Biltong - 1kg - Whole Sticks - Original Flavour

Product Information

Traditional Spices are mixed with the beef silverside consisting of salt, pepper, coarsely ground coriander, and red wine vinegar.

Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 12 hours Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level.A fridge - Make sure it's spotlessly clean and not overcrowded with foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry. In our relentless ambition to make the best and healthiest biltong possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste.

The total time to make biltong is around 20 minutes, excluding leaving it to marinate for 8 hours. Then, when the biltong is ready, we use the biltong cutter to share it evenly. I hope you enjoy making biltong. The Best Biltong Recipe other optional ingredients: paprika, cayenne pepper or peri-peri spice (for spicier biltong – not much needed..), crushed dry garlic, any other herbs and spices that you want to experiment with.Cut the strips into about a 1/2 inch wide, soak in vinegar/Worcestershire for about an hour, squeeze dry and brine in your salt/pepper/coriander/sugar spice mix for about 4 hours or longer).