Soldato
OK,I've started. This thread is real time and very experimental. It may take up to 2 weeks to finish the process and the write up.
Feel free to follow this, making your own as you go BUT it may yet go all **** up!
I've read a half dozen or so recipes and all are different in method and style....
..... so I'm making it up as i go using ideas passed on from my trip to south Africa to see the relatives, they couldn't get enough and did explain how they made it.
Ingredients
Beef (Preferably Silverside) cut WITH the grain not against like a normal steak.
Rock Salt
Cane sugar
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (I'm using red wine + normal splash on ya chips stuff)
Worcestershire sauce
Garlic (optional)
I'm planning on turning this:-
into biltong using this as source of gentle heat....
Feel free to find something else (airing cupboard?) if you don't have a 1930s fireplace.
1. Cut your beef into strips 1cm thick by 3cm wide(with the grain). The length depends on where you can hang it without it touching the bottom.
2. Marinate (soak) the beef in a mix of approx 1 part Worcestershire sauce,1 part vinegar and 2 parts red wine add garlic at this point if required. You need enough marinate to cover the meat. I'm trying 40 mins soaking time.
3. After soaking in the mix drain and save the liquid, you need it in step 6.
4. While draining crush coriander seeds and peppercorns. 1 part of each. Add 1/2 this mix to the meat and toss till covered.
5. In a new bowl add 2 parts crushed rock salt (or table) and 1 part sugar. Add the spiced meat and leave for 3 hours.
6. After the 3 hours remove any salt visible (shake/scrape) and wash in the remaining marinade.
7. Squeeze the meat to remove the remaining marinade, toss the meat in the 2nd half of the coriander & pepper mix.
8. You now need to hang the meat to dry. I was going to use my hooks but I've no idea where they are so I've used string. Each pice of string is long enough to the meat on either end can't touch when hung.
9. Hang your meat! The drying can take between 2 and 10 days depending on room temp, added heat and humidity. Also some folk prefer soft, chewy biltong. Others and real men prefer dry as shoe leather.
10. Check back in a few days when i try the 1st bit!
Feel free to follow this, making your own as you go BUT it may yet go all **** up!
I've read a half dozen or so recipes and all are different in method and style....
..... so I'm making it up as i go using ideas passed on from my trip to south Africa to see the relatives, they couldn't get enough and did explain how they made it.
Ingredients
Beef (Preferably Silverside) cut WITH the grain not against like a normal steak.
Rock Salt
Cane sugar
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (I'm using red wine + normal splash on ya chips stuff)
Worcestershire sauce
Garlic (optional)
I'm planning on turning this:-
into biltong using this as source of gentle heat....
Feel free to find something else (airing cupboard?) if you don't have a 1930s fireplace.
1. Cut your beef into strips 1cm thick by 3cm wide(with the grain). The length depends on where you can hang it without it touching the bottom.
2. Marinate (soak) the beef in a mix of approx 1 part Worcestershire sauce,1 part vinegar and 2 parts red wine add garlic at this point if required. You need enough marinate to cover the meat. I'm trying 40 mins soaking time.
3. After soaking in the mix drain and save the liquid, you need it in step 6.
4. While draining crush coriander seeds and peppercorns. 1 part of each. Add 1/2 this mix to the meat and toss till covered.
5. In a new bowl add 2 parts crushed rock salt (or table) and 1 part sugar. Add the spiced meat and leave for 3 hours.
6. After the 3 hours remove any salt visible (shake/scrape) and wash in the remaining marinade.
7. Squeeze the meat to remove the remaining marinade, toss the meat in the 2nd half of the coriander & pepper mix.
8. You now need to hang the meat to dry. I was going to use my hooks but I've no idea where they are so I've used string. Each pice of string is long enough to the meat on either end can't touch when hung.
9. Hang your meat! The drying can take between 2 and 10 days depending on room temp, added heat and humidity. Also some folk prefer soft, chewy biltong. Others and real men prefer dry as shoe leather.
10. Check back in a few days when i try the 1st bit!
Last edited:
![[FnG]magnolia](/styles/overclockers/avatars/9.png){kind=avatar}
.
1st bit might not even last 24 hours lol.