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This recipe for JENN'S BILTONG, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenn Avery
Added: Friday, February 9, 2007


1 LB. rump steak, topside, flank etc - lean but not tough,Cut into small strips
1 Cup Sea salt
1/2 teaspoon bicarb (baking Soda)
1/2 teaspoon black pepper
1 teaspoon whole coriander, scorched and crushed
1/2 teaspoon garlic salt

(you can also add peri-peri (small birdseye chillis, crushed) if you like hot stuff!

Mix all dry ingredients and rub into steak. Sprinkle (I use a spray bottle) a little white vinegar over it and leave overnight.

Dip the meat into hot vinegar water - 1 1/2 Cups vinegar to 5 quarts boiling water -
to remove the surface salt and then lie on drying racks in food dehydrator.
Make sure they are well apart and don't touch.

Will take between 12-18 hours to dry - depends on how "wet" you like it
- most South Africans like "wet" biltong -
in my experience most other nationalities prefer "dry" Afterwards,
the biltong should weigh about 40% less than the meat started out Cut down the quantities proportionally for less.

For those without a food dehydrator you can place in a 175 oven overnight.




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