Biltong
A traditional South African dried meat delicacy made from seasoned strips of beef, venison or ostrich. The meat is cured with coriander, salt and pepper before being air-dried to create a flavorful, protein-rich snack.
Ingredients
- •2½ kg lean meat
- •60 ml coriander seeds
- •60 ml salt
- •15 ml milled black pepper
Cooking Instructions
- 1.
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.
30 min
- 2.
Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
1440 min
- 3.
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!
15 min
- 4.
Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
7200 min
