South Africa’s all time favourite snack – Biltong is a dried meat snack that originates from South Africa. Different meats can be used to make Biltong (beef is the popular standard). Biltong is made from beef, ostrich, game (springbok, kudu) and even chicken meat. Different spices can be used including chilli for a “spicier” snack. Biltong is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. Blitong is similar to beef jerky (but better!) in that they are spiced, dried meats but differs in typical ingredients, taste and the production process. (ref: Wikipedia).
- 12,5 kg beef or venison (sirloin, rump or fillet)
- 560 g salt (finely ground)
- 125 ml brown sugar
- 25 ml bicarbonate of sod
- 12.5 ml freshly ground pepper
- 125 ml ground coriander (optional)
- 250 ml brown vinegar
- 2,5 l warm water
- Slice the beef or venison along the muscle line and then cut into strips about 5 to 7 cm thick, leaving a bit of fat on the strips.
- Combine the salt, brown sugar, bicarb, pepper and coriander and rub the meat with the mixture.
- Place the meat in a cool area for 1 or 2 days, taking into consideration the thickness of the meat.
- Stir the vinegar and water together and then dip the meat into it.
- Pat the slices dry with paper towel.
- Hang the meat up in a cool dry room with sufficient space for air to circulate.
- Dry for 2 to 3 weeks.
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South African Languages & Culture