Biltong Worcestershire
This classic biltong recipe highlights the depth of Worcestershire sauce as the primary flavor carrier. The sauce fully permeates the meat, leaving a complex, slightly sweet-sour, and umami-rich note. Combined with toasted coriander and black pepper, it creates a timeless treat.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutesCut beef against the grain into 6-8 mm thick strips and remove excess fat. Toast coriander seeds in a dry pan until fragrant, then coarsely crush in a mortar.
Marinating
12-24 hoursMix Worcestershire sauce, red wine vinegar, and brown sugar. Turn the meat strips in this liquid. Mix coriander, pepper, and salt, then sprinkle onto the meat and rub in. Marinate covered in the refrigerator at 4 °C for 12-24 hours.
Draining and Drying
48-72 hoursBriefly drain the meat without washing off the spices. Place on drying racks or hang and dry at 35-40 °C for 48-72 hours. Ensure that the core temperature reaches 70 °C. The biltong is ready when it is slightly flexible but firm.
Cooling and Storing
1-2 hoursAllow the finished biltong to cool completely at room temperature. Wrap in paper or store in a breathable container. Keeps at room temperature for up to 2 weeks, in the refrigerator for up to 6 weeks.
Pro Tip
For this recipe, use only lean cuts of meat such as silverside or topside, as fat can turn rancid during drying and significantly reduce shelf life.
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