Best Kalahari Biltong
This is my tried and tested biltong recipe. It has the perfect balance between salty, sweet and acidity. Fail proof for the home biltong maker!
Marthinus StrydomThe Story
Biltong is a form of dried, cured meat that originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The recipe is for 4 kg of meat. Adjust the quantity in the dropdown to adjust the required ingredients.
Subscripe to my Facebook page.
Subscripe to my Youtube channel.
© All recipes are copyright protected by TheCultureCook.com unless the recipe was adapated from another source. All recipes are uniquely crafted and adapted by TheCultureCook.com. Copyright of some or all of the text reside with the original author.
Ingredients
Method
- Cut the meat into thick strips along the grain. If there is fat on the meat then the fat should run down the length of the strip of meat.
- Lightly toast the coriander seeds in a pan until they start to turn brown. Don`t burn them. Crush them roughly in a mortar and pestle or a spice grinder. You want some roughness. Don`t turn them into a powder!
- Mix dry spice together.
- Coat each biltong strip in the vinegar and Worchester sauce.
- Place meat in a dish.
- Sprinkle the meat with spice mix in layers. Lay down one layer, sprinkle with dry spices, add another layer and continue until all the meat has been coated. The amount of spices you use will determine how spicy and salty the biltong becomes. Use all the spices for the correct quantity of meat.
- Let it rest for 12 hours in the fridge and turn the meat around, let it rest for another 12 hours in the fridge.
- Hang in well ventilated room or in a Biltong Cabinet. Keep the temperature below 20 degrees C.
- Dry for 3-6 days depending on preferred wetness and depending on the thickness of your biltong strips.
- Biltong freezes very well. Slice the biltong and freeze for months.
