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Print this Recipe    Biltong 04

Biltong

25 pounds beef, venison or ostrich

3 bay leaves
1.5 cups coarse salt
2.5 table spoons brown sugar
1.5 table spoons crushed coriander
1 tea spoon white pepper
0.75 tea spoon baking soda
2 cups brown vinegar (malt type)

Mix ingredients. Layer beef in large enough container, tossing some
of the mixture over each layer. Make sure the salt is distributed
evenly over the individual layers. Cover container with cloth and
wait two days before hanging up to dry. Turn everything over and
mix the layers up 3 - 4 times during the two day period.

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