Biltong Rub Recipe

Slice the meat with the grain into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the vinegar. Now you need to mix up the salt coriander pepper bicarbonate of soda and the sugar together to make rubbing mixture.

The Basic Biltong Recipe The Boer Butcher

In addition pour in 30 g 2 tbsp of salt 100 g 67 tbsp.

Biltong rub recipe. Pat thoroughly dry with kitchen paper towel and hang the strips in the Biltong Maker. Roast the coriander seeds in a dry frying pan to bring out the flavour. To create a rubbing mixture mix together 125 g 83 tbsp of crushed coriander seeds and 15 g 1 tbsp of black pepper in a large-sized mixing bowl.

Rub the butter into the flour mixture with the fingertips until the mixture is crumbly. Slice the meat into suitable strips and sprinkle with Biltong spice or marinate it in a brine of your choice. Mix the salt sugar crushed coriander seeds bicarbarbonate of soda black pepper and paprika together in a bowl to form a rubbing mixture.

Place a solitary layer of the mixture in the bottom of this container. Cover and let the biltong cure overnight in the refrigerator. Making quality biltong requires a little know-how but is still a lot easier than most realise.

Remove the meat and pat dry taking care to not remove the. Add the beef to the bowl of spices mixing it around until evenly coated. Wipe and rub some of the mix into each item of meat.

Wrap each slice of meat in cling wrap and let it stand overnight in. 6 hours is enough for a more natural taste. The recipe suggests drying the meat for 3 to 4 days naturally or in a home.

This will produce a batch in as little as 12 hours. Cover with the lid switch on and wait for about 3-4 days depending on how thick the meat is sliced and how wet or dry you prefer your end product. Do not point a fan.

Rub the mix evenly over the meat lay on a flat dish cover with clingfilm and refrigerate for a further 6 24 hours depending on how deeply you want the spices to be absorbed. Roll dough out to 25 mm thickness and cut into squares. Meat selection There is a long and interesting list of meats that could be successfully.

Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours. Beat the egg and milk together and cut the liquid into the flour mixture with a knife. Hang the biltong by making a very small incission through the slice of meat with a knife about an inch from the end of the meat.

Add the grated biltong. Crush lightly with a pestle and mortar and mix with the. Put a tablespoon aside for later use and combine the rest with the pepper sugar salt and bicarbonate of soda if used.

Save any spices that dont stick. The first is to dry the Biltong at a temperature of 140 degrees Fahrenheit 60 Celsius. Plastic-covered paper clips make for a cheap solution.

Here are the four basic steps to get you started. Hang in your biltong box or in a well aired ventilated space with a fan blowing gently to increase air flow. Rub the meat on both sides with the balsamic vinegar then the ground salt and pepper and sprinkle the spices on both sides.

My only critique is that this results in a Biltong that isnt. Jerky on the other hand is cut so thinly and cooked on a rack at a low temperature where it slowly dehydrates. And finally theres the process of making each type of meat.

Biltong is marinated and cured for a whole day 24 hours before being hung to dry which takes up to one week. Combine all the spices including the vinegar and rub into the meat. Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.

You now need to use a large glass container. Rub the spice mixture into the pieces of meat. Depending on how moist you want your biltongyou can now start eating it.

Dip the biltong quickly into a watervinegar mixture to remove surface salt. Adapted from Biltongbox website this is a basic biltong recipe which uses only the essential ingredients meat salt pepper coriander and vinegar. Cut the meat into strips about 2 cm x 3 cm 34-inch x 1 14-inches.

Rub the remaining spices into the meat Hang the meat in your biltongmaker or airing cupboard and wait for a minimum of three days. The ultimate biltong recipe making-of guideJoin our fb group.

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