Ingredients for 600g of biltong
(This recipe can be scaled)
1 kg beef eye round roast
Vinegar (either ½ Brown and ½ White or
1 teaspoon of Tabasco
1 tablespoon of Worcestershire
200 grams of rock salt
1 dessert spoon of brown sugar
ground black pepper to cover
40 grams of coriander seeds
(optional) 1 teaspoon of chilli powder
(optional) 1 teaspoon of garlic powder
Drip-tray or paper towels spread on the
bottom of the box
The method for making biltong can be divided into 4 processes.
1. THE MEAT
Use a 1kg beef eye cut that’s 20cm long. This cut is usually available prepacked at Coles. Woolworth has a similar cut that’s normally in a roasting tray. Harris farm has the fillet eye which you can cut in half. It is not the salted meat (not corned beef). Or check out a large butchery or a butchery that makes biltong and ask them to cut the eye of the silverside. This is the perfect cut for great biltong and being cut fresh as opposed to being vacuum packed and sitting in blood.
If the meat is bloody, give it a good rinse in water. Avoid placing the meat on metallic surfaces. Cut and dispose of any loose pieces.
Biltong is cut along the grain opposed to usual cuts thats against the grain. You will notice the meat flows in a certain direction. You cut in that direction. Cut the beef into 4 -12 equal parts around 2cm thick along the grain of the meat with a sharp knife.
2. WET MIXTURE
For your wet mix add equal portions of white vinegar and brown vinegar (or use Sherry vinegar- it tastes delicious). Optional additions include a teaspoon of Tabasco, a tablespoon of Worcestershire sauce and your secret ingredients. Brush the wet mix over the meat.
3. DRY MIXTURE
Add the salt, brown sugar, ground black pepper and coriander seeds (chilli is optional.) Place this dry mix in a dish and cover the meat well.
Hang the meat up in the biltong box with a paper towel on the floor of the box. After 30 minutes replace the paper towel or drip tray.
Note: Hot humid climates are the hardest places to make biltong. Traditionally biltong was made in the cold dry months. The weather will affect your entire process as you are essentially cooking with the air. Thicker cuts will also take longer to cure but if you cure thicker cuts too quickly the outside will become too hard and prevent the inside form curing.
With a 2 cm thick cut, set the speed at about 30% for 5-7 days for a wonderful result. After the 4th or 5th day check the biltong frequently by tasting to ensure it’s not too dry