Agriculture
Easy Biltong Recipe─── 11:07 Fri, 07 Sep 2012
Easy Biltong
1 kg beef fillet/silverside (London Broil)/topside/steak
½ cup of coriander seeds
4 whole cloves
5 whole all spice seeds
1 cup of coarse salt
Balsamic vinegar
Olive oil
Black pepper
1. Dry your meat with a paper towel to remove the moist around it.
2. Heat the coriander seeds in a pan until you can smell the coriander. Do not toast the seeds.
3. Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
4. Rub the meat on both sides with the balsamic vinegar and sprinkle with spices afterwards. Wrap the meat in cling film and let it stand overnight in a cool place.
5. The next day take the meat out of the cling film and lightly shake off extra salt and spices.
Cut the meat in the desired strips and hang the meat on a hook in a dry and airy place for 48 hours or more. In the Biltong maker it takes 2-3 days to dry.
1 kg beef fillet/silverside (London Broil)/topside/steak
½ cup of coriander seeds
4 whole cloves
5 whole all spice seeds
1 cup of coarse salt
Balsamic vinegar
Olive oil
Black pepper
1. Dry your meat with a paper towel to remove the moist around it.
2. Heat the coriander seeds in a pan until you can smell the coriander. Do not toast the seeds.
3. Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
4. Rub the meat on both sides with the balsamic vinegar and sprinkle with spices afterwards. Wrap the meat in cling film and let it stand overnight in a cool place.
5. The next day take the meat out of the cling film and lightly shake off extra salt and spices.
Cut the meat in the desired strips and hang the meat on a hook in a dry and airy place for 48 hours or more. In the Biltong maker it takes 2-3 days to dry.
