Biltong recipe

1. 1

   Remove visible connective tissue, fat, and silver skin from the meat.

2. 2

   Cut into 75-mm long (3-in) strips.

3. 3

   Pour the vinegar, salt, and Prague Powder into a bowl.

4. 4

   Mix and add the strips of meat.

5. 5

   Leave to marinate in the refrigerator for about two hours.

6. 6

   Crush the coriander seeds in a pestle and mortar and mix with the pepper and chilli (if using).

7. 7

   Remove the meat from the marinade and liberally coat in the coriander mix.

8. 8

   To dry and store the biltong, hang the strips of meat in a biltong box or lay them on racks in the oven set at the lowest possible temperature.

9. 9

   A fan oven is best as this circulates the heat and assists the drying process.

10. 10

    The biltong is sufficiently dry when it has gone a little dark and stiff.

11. 11

    Store biltong in a vacuum pack for up to a year in the freezer but in my experience it is far too delicious to keep for that long.

* Per serving · 4 servings · Values may vary.

No additional tips available.