EASY BILTONG
Some home made biltong and white hot chocolate.
- 3 kg fillet of beef
- 1 cup red wine vinegar
- 75 ml Worcestershire sauce
- 3 tablespoons coriander seeds coarsely ground
- 1½ tablespoons black pepper coarsely ground
- 150 g brown sugar
- 1½ teaspoons bicarbonate of soda
- 90 g fine sea salt
- 1 teaspoon Tabasco
Pack the meat tightly into a bowl.
Mix vinegar, Tabasco and Worcestershire sauce and pour over meat.
Put meat in fridge for 30 minutes.
Mix coriander, pepper.
Mix salt, sugar and bicarb together in a separate bowl.
Remove meat from the marinade and set marinade aside for later use.
Cover pieces of meat thoroughly in the spice mix.
Cover meat in the salt and sugar mix and leave it to rest for 3 hours.
Remove the meat from the salt mix and place it back in the marinade for 10 minutes.
Remove the meat and wash salt mix off thoroughly with the marinade.
Squeeze the meat to remove excess liquid.
Cover the meat in the spice mix once more.
Hang biltong to dry.
In the biltong maker depending on how thick your meat is cut. I hang mine for about 3-4 days. For those who like it drier it hangs longer. In the room depending if you have a fan running and how warm the room is and how you like your biltong, it can take anything from 7 to 20 days.
Recipe and photo: Nicolette Papas
