by kirra » Sun Jan 18, 2009 8:50 pm
Biltong
South African Cuisine
Ingredients:
5.5 pounds lean meat venison, buffalo, beef or ostrich
1/4 cup coriander seeds
1/4 cup salt
1 tablespoon milled black pepper
Preparation:
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.
Refrigerate for a day, mixing every couple of hours so that the meat flavors evenly.
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
[size=150]Biltong[/size]
South African Cuisine
[b]
Ingredients:[/b]
5.5 pounds lean meat venison, buffalo, beef or ostrich
1/4 cup coriander seeds
1/4 cup salt
1 tablespoon milled black pepper
[b]Preparation:[/b]
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.
Refrigerate for a day, mixing every couple of hours so that the meat flavors evenly.
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.