biltong.txt

https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky
1/4 pepper to 3/4 coriander
2 kg Beef—silverside or toprump
5 tbsp Brown (malt) or cider vinegar (approx)
2.5 tbsp Coarse salt (2% of the meat weight)
2 tsp Ground black pepper
2 tbsp Coriander seed
1.5 tbsp Brown sugar

Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.
Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.

https://www.internationalcuisine.com/south-african-biltong/
Ingredients
2 lbs top rump beef
3 Tablespoons vinegar malt or cider
2 Tablespoons salt coarse
1 teaspoon black pepper ground
1 Tablespoon coriander seeds
1 Tablespoon Brown sugar
Instructions
In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container.
Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
Remove the meat and pat dry taking care to not remove the seasoning.
Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid.


https://www.pantsdownapronson.com/biltong-recipe-south-african-beef-jerky/
Ingredients
For the meat
▢2,5 kilograms (5 ½ lb) top rump - or topside
▢120 grams (⅖ cups) course sea salt - non iodised
Wet cure
▢120 grams (½ cups) red wine vinegar
▢120 grams (½ cups) Worcestershire sauce
▢60 grams (¼ cups) honey
Spice mix
▢40 grams (½ cups) coriander seeds
▢20 grams (⅕ cups) fennel seeds
▢4 grams (1 tbsp) chilli flakes
▢10 grams (1 tbsp) black peppercorns
Optional
▢6 grams (1 tsp) baking soda - optional
Instructions
Prepping and salting the meat
Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour.
Sprinkle the salt all over the meat including the sides.
Let it sit for 2 hours in the salt flipping a few times to ensure even salting.
Wet curing
While the meat is salting mix together all the wet cure ingredients.
Once the meat has salted for 2 hours, rub off the salt but don't wash it.
Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container.
Let it marinate for 2 hours turning the meat a few times to ensure even marination.
Spicing
While the meat is marinating, toast the coriander seeds, fennel seeds and chilli flakes in a dry pan on medium heat. Do this in a well-ventilated kitchen.
As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely.
Once cooled, blitz the spices in a spice grinder or pestle and mortar until nicely broken up but not too fine. You want to be able to identify the different spices.
Optional addition of soda
Optionally add baking soda to the meat along with the marinade and give it a good mix.
It will froth as the acid reacts with the soda.
As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. Throw the marinade out or use it to marinade other meats. Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong.
Hanging and drying
Cover the meat completely in spices making sure to get it into every nook and cranny.
Put a small meat hook or paperclip through the meat with a label attached to it.
Weigh the meat and write it on the label. This is so that you can track the moisture loss and know when the meat is ready. Aim for 50% weight loss. This should take around a week but start monitoring it after 4 days.
Hang the meat in a well-ventilated, dry-air, warm environment(close to 30°C or 86°F) protected from insects and animals.



https://www.thesouthafrican.com/food/recipes/biltong-recipe/
INGREDIENTS
3 kg beef (silverside)

1 cup grinded coarse salt and black pepper, mixed

1 cup coriander seeds

9 whole cloves

10 whole allspice seeds

balsamic vinegar

METHOD
Dry your meat with a paper towel to remove the moisture.
Slice the meat into suitable strips.
On medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma – do not toast the seeds. Remove from heat.
Add the coriander seeds, allspice and cloves to a mortar and grind into small pieces. Make sure it’s not too fine.
Rub the meat on both sides with the balsamic vinegar, then the ground salt and pepper and sprinkle the spices on both sides. Wrap each slice of meat in cling wrap and let it stand overnight in a cool place.
The next day remove the cling wrap, shake off a little of the extra salt and spices.
Hang each slice of meat on a hook in a dry and airy place.

BILTONG
Hang the meat to dry as you like it. For the first few days you can use a fan on the hanging meat to help the drying process.

https://www.sa-austin.com/biltong-recipe.html
Ingredients
5 pounds of Beef - Eye of Round (silverside in SA) or Bottom Round (rump roast in SA) or Tri-tip steak
3 cups Rock salt
¼ cup Brown Sugar
1 teaspoon Bicarbonate of Soda
1 cup Coriander seeds - toasted
1½ cups of Malt vinegar mixed with ¾ cup of Worchestershire sauce
Black pepper
Instructions
Cut the beef into strips (approx. 1½ - 2 inches wide and ¾ to 1 inch thick).
Pour a layer of rock salt into a plastic tub or large bowl
Lay the steaks down and cover with rock salt (Repeat)
When all the steaks have been covered with rock salt, put the tub in the fridge for half an hour.
In another plastic tub or bowl pour the malt vinegar and Worchestershire sauce.
Add the sugar and the bicarbonate of soda to the brine.
Mix the brine well.
Now pour the toasted coriander seeds into a Kitchen Aid machine and pulse, just enough to break the seeds in half and to make a little powder. (You can also put the seeds on a cutting board and roll a rolling pin over them to crush them.)
Remove the tub with the salted steaks from the fridge and remove all the rock salt from each steak. The meat should be firm right now. Lay all the steaks with the salt removed aside.
Now dunk all the steaks into the brine and let them sit there for about 5 minutes.
Start removing each steak and squeeze each steak to remove liquid, but not too much liquid!
Do this to all the steaks and lay the aside.
Now pour the crushed coriander seeds onto a flat surface and press each steak, both sides into the crushed coriander and powder.
Lay all the coriander encrusted steaks flat now and carefully sprinkle the ground black pepper on the steaks, both sides.
Now hang each steak in your biltong box (Make sure that the pieces do not touch each other!)
Let dry in the box for 3 to 7 days.
Remove dried biltong from Biltong box and cut yourself a piece! Enjoy!

2021-06-27:
using prime flank from costco. trimmed off the silverskin and fat
cut into strips 1-1.5inch wide, with grain, and salted liberally, put in the fridge for 2 hours
going to split into three batches:

• red wine vinegar
• worcester
• malt vinegar

all will marinate overnight, no bicarb
rub:

• 2 cups corriander seed
• little (what i had) of fennel (2tbsp?)
• 1/4 c peppercorn (should actually coarse grind this before roasting, as the corriander will break way easier so the milled mix is corriander dust if the peppercorns get broken up)
• 1/3 c chilli flakes (doesn't smell spicy enough, so may add more)

toasted it in a pan and then milled it up

rinsed at 20:15, bagged 20:19 2021-06-27

added cumin and chili flakes
added 1tbs of white peppercorn

moved teriyaki to a-0