Biltong
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
60.25 cup ml
Coriander Seed60.25 cup ml
SaltDirections:
1
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches)
2
Roast the coriander seeds in a dry frying pan to bring out the flavour
3
Crush lightly with a pestle and mortar and mix with the salt and pepper
4
Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more
5
Continue this way until meat and seasoning are used up
6
Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly
7
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air)
8
Straightened paper clips make handy fasteners! Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist
9
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches)
10
Roast the coriander seeds in a dry frying pan to bring out the flavour
11
Crush lightly with a pestle and mortar and mix with the salt and pepper
12
Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more
13
Continue this way until meat and seasoning are used up
14
Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly
15
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air)
16
Straightened paper clips make handy fasteners! Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist