Biltong Resep
In Southern Africa, biltong sticks are hung up by the dozen in the butchery windows. Biltong is also becoming more popular in the UK now due to migration, although it still regarded as a delicacy and sold in small quantities and packets.
Biltong can only really be made in the UK in the dry summer periods, unless you own or make a dedicated biltong box.
The beef is never actually cooked, it is cured. Raw beef is usually sterile unless badly handled before or after preparation, cooking, or curing.
FREE Basic Biltong Recipe
Take any number of good quality boneless raw beef steaks (e.g. rump, rib-eye, sirloin) but avoid stewing cuts for your Biltong. Rub coarse salt and freshly ground black pepper into both sides of each Biltong steak. Hang each Biltong steak separately on plastic hooks in shade away from interference by flies, wasps, bugs and vermin but the Biltong steaks MUST be allowed the free movement of warm or tepid air.
After 4-5 days the Biltong meat should have turned jet-black, be dry, slightly pliable (but not leathery) and any fat should have turned yellow. The Biltong is now ready, remove from hooks.
Biltong can be kept in brown or greaseproof paper for a few days but is best eaten within a week, take each Biltong steak and cut into thin Biltong strips or Sticks down the grain leaving a small piece of fat at the end.
Hugh Fearnley-Whittingstall's Biltong Recipe
Sugar, garlic, coriander, turmeric and chilli mix on the Channel 4 website.
To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)
Traditional Biltong Recipe
- 2 kg beef or venison (silverside, topside, London Broil)
- 3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
- 2 cups soft brown sugar
- 5 ml bicarbonate of soda (this softens the meat)
- 2.5 ml coarsely ground black pepper
- 12.5 ml coarsely ground roasted coriander seeds
- 1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.
Cut the Biltong meat into strips of approximately 1cm thickness. Layer in a bowl with the vinegar mix for ½ hour.
Mix all dry spices together. Roll meat in the mixed dry spices in a CLEAN bowl. Allow meat to draw in its own brine for 3 hours (thicker pieces to the bottom).
Remove Biltong meat and put back into vinegar mix for +/- 10 minutes.
Remove the Biltong Meat again and wipe the Biltong meat with same vinegar to make sure that NO SALT sticks to the meat.
Squeeze your Biltong meat with your hand to get rid of as much liquid as possible.
Hang your homemade Biltong in your home made Biltong box until ready.
Biltong Variations
Before soaking the Biltong meat, use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture.
Before hanging your Biltong in your Biltong Maker, make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander.
For those who like it HOT, sprinkle some peri-peri of your choice over the Biltong meat before hanging.
