City or region: All of South Africa
Description: Cured and dried meat delicacy enjoyed by most South Africans. Now available in many countries around the world.
Ingredients: Main Ingredients
10lbs Top Sirloin,
Apple Cider Vinegar
Curing dry spices
2 Cups of brown sugar (Well broken up)
2 Cups of Rock Salt (Kosher)
4 Teaspoons of Baking Soda
1/2 of the scorched coriander (Husks and all)
Biltong Box
Square wooden box in which to hang the meat while it dries.
Can have fans and lights to speed up the process.
Recipe:
1. Scorch the coriander. Heat a large pan to a medium heat and add 1 1/2 cups of coriander. Stir and mash the seeds. Remove seeds from pan and crack the seeds - place them inside a towel and then roll over with a rolling pin.
2. Use a 10 pound piece of Top Sirloin Butt. Wash meat and Remove excess fat, sinew and connective material
3. Cut the meat into 1/2 inch to an inch strips.
4. Spray the meat with vinegar. Use a spray bottle. Add 2cups viengar and one teaspoon worcestshire sauce.
5. Prepare the curing mix made up of sugar, salt, baking soda and scorched coriander.
5. Roll the meat into the curing dry spice mix. Make sure all areas are generously covered in the curing spices.
6. Place the meat in a colander and put the colander inside a large bowl so that the blood can escape and seep into the below beneath.
7. Cover and put in the fridge for 6 hours. Occasiaonaly emptying the large bowl which will fill with drained blood.
8. Remove from fridge and wash the cure mix of thourugly in a 50/50 Vinegar and Hot water mix. Finally quickly rinse the meat under a running hot tap.
9. Spray the meat gain with the vinegar/worcetshire sace mix and then lightly dry the meat off by patting the pieces with kithen towel.
10. Hang the meat in the Biltong Box. Use pieces of string and pierce a small hole at the end of each piece of meat. Thread the string through and then hang them on a rail inside the biltong box. The biltong box should be stored in a dry warm area. To speed up the drying process you can place lamps or
fans inside the biltong box. The bilting box itself is just a wooden box really which is simple enough to make up yourself. Hang 3 - 7 days depending on how wet/dry you like your biltong.
