Biltong | FoodieAtlas

Ingredients

1 kg beef (preferably silverside or rump), cut into strips
2 tablespoons coarse salt
1 tablespoon black pepper, freshly ground
1 tablespoon coriander seeds, crushed
1 tablespoon brown sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon smoked paprika (optional)
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)

Instructions

Prepare the Meat

Trim any excess fat from the beef and cut it into long strips, about 1-2 cm wide.

Make the Marinade

In a bowl, mix together the coarse salt, black pepper, crushed coriander seeds, brown sugar, smoked paprika, garlic powder, and onion powder.

Marinate the Meat

Place the beef strips in a large bowl or resealable plastic bag. Pour in the white vinegar and Worcestershire sauce, then rub the spice mixture all over the meat.

Cover the bowl or seal the bag and let the meat marinate in the refrigerator for at least 12 hours, or up to 24 hours for more intense flavor.

Dry the Biltong

Preheat your oven to 60°C (140°F) or prepare a dehydrator.

Hang the marinated beef strips on a rack in the oven or dehydrator, making sure there is good air circulation around each strip.

Dry the meat for 4-6 hours in the oven or 8-12 hours in a dehydrator, or until the biltong is firm but still slightly flexible. The drying time may vary depending on the thickness of the meat and the humidity in the air.

Cool and Store

Let the biltong cool completely before slicing.

Store in an airtight container or vacuum-sealed bag. Biltong can be kept for several weeks at room temperature or longer if refrigerated.