Recipe

Biltong

This is a South African tradition. Nothing goes better with a braai and rugby than biltong.

Ingredients:

·        12.5 kg of beef or venison (sirloin, rump or fillet)

·        560 g finely grounded salt

·        125 ml brown sugar

·        25 ml bicarbonate of soda

·        12.5 ml freshly ground pepper

·        125 ml ground coriander (optional)

·        250 ml brown vinegar

·        2.5 ml warm water

·        Optional: add chillies to create a spicier taste.

Preparation:

1. Slice the beef or venison along the muscle line and then cut into strips about 5 to 7 cm thick, leaving a bit of fat on the strips.
2. Combine the salt, brown sugar, bicarbonate of soda, pepper and coriander and rub the meat with the mixture.
3. Place the meat in a cool area for 1 or 2 days, taking into consideration the thickness of the meat.
4. Stir the vinegar and water together and then dip the meat into it.
5. Pat the slices dry with paper towel.
6. Hang the meat up in a cool dry room with sufficient space for air to circulate.
7. Dry for 2 to 3 weeks.

Recipe source: http://www.recipesworldwide.org/countries/south-africa/biltong

Picture source: http://braaiandbiltong.co.za/wp-content/uploads/2011/03/biltong-sliced.jpg