How To Prepare Beef Jerky The South African Way Recipes

PERFECT BILTONG RECIPE

Steps:

• Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
• Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
• Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
• Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
• Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
• Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
• Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it's still 'wet' inside.
• Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you'll ever eat.

HOMEMADE BEEF JERKY

Steps:

• Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
• Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
• Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
• Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

HOW TO PREPARE BEEF JERKY THE SOUTH AFRICAN WAY

Steps:

• Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef.
• Take it your place and leave it ideal for not less than one hour.
• Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour.
• Till the time it gets ready, prepare your spice. Start with whole coriander seeds.
• When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own.
• Once you're done with grinding, mix pepper.
• Basis your taste, grind it to 5-10g.
• Get some sugar 2-4g.
• Along with some spices around 25g.
• Now mix them well. Remember that you can use it later still if you don't use this time.
• You would notice moisture drawing out due to rock salt.
• Get 25 ML of Worcester sauce and make your beef bath ready.
• Get 500 ml of brown vinegar.
• 250 ml of warm water.
• Now mix the meat bath together.
• Brush off the salt.
• Put your meat in the meat bath.
• It's time to sprinkle your spices on it. Keep in mind that less is more.
• Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only.
• Now put it in your air dryer.
• Leave some space between these strips to ensure smoother air flow.
• Wait till next morning when the rich texture of your meat comes out.
• If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don't get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.