In our last entry I promised to guid you through the process of making Steak do Vrecka.
As the biltong making process has been around since the 17th century, things have slightly changed but we try to keep to old traditions as much as possible.
1st we need a great piece of meat. Starting with beef:) The tradition is to use Silverside (has a layer of fat on the outside) topside or rump as it is a large piece of meat which makes cutting and hanging easier, also leaving one with more dry meat once the water has been dehydrated from it. We have settled on Silverside, with minimum fat as to keep it to our nutrient perimeters. Although, me personally, I love a good piece of fatty meat:)
Once you have decided on your cut 2 kg you will need;
A flat tray/dish, hot and dry temperatures/ biltong box with hooks.
- 250ml red wine/ apple cider vinegar
- 1/2 cup ground coriander
- 2 Tbs ground black pepper
- 2 Tbs sea salt
- 2 tsps ground paprika
- any other delicious spice you may choose to add
- Cut meat into strips, 1.5-2cm
- lay in the tray and lather in the vinegar, making sure all pieces are fully covered, this acts as an age old preserver, killing bacteria on the meat and sealing it from possible bacteria during the drying process.
- Mix coriander, pepper, salt, paprika and any other spice together and cover your meat. once again, making sure the meat is fully coated, adding full flavour and keeping them germs out!
- Now, for the hard part…WAITING! cover up your meat and place in a cool dry place, preferable the fridge overnight…the longer you leave it he more meat the spit mix will penetrate, leaving a stronger flavour.
- Once morning rises, you can get ready to hang…your meat. you should have ‘S’ hooks, plastic or metal, gently thread these through the top piece of your strip. then hang in the box. make sure its on, fan and light running.
- If you thought that wait was tricky, this is an even longer one :/ depending on the desired wetness, the biltong should be ready within 4-6 days.
- Then, oh, wait, thats it! It’s ready to be sliced and eaten!