Biltong - Velkommen til Eskildsen Safari
Biltong - Velkommen til Eskildsen Safari
Biltong - Velkommen til Eskildsen Safari
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En uoversat version:<br />
This BILTONG RECIPE is for the basic South African beef biltong. <strong>Biltong</strong> can be produced in various<br />
flavours by adding things like garlic or chilli peppers to the recipe. Personally, I find the original plain biltong<br />
the most enjoyable.<br />
(Scale as required)<br />
· 25 lb beef (top round / sirloin / London broil / eye of round)<br />
· 4 pints warm water<br />
· 1 ¼ lb fine salt<br />
· ½ cup brown sugar<br />
· ½ cup coriander, coarsely ground<br />
· 2 tbsp bicarbonate of soda<br />
· 1 tbsp black pepper, ground<br />
· 1 cup red wine vinegar<br />
· 2 tsp saltpetre (optional)<br />
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of<br />
approximately 2 cm thick and to desired length, always cutting with the grain.<br />
Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and coriander together. Rub the seasoning<br />
mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a<br />
glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them. Leave the meat<br />
in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some<br />
experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for,<br />
according to your taste.)<br />
Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This<br />
makes the biltong shiny and dark.<br />
Once this is complete, the biltong is ready to dry. Pat the pieces<br />
of meat dry and then hang them up on S-shaped hooks in your<br />
Personal <strong>Biltong</strong> Drier. (se billedet)<br />
Hang the meat in a cool, dry place with an oscillating fan<br />
blowing on it. Ensure that the air is dry, as too much moisture<br />
will cause the biltong to spoil. The biltong is ready when the<br />
outside is hard and the centre part of the biltong strip is s<strong>til</strong>l a<br />
little moist. Let the centre dry according to personal taste.<br />
Makes about 21 lb<br />
Se også:<br />
www.biltongmakers.com<br />
www.steerage.co.za/biltong<br />
Samlet og redigeret af<br />
Per Drustrup Larsen – per@drustrup.dk