I've been wanting to make some Biltong for a few weeks now and it finally happened today. For those that don't know, Biltong is a South African style of beef jerky. It is traditionally made with game meats, but works just as well with beef. The vinegar in the brine helps to keep the nasties away.
Biltong mix Ingredients:
16 Tbsp Brown sugar. (Adjust to taste if required)
8 Tbsp coarsely ground coriander seeds.
8 Tbsp whole coriander seeds.
4 Tbsp coarse black pepper.
4 Tbsp Sweet Paprika.
Brine ingredients:
1 Cup Worcestershire sauce.
2 Cups Red wine vinegar.
For this batch I used Topside beef as it was the best cut I could find at the time.
I had my butcher cut the Topside into 1cm thick slices with the grain. This lot weighed about 4kg.
I sliced the pieces into 3-4cm wide strips as best I could. Then, I salted them using a coarse salt so as to remove some moisture. Be sure to use a coarse salt so it's easier to remove later. Then cover, and place into the fridge for 1 hour.
One hour later, you can see the moisture the salt has drawn out in the bottom left corner of the tray.
Then I scraped off as much salt as I could before a thorough rinse through a bowl of the Vinegar & Worcestershire sauce mix.
Then, every piece gets a generous coating of the Biltong mix.
Once every piece has a good coating of the mix, they are ready to hang. I hung my Biltong in my back shed, as the sun heats up the inside really well and it should take a week or so until the desired "dryness" is achieved.
I followed the advice of fellow THP members and used some whole coriander seeds alongside ground. I also added sweet Paprika for the first time, just to add a bit more color and complexity.
I'll be adding a dusting of smoked Jimmy Nardello chilli powder to about half this batch.
I'll add an update when it's time for a taste test.
SR.
Biltong mix Ingredients:
16 Tbsp Brown sugar. (Adjust to taste if required)
8 Tbsp coarsely ground coriander seeds.
8 Tbsp whole coriander seeds.
4 Tbsp coarse black pepper.
4 Tbsp Sweet Paprika.
Brine ingredients:
1 Cup Worcestershire sauce.
2 Cups Red wine vinegar.
For this batch I used Topside beef as it was the best cut I could find at the time.
I had my butcher cut the Topside into 1cm thick slices with the grain. This lot weighed about 4kg.
I sliced the pieces into 3-4cm wide strips as best I could. Then, I salted them using a coarse salt so as to remove some moisture. Be sure to use a coarse salt so it's easier to remove later. Then cover, and place into the fridge for 1 hour.
One hour later, you can see the moisture the salt has drawn out in the bottom left corner of the tray.
Then I scraped off as much salt as I could before a thorough rinse through a bowl of the Vinegar & Worcestershire sauce mix.
Then, every piece gets a generous coating of the Biltong mix.
Once every piece has a good coating of the mix, they are ready to hang. I hung my Biltong in my back shed, as the sun heats up the inside really well and it should take a week or so until the desired "dryness" is achieved.
I followed the advice of fellow THP members and used some whole coriander seeds alongside ground. I also added sweet Paprika for the first time, just to add a bit more color and complexity.
I'll be adding a dusting of smoked Jimmy Nardello chilli powder to about half this batch.
I'll add an update when it's time for a taste test.
SR.
