Biltong King Biltong Maker Recipies

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Recipe1

Ingredients

• Use 2kg of good quality meat.
  Biltong spice.
• 1 cup of vinegar.

Method

Slice the meat into suitably-size strips, making sure that it is not chunky. Place the meat in a tray together with the vinegar. Drain off excess vinegar & sprinkle the Biltong spice evenly over all sides of the meat.
Cover the meat and leave for about 3 to 4 hours. Place the meat in the Biltong Maker.
It should take 2-3 days to dr (recommendation only, use own discretion).

Recipe 2

Ingredients

• Use 2kg B-grade beef or venison (silverside or topside cuts).
• 3 cups of coarse salt.
• 2 cups of brown sugar.
• A teaspoon of bicarbonate of soda to soften the meat.
• Half a teaspoon of coarsely ground black pepper.
• 12ml coarsely ground roasted coriander seeds.
• 1.5 cups vinegar mixed with
• 100ml Worcestershire sauce.

Method

Cut the meat into strips of about 1-2cm thickness.
Place in a bowl with the vinegar mix for 30 minutes. Mix all the dry spices together.
Roll meat in the mixed dry spices.
Allow meat to marinade for 3 hours.
Put the meat back into vinegar mix for another 10 minutes. Allow excess brine to drip over a kitchen sink before hanging to dry.
Recommendation: you may use dry red wine or lemon juice together with the vinegar mixture for variation or sprinkle peri-peri before hanging for a spicy taste.