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Biltong (Jerky) · KemoNine&#39;s Culinary Notebook
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<h1 class="post-title center m1 sm-mt3" itemprop="name">Biltong (Jerky)</h1>
</header>
<div class="recipe-source center">
<div class="clearfix mt3">
Published: February 4, 2024
</div>
<div class="clearfix mt3">
Chef:
<a href="https://culinary.kemonine.info">KemoNine</a>
&bull;
Category: <a href="https://culinary.kemonine.info/category/snack/"><span itemprop="recipeCategory">Snack</span></a>
&bull;
Cuisine: <a href="https://culinary.kemonine.info/cuisine/jerky/"><span itemprop="recipeCuisine">Jerky</span></a>
</div>
<div class="clearfix mt3">
<div class="tags">
<p class="clearfix">Tags:
<a href="https://culinary.kemonine.info/tags/redmeat/"><span itemprop="keyword">RedMeat</span></a>
</p>
</div>
</div>
<div class="clearfix mt3">
Prep Time: 30 mins
&bull;
Cook Time: 5&#43; days
</div>
</div>
<div class="clearfix mt3">
<div class="sm-col sm-col-6 lg-col-6 recipeItems">
<h4 class="blue mt0 mb2 xs-center">Ingredients</h4>
<ul itemprop="ingredients">
<li itemprop="recipeIngredient">
<div class="checkbox-container">
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<div class="input-title">2000 g Beef (silverside or toprump)</div>
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<li itemprop="recipeIngredient">
<div class="checkbox-container">
<label class="checkbox-label">
<input type="checkbox">
<span class="checkbox-custom rectangular"></span>
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<div class="input-title">5 Tbsp Brown (malt) or cider vinegar</div>
</li>
<li itemprop="recipeIngredient">
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<label class="checkbox-label">
<input type="checkbox">
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<div class="input-title">2.5 Tbsp Coarse salt (2% of the meat weight)</div>
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<li itemprop="recipeIngredient">
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<label class="checkbox-label">
<input type="checkbox">
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<div class="input-title">2 tsp Ground black pepper</div>
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<li itemprop="recipeIngredient">
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<div class="input-title">2 Tbsp Coriander seed</div>
</li>
<li itemprop="recipeIngredient">
<div class="checkbox-container">
<label class="checkbox-label">
<input type="checkbox">
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<div class="input-title">1.5 Tbsp Brown sugar (optional)</div>
</li>
</ul>
</div>
</div>
<div class="clearfix mt3">
<div class="sm-col sm-col-6 lg-col-6 recipeItems">
<h4 class="blue mt0 mb2 xs-center">Directions</h4>
<ul itemprop="recipeInstructions">
<li>
<div class="checkbox-container">
<label class="checkbox-label">
<input type="checkbox">
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<div class="input-title">Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.</div>
</li>
<li>
<div class="checkbox-container">
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<input type="checkbox">
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<div class="input-title">Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.</div>
</li>
<li>
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<label class="checkbox-label">
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<div class="input-title">Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.</div>
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<li>
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<div class="input-title">Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.</div>
</li>
<li>
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<input type="checkbox">
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<div class="input-title">Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.</div>
</li>
<li>
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<label class="checkbox-label">
<input type="checkbox">
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<div class="input-title">Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.</div>
</li>
<li>
<div class="checkbox-container">
<label class="checkbox-label">
<input type="checkbox">
<span class="checkbox-custom rectangular"></span>
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<div class="input-title">Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.</div>
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<div class="input-title">Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.</div>
</li>
</ul>
</div>
</div>
<div class="px2 mt3 clearfix">
<div class="sm-col-8 mx-auto" itemprop="description"><h2 id="notes">Notes</h2>
<ul>
<li>if using cheaper cuts of game or beef, add 1 tsp of bicarbonate of soda per kg to tenderise the meat.</li>
<li>if you don’t have any coarse salt and need to substitute with table salt, double-check that it’s not iodised salt – iodine leaves a bitter taste in the mouth</li>
</ul>
</div>
</div>
<h3 class="blue mt0 mb2 xs-center center">Inspiration & Resources</h3>
<ul class="center">
<li><a href="https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky" target="_blank" rel="noopener me">Greedy Ferret</a></li>
</ul>
<div class="xs-p2 center">
<figure itemprop="associatedMedia" itemscope itemtype="http://schema.org/ImageObject">
<img itemprop="image" src="https://culinary.kemonine.info/recipes/2024/02/biltong-jerky/natalia-gusakova-1ZvQmBx_f0I-unsplash_hu5459c0360c2b0cb7a147d2df0eb350ca_2106006_1000x1000_fit_q75_box.jpg" style="max-width:75%" />
<figcaption>
<p><b>Pictured:</b> A plate of sliced meat and vegetables. The image was obtained from Unsplash at https://unsplash.com/photos/a-white-plate-topped-with-meat-and-veggies-1ZvQmBx_f0I</p>
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