How To Make Biltong





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Published on Mar 16, 2011

How To Make Biltong -http://www.amazon.co.uk/gp/product/18... How to make your own biltong -- this BILTONG RECIPE is for the basic South African beef biltong. If you have a biltong maker it can be ready within 2/3 days -- if it is left out in the open, it can take a bit longer! Most importantly you need air flowing around the biltong as it dries out! Ready to make your own biltong now?

Make Your Own Biltong

■25 lb beef (top side/sirloin)
■4 pints warm water
■1 ¼ lb fine salt
■½ cup brown sugar
■½ cup coriander, coarsely ground
■2 tbsp bicarbonate of soda
■1 tbsp black pepper, ground
■1 cup red wine vinegar
■2 tsp salt(optional)

■Cut the meat along the muscles of the meat of choice
■Cut into strips of approximately 2-inch thick (any desired length), always cutting with the grain.
■Mix the salt, sugar, bicarbonate of soda, salt, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat.
■Layer the meat, with the more bulky pieces at the bottom, in a glass or ovenproof dish. Sprinkle a little vinegar over each layer, as you add them.
Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be.

Remove the meat from the marinade. Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.

Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart.

Place in your biltong maker and leave to start drying.


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