posted on Apr, 25 2013 @ 05:39 AM
I've copied a basic recipe off the net. First time quoting on ATS - Go gently
Ingredients needed: Beef/Venison
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar)
First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap. Get some half-inch thick strips of
beef/venison Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of
meat and let them stand for an hour. The longer you let it stand the saltier it will become. After the hour, scrape off all the excess salt with a
knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and
brush (do not dip) the strips of meat with the vinegar - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess
vinegar drips off. Then sprinkle ground pepper and ground coriander over the meat on all sides. If you want that special tasting biltong which you
remember from back home, then you may like to try the special spice mixtures used by South African butchers which is available from our online store
(UK only) at www.biltongbox.com... These spice mixtures give excellent and consistant results with no salting necessary - just sprinkle the
spice on, and hang.
That would be your most basic recipe.
I do it a little different.
I get a large bowl and add the meat in then throw course salt in. I don't measure I do it by feel. I make sure it all has salt on. I leave it an
hour. I then lay a sheet on the ground and tip the meat on it and by hand scrape the salt off.
Clean bowl and put meat back in.Then take pieces and run them through the vinegar (not all) and put them back and mix the meat in the bowl until all
the meat changes to a lighter colour.
I mix my spice all together in one bowl and add it to the bowl of meat slowly mixing it.
You'll need to make S hooks from wire then thread each piece on its own hook and hang it to dry.
The outside goes blackish and it shrinks alot so make the pieces largish.
I like mine pink on the inside but you be the judge.
I would try the quoted recipe first as its a sure way to get it right then play with the recipe. Add chilli spice, sugar or anything you like
My way was when I was a Guide and would have to spend the day doing a whole kudu or eland and those are large buck (deer)
we sit with our own sticks and knives and carve pieces while we chat and have a beer or watch sport.
If you have stewing pieces I'll give you a hand with a potjie (poy kee) recipe - also a South African legend