Biltong Recipe
Ingredients
2 kg lean roasting beef. (Silverside, Topside or such)(London broil)
125 gram rock salt (Any coarse salt will do. The coarser the better)
25 ml brown sugar.
5 ml bicarbonate of soda.
2.5 ml coarsely ground black pepper.
12.5 gram coarsely ground coriander seeds.
200 ml vinegar mixed with 50ml Worcestershire sauce.
1 liter warm water.
Cut meat into strips of approximately 1cm thick.
Mix together all dry ingredients. Rub dry spice mixture into the meat.
Layer meat in bowl with the thicker pieces at the bottom, sprinkling a little vinegar mixture over each layer. Leave in cool place for 24 hours.
Remove meat, strain the vinegar mix and add a litre of warm water to the mix.
Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling.
Squeeze meat dry with hands or dry with paper towel.
Skewer meat and hang.