Biltong

Build the Meal Around Biltong

• Cold lager
• Cheese
• Rusks
• Pickled onions

How to Make Biltong

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1. Cut the beef along the grain into strips about 2 cm thick.

   Mark done

2. Rub the strips with the salt, sugar, coriander and pepper. Turn them in the vinegar, cover and leave in the fridge for 6 hours, turning once.

   Mark done

3. Heat the oven to its lowest setting, about 70°C / 160°F. Pat the strips dry and hang them from the oven rack on skewers or lay them on a rack over a tray.

   Mark done

4. Dry with the door propped open for 4 hours until the strips are firm and bend without snapping. Slice thinly across the grain.

   Mark done

Notes From the Method

Trim the fat well.

Measure the salt and vinegar.

If the strips are very thick, check them later; thin ones dry sooner.

Slice across the grain.

Leftovers

Keeps in the fridge for 1 week in a paper bag.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.