LOCATION: Recipes >> African >> Biltong 05
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Biltong 05
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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.
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