Biltong (Home Cured)
Biltong (Home Cured). It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 1 kg beef (silverside, topside, or rump)
- ½ cup brown vinegar or apple cider vinegar
- 2 tbsp coarse salt
- 2 tbsp coriander seeds, lightly toasted & crushed
- 1 tbsp brown sugar
- 1 tsp black pepper
- ½–1 tsp chilli flakes (optional)
- ½ tsp bicarbonate of soda (tiny amount, softens meat) (optional)
- 1 tsp Worcestershire sauce (optional)
Instructions
- Prep the meat:Cut beef into long strips (about 2–3 cm thick). Always cut with the grain.
- Vinegar bath:Place meat in a dish and pour over vinegar. Let it sit for 10–15 minutes, turning once.
- Season:Mix salt, coriander, sugar, pepper, and chilli. Remove meat from vinegar (don’t rinse) and rub seasoning all over.
- Rest:Place seasoned meat in a container, cover, and refrigerate for 6–12 hours (overnight is perfect).
- Dry:Shake off excess spice. Hang strips using hooks, paperclips, or string in a cool, dry, well-ventilated area. Dry for 3–7 days, depending on how wet or dry you like it.3 days → wet biltong5 days → medium7 days → dry
