Biltong (South African Jerky)
- Minutes to Prepare:
- Number of Servings: 42
Ingredients
25 lb beef (top round/sirloin/London broil/ eye of round)4 pints warm water1 ¼ lb fine salt½ cup brown sugar½ cup coriander, coarsely ground2 tbsp bicarbonate of soda1 tbsp black pepper, ground1 cup red wine vinegar2 tsp saltpeter (optional)
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2-inch thick and any desired length, always cutting with the grain.
Mix the salt, sugar, bicarbonate of soda, saltpeter, 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 stainless steel container. 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. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)
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.
Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist. Let the center dry according to personal taste.
Makes about 21 lb
Number of Servings: 42
Recipe submitted by SparkPeople user CHILLEPEPPA.
Mix the salt, sugar, bicarbonate of soda, saltpeter, 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 stainless steel container. 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. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)
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.
Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist. Let the center dry according to personal taste.
Makes about 21 lb
Number of Servings: 42
Recipe submitted by SparkPeople user CHILLEPEPPA.
Nutritional Info Amount Per Serving
- Calories: 540.3
- Total Fat: 21.1 g
- Cholesterol: 233.0 mg
- Sodium: 4,961.4 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 79.6 g
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