Have you always wondered how biltong was
made? As the Biltong Festival’s right around the corner, we thought we’d give
you the tools to make your own biltong. So without further ado, we will start
with…
1.
What you need to make the best biltong in the Karoo
5kg
rump steak
500g
salt
1 cup of brown sugar
1 cup of coriander seeds, cracked
2 tablespoons bicarbonate of soda
1 tablespoon cracked black pepper
1 cup red wine vinegar
2.
The process of making the best
biltong in the Karoo
You start by slicing the meat into strips. If you would like your
biltong to be a little moist inside you will cut the strips about 5cm wide. You
can cut them thinner if you prefer.
Now mix the salt, pepper, cracked coriander, bicarbonate of soda
and sugar together in a bowl to form a rubbing mixture.
You then take a large glass or stainless steel container; rub some
of the mixture into each piece of meat make a single layer in the bottom of the
container. Splash some of the vinegar over the layer of meat and then continue
the same process until all the meat is layered and you have no vinegar left.
You now need to cover the container with cling film and leave it
to marinade for 12-24 hours depending on the thickness of the meat and the intensity
of the flavor you desire- 5cm thick strips should marinade for at least 18
hours.
Now you need to find a cool, dry and well ventilated place to hang
the meat. Prepare ‘s’ shaped galvanized wire hooks to hang the meat on and hang
them until the outside is dark and the center is according to your taste.
Depending on the dryness of the air and the ventilation, the time
will vary. If you are in a hurry, use a slow fan to keep the air circulating
around the meat.
And voila, you have your own homemade biltong...but if you would like to taste and talk to expert biltong makers you need to come hang with us at the best biltong Festival in the Karoo.
Castle Lager East Cape Biltong Festival 2012, it's where you need to be this winter - 13th and 14th July, Somerset East Showgrounds.
