Description
If you love homemade snacks, you’ll want to try Grandpa’s Traditional Biltong Jerky. With only a handful of spices, this recipe yields flavorful, air-dried beef that has been perfected over nearly 90 years.
Ingredients
Units
Scale
- 500 g kosher salt
- 180 g sugar
- 20 g baking soda
- 12.5 g black pepper
- 80 g coriander seeds
- Brown vinegar (enough for dipping meat)
- 25 kg beef cuts of choice (inside round, topside, silverside, roast beef, or filet)
Instructions
- Heat coriander seeds in a dry pan until fragrant. Do not burn.
- Use a rolling pin or hand grinder to break seeds into coarse pieces (not fine powder).
- In a large bowl, combine salt, sugar, baking soda, pepper, and coriander.
- Slice beef into strips about 1½ inches thick, cutting along the grain.
- Dip strips in brown vinegar, then layer them in a container. Sprinkle spice mix over each layer.
- Leave the meat overnight in the fridge or a cool place. Turn once before hanging.
- Use paperclips as hooks and hang them in a cool, ventilated spot. A fan on low speed will help.
- Dry 3–5 days, depending on how soft or dry you prefer your biltong.
Notes
- About 35 g spice mix per 1 kg of meat.
- Store dried biltong in paper bags in a cool place (not plastic).
Notes
Source, Tried and Tested, and prepared by Roy
