Beef Jerky Biltong Flavouring Recipes

PERFECT BILTONG RECIPE

Steps:

• 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 air flow. 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.

BEEF JERKY BILTONG FLAVOURING

Steps:

• Mix the Pepper, coriander, salt and brown sugar together thoroughly.
• Slice the meat into 1 cm thick slices about an inch wide.
• Place a layer of meat in a plastic container and sprinkle lightly with the vinegar.
• Sprinkle the spices over the top of the meat without completely drowning it.
• Place another layer of meat on top of the first and repeat the vinegar and spices steps until all the meat is used up.
• Leave in the fridge for 3 hours
• Remove and mix it all up thoroughly so that all the spices are evenly spread through the meat.
• Drain any excess fluids from the container and return to the fridge for a further three hours. The longer it stays in the fridge the stronger the spice flavours become.
• Remove and place in your dehydrator until dried to your satisfaction. (12 to 24 hours in my dehydrator).
• Eat and enjoy.