How to make Biltong
A lot of people ask me, “Suzelle how do I make my own biltong?” I even got an email from a South African guy living in America who asked how to make biltong, because over there they don’t even have biltong. Shame.
So here’s my recipe for how to make biltong:
You will need :
Your meat — I’m using a silverside cut.
Red wine vinegar
salt and pepper
bicarbonate of soda
First things first — we need to prepare the meat. Cut the beef into strips about 4cm thick.
Pack the meat into a bowl and add vinegar and worcestershire sauce. Leave for 30 mins.
Mix the coriander and pepper together in a bowl. In your third bowl mix the sugar salt and bicarb together.
Remove the meat from the marinade and add it to the mix of spices. Put in the salt and sugar mix for three hours.
Time to make our biltong box.
You will need :
a lightbulb and a fitting (60 watt)
a small fan (optional)
and finally a box
Drill holes into the side of your box. This is important for breathability.
Stick mesh over the holes to keep away bugs and flies and spiders and miggies.
Cut three dowel sticks to make three rails to hang up your meat. Make another two for your shelf.
Drill a hole with this special goody to fit your light fixture through. Secure it and pop in your lightbulb. The light will help us to dry out the meat.
Trace around the bottom of your box onto a disposable aluminium tray and cut it to fit.
This will catch all the bloody juices and stop it from dripping on your light bulb.
Remove from the marinade and wash it with the vinegar. Squeeze the beef to remove as much liquid as possible. Roll in the spices one more time.
We are ready to hang!
Hook the paper clips through your meat and hang it up in the box. Turn on the light and let your fan blow through the holes if you need a bit of extra ventalation.
Leave it for 3-5 days.
And there you have it, your biltong is ready!