kinkothecarp
Well-Known Member
Biltong is a dried beef that is common in South Africa (the region). They make it out of anything they can catch; from elephants to ostrich. This is how they preserve it. It's not exactly a jerky, because it's cured with vinegar, but it's damn good. Here's a recipe using eye of round (beef) if you want to give it a shot:
Slice the desired amount of eye of round thin (1/3 inch thick). You want them to be in long strips, about the 1 inch by 5-6 inches.
Load a spray bottle with vinegar (balsamic vinegar gives a strong flavor, apple vinegar works well)
Spray the sliced eye of round with the vinegar.
Season it with salt and pepper. They don't use much salt - less than tablespoon for 2.2 pounds - but if you're new to this kind of drying, I would tell you to use more. Add coriander and other spices to taste.
Now, you can either smoke it at 160' for six hours, or you can set it outside in a really dry area and put a fan on it for a week. It depends how 'authentic' you want to be. The vinegar will 'cook' and cure the meat.
Good luck!
Slice the desired amount of eye of round thin (1/3 inch thick). You want them to be in long strips, about the 1 inch by 5-6 inches.
Load a spray bottle with vinegar (balsamic vinegar gives a strong flavor, apple vinegar works well)
Spray the sliced eye of round with the vinegar.
Season it with salt and pepper. They don't use much salt - less than tablespoon for 2.2 pounds - but if you're new to this kind of drying, I would tell you to use more. Add coriander and other spices to taste.
Now, you can either smoke it at 160' for six hours, or you can set it outside in a really dry area and put a fan on it for a week. It depends how 'authentic' you want to be. The vinegar will 'cook' and cure the meat.
Good luck!
