Recipe#26043

Title: Biltong 01

rec.food.recipes archive 

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.