- Buy a nice cut of meat and cut into one-inch thick strips cutting with the grain. I'm using eye of round in this picture, but I also like london broil and top round.
- Dip each slice into apple cider vinegar and pat dry. This helps to cure and flavor the meat. Add a couple splashes of worchestire to mix up the flavoring.
- Coat each piece of meat liberally with the biltong spice recipe used below. Then place in the fridge for 12-24 hrs. The longer you leave it in the fridge the saltier it will be.
- Put an equal ratio of apple cider vinegar and warm water in a bowl, rinse off most of the spice and pat dry. Again, you can add some worchestire to the ratio for flavor. This step will give your biltong that classic dark shine!
- Hang the biltong in your box making sure that the pieces of meat do not touch each other. If mould appears, you can cut it out with a knife and treat the area with vinegar. In about 7 days you can enjoy some lekker biltong!
After 7 days of curing in the box the biltong is finally ready to eat!!!
- Roast 3/4 cup of coriander in pan and grind using mortar and pestle, add to mixing bowl.
- Add 1/2 cup of brown sugar.
- Add 1/4 cup of salt. (I like kosher)
- Add 2 Tbls of coarsely ground black pepper.
- Add 1 tspn of ground cloves. (my secret ingredient)
- Add 1 tspn of baking soda.
- Finally, I use apple cider vinegar with a splash of worchestire sauce.
