Biltong Lemon Herb
This refreshing take on classic biltong is enhanced with fresh lemon zest, thyme, and rosemary. The herbs and citrus aromas deeply penetrate the meat during marinating, imparting a bright, Mediterranean character. A light, aromatic drying recipe for those who enjoy fresh flavor experiences.
Ingredients(for 1 kg)
Instructions
Preparation
25 minutesCut beef (silverside or topside) against the grain into 5-7 mm thick strips. Wash the lemon with hot water and finely grate the zest. Mix all dry spices and herbs in a bowl. Combine lemon juice and vinegar in a separate bowl.
Soaking and Marinating
12-16 hoursSoak the meat strips in the lemon juice-vinegar mixture for 6-8 hours. Then briefly drain the meat and evenly rub the herb-spice mixture onto both sides. Rest covered in the refrigerator at 4 °C for a further 6-8 hours.
Drying
48-60 hoursPlace the meat strips on drying racks or hang them and dry at 35-40 °C with good air circulation for 48-60 hours. The core temperature must reach at least 70 °C. The biltong is ready when it is firm but still slightly flexible.
Checking and Storing
10 minutesCheck the finished biltong for even drying and possible moist spots. Cool at room temperature and store in paper or a breathable container. Due to the citric acid, this biltong keeps at room temperature for up to 10 days.
Pro Tip
For the lemon zest, use only untreated organic lemons and grate only the yellow skin, as the white pith contains bitter compounds that can affect the flavor.
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