Recepies: Biltong

Curing Beginners Guides, Frequently Asked Questions & Recipe Archive

Recepies: Biltong

Postby Erikht » Sun Apr 24, 2005 12:38 pm

I stole this directly from Aris' homepage, . I wouldn't normaly do this, but seing that Aris is a moderator on this forum, I did it anyway.

From: Aris

Ingredients needed:
Beef (Preferably Silverside/London Broil)
Rock Salt
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar)
First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.

Get some half-inch thick strips of beef (silverside - called London Broil in the US). Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.

After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and dip the strips of meat in the vinegar for a second or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off.

Then sprinkle ground pepper and ground coriander over the meat on all sides.

Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil. The method I use is a home-made 'Biltong Box'. This is basically a sealed wooden box (you can use cardboard if you like) with holes in it and a 60w lightbulb inside. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom. The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Remember, the box must be closed on all 6 sides except for a few holes (as per the diagram below). The whole theory behind this method is that hot dry air rises thus drying the biltong. The holes are quite important as they promote good air circulation in the box.


0.4 meter across
|x-----------x| < ------- Hang biltong here on a wire
| B B |
1.0 meter | I I |
high | L L |
| T T |
| O O |
| N N |
| G G |
| |
|x-----------x| <------- Put a piece of perforated wood
60W lightbulb | @ | covering the lightbulb here. This
goes here --> | ||| | prevents blood from dropping on the
--------------- lightbulb. Make sure the wood has
a few holes in ot to let the hot air

0.4 meter across
| O O O |
| | <-------- Holes at the top of the box on
1.0 meter | O O O | both sides.
high | |
| |
| |
| |
| |
| |
| O O O | < -------- Holes at the bottom of the box
60W Lightbulb | | by the lightbulb on both sides.
goes here --> | O O O |

You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans I know like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it).

Variations include the above recipe, but add flavours like Worcestershire sauce, BBQ sauce, tabasco sauce, soy sauce, etc.. Just brush these sauces on after applying the vinegar using a basting brush.

From: Erikht

-Cut the meat in 25-50 mm strips.
-Plase them in a container of enamel, glass or plastic, in layers with saltmix sprinkeled in between. Put the thickest pieces in the bottom.
-sprinkle a little brown vinegar over each layer. Place cool.
- The next day, dip each piese quickly in hot vinegar water to remove salt, then hang in a cool and airy place.

Saltmix for 25 kg of meat:

500g-1 kg of salt
180g sugar
20g saltpetre
20 g bicarbonate of soda
15 ml pepper

Spices(use one of theese. When you get better, make your own mix).

100g aniseed
80-160g wholecoriander()
5 ml allspice
15 ml garlic salt.

Vinegar water:
350 ml brown vinegar
4,5 liters boiling water.
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