Biltong
Ingredients
Per kilogram of beef (I use silverside)
1½ tbsp Salt
1 tbsp Sugar
1 tbsp Black Pepper corns
2½ tbsp Coriander Seeds, crushed
2 dried chillis
1 tbsp Worcestershire Sauce
Method
Dry fry the chilli, peppercorns and coriander seeds separately until lightly toasted
Allow to cool and then grind separately to desired coarseness in a spice grinder
Mix the spices, sugar and salt together
Place meat in a flat dish and cover with Worcestershire sauce. Turn meat to ensure complete cover.
Cover the meat with the spice rub ensuring full cover
Let it rest for 12 hours and mix well again, let it rest for another 12 hours and hang in well ventilated room
Hang and wait (3 to 7 days depending on temperature)
Notes
Do not use a plastic bag. Brown bags enable the biltong to ‘breath’ by creating a path for moisture to escape and which eliminates the possibility of ‘sweaty’ biltong. Shuffling your biltong in a brown bag frequently creates ‘breathing’ space for the pieces and assists in removing moisture but also prevents it from spoiling.