Biltong

From the kitchen of Carly

South African cured meat that requires patience and a cool, airy space. Lean beef or venison strips are salted and spiced with toasted coriander, then hung to dry into savory, chewy strips. The result is addictive protein you can grab straight from the rafters.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12,5 kg (5.5 pounds) lean meat (venison, beef or ostrich)
  • 160 ml (1/4 cup) coriander seeds
  • 160 ml (1/4 cup) salt
  • 115 ml (1 tablespoon) milled black pepper

Instructions

  1. 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.

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

  3. 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!

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