Biltong

🛒 Ingredients

• Beef (Silverside) 30 g · 90 kcal
• Malt Vinegar 0 g · 0 kcal
• Black Pepper, cracked 0 g · 0 kcal
• Coriander Seeds, ground 0 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the beef by slicing lean beef (such as silverside or topside) into strips, about 1-2 cm thick, ensuring to cut with the grain for optimal texture.
2. In a non-reactive dish, toss the beef strips with malt vinegar, ensuring they are thoroughly coated; let them stand for 10-15 minutes.
3. Drain any excess vinegar from the beef. In a separate bowl, combine coarse salt, cracked black pepper, and toasted, ground coriander seeds, then rub this spice mixture generously onto all sides of the beef strips.
4. Place the seasoned beef in a container, pressing down slightly to ensure good contact, then cover and refrigerate for 12-24 hours, turning occasionally.
5. Remove the beef from the refrigerator and pat dry any surface moisture with paper towels. Insert hooks into one end of each strip or thread them through a skewer for hanging.
6. Hang the beef strips in a well-ventilated, cool, and dry area, ideally a biltong box with a fan, ensuring good airflow around each piece.
7. Dry for 4-7 days, or until the desired firmness is achieved; the exterior should be dark and firm, with a softer, reddish interior.
8. Once dried, slice the biltong against the grain into thin pieces and enjoy as a savory snack.