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1 Hour - salt and fridge
4 Hour - marinating in vinegar.
1 Hour marinating with spices.
Total Prep time 6 Hours
Method 3 to 4 days depending how dry you want it .I like mine medium which is ± 4 days.
To as many people that love Biltong
This is specially for all the South Africans living abroad, I hope this Biltong recipe will help you to feel a little less home sick.
There are typically two main types of Meats used for making Biltong, i.e. Beef and Game (Kudu, Antelope Springbok,) they are all nice but some people prefer one above the other. Here in South Africa we also make Ostrich Biltong.
Today for our Biltong recipe we will be using my favorite cut of meat which is Beef Silverside.
Before we continue I would like to give you a small snippet on the history of Biltong.
For Centuries mankind had endeavoured to preserve meat, centuries ago seafarers used to pickle meat in large wooden caskets'
African folklore has it that migrating 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 has to be when vegetarians were born ha ha!!
The word BILTONG is derived from the words "bil" (buttocks) or meat and "tong" or strip
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 subcontinent of Africa.
The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices which 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 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.
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 medium 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.
This article was printed from Home-Cooking-Haven.com.com