OUICK 7 HOUR BEEF BILTONG RECIPE
QUICK 7 HOUR BEEF BILTONG RECIPE
INGREDIENTS:
1 Cup aged red wine vinegar
1 cup Worcester sauce
Half tablespoon baking soda
2 tablespoons brown sugar
WHAT TO DO:
Mix all the above together until the baking soda settled and the brown sugar dissolved.
Salt crystals (Not fine salt)
1 cup Crushed dry coriander ( not coriander powder)
1 teaspoon white pepper
2 to 3 kg top-or silverside beef/meat
METHOD:
Cut the meat with the grain from 1cm thick up to 4cm thick. They will dry at different times and you always have nice not to dry biltong.
Dip the biltong pieces for 2 seconds in the above vinegar mixture, and place in a container (not aluminum). After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. Leave again for another 1 1/2 hours. ( All together 3 hours)
After vinegar session of 3 hours, sprinkle the meat with gross salt to taste on both sides, and place in a container. After 1 1/2 hours, drain the container, and swop the bottom pieces with the top ones. Leave for another 1 1/2 hours. ( all together 3 hours). Now the spicing.
Mix the crushed coriander and white pepper, and sprinkle over the meat to taste.
Take paper clips, bend them into s-shape, and use them to hang the biltong to dry. You can also use fan blowing directly onto the meat to dry faster.
Bron: Rhodesian Cook Book
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
QUICK 7 HOUR BEEF BILTONG RECIPE
INGREDIENTS:
1 Cup aged red wine vinegar
1 cup Worcester sauce
Half tablespoon baking soda
2 tablespoons brown sugar
WHAT TO DO:
Mix all the above together until the baking soda settled and the brown sugar dissolved.
Salt crystals (Not fine salt)
1 cup Crushed dry coriander ( not coriander powder)
1 teaspoon white pepper
2 to 3 kg top-or silverside beef/meat
METHOD:
Cut the meat with the grain from 1cm thick up to 4cm thick. They will dry at different times and you always have nice not to dry biltong.
Dip the biltong pieces for 2 seconds in the above vinegar mixture, and place in a container (not aluminum). After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. Leave again for another 1 1/2 hours. ( All together 3 hours)
After vinegar session of 3 hours, sprinkle the meat with gross salt to taste on both sides, and place in a container. After 1 1/2 hours, drain the container, and swop the bottom pieces with the top ones. Leave for another 1 1/2 hours. ( all together 3 hours). Now the spicing.
Mix the crushed coriander and white pepper, and sprinkle over the meat to taste.
Take paper clips, bend them into s-shape, and use them to hang the biltong to dry. You can also use fan blowing directly onto the meat to dry faster.
Bron: Rhodesian Cook Book
Plasing: Petra Pretorius / WATERTAND RESEPTE VIR OUD EN JONK
