A classic South African method for curing and air-drying beef into a richly spiced, savoury snack with irresistible depth of flavour.
COOK'S NOTE
Bicarb tenderises the meat and locks in moisture, resulting in biltong that’s juicy and tender – not dry like traditional jerky.
| انشأ بواسطة | سبينس |
| وقت التحضير | 180 دقائق |
| وقت النقع | حتى صباح اليوم التالي |
| وقت التجفيف | 6-5 أيام |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | غني بالبروتين |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFSlice the beef into 3cm-thick steaks along the grain and trim off any unwanted sinew, keeping some fat for flavour. Toss the steaks in the coarse salt to coat completely and leave for 1½ hours.
Roughly grind the coriander seeds and black peppercorns and mix with the brown sugar to make the dry rub.
After salting, brush off excess salt (don’t rinse). Place the steaks in a large bowl with the bicarbonate of soda, vinegar and Worcestershire sauce. Marinate in the fridge for 90 minutes.
Pat the steaks dry, then coat generously with the spice mix.
Using S-hooks or string, hang the steaks in a cool, dry, well-ventilated area. Dry for 5–6 days until firm, depending on your texture preference.
Slice thinly to serve. Wrap tightly and consume within 3 days or freeze for up to 3 months.
