Best 2 Biltong Recipes
Biltong is a traditional South African dried meat, typically made from beef, venison, or ostrich meat, that is similar to jerky. It is a popular snack food and can also be used as an ingredient in various dishes. The meat is cut into strips, seasoned with salt, spices, and vinegar, and then hung to dry. The drying process can take anywhere from a few days to a few weeks, depending on the desired level of dryness. Biltong has a unique flavor and texture that is both chewy and savory, and it is a great source of protein. If you are looking for a delicious and easy-to-make snack, biltong is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTH AFRICAN BILTONG
stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging
Provided by MarraMamba
Categories Lunch/Snacks
Time 4h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
- Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
- Meanwhile, mix the coriander and pepper together in another bowl.
- In a third bowl, mix the salt, sugar and bicarbonate of soda together.
- Remove the meat from the marinade, but reserve the marinade for later use.
- Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick.
- Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
- Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
- Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty).
- Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging.
- Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom.
- Leave the strips hanging for 3-20 days in a warm, dry place. It is difficult to say exactly how long it will take for the biltong to reach the correct stage, it's basically when the meat is as tough as old boots!
Nutrition Facts : Calories 68.7, Fat 0.2, Sodium 2123.5, Carbohydrate 16.8, Fiber 0.6, Sugar 15.1, Protein 0.2
BILTONG
And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when finely shaved with a sharp knife. Creative cooks even blend it into pâté to spread on toast. Drying meat and fish was a necessary method of preservation prior to refrigeration.
Provided by Lannice Snyman
Categories Beef Game Marinate No-Cook Venison Fall Family Reunion Coriander
Number Of Ingredients 4
Steps:
- Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.
- Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
- Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
- Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
Tips:
- Choose the right cut of meat. Traditionally, biltong is made from beef, but you can also use venison, ostrich, or kudu.
- Cut the meat into thin strips. The strips should be about 1/4 inch thick and 1 inch wide.
- Marinate the meat. This helps to tenderize the meat and add flavor. You can use a variety of marinades, but a simple one made with vinegar, water, salt, and spices is a good starting point.
- Dry the meat. This is the most important step in the process of making biltong. The meat needs to be dried until it is hard and brittle. You can do this by hanging the meat in a cool, dry place or by using a dehydrator.
- Store the biltong properly. Once the biltong is dry, it can be stored in an airtight container in a cool, dry place. It will keep for up to 6 months.
Conclusion:
Biltong is a delicious and nutritious snack that is easy to make at home. It is a great source of protein and iron, and it is also low in fat and carbohydrates. If you are looking for a healthy and satisfying snack, biltong is a great option.
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