Here’s the Lombard family method… Ingredients. Let marinade for at least 24 hours before turning over into another tray. I hope you enjoy this Jojo! Since I live in California with no humidity, I've discovered that my gas, convection oven is the best biltong maker ever! If you are going to have it as carpaccio, with the beef being almost raw, choose a top quality meat that has been hung for a decent amount of time. I love the taste of coriander and black pepper so I tend to add more than most recipes. Spices: Biltong dry rub is usually made up of coarse salt, black pepper, brown sugar, vinegar and coriander. "(O)ur honeymoon will shine our life long: it's beams will only fade over your grave or mine." While at it, never miss anymore of my recipes if you sign-up to get email updates as I publish fresh recipes. 3 Tbsp coarse salt. It’s all about great reads on the themes of food and life. Our traditional beef biltong recipe can be worked out depending on the quantity of meat you have available. These days, biltong can be made throughout the year in many regions. stephan gates terrific version of biltong, essentially air dried beef. Biltong, as with any other food, is subject to personal taste that varies. I’ve seen a single slice of beef biltong cover the length and width of a plaasbrood slice. Seal the container tight and and leave the meat to “marinate” for 30 minutes. Beef biltong is made with much larger strips of meat, and the extra ingredients are added to help preserve the large chunks of meat. Your vote is important to me and only takes a few seconds to complete. This recipe is so versatile and can be adjusted to suit your preferences.. Biltong, as with any other food, is subject to personal taste that varies. Do not use table salt. Chimukuyu chinedovi (Biltong in peanut butter sauce), Spinach, onion and tomato quiche with sadza crust, Madhumbe(Taro root), chicken and coconut milk soup, Pumpkin and Chicken Soup with Coconut Milk. Slabs of meat, the thickness of a piece of steak, are cured and then sliced. The vinegar will tenderise as well as sterilise the meat. Make sure the beef strips that were on top are now on the bottom. The meat is dried by cutting it into long strips and hung over smoke usually in the kitchen. Thank God It’s Food is sponsored by Pick n Pay. (Photo: Louzel Lombard Steyn). Normally, with thicker pieces/slices, the process can take up to 4 days even. After 12 hours, the vinegar should cause the meat to feel firmer. Kaufe auf keinen Fall fertig abgepacktes Biltong! Ideally, biltong should be savoured… and the best way to achieve this is to eat it slice by slice with a knipmes (pocket knife). Biltong drying with fan and light on in a convection oven. Some prefer it wet and fatty, others like it dry and lean. Cover the meat with anything suitable like a food cover but ensure that it does not touch the meat. There is an exact science to making the perfect biltong – from the cuts to the drying. Biltong is a classic South African-style jerky. Hang the meat to dry as you like it. My daughters and all their friends have learned about South Africa through biltong! Some like it well peppered with lots of coriander and other spices, while others prefer it with a more subtle flavour. Take the set aside cooling rack and lay the meat pieces on it. When she isn't working with her engineers to write code, she can be found in her kitchen absorbed in a new project. Store in a paper bag or old flour bag (meelsakkie) when dried. Biltong is much more than a mere snack. In the past, however, biltong was made during one of two months of the year as meat needed to be processed without the help of cooling and drying facilities. One of the more useful tools in the kitchen! Once it starts to smell, remove it and grind it to a coarse grind in a hand blender or use a pestle and mortar to grind it. To Michelle's dismay, it appeared that 45,000 anonymous viewers enjoyed her tutorial videos...but not her daughters! All Rights Reserved. How to make Ham and Cheese Omelet (in 3 Minutes), Cling wrap (check my online shop if you need some), Get your ingredients ready; 500g game meat/ tender beef steak; 200ml apple cider vinegar; 200ml white wine vinegar; 200g coarse salt; 200g brown sugar. Stir until you can smell the coriander aroma – do not toast the seeds. I like the softer center rather than a completely dry texture. Let marinade again for at least 24 hours. 5 %, tablespoons coriander seeds, coarsely ground. If using beef you can use silverside steak or any steak you can find. Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. Remove the meat from the marinade, but reserve the marinade for later use. When I moved to the States, I remember trying to fabricate my own biltong box. Do not use table salt. I’m confident the more I do it, the more I’ll become a pro at it and even have different flavours to play around with. They, like many in rural Zimbabwe do not have electricity so most of the meat is dried. Copyright © Blue Sky Publications Ltd. All Rights Reserved. If your meat was not salted during the drying process you can add salt now. Sometimes salt is added and sometimes it is not. If you’re making beef biltong, brown sugar, saltpetre and baking soda are typically added to the coriander, salt and pepper blend. Traditional recipe for Biltong. When Michelle's two daughters moved to the East Coast, she filmed a few cooking tutorial videos to help guide her girls to make their favorite "Mom dishes" on their own. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom. Sprinkle the remaining spices mixture on the meat pieces lightly (optional). I love to have you stop by. Prepare your cure mixture which is combining your salt, sugar and bicarbonate of soda. (If the temperature’s too hot the meat will cook and not dry up!! Drizzle a little vinegar at the bottom of a large, clean tray and start layering the salted strips. Use them as hooks and securely hook the meat. She later started experimenting in the kitchen, recreating dishes she discovered on her travels to countries around the world. Lay the pieces into the plastic tray that already has the cure mixture. Add the beef to the bowl of spices, mixing it around until evenly coated. Take a baking sheet and line it with baking paper then place a cooling rack on top and set aside. This content has been created as part of our freelancer relief programme. It almost seemed that a road trip would be remiss without b Nothing better than a good piece of authentic South African biltong. Hang to dry in a convection oven with light and fan on for 48-72 hours depending on your preference of dryness. South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07. Address: Riverbank House, 1 Putney Bridge Approach, London, SW6 4TJ. Cut lengths of string, and tie them tightly around one end of each beef strip. Reserve any excess spice mixture for use later. Smaller, leaner venison cuts drying out in the biltong room. Michelle also started The OC Supper Club, a group of foodies that get together for member-lead cooking class meals, potluck competitions, and tastings through the many hidden culinary gems of Orange County. ~ Charlotte Brontë, Please sign in or register to enable this feature. Dry your meat with a paper towel to remove the moisture. The vinegar will tenderise as well as sterilise the meat. Leave for 30 minutes. If this all seems too difficult to make and you are just yearning for some authentic South African biltong, send me a comment below and I'll sell you a batch! Make sure it’s not too fine. It’s now possible for city-dwelling South Africans to make their favourite farm-to-table snack from scratch. I then adjust the rack so it sits on the highest level. Biltong reminds me of my family vacations in South Africa. Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty). "Eye of Round" cut of beef used for biltong. Let marinade for at least 24 hours before turning over into another tray. I like to make stuff and love to learn new skills. Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. Save my name, email, and website in this browser for the next time I comment. You can create your own line where you will hang the meat or even use the washing line! Squeeze the beef to remove as much liquid as possible.
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