Biltong

Name: Biltong
Total time: 96 h 40 min
Yield: 10
Cuisine: South African
Ingredients: 1.5 kg Beef silverside or topside, in one piece; 200 ml Brown vinegar; 50 ml Worcestershire sauce; 80 g Coarse sea salt; 4 tbsp Coriander seeds, toasted and coarsely ground; 2 tbsp Black pepper, coarsely ground; 2 tbsp Brown sugar; 1 tsp Bicarbonate of soda

Strips of beef soaked in vinegar, rolled in coarse salt and toasted coriander and hung in moving air for days until they dry — cured, never cooked, and nothing like jerky.

Источник

Автор рецепта Afrikaner farm kitchens · 🏺 Традиционное · Dutch technique meeting African ingredients over three centuries — a cast-iron pot over coals, apricot jam in the savoury dishes, and syrup in everything sweet.

South African · air-dried meat — An ownerless traditional dish, so no cook is credited. The cited article confirms it as air-dried cured meat originating in Southern Africa, the vinegar and coriander cure and the distinction from jerky. Quantities, the with-the-grain instruction and the safety note about the vinegar are this book's own.

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Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Cut the beef WITH the grain into strips 2 cm thick and as long as the piece allows.
💡 With the grain, not across it. Biltong is torn along the fibres when you eat it, and cutting across gives you crumbly, powdery pieces.
Lay the strips in a dish, pour the vinegar and Worcestershire over them, turn to coat and leave 3 hours.
💡 The vinegar is the safety step as well as the flavour. It drops the surface pH and is what makes air-drying meat at home reasonable.
Mix the salt, coriander, pepper, sugar and bicarbonate. Lift each strip out, shake off the excess liquid and press the mix onto every surface.
Hang the strips from hooks with air moving round them — a biltong box with a fan and a light bulb, or a cool airy room.
💡 Moving air is the whole method. Still, humid air lets mould take hold before the meat dries — a fan is not optional in a damp climate.
Dry 4 to 7 days. It is ready when the outside is hard and dark and the middle is still deep red when you cut one.
Slice thin across the grain to serve, and store it in a paper bag rather than plastic.

💡 Советы

Biltong is cured and air-dried; jerky is cooked at low heat. That is why biltong stays soft and red inside and jerky does not.
Paper, never plastic. A sealed bag traps the last of the moisture and biltong grows mould in two days.
The method came from the Voortrekkers preserving meat on the move, and the vinegar and coriander have not changed since.