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Quick Biltong Recipe
workfromhomeideas.co.za
The Biltong Story:
The word BILTONG is derived from the words "BIL" (BUTTOCK) or meat and 'TONG" or strip.
So it is just a strip of meat
For centuries mankind has endeavored to preserve meat. Seafarers,
centuries ago, pickled meat in large wooden caskets and devoured this meat during the months they
were at sea.
African folklore has it that migrating African tribesmen, herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderize the meat and the sweat of the animals would spice it! This must be when vegetarians were born!!
Biltong, as we know this delicacy today, is a rich inheritance from pioneering South African forefathers who sun dried meat during their trek across the African Subcontinent.
The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices. These spices were in abundance in the then Cape Colony in South Africa, as the French Huguenots produced wine and vinegar from their grape crops and the Cape Colony was the halfway stop for seafarers plying the spice routes of the East. Various brine recipes and marinades were created and handed down for generations!
Today BILTONG and DRY WORS, a massive industry in South Africa, is proving to be popular in the overseas markets as well.
Make biltong by using this quick biltong recipe
INGREDIENTS
2 kg good quality fresh meat such as Silverside Topside or Steak
4 tsp sugar
1 cup salt
half tsp saltpeter
2 tsp ground coriander
1 tsp ground cloves
More biltong spices you may add if you like:
half tsp garlic
1 tsp pepper
half a whole ground nutmeg
METHOD
Slice the meat into suitable strips, making sure that there are some thin strips for those who like their biltong a bit dry.
Place the meat in a tray.
Sprinkle 100 grams of dry biltong spice evenly over all sides off the meat.
Protect the meat against flies and leave for 3-4 hours.
Dry the meat with some paper towels and hang in a dry, drafty area.
© Tony Flanigan 2009
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