Biltong - Velkommen til Eskildsen Safari

En uoversat version:
This BILTONG RECIPE is for the basic South African beef biltong. Biltong can be produced in various
flavours by adding things like garlic or chilli peppers to the recipe. Personally, I find the original plain biltong
the most enjoyable.
(Scale as required)
· 25 lb beef (top round / sirloin / London broil / eye of round)
· 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 saltpetre (optional)
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of
approximately 2 cm thick and to desired length, always cutting with the grain.
Mix the salt, sugar, bicarbonate of soda, saltpetre, 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 in your
Personal Biltong Drier. (se billedet)
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 centre part of the biltong strip is still a
little moist. Let the centre dry according to personal taste.
Makes about 21 lb
Se også:
www.biltongmakers.com
www.steerage.co.za/biltong
Samlet og redigeret af
Per Drustrup Larsen – per@drustrup.dk