Wardrobe Biltong
Making biltong is easy
Cut meat into
strips along the grain, salt it, leave to cure, hang it. Eat it when
dry enough for you (Some like it wet, some like it dry)
You need:
Beef – Boneless –
cut into strips 2cm x 3cm – along the grain (thinner dries quicker)
Salt (I use
coarse), pepper – optional coriander, some hooks & a small fan.
Method:
Layer the beef in
a bowl, salt liberally between the layers
Cover with some
clingwrap & refridgerate
Toss it, like a
salad, every 12 hours or so, pour off any liquid
After around 40
hrs, it is ready to hang. Pour off any liquid, brush excess salt
off, & add some pepper & ground coriander if you like it.
Insert hooks (paper
clips work fine), & hang in a box (or use a shelf in a wardrobe)
Keep a fan blowing
on it – a small desk fan will do.
Eat when ready -
3-4 days, or longer if you like it drier.
Simples.
*************************Game meat can be
used, mutton doesn't work******************************
