HOW TO MAKE BILTONG.

Biltong is a form of dried, cured meat that originated in Southern Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. Making biltong involves curing the meat in a mixture of vinegar, salt, sugar, and spices before drying it. Here’s a basic recipe to make your own biltong:

Ingredients:
2 kg (4.4 lbs) of beef (sirloin, round, or any other lean meat)
1/2 cup of brown sugar
1/2 cup of coarse salt
2 cups of vinegar (apple cider or malt)
2 tbsp of black pepper, coarsely ground
2 tbsp of coriander seeds, roasted and coarsely ground
1 tsp of bicarbonate of soda (optional, it helps to maintain the meat’s red color)
4 cloves of garlic, crushed (optional)
Instructions:

1. Preparing the Meat:
   Trim any excess fat off the meat, but leave a small layer if you like your biltong a bit fatty.
   Cut the meat into strips of about 1 inch wide and 4-6 inches long. The length and thickness are personal preference.
2. Making the Curing Mix:
   Mix the coarse salt and brown sugar together.
   Separately, mix the black pepper and coriander seeds together.
3. Curing the Meat:
   Dip each strip of meat into the vinegar briefly and lay them in a tray.
   Sprinkle the salt and sugar mixture over the meat, ensuring it is coated evenly.
   Allow the meat to cure for at least 2-4 hours (or overnight for a stronger flavor), turning and re-sprinkling with the salt mixture after an hour or so.
4. Adding Spices:
   After curing, remove the meat from the tray and dip again into vinegar.
   Sprinkle the pepper and coriander mixture onto the meat, ensuring all sides are well coated.
   If you’re using garlic, apply it to the meat at this stage.
5. Drying the Meat:
   Hang the meat strips in a cool, well-ventilated, and dark space. You can use biltong boxes, or simply set up an area where air can circulate freely around the meat.
   Ensure that the strips do not touch each other and are away from direct sunlight.
   Allow the meat to dry for 3-7 days depending on the thickness and your desired level of dryness.
6. Storing the Biltong:
   Once the biltong is dried to your preference, store it in an airtight container in a cool, dry place.
   You can also refrigerate or freeze biltong to prolong its shelf life.
   Enjoy your biltong as a snack, add it to dishes, or use it as a flavorful ingredient in various recipes. Always keep in mind that hygiene is crucial when making biltong to prevent bacterial contamination, so ensure that all surfaces, utensils, and your hands are clean throughout the process.