[BARON5011]

Stomackmonkey.

Please tell me more about this do you dry the meat out completely and do you then cook it smoke it or eat it raw or what
We make something similar here in South Africa called "BILTONG ".
Once you aquired the tast its like pod you can not walk away from it.

This BILTONG RECIPE is for the basic South African beef biltong. Biltong can be produced in various flavours by adding things like garlic or chilli peppers to the recipe. Personally, I find the original plain biltong the most enjoyable.
(Scale as required)
• 25 lb beef (top round / sirloin / London broil / eye of round)
• 4 pints warm water
• 1 ¼ lb fine salt
• ½ cup brown sugar
• ½ cup coriander, coarsely ground
• 2 tbsp bicarbonate of soda
• 1 tbsp black pepper, ground
• 1 cup red wine vinegar
• 2 tsp saltpetre (optional)
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2cm thick and to desired length, always cutting with the grain.

Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them. Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)

Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.

Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks in your Personal Biltong Drier. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the centre part of the biltong strip is still a little moist. Let the centre dry according to personal taste.

Makes about 21 lb
NOTES:- You can discard the saltpetre research claims its not healthy
High humidity cause forming of mildew so therefore the bicarbonate of soda but this is a low humidity process.
he Biltong maker is just a well ventilated box with screens over openings (to keep insects out) with a fan to give constant air flow

Slightly different recipes give different tasts
cheers
Baron