Biltong
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:18pm

Ingredients




3 Bay leaves
cup Coarse salt
tablespoon Brown sugar
tablespoon Crushed coriander
1 teaspoon White pepper
teaspoon Baking soda
2 cups Brown vinegar (malt type)

Preparation

1 Biltong can be made from beef, venison or ostrich. The meat is cut into strips, packed in salt & spices, & then hung up to dry. It is normally very hard when dry (almost black on the outside & a dark red on the inside), & is normally eaten by slicing thin strips across the grain of the stick of biltong. It is also used in a powdered form in cooking & on sandwiches. 2 This recipe is for 25 pounds of beef. 3 Mix ingredients. Layer beef in large enough container, tossing some of the mixture over each layer. Make sure the salt is distributed evenly over the individual layers. Cover container with cloth & wait two days before hanging up to dry.

Comments:
Chef Paco Perez

I think small holes at the bottom of the container could help drain excess water. Meat can be wrapped in a towel and you can put some extra weight at the top in order to help accelerate the process