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The Ultimate Global Flame Biltong

Ingredients

  • 2 kg Beef Silverside or Topside
  • The Vinegar Mix:
  • 50 ml Brown Vinegar
  • 50 ml Red Wine Vinegar
  • The Spice Rub:
  • 4 tbsp Coriander Seeds Toasted and coarsely crushed
  • 3 tbsp Coarse Sea Salt
  • 2 tbsp Soft Brown Sugar
  • 2 tsp Freshly Cracked Black Pepper The extra kick!
  • 1 tsp Bicarbonate of Soda Helps tenderize
  • 1 tsp Dried Chili Flakes Optional – for the brave

Instructions

  • Prep the Meat: Slice the beef with the grain into strips about 1cm to 2cm thick. Moreover, try to keep them uniform for even drying.
  • The Vinegar Bath: Mix your brown and red wine vinegars. Lightly douse the meat strips and let them sit for about 30 minutes.
  • Toast & Grind: Toast your coriander seeds in a dry pan until fragrant. Consequently, the smell will be incredible. Crush them coarsely.
  • Spice It Up: Mix all dry ingredients. Rub the mixture firmly into the meat strips.
  • The Cure: Layer the meat in a glass or stainless steel dish. Cover and refrigerate for 24 hours. Importantly, turn the meat every 6-8 hours to ensure the cure reaches every nook.
  • The Hang: Pat the meat dry (don't rub off the spices!). Hook them up in your biltong box.
  • Patience: Switch on the fan/light. Wait 3 to 5 days depending on how "wet" or "dry" you like it.