Biltong
Ingredients
- For every 25 kg of meat allow
- 1 1/4 kg good salt
- 250 milliliters brown sugar
- 50 milliliters bicarbonate of soda
- 20 milliliters saltpetre
- 25 milliliters ground pepper
- 100g coarsely ground coriander seed
Instructions
Cut meat across the grain into 5 - 7 cm thick strips, trying to leave some fat on each piece. Mix salt, sugar, bicarbonate, saltpetre and coriander and rub this into the strips of meat. Layer meat in plastic or enamel container and sprinkle a little vinegar over each layer. Leave for 24 - 48 hours. Dip meat into a mixture of 500 ml vinegar and 5 litres water. Pat dry, then hang on s - shaped wire hooks about 5 cm apart, free air circulation, for 2 - 3 weeks. If weather is not cool, make strips about 2 cm thick. When dry (the degree of dryness is a matter of personal taste) slice thinly and serve with beer.
