1 Hour salt and fridge
4 Hour marinating in vinegar
1 Hour marinating with spices.
Total Prep time 6 Hours
3 to 4 days depending how dry you want it. I like mine med which is 3 days
Hi to all my fellow home chefs here on the East Coast of Africa and the rest of the world,
Boy o Boy have I got a great Biltong recipe for you today. Yep we are going to make Biltong, using my own Biltong recipe tried tested and devoured in minutes .
This is also specially for all the South Africans living abroad, I hope this recipe will help you to feel less home sick.
In America they make Jerky, but no ways is it in the same class as good old South African Biltong.
I believe that Biltong is now starting to make inroads in the USA. thro the amount of emigrates from S.A.
There are typically two main types of Biltong Meats used for making Biltong, Beef and Game(Kudu, Antelope Springbok,) they are all nice but some people prefer one above the other. Here in South Africa they are also making Chicken and Ostrich Biltong.
Today for our Biltong recipe we will be using my favourite cut of meat, Beef Silver side.
Just a small note for my USA friends.
In most parts of the U.S., this cut is known as outside or bottom round, It is also refered to as Rump Roast.which means something different in countries using the British beef cut scheme.
Before we continue I would like to give you a small snippet on the history of Biltong
"The Biltong Story the word BILTONG is derived from the words "BIL" (BUTTOCK) or meat and 'TONG" or strip. . For centuries mankind has endeavoured to preserve meat.
Seafarers, centuries ago, pickled meat in large wooden caskets when they were at sea. No wonder they suffered from scurvy!!
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 tenderise the meat and the sweat of the animals would spice it!
This must be when vegetarians were born HA HA!!
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. The basic method and spice mix was handed down by pioneers for generations!
No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong.
Biltong has been with South Africans for close on 400 years now and will continue for centuries to come
Okey Dokey .you will need the following
Great now that we got all the equipment and ingredients we need let’s started
If you haven't got a biltong box
Day 3. Your biltong has now being drying for 3 days this is when I usually take it out of the Biltong machine
You will find it to be med done .If you prefer it dryer then leave it for a further 2 days and then check.
There are many ways you can serve your Biltong, below are a few ideas.
Great I've got me a nice piece of Biltong a sharp Knife and a beer ,time to relax, sit back, and enjoy this mouth-watering snack.
Boy- O - Boy isn't life great .
We really hope that you will get great enjoyment out of cooking this recipe as well as eating it, and sharing the experience where ever you go.
Don't forget to come back to Home Cooking Haven to see what's cooking and until we meet again..........
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