All South Africans know that life without biltong is very dull indeed, and living overseas does make that on it's own very trying.
Biltong is similar to what the rest of the world understands under "Jerky" except that biltong isn't made with minced meat, rather with chunks or big pieces of meat.
The best cut of beef would be Silver-side, but as I am not sure how to call it in German, and meat is so costly here, I make biltong with beef ragout, or whatever I can get my hands on, preferably organic.
To make biltong, you will need:
- Meat - however much you intend on drying
- Spices - I am using the rest of my home-bought South African BBQ spice, but you can also use good old plain salt and pepper
- Vinegar - I am using a herbed vinegar, but again, it will crystallize which you prefer the more you make it
- A dehydrator or oven on very low heat. - We use our dehydrator for many an hour throughout the week, I love my Stöckli. (I will be talking about dehydrators at a later point)
Start by placing your meat in a container, and cover it with the vinegar.
Allow to stand for 5-10 minutes, stirring the meat now and then to coat it well.
Once the meat has soaked for 10 minutes or so, empty the vinegar off the meat.
Spice the meat really well. With the drying, the meat loses a bit of taste, so rather be a little heavy handed with the salt, as once it is dry it isn't really possible to re-salt it very well.
Once the meat is coated to your liking, place in the dehydrator and dry at 70° Celsius until dry.
Once dry, pack in individual bags and seal.
That is if anything is left once it is finished, I rarely have anything to put away :)
Hope you enjoy this recipe.
I will be back with many more in the upcoming months ahead.
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