Biltong Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 18lbs beef(top round, sirloin,london broil,or eye of round)
3/4 cup fine salt
1/2 cup brown sugar
1 Tblsp bicarbonate of soda
2 Tblsp ground black pepper
10Tblsps coarsely ground coriander
1 cup red wine vinegar
8 1/2 cups warm water
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Directions: |
Directions:Cut the meat in the natural dividing lines of the muscle's. cut the meat into strips of about 2" thick and as long as you like always cut the meat with the grain.
Mix the salt sugar bicarbonate(this make the biltong tender)pepper and coriander together and rub the mixture into the strips of meat.
Layer the meat - with more bulky pieces at the bottom- in a non reactive container sprinkle a little apple cider vinegar over each layer.
Leave the meat i n a cool place for 12+-hours depending on how salty you want the meat to be (you may need to experiment)
Mix the water and vinegar and dip the biltong into it (this makes it shiny and dark) It also get off some of the surface salt. Dry by hanging the strips individually on small s hooks or in dehydrator |
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Personal
Notes: |
Personal
Notes: Be careful not to make these too salty, my first attempt even the dog refused to eat them
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