Biltong

Ingredients for Biltong

• 2,5 kg (2.5kg ) lean meat (venison, beef or ostrich)

• 60 ml (1/4 cup) coriander seeds

• 60 ml (35g ) salt

• 15 ml (1 tablespoon ) milled black pepper

How to make Biltong

Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.

Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.

Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!

Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.