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Most enthusiastic biltong makers use a method similar to the following method and recipe to make
their biltong.
Beware, quantities are given as approximates only, so if you are still a novice at biltong making, rather use some of the other recipes until you become more adept at judging spice quantities and soaking periods.
This connoisseur biltong is made by "feel" more than anything else. But, get your balances right and you will produce some of the most delicious biltong imaginable!! You will soon end up with your own particular brand of biltong, tasting simply out of this world.
Connoisseur Biltong recipe
INGREDIENTS
2 kg roasting beef (Silverside or Topside)
Roughly half a cup of brown vinegar
About half a cup of Worcestershire sauce
Some good quality rock salt. About a cup should do
About half a cup of soft brown sugar
White pepper
A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used.
Roasted ground coriander
PERFECT GROUND CORIANDER: to make the perfect roasted ground coriander seeds do the following:
Place whole coriander seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly.
Crack coriander seeds with a fork - smell the aroma!!
METHOD
Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other
Dust the meat with some white pepper, the bicarbonate of soda and coriander
Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish
Layer the meat in the dish with the thicker pieces at the bottom
Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce
Sprinkle a little more salt and sugar
Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish
Let the meat draw in its own brine for about 12 hours
Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat
At this stage you may want to press some more coriander and coarsely ground black pepper into the meat, but make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
Skewer the meat and hang.
Also see
biltong recipe and dry wors recipe and potato salad
© Tony Flanigan 2009
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