Biltong
Vinegar-cured, spice-crusted beef air-dried until firm but tender — a Southern African tradition, not just South African, distinct from jerky because it's dried raw rather than cooked.
Meat
Ingredients
- 1.5kg beef silverside or topside, cut into long strips 1-1.5 inches thick, with the grain
- 1 cup brown vinegar (or cider vinegar)
- 3 tbsp coarse salt
- 2 tbsp coriander seeds, toasted and coarsely crushed
- 1 tbsp black pepper, coarsely cracked
- 1 tbsp brown sugar
- 1 tsp bicarbonate of soda (optional, traditional tenderizer)
Steps
- Dip the beef strips in the vinegar, coating thoroughly, then let sit for a few minutes.
- Combine the salt, crushed coriander, black pepper, and brown sugar. Rub this mixture generously over every strip.
- Layer the strips in a non-reactive container, cover, and refrigerate for 24-48 hours, turning occasionally.
- Rinse off the excess cure with a little vinegar, then pat dry.
- Hang the strips from hooks in a cool, dry, well-ventilated space (a dedicated biltong box with a fan works well), out of direct sunlight.
- Dry for 4-7 days, checking regularly, until the biltong has lost about 40-50% of its original weight and feels firm but still slightly pliable in the center.
- Slice thinly against the grain and store in a paper bag in a cool place.