Biltong
Ingredients
2kg lean beef
60g whole coriander seeds
60g flaked sea salt
15g whole black peppercorns
50ml malt vinegar
Method
1. Cut the meat against the grain into 2cm-thick strips.
2. Toast the coriander seeds and peppercorns in a hot pan until they begin to smoke. Remove from the heat and allow to cool (do not burn).
3. Lightly blend the spices or crush with a pestle and mortar.
4. Mix the spices with the salt, and rub thoroughly and evenly over the meat in a non-metallic container.
5. Add the vinegar and mix well.
6. Refrigerate for 12 hours, mixing the meat occasionally so it marinades evenly.
7. Lightly rinse the meat in cold water and pat dry.
8. Hang the meat with string in a cool dry place. The fridge is best if you have room. You can also lay them on a wire rack in the fridge.
9. Leave to dry for at least five days and up to 10. They should be dry and chewy rather than rock solid.
10. Wrap tightly with cling film or store in an airtight tub in the fridge. They’ll keep this way for one month.
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