Directions:
- Trim the excess fat off the meat (I do, but some people like it), and slice into long fat strips.
- Get a marinating dish. Sprinkle 1 tsp rock salt and 1 good teaspoon brown sugar on the bottom of the dish.
- Layer 2 layers of meat on top.
- Season with 3 pinches bicarb soda, 1 tsp south african meat spice, 1 good tsp corriander, 1 good tsp brown sugar.
- Layer another 2 layers of meat on top and re-season.Repeat until all the meat finished.
- Pour half cup white vinegar over the meat. (It should fizzel when you pour it on).
- Leave in the fridge for 6-12hrs to marinade in it's own juices.
- Squeeze out excess liquid and hang in the biltong cupboard.
- Dry with fans for 24-48hrs depending on thickness of meat, and then let hang for a few days (make sure flies can't get to it).
- Ready to eat, or can be frozen for later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 27434.25 Kcal (114862 kJ) | ||
| Calories from fat | 10813.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1201.5g | 1848% | |
|---|---|---|---|
| Cholesterol | 13817.25mg | 4606% | |
| Sodium | 17021.25mg | 709% | |
| Potassium | 71489.25mg | 1521% | |
| Protein | 4205.25g | 8411% | |
| Iron | 400.5mg | 2225% | |
| Calcium | 3604.5mg | 360% | |
| Amount Per 100 g | |||
| Calories | 137 Kcal (574 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 1848% | |
|---|---|---|---|
| Cholesterol | 69mg | 4606% | |
| Sodium | 85mg | 709% | |
| Potassium | 357mg | 1521% | |
| Protein | 21g | 8411% | |
| Iron | 2mg | 2225% | |
| Calcium | 18mg | 360% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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