Cooking Instructions
- 1
Cut your beef into 2 Cm wide slices. Layer them in a bowl. Add salt between each layer and leave for 1 hour and the scrape all the salt off
- 2
Layer the meat back into the bowl this time adding some of the spice mix between each layer. Let it sit for 5 hours
- 3
Mix your Worcestershire sauce and vinegar at a ratio of 50g of Worcestershire and 100g of Vinegar per kilogram of meat. Add a tablespoon of Brown sugar per Kilo of meat then add the mix to the bowl and refrigerate overnight.
- 4
The next day hang your biltong a Biltong Box (bought of the internet or made yourself) mine is homemade. Keep checking for the dryness that you prefer but should be ready from about 5 days
Cooksnaps
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South African born foodie, love cooking and learned everything I know from my mum.
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