South African Biltong
A delicious South African iconic treat you can make at home
- 2 lbs top rump beef
- 3 Tablespoons vinegar malt or cider
- 2 Tablespoons salt coarse
- 1 teaspoon black pepper ground
- 1 Tablespoon coriander seeds
- 1 Tablespoon Brown sugar
In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container.
Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
Remove the meat and pat dry taking care to not remove the seasoning.
Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid.
It will take about four days for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
Once cured, you can cut the pieces into bite size pieces and savor the biltong!
Calories: 213kcal | Carbohydrates: 2g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1837mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg