Biltong

Biltongs are pieces of meat that have been marinated in salt and vinegar, seasoned, then hung to dry for about two weeks. This was a technique employed by the Afrikaner and Dutch to preserve meat centuries ago. Biltong is eaten as a snack. Because of its rich, salty flavor, you'll have to work hard not to eat it all at once. Namibia currently takes pride in being renowned as the country with some of the best biltongs, owing to the high quality of the meat utilized. Biltongs are made from a variety of meats, including springbok and kudu. Beef biltongs are also well-liked.

Ingredients:

2000 g Beef—silverside or top rump,5 tbsp Brown (malt) or cider vinegar,2.5 tbsp Coarse salt (2% of the meat weight),2 tsp ground black pepper,2 tbsp Coriander seed,1.5 tbsp Brown sugar

Instructions:

• 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.
• 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.
• 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.
• Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
• Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
• 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 airflow. 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.
• 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.
• Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.