South African Biltong Recipe

South African Biltong recipes are used to create a traditional South African snack. This dried meat delicacy is not only a popular snack but also a reflection of South African culture, history, and even offers some health benefits. Originating in South Africa, Biltong has a history dating back centuries. It was initially created as a way to preserve meat in a harsh climate where refrigeration was not readily available. The process involves marinating thin slices of meat, often beef or game meats, in a mixture of vinegar, salt, and various spices, such as coriander and pepper. This marinated meat is then air-dried, allowing it to gradually dehydrate and develop a distinctive flavor and texture. Get the complete blog post and information at: https://ourbigescape.com/south-african-biltong-recipe/ Ingredients Meat 4 lb 6½ oz Beef silverside or toprump Curing spice mix 5 tbsp Brown or cider vinegar 2½ tbsp Coarse salt 2 tsp Ground black pepper 2 tbsp Coriander seed 1½ tbsp Brown sugar Prep Time: 30 Minutes (6 Servings) Cooking Time: 5 Days Instructions 1. The coriander seeds should be toasted in a dry pan before being ground in a mortar and pestle or spice grinder. You want primarily powder with some whole or broken seed shells. 2. Cut the meat into 1-inch (2.5-cm) thick lengths, making sure to cut against the grain, and store in a non-metallic container. 3. Mix all the seasonings together and rub them into the meat. While flipping the meat with your hands, sprinkle it with vinegar and fully rub it in. 4. Refrigerate the biltong, covered, for 24 hours, during which time you will turn and rub the meat with your hands occasionally. 5. Using paper towels, pat the meat dry, being careful not to remove too much of the seasoning. 6. Each length needs a hook attached to its thickest end. Paper clips with plastic coatings are an inexpensive alternative. Keep it hanging in your biltong box or in a well-ventilated area with a gentle breeze. To prevent the meat's casing from hardening, don't aim a fan at it. Check that nothing is touching. 7. Use a sheet of newspaper to catch any juices that may drip from the meat. 8. Time required to dry will change depending on ventilation, temperature, and humidity. Every few days, using clean fingers, squeeze the sides to see if the biltong is ready. 'Wet' flesh has a slight give when gently squeezed.