Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> African >> Biltong 05

Print this Recipe    Biltong 05

Biltong

For every 25 kg of meat allow

1.25 kg good salt
250 ml brown sugar
50 ml bicarbonate of soda
20 ml saltpetre
25 ml ground pepper
100g coarsely ground coriander seed

Cut meat across the grain into 5 - 7 cm thick strips, trying to
leave some fat on each piece. Mix salt, sugar, bicarbonate, saltpetre
and coriander and rub this into the strips of meat. Layer meat in
plastic or enamel container and sprinkle a little vinegar over each
layer. Leave for 24 - 48 hours. Dip meat into a mixture of 500 ml
vinegar and 5 litres water. Pat dry, then hang on s - shaped wire
hooks about 5 cm apart, free air circulation, for 2 - 3 weeks. If
weather is not cool, make strips about 2 cm thick. When dry (the
degree of dryness is a matter of personal taste) slice thinly and
serve with beer.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.