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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a South African dried beef. You will need a biltong box (meat dryer) and clean metal hooks for hanging. Ingredients:
800-1kg good quality beef |
bicarb soda |
south african meat spice |
corriander |
rock salt |
white vinegar |
raw brown sugar |
Directions:
1. Trim the excess fat off the meat (I do, but some people like it), and slice into long fat strips.
2. Get a marinating dish. Sprinkle 1 tsp rock salt and 1 good teaspoon brown sugar on the bottom of the dish.
3. Layer 2 layers of meat on top.
4. Season with 3 pinches bicarb soda, 1 tsp south african meat spice, 1 good tsp corriander, 1 good tsp brown sugar.
5. Layer another 2 layers of meat on top and re-season.Repeat until all the meat finished.
6. Pour half cup white vinegar over the meat. (It should fizzel when you pour it on).
7. Leave in the fridge for 6-12hrs to marinade in it's own juices.
8. Squeeze out excess liquid and hang in the biltong cupboard.
9. 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).
10. Ready to eat, or can be frozen for later.
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