https://www.copymethat.com/r/qmQrZzRho/biltong/
3571725
Vnj0L4L
qmQrZzRho
2024-05-18 05:25:22
Biltong
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Ingredients
- Toast 100g of whole coriander seed
- 30g of ground coriander
- 100g of brown sugar
- 330g of course salt
- 30g of white pepper (must use white, not black).
Steps
- mix all together and grind in a spice grinder until the whole coriander are mostly ground up in small pieces, but still identifiable.
- Cut the meat with the grain into strips about 2cm thick. Coat the meat in the spice mix and store in the fridge for a week. This step is not essential and not usually included in the biltong how-to's, but something I discovered by accidental necessity when I didn't have time to complete the process in one go, but a step I wholly recommend.
- After a week in the spices, mix together a bath of ⅔ white vinegar and ⅓ cold water. It is at this stage you can add other additions and flavourings (chilli flakes? More salt?). Dredge the meat strips through the vinegar bath and layout to let excess drain off. Keep the vinegar solution in a bottle when you're done with dredging.
- Using metal hooks (wire or coat hanger), pierce each piece a few cm (an inch?) from the end to hang vertically for drying. I've have used a clothes drying rack in a room with a dehumidifier running. Depending on where you live and your climate, you may need to run constantly for the 3 to 4 days it takes to dry. Keep an eye out for mould. If you see mould taking hold, simply dredge the pieces in the vinegar solution again.
- Once you are happy is dried to your liking, place the pieces in the fridge for a few days to cure. This gives the meat time to balance out the dry outside and the more moist inside and gives a more even texture and flavour.
- Slice, find a game of rugby, pour a pint of your kegged homebrew, enjoy!
- Whole process of making takes about 2 weeks, all in all.