This is how you should make this traditional South African snack. Best served thinly sliced with an ice cold beer!
Equipment requred :
Paper clips, large and plastic coated
Line or rack to hang it on
Newspaper to catch the drips
A light and airy temperature controlled room to hang it in.
4 kg (8.6 lbs) trimmed and preferably in one large cut, of LONDON BROIL, RUMP ROAST, SILVERSIDE or something similar.
In a small bowl, mix the following:
4 tbsp of table salt
2 tbsp ground black pepper
2 tbsp ground coriander
2 tbsp of brown sugar
1 tsp garlic powder
1/2 cup of red wine vinegar
4 tbsp of liquid smoke. I use Hickory.
Lay the beef on a cutting board and with a sharp knife, cut 1″ thick slices diagonally across the grain.
Lay each slice flat on the board and cut down the centre to form slices 2 to 3 inches wide.
Place the sliced beef in a container suitable for seasoning.
Pour the vinegar over the meat and with clean hands, mix thoroughly. Allow to stand for 30 minutes, mixing every 10 minutes or so.
Add the liquid smoke and mix again.
Add the dry ingredients in 3 or 4 stages, mixing thoroughly between each application.
Cover and set aside for a minimum of 3 hours, but turn the meat every hour or so to ensure even distribution of all ingredients.
Can be refrigerated overnight, but turn over before hanging.
Make hooks from the paper clips and hang meat 1″ apart.
Turn on fans and lights.
Should be ready in 4 to 7 days.
Tried and tested, enjoy!
Prepared, tried and tested by: Wally Paul
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