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BILTONG (South Africa)

This is similar to Beef jerky as known in the USA, only it is from
the original meat and not the processed stuff you get in the bars
and stores here. I have found a recipe and method that is easy to
make and a lot more flavor than the South African traditional

Buy a London broil and pick one that is a good inch thick, and
large. Avoid ones with gristle running through and very fatty
ones. Try to get a piece with the meat "grain" is constant and
not changing frequently. Take the meat and slice it as thin as
you can, with the grain Typically 1/8" across the width of the

Mix a marinade in a bowl of; one cup Worcester sauce and a regular
bottle of Soy sauce.

Add the sliced meat to this and allow to stand in the fridge for
about 4 hours, turning occasionally.

If you have one of the de-Hydrators they sell in the magazines and
on TV then you are in fine shape. Stack the meat in the dryer and
leave overnight, then rotate the shelves, as the bottom ones dry
faster than the top. Get them so that they are dry, not rubbery,
but not too dry, put into as bag for devouring. This is excellent
with beer or wine as a snack or road food, (padkos).

The alternate is to dry it in the oven. Put the meat on a rack
and put a drip pan underneath. Put the oven on it's lowest setting
and leave to dry. Check it out every few hours and move the meat
around to get a constant product, if necessary.


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