Bert2368
Senior Member
- Joined
- Nov 29, 2018
- Messages
- 1,312
- Reaction score
- 1,546
I am trying to make biltong, an air dried meat variety from Africa I have only read about.
I removed the exterior fat from a couple of lean beef roasts I found on sale, an eye of round and a rump roast. A little under 5 pounds total after trimming.
Cut the roasts into approximately 1" x 1" strips with the grain long ways.
Dredged them in a salt & spice mix:
2 Tablespoons coarse kosher/canning salt
1 1/2 Tablespoons ground coriander
2 heaping teaspoons freshly ground black pepper
1 1/2 Tablespoons of turbinado (raw) sugar
Then sprinkled 5 Tablespoons of apple cider vinegar over the meat, turning and trying to evenly coat. Covered and placed in the cold to set for about the next 12 hours, with an occasional turn to help it absorb the spice, salt & vinegar mix evenly.
Tomorrow, I will hang the strips of meat in a cool, dark, low humidity place with some air flowing past it. No heat, and not with a fan pointing directly at it.
Supposed to take about 5 days... Delayed gratification meats!
Recipe is combination of a couple I found online and in an old book about big game hunting in Africa.
https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky
More as the story develops.
I removed the exterior fat from a couple of lean beef roasts I found on sale, an eye of round and a rump roast. A little under 5 pounds total after trimming.
Cut the roasts into approximately 1" x 1" strips with the grain long ways.
Dredged them in a salt & spice mix:
2 Tablespoons coarse kosher/canning salt
1 1/2 Tablespoons ground coriander
2 heaping teaspoons freshly ground black pepper
1 1/2 Tablespoons of turbinado (raw) sugar
Then sprinkled 5 Tablespoons of apple cider vinegar over the meat, turning and trying to evenly coat. Covered and placed in the cold to set for about the next 12 hours, with an occasional turn to help it absorb the spice, salt & vinegar mix evenly.
Tomorrow, I will hang the strips of meat in a cool, dark, low humidity place with some air flowing past it. No heat, and not with a fan pointing directly at it.
Supposed to take about 5 days... Delayed gratification meats!
Recipe is combination of a couple I found online and in an old book about big game hunting in Africa.
https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky
More as the story develops.