Biltong

Name: Biltong
Cuisine: South African
Ingredients: Beef Topside or Silverside; Rock or Sea salt; Malt Vinegar; Worcestershire Sauce; Spice Mix; Brown Sugar

Juan Mouton @mouts

Using shop bought ready mixed spice

Juan Mouton @mouts

Using shop bought ready mixed spice

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Ingredients

Beef Topside or Silverside
Rock or Sea salt
Malt Vinegar
Worcestershire Sauce
Spice Mix
Brown Sugar

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Steps

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