Biltong

Name: Biltong
Total time: 4 d
Ingredients: 200 ml Apfelessig; 30 ml Worcestershire-Sauce; 30 g Meersalz grob; 10 g Brauner Zucker; 15 g Koriander geröstet; 5 g Schwarzer Pfeffer grob; 2 g Backnatron

Spice MixBeefDehydratingEasy4-7 days20-25 °C

South African dried meat. Vinegar pre-soak, coriander spice, air drying.

Ingredients(for 1 kg)

Apple cider vinegar200 ml

Worcestershire sauce30 ml

Coarse sea salt30 g

Brown sugar10 g

Toasted coriander15 g

Coarse black pepper5 g

Baking soda2 g

Instructions

Vinegar Bath

1-2 hours

Cut meat into 2-3 cm thick strips along the grain. Mix apple cider vinegar with Worcestershire sauce and soak the meat for 1-2 hours. Drain and pat dry.

Seasoning

12-24 hours

Rub spice mix. Refrigerate 12-24 hours.

Drying

4-7 days

Hang at 20-25 °C, 45-55% RH, with fan. Weight loss 45-55%.

Alternative: Dehydrator

12-24 hours

Instead of air drying: place strips on dehydrator racks. Set to 35-40 °C (no higher, otherwise the meat will cook instead of dry). Flip once after 6 hours. Dry for 12-24 hours depending on desired texture. Target: 40-50% weight loss, dry on the outside, still slightly soft inside. 35 °C gives a more authentic result, 40 °C is faster but firmer.

Pro Tip

Toast coriander and crush coarsely — that's the signature flavor.

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