Suzelle’s Biltong Recipe:
DISCLAIMER : Be careful not to install your lightbulb too close to the bottom of your box. Also don’t leave the lightbulb on unattended. You don’t want to start a fire in your box.
You will need:
A silverside of beef
150ml red wine vinegar
1 teaspoon bicarbonate of soda
50ml Worcestershire sauce
1 tablespoon black pepper, coarsely ground
500g fine sea salt
2 tablespoons coriander seeds, coarsely ground
150g brown sugar
Cut the beef into little strips about 2cm thick. Pack the meat into a small bowl, so that it fits nice and tightly.
Add in your vinegar and Worcestershire sauce then leave it for 30 minutes. More or less.
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 juicy marinade, but keep the left over marinade for later.
Add the beef to the bowl of spices, mixing it around until it is evenly coated. Save any spices that don’t stick.
Bury the spiced beef in the salt and the sugar mixture and let it sleep there for 3 hours.
Remove the beef from the brine and dip it back into the 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 too salty).
Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. We are ready to hang!
Cut bits of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption thingy and make sure that they hang freely without touching anything on the sides or the bottom.
Leave the strips hanging for 3-5 days in a warm, dry place.
There’s it x