Biltong – A South African Classic!
Network Food@foodnetwork
1 month ago
🥩
Biltong is one of South Africa’s 🇿🇦 most iconic snacks, loved for its rich flavor and tender texture. Essentially dried, cured meat, biltong is made from a variety of meats, including beef, game meats (like kudu or ostrich), or even chicken.
What Makes Biltong Special?
The Process: Biltong is air-dried and spiced with a blend of vinegar, salt, coriander, pepper, and other seasonings, giving it a distinct flavor profile. Unlike jerky, it’s often thicker and cured with no added sugars.
A Protein-Packed Snack: High in protein and low in fat, it’s the perfect on-the-go snack for fitness enthusiasts or anyone looking for a tasty, healthy treat.
Versatile: While traditionally enjoyed as a snack, biltong can also be used in a variety of dishes like salads, sandwiches, or even in stews to add an extra burst of flavor.
Biltong is more than just dried meat—it’s a proud South African tradition that has been enjoyed for generations. Whether you like it soft or dry, spicy or mild, biltong is sure to satisfy your cravings!
🥩 Quick Biltong Recipe 🥩
Ingredients:
1 kg beef (silverside, topside, or rump steak work well)
1/4 cup coarse salt
2 tbsp brown sugar
2 tbsp coriander seeds (crushed)
1 tbsp black pepper (crushed)
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1/2 tsp bicarbonate of soda (optional, to tenderize)
Instructions:
Prep the Meat: Slice the beef into strips about 1 cm thick (length can vary depending on your preference).
Marinate: In a bowl, mix the vinegar, Worcestershire sauce, and bicarbonate of soda. Coat the meat strips in the mixture and let it sit for 30 minutes, turning occasionally to ensure even coverage.
Season: Combine the salt, brown sugar, crushed coriander seeds, and black pepper. Rub this mixture all over the marinated beef strips, ensuring they are well coated.
Rest: Lay the seasoned beef strips on a rack or tray, cover with cling wrap, and leave them to marinate in the refrigerator for 12-24 hours.
Drying Process:
Hang the marinated beef strips in a dry, well-ventilated space using hooks or string. Make sure they do not touch each other.
Alternatively, if you're short on time, use a fan oven set at 40-50°C (104-122°F). Leave the oven door slightly open to allow air circulation and dry for 4-6 hours, checking for the desired dryness.
Ready to Eat: Once dried to your liking, slice and enjoy your homemade biltong!
Tips:
Biltong can be dried to a soft, chewy texture or made drier for longer storage, depending on your preference.
Store in an airtight container to maintain freshness.
Enjoy your homemade biltong, the perfect protein-packed snack!
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📍South Africa, South Africa
