This is my basic biltong recipe using ingredients you can easily find in most supermarkets around the world. Ask your local butcher a suitable cut of meat like silverside or topside and to weigh it for you, so that your measurements as per my recipe below are correct for the volume of meat. The meat should marinade in the liquid for at least 24 hours. The time it takes for the biltong to dry will depend on where you hang it, as in the biltong dry gadget or simply climate as well as how thick you slice the pieces of raw meat that you make the biltong with. I used a very simple box that has a light bulb and fan inside. In total it took about 5 days, but you can make your own call on when the biltong is just right for your taste. Feel it, cut a piece of and when you think it’s ready then it is ready.
- 2kg meat (Silverside or Topside)
- 45 ml corianderseeds
- 30ml peppercorns
- 6 allspice berries
- 60ml brown sugar
- 30ml fine salt
- 10 ml worcester sauce
- 60 ml brown vinegar
- 5 ml baking soda
- Slice the meat into biltong sized portions. Your call exactly how big or small.
- Mix all the ingredients together for the marinade and then mix that thoroughly into the meat. Easiest to use a plastic container for this.
- Marinade for at least 24 hours. You can turn the meat around a couple of times during this 24 hours.
- The next day, hang your meat in your biltong dryer and leave the fan running and the light on for about 4 – 5 days; or obviously if your climate allows in a well ventilated shady area away from flies. You can decide when the biltong is dry enough for your taste. Your time hanging will differ depending on the method you are using and the climate.
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