Beef Jerky Biltong Flavouring Recipes

BEEF JERKY BILTONG FLAVOURING

Steps:

• Mix the Pepper, coriander, salt and brown sugar together thoroughly.
• Slice the meat into 1 cm thick slices about an inch wide.
• Place a layer of meat in a plastic container and sprinkle lightly with the vinegar.
• Sprinkle the spices over the top of the meat without completely drowning it.
• Place another layer of meat on top of the first and repeat the vinegar and spices steps until all the meat is used up.
• Leave in the fridge for 3 hours
• Remove and mix it all up thoroughly so that all the spices are evenly spread through the meat.
• Drain any excess fluids from the container and return to the fridge for a further three hours. The longer it stays in the fridge the stronger the spice flavours become.
• Remove and place in your dehydrator until dried to your satisfaction. (12 to 24 hours in my dehydrator).
• Eat and enjoy.

BILTONG

Steps:

• First, prepare the beef: cut 1/2-inch (1.25 cm) thick strips along the grain, and make each strip is around 6 inches (15.25 cm) long.
• Season the meat with salt on each side. Leave it for one hour or longer if you wish your biltong to be saltier. Then, use a knife to scrape off the excess salt.
• Put some vinegar in a bowl - you can use apple cider vinegar or any other to your liking. Brush vinegar on the meat, but do not dip.
• Next, season the meat by rubbing pepper and coriander on all sides.
• Dry the meat by choosing one of the following methods: either hang it in a dry and cool place and turn on the ventilator, or dry the meat in a biltong box - a sealed wooden or cardboard box with holes with a 60w light bulb.
• Dry the meat for 3-4 days - it needs to be hard on the outside and a little bit moist on the inside. Do not consume if the meat turns green.