South African Tuna Biltong
Spiced dried tuna using the South African biltong method with coriander and vinegar for a unique texture and aroma.
Ingredients(for 0.5 kg)
Instructions
Preparation
20 Min.Cut the tuna along the grain into strips 2 to 3 cm thick and 10 to 15 cm long. Carefully remove sinews and dark bloodlines as these can become bitter.
Vinegar bath
5 Min.Briefly dip the tuna strips in apple cider vinegar or spray them with it to disinfect the surface and establish the characteristic biltong flavor. Let excess vinegar drip off.
Seasoning
15 Min.Mix the seasoning blend of salt, coriander, pepper, sugar and chili flakes. Generously and evenly rub the tuna strips with it, pressing lightly so the spices adhere.
Marinating
2-4 Std.Place the seasoned strips side by side in a flat dish and marinate covered in the refrigerator for at least 2 to 4 hours. Turn once and re-season if necessary.
Drying
4-6 TageHang the strips with hooks or clips in a biltong dryer or dehydrator at 25 to 30 degrees Celsius with good air circulation for 4 to 6 days. The fish should be firm on the outside but still slightly moist inside.
Storage
15 Min.Wrap the finished biltong in paper and store at room temperature or vacuum seal. Do not store in plastic bags without airflow as condensation can form and promote mold growth.
Pro Tip
For authentic biltong, toast the coriander seeds before use and crush them coarsely. Never grind finely as the coarse texture is essential for the typical biltong character. Drying at 25-30 degrees Celsius with good airflow is optimal.
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