air-dried and seasoned with a blend of spices, resulting in a savory, tangy, and slightly chewy snack. This article presents a comprehensive guide to making biltong at home, with step-by-step instructions and variations to suit different preferences.
From the classic biltong recipe using traditional spices to exciting variations like chili biltong, peri-peri biltong, and even a vegan biltong alternative, this article caters to a wide range of tastes. Whether you're a seasoned biltong maker looking to refine your technique or a curious foodie seeking to explore new culinary frontiers, this guide has everything you need to create delicious and authentic biltong in the comfort of your own kitchen.
SOUTH AFRICAN BILTONG
stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging
Provided by MarraMamba
Categories Lunch/Snacks
Time 4h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
- Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
- Meanwhile, mix the coriander and pepper together in another bowl.
- In a third bowl, mix the salt, sugar and bicarbonate of soda together.
- Remove the meat from the marinade, but reserve the marinade for later use.
- Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick.
- Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
- Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
- Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty).
- Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging.
- Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom.
- Leave the strips hanging for 3-20 days in a warm, dry place. It is difficult to say exactly how long it will take for the biltong to reach the correct stage, it's basically when the meat is as tough as old boots!
Nutrition Facts : Calories 68.7, Fat 0.2, Sodium 2123.5, Carbohydrate 16.8, Fiber 0.6, Sugar 15.1, Protein 0.2
BILTONG
And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when finely shaved with a sharp knife. Creative cooks even blend it into pâté to spread on toast. Drying meat and fish was a necessary method of preservation prior to refrigeration.
Provided by Lannice Snyman
Categories Beef Game Marinate No-Cook Venison Fall Family Reunion Coriander
Number Of Ingredients 4
Steps:
- Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.
- Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
- Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
- Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
Tips:
- Choose the right cut of beef: The best cuts for biltong are those that are lean and have a good amount of marbling. Some good options include topside, silverside, and rump.
- Slice the beef correctly: The beef should be sliced into thin, even strips, about 1/4 inch thick. This will help the biltong to dry evenly.
- Use a good quality biltong spice mix: There are many different biltong spice mixes available, so choose one that you like the taste of. You can also make your own spice mix using ingredients such as coriander, pepper, salt, and cloves.
- Marinate the beef in the spice mix: The beef should be marinated in the spice mix for at least 12 hours, or overnight. This will help the flavors to penetrate the meat.
- Dry the biltong: The biltong can be dried in a variety of ways, but the most common method is to hang it in a warm, dry place. The drying process can take anywhere from a few days to a few weeks, depending on the temperature and humidity.
- Enjoy your biltong! Once the biltong is dry, it can be enjoyed as a snack or used as an ingredient in other dishes.
Conclusion:
Biltong is a delicious and nutritious snack that is easy to make at home. By following these tips, you can make biltong that is sure to please everyone.
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