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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.