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JENN'S BILTONG Recipe

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This recipe for JENN'S BILTONG is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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!
Directions:
Directions:
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 175º oven overnight.

 

 

 

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