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Homemade Biltong
Created by: Howcan Team
Ingredients
- 2 lbs of beef silverside or topside, thinly sliced
- 1/4 cup of rock salt
- 1/4 cup of brown sugar
- 1/4 cup of coriander seeds, crushed
- 1/4 cup of black pepper, coarsely ground
- 1/4 cup of vinegar
- 1/4 cup of Worcestershire sauce
Instructions
- In a large bowl, mix together 1/4 cup of rock salt, 1/4 cup of brown sugar, 1/4 cup of crushed coriander seeds, and 1/4 cup of coarsely ground black pepper.
- Place the thinly sliced beef in a shallow dish and pour 1/4 cup of vinegar and 1/4 cup of Worcestershire sauce over the meat, ensuring it is evenly coated.
- Rub the spice mixture onto the meat, ensuring it is evenly coated. Cover the dish and refrigerate for at least 3 hours, or overnight for best results.
- Preheat the oven to 140°F (60°C).
- Remove the meat from the marinade and pat dry with paper towels.
- Hang the meat strips on hooks in the oven, leaving space between each piece to allow for air circulation.
- Dry the biltong in the oven for 2-3 hours, or until it reaches the desired level of dryness. The biltong should be firm but still slightly tender.
- Once dried, remove from the oven and allow to cool completely before storing in an airtight container.
- Slice and enjoy as a snack or use as a topping for salads and soups.
Biltong is a traditional South African dried meat snack that has been enjoyed for centuries. It originated from the indigenous Khoikhoi and San people who used the method of curing and air-drying meat to preserve it. The meat is typically seasoned with a mix of salt, pepper, coriander, and vinegar before being air-dried. This process gives biltong its unique flavor and texture. Today, biltong is a popular snack in South Africa and is enjoyed by people all over the world. It can be found in specialty shops, markets, and even some high-end restaurants, where chefs use it to add a savory and flavorful element to dishes. The best biltong is often said to come from the Western Cape region of South Africa, where the climate is ideal for air-drying the meat. The key to making great biltong lies in the quality of the meat and the careful balance of seasonings. While beef is the most common choice of meat, biltong can also be made from game meats such as ostrich or venison for a unique twist. Whether enjoyed on its own as a snack or used to add depth to a dish, biltong is a beloved part of South African culinary tradition.
210 min
10 servings
150 per serving calories
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