Description
Experience tradition with every bite of this South African biltong.
Ingredients
Units
Scale
- 4 kg meat
- 120 ml Red Wine Vinegar
- 60 ml Worcestershire Sauce
- 100 g salt
- 35 g Black Pepper Corns
- 60g Coriander (toasted to a light brown color)
- 25 g Garlic granules
- 40-45 g per kg paprika
- 40-45 g per kg ground cloves
Instructions
- Mix vinegar and Worcestershire sauce in a container.
- Sprinkle 20g of salt per layer of meat, along with other spices.
- Start by spreading salt at the bottom of the container.
- Quickly dip each piece of meat in the vinegar mix for less than a minute.
- Place the dipped meat on the salt at the bottom of the container.
- Add more salt and spices on top of the meat.
- Prepare the next piece of meat and repeat the process: place meat on top of the spiced meat, then add salt and spices on top.
- Keep layering meat with salt and spices in between.
- For each new cut of meat, dip it in the vinegar mix before layering.
- Once all the meat is layered, cover the container and refrigerate for 12 hours.
- After 12 hours, mix the meat by hand to make sure the brine covers all pieces. Put it back in the fridge for another 12 hours.
- Drain the liquid, then hang the meat to dry
- Enjoy
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Ernst from SA Tasty Recipes – Saffas Daily Recipes
**Nutritional value reflected as the entire batch of biltong, not per serving
Nutrition
- Serving Size: 1
- Calories: 5559
- Sugar: 13.4 g
- Sodium: 41869.2 mg
- Fat: 153.5 g
- Saturated Fat: 55.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 104.3 g
- Fiber: 40.3 g
- Protein: 907.1 g
- Cholesterol: 2357.8 mg
