Basic biltong recipe
There are many recipes for biltong: this is a simple one that produces great results. Quantities can be adjusted according to the amount of meat used, and you can experiment by adding paprika, chilli flakes, dried garlic or other ingredients to your taste.
Ingredients
● 2lb muntjac haunch, boned
● Cider (or malt or red wine) vinegar
● Worcestershire sauce (optional)
● 5 tbsp whole coriander seeds
● 2 tbsp crushed or coarsely milled black pepper
● 1 to 2 tablespoons of coarse salt according to taste
● ½ tsp bicarbonate of soda (optional, to tenderise the meat)
● 1 tbsp of brown sugar
Method
1. Cut the meat into strips about 1in thick and layer them in a shallow dish. Add just enough vinegar to cover (if using Worcestershire sauce, mix a ratio of 1:4 parts vinegar first). Place in the fridge for 2 to 4 hours to cure. Once complete, remove from the vinegar and dry with kitchen towel. Save the vinegar for later use.
2. Roast the coriander seeds in a frying pan to release the flavour then crush them with a pestle and mortar, blender or rolling pin just enough to break them open. Put a tablespoon aside for later use, and combine the rest with the pepper, sugar, salt and bicarbonate of soda (if used). Rub the mix evenly over the meat, lay on a flat dish, cover with cling film and refrigerate for a further 6 to 24 hours depending on how deeply you want the spices to be absorbed. For a more natural taste, 6 hours is enough.
3. Rinse the meat strips in the saved vinegar (you can add a little water if necessary) to remove most of the external spice mix, pat dry and sprinkle the crushed coriander from earlier over them evenly. Press down to ensure that the shells adhere to the meat.
4. Attach a hook to the end of each strip (plastic-covered paperclips or garden wire are good for this) and hang in the box. Make sure that the meat does not touch or it may go mouldy. Switch on the fan/bulb and leave to dry.
5. It should take 3 to 6 days for the meat to dry depending on conditions. Test by cutting a small sample, or by pinching the meat between thumb and forefinger – once there is no ‘give’ all should be ready.
6. Cut into thin slices with a sharp knife, and store in the fridge or in vacuum packs.