World Flavors Cookbook

Biltong

Name: Biltong
Cuisine: South Africa
Ingredients: 2kg beef (silverside or topside), sliced into long strips 1/2 cup brown vinegar 1/4 cup Worcestershire sauce 1/2 cup coarse salt 1/4 cup toasted coriander seeds, crushed 2 tbsp black peppercorns, crushed 1 tbsp brown sugar 1 tsp bicarbonate of soda

Dried, cured meat seasoned with vinegar, coriander, and black pepper; South Africa's favorite snack.

Cuisine: South Africa

Ingredients

2kg beef (silverside or topside), sliced into long strips 1/2 cup brown vinegar 1/4 cup Worcestershire sauce 1/2 cup coarse salt 1/4 cup toasted coriander seeds, crushed 2 tbsp black peppercorns, crushed 1 tbsp brown sugar 1 tsp bicarbonate of soda

Instructions

1. Mix the salt, coriander, pepper, sugar, and bicarb to create the spice rub. 2. Layer the meat strips in a non-reactive container, sprinkling each layer with vinegar, Worcestershire sauce, and the spice rub. 3. Marinate in the fridge for 12-24 hours, turning the meat once or twice. 4. Remove the meat and pat dry. Hang the strips in a cool, well-ventilated area (or a dedicated biltong box). 5. Let the meat dry for 3-5 days depending on thickness and desired "doneness" (wet or dry). 6. Slice thin across the grain and serve as a high-protein snack.