Biltong is a form of dried cured meat that originated in Southern Africa. Throughout the ages many different marinades have been lovingly concocted for slices of beef or venison to draw their own brine for various periods of time and then hung out to dry with the proud creators each proclaiming the.

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Cutting with the grain gives you nice looking biltong with smooth sides.

How to make biltong spice. How to Make Biltong Spice from Scratch. South Africa in particular is famous for it. You can use your oven as a simple temporary drying cabinet - by leaving the light on to create a little warmth and with the door ajar youll create a little air movement to dry the meat perfectly.

Biltong Making is a rich inheritance from our pioneering forefathers and is as traditionally South African as Boerewors Braaivleis and Sunny Skies. Follow the very easy spicing ingredients saltpeppercoriandersugar to your liking and instructions in the Make your own biltong page. Various types of meat are used to produce it including beef ostrich and different kinds of venison.

Add just enough vinegar to cover if using Worcestershire sauce mix a ratio of 14 parts vinegar first. Rinse some of the spices off then place the meat into your biltong box or dehydrator. Instructions First cut the meat along the grain into strips roughly ½ an inch thick and around 8 to 10 inches long.

Some people soak their meat. The full process- Part 1. Steps to make biltong snap sticks.

I cut the silverside joint exactly one thumb width apart and with the grain this isnt too thick and in the UK it allows for faster drying times. To make biltong in this recipe I am going to use Beef Silverside. Place in the fridge for 2 4 hours to cure.

The full process- Part 1. Cut the strips into about a 12 inch wide soak in vinegarWorcestershire for about an hour squeeze dry and brine in your saltpeppercoriandersugar spice mix for about 4 hours or longer. How to Make Biltong Spice from Scratch.

Excellent with these ingredients but use brown vinegar not white vinegar together with coarse salt black pepper grinded or coarse brown sugar worcester saucelay the meat then poor the ingredients on then another layer then poor the ingredients on and so on until finishedbest results is to leave it for 24 hours in a fridge to create a deep brine mixture on the biltong then hang. Freddy Hirsch is a leading biltong spice supplier check out our Hunters Chilli Biltong Seasoning Kalahari Biltong Spice. If playback doesnt begin.

Rub the meat on both sides with the balsamic vinegar then the ground salt and pepper and sprinkle the spices on both sides. Cut the meat into strips about one inch thick and layer them in a shallow dish. Home-made biltong in 3 days and no special equipment.

Wrap each slice of meat in cling wrap and let it stand overnight in a. This will make 4 biltong sticks enough for a weeks supply. Not Jerky - YouTube.

You do not need to brine the thin strips for longer than a an hour or two. 2 cups grounded coriander seeds use coffee grounder. Once complete remove from the vinegar and dry with kitchen towel.

Before drying the strips rinse them lightly to remove excess spices to taste. Place the meat in a mix of Worcestershire sauce and balsamic vinegar making sure each part of the meat is moistened in. Here is how I make my own biltong spiceThis recipe creates an amount good for multiple applications1.

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