Equipment
Ingredients
Meat
- 2000 g beef silverside or top round, trimmed of silver skin, some fat cap left on
Cure & Marinade
- 125 ml white vinegar
- 45 g coarse sea salt
- 40 g whole coriander seeds, whole
- 15 g black peppercorns, whole
- 15 g brown sugar
Nutrition (per serving)
Method
Toast the whole coriander seeds in a dry pan over medium heat until aromatic and slightly darkened. Watch closely to prevent burning.
Crush the toasted coriander and black peppercorns coarsely. Combine with the coarse salt and brown sugar (if using) in a bowl to create the curing rub.
Slice the beef along the grain into strips approximately 2-3cm thick. Leave the fat cap on for traditional flavor.
Place meat strips in a large tray. Drizzle with vinegar and toss to coat every surface lightly. Dredge the vinegar-coated meat in the spice mixture, pressing the spices into the flesh to ensure good adhesion.
Layer the spiced meat in a non-reactive container. Cover and refrigerate to marinate and begin the curing process.
Remove meat from the fridge. Insert hooks into the thickest end of each strip. Hang the strips in a biltong box or designated drying area. Ensure strips do not touch each other.
Allow to air-dry in a cool, well-ventilated area. A low-speed fan is essential for airflow, but do not apply heat. Drying time depends on humidity and thickness.
Slice the dried biltong thinly across the grain using a sharp knife or biltong cutter before serving.
Chef's Notes
- The hallmark of great biltong is the coriander; ensure your seeds are fresh and toasted immediately before use.
- Fat is flavor in biltong. Yellow fat is prized in South Africa, so don't trim the meat too lean.
- Do not use heat to speed up the process. Heat cooks the meat and turns it into jerky; biltong relies on air-curing.
- For 'wet' biltong (rare), dry for 2-3 days. For dry snap sticks, dry for 5-7 days.
Storage
Refrigerator: 1 month — Store in a brown paper bag to prevent sweating; plastic promotes mold.
Freezer: 6 months — Vacuum seal before freezing to prevent freezer burn.
