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If you are a fan of jerky, today we bring you its African version: biltong. This is dried beef that is marinated and left to air-dry for a few days. Although the recipe originates from Holland – in fact ‘biltong’ is a combination of two Dutch words and would come to be something like ‘beef butt strip’ -, this dish became an emblem of South Africa after the Dutch arrived there with this recipe in the 17th century.
This snack, besides being natural, has a high protein content and a delicious flavor since it is usually marinated with red vinegar and Worcestershire sauce. Whether you have already tried it or you didn’t know this recipe, here is a step-by-step guide so you can prepare your own biltong at home. Take note!
Biltong recipe
Ingredients:
- 1 kg beef
- 25 g salt
- black pepper
- 10 g brown sugar
- 10gr coriander seeds
- 30 ml apple cider vinegar
- 30 ml Worcestershire sauce
Preparation:
- First toast the coriander seeds a little to brown them. Then grind them in a mortar and pestle.
- Cut the meat into 1 cm thick and 2 cm wide strips and place in a large glass bowl.
- Then add the vinegar and Worcestershire sauce mixture to the bowl and mix well.
- Cover with cling film and marinate the meat for about one hour.
- Then, in another bowl mix the rest of the ingredients.
- Remove each strip of meat from its bowl and pass it through the bowl with the rest of the ingredients, so that the meat is soaked with the coriander seeds, black pepper and brown sugar.
- Place the meat in another bowl, cover with plastic wrap and let it rest overnight in the refrigerator.
- The next step is to let the meat dry. To do this, find a container in which you can hook each strip of meat and let it hang (you will need hooks). You can place a small fan at a considerable distance.
- The meat will have to remain thus hung at least 4 days so that it dries well.
- Your snack is now ready. You can cut it in small slices to taste it.