Main
Homemade Biltong
- Preparation time
- 96 h
- Servings
- 8 servings (snack)
Ingredients
- Beef steak — to buy1.5 kg
- Vinegar — to buy250 ml
- Graines de coriandre — to buy3 c. à s.
- Gros sel — to buy2 c. à s.
- Pepper — to buy1 c. à s.
- Sugar — to buy1 c. à s.
- Chili pepper — to buy1 c. à c.
Preparation
Choose a nice piece of lean beef (rump or silverside) and cut it into long strips 2 to 3 cm thick, this time along the grain, so they hold together while drying.
Coarsely crush the coriander seeds with a pestle or the bottom of a saucepan, without grinding them to a fine powder: you should still feel their crunch.
In a dish, brush each strip with vinegar on all sides, then rub it with the mixture of coarse salt, crushed coriander, pepper, sugar and chilli.
Stack the seasoned strips in a dish, cover and let marinate in the fridge for 12 hours, turning them halfway through.
Shake off the excess spices, thread each strip onto an S-hook or food-safe string, making sure none of them touch each other.
Hang the strips in a dry, airy place away from direct light (a ventilated room or a biltong dryer with a small fan), at room temperature.
Let dry for 4 to 6 days depending on the thickness of the strips and the ambient humidity, checking daily: the biltong is ready when the outside is firm and dark but the inside still gives slightly to the touch.
Slice thinly on the diagonal with a sharp knife and store in an airtight box at room temperature or in the fridge for up to 3 weeks.