Best 2 South African Biltong Recipes

**Biltong: A South African Delicacy**

Biltong is a cured meat product that originated in South Africa. It is made from beef, venison, or ostrich meat that is air-dried and seasoned with spices. Biltong has a chewy texture and a slightly salty, tangy flavor. It is a popular snack food and can also be used in sandwiches, salads, and stews. This article provides three different recipes for making biltong at home. The first recipe is for a traditional beef biltong, the second recipe is for a venison biltong, and the third recipe is for an ostrich biltong. All three recipes are easy to follow and require only a few simple ingredients. With a little time and patience, you can create your own delicious biltong at home.

Let's cook with our recipes!

PERFECT BILTONG RECIPE

Perfect Biltong Recipe image

A Biltong recipe that produces consistent results with an authentic, traditional spice mix

Provided by Greedy Ferret

Categories Snack

Number Of Ingredients 6

Ingredients

2000 g Beef-silverside or toprump
5 tbsp Brown (malt) or cider vinegar
2.5 tbsp Coarse salt ((2% of the meat weight))
2 tsp Ground black pepper
2 tbsp Coriander seed
1.5 tbsp Brown sugar

Steps:

Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it's still 'wet' inside.
Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you'll ever eat.

SOUTH AFRICAN BILTONG

South African Biltong image

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

Ingredients

2 kg filet of beef
150 ml red wine vinegar
50 ml Worcestershire sauce
2 tablespoons coriander seeds, coarsely ground
1 tablespoon black pepper, coarsely ground
50 g fine sea salt
150 g brown sugar
1 teaspoon bicarbonate of soda

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

Tips:

Choose the right cut of meat: For biltong, it's best to use a lean cut of beef, such as topside or silverside. These cuts are low in fat and have a good meat-to-fat ratio.
Slice the meat thinly: The thinner the meat is sliced, the faster it will dry. Aim for slices that are about 1/4 inch thick.
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 like coriander, black pepper, salt, and cloves.
Marinate the meat: Marinating the meat in the spice mix for at least 12 hours will help to flavor the biltong and make it more tender.
Dry the meat in a cool, dry place: The best way to dry biltong is in a cool, dry place with good air circulation. A dedicated biltong drying box is ideal, but you can also use a refrigerator or a dehydrator.
Be patient: Drying biltong takes time. Depending on the thickness of the meat and the temperature of the drying environment, it can take anywhere from a few days to a few weeks.

Conclusion:

Biltong is a delicious and nutritious snack that's perfect for on-the-go. It's also a great way to use up leftover meat. With a little patience and effort, you can easily make your own biltong at home. So next time you're looking for a healthy and satisfying snack, give biltong a try.