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Print this Recipe    Biltong

600g fine salt
50ml coriander seeds, roasted, crushed, not ground
25kg beef or venison, well bled and cured
250ml vinegar

(the recipe can be scaled down if 25kg of meat is a bit much)

Mix the salt and coriander.
Cut the meat into strips about four inches wide and three-quarter inch thick.
Rub the salt mixture well into the meat, using up all the salt.
Lay the salted strips flat in a dish, thickest pieces at the bottom. Sprinkle
each layer with vinegar, but do not soak the meat with the vinegar.
Allow to stand for 12 hours in a cool place.
Turn over and allow a further 12 hours of standing.
Hang the strips up in a cool draught. You may use a fan, but NEVER heat the
meat up to dry it quicker.
The biltong is ready for eating once the outer layer has become hard and black,
and it is slightly soft in the centre, with a red tinge.

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4 of 8 people found the following review helpful:
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est method, December 13, 2004 - 10:40 PM
Reviewer: alaskanalain from Sitka, AK USA
This is the best way I found of drying meat. I have been using this method for deer meat for years. yum. You got to try it!

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