About 2 days altogether
Makes as much as you like…you’ll see.
There are lots of recipes out there for Biltong, it’s completely up to you really how you do it, but the two essential ingredients are salt and no water.
What I mean by ‘no water’ is the meat is dried, completely. The lack of water along with the saltiness of the meat is enough to preserve.
Now of course you can get it in little packets, not very much for quite a lot of money.
Living in a wet climate, we use the dehydrator to force the water from the meat. Traditionally, so the story goes, biltong was made by putting meat under the saddle and it was then rode on all day. That way the meat was salted by horse sweat. No idea if this is true! I have also heard it about kebabs and Ghengis Kahn’s men, so who knows?
In this recipe you need
Very thin slices of beef – around 2 – 3 mm thick
Curing salt – with nitrates already added – we used Weschenfelder Continental Cure, which is very low in nitrates. But then I feel it is important to have some in this uncooked product to guard against botulism.
Put a sprinkling of salt in the bottom of a container and lay out some strips of beef on top
Sprinkle a layer of curing salt on top of the meat
Then sprinkle a layer of carraway seeds
Then a layer of fennel seeds
Then splash the laters with balsamic vinegar (Some recipes call for Worcestershire sauce instead)
Then lay another load of beef on the top and repeat the process until your beef is finished
Cover with food wrap and refrigerate for 24 hours
After 24 hours wash off the seeds and place in the dehydrator and process until completely dry and moisture free
Remember to turn the meat every hour or so.
You can freeze it – in vac bags preferably, otherwise eat them within about a week – which is no problem with us. Of course, if you live in a dry windy environment you can dry them outside – it is probably better that way.
Cut your meat thinly
Lay in a tray and sprinkle with salt
Sprinkle caraway seeds and fennel seeds
After 24 hours, wash the meat
Meat in the dryer