John discovered this delicious recipe for a South African style jerky a couple of years ago. We give full credit to https://www.biltongblog.com/making-biltong/ for this original recipe. There are many other techniques for producing a great biltong, but this is the method that works best for us.
- 2 kilos (4.4 lbs) good beef cut (or venison if you have available)
- 1½ cup white distilled vinegar
- ½ cup Worcestershire Sauce
- 4 tablespoons coarse salt
- 4 tablespoon ground black pepper
- 8 tablespoons of ground coriander seeds
- ½ cup of whole coriander seeds (these will be roasted in a pan then crushed and applied just before drying)
- 4 tablespoons of raw brown sugar
- 65 mg of ground smoked Carolina Reaper pepper
- other optional ingredients: paprika, cayenne pepper (for spicier biltong – not much needed..), crushed dry garlic, any other herbs and spices that you want to experiment with.
- Start with a cut of good beef such as sirloin.
- Cut the beef into flat strips of about 1 inch deep by 2 inches wide. Cut the strips with the grain and if possible (and desired) leave a thin strip of the fat on one side. The fat will dry out nicely and add to the taste.
- Prepare the dry rub: Mix the dry spices (excluding the whole coriander seeds)
- Once the strips are dried, they're about two-thirds their original thickness and width. Traditionally the finished strips are cross-cut into little rectangular "cookies" about 1/4" thick. That exposes the tender middle and makes them a great snack, or energy source.
- Store biltong in the fridge, especially in warm climates. Never store in a plastic bag unless vacuum sealed.