Biltong
2,5 kg (5.5 pounds) lean meat (venison, beef or ostrich)
60 ml (1/4 cup) coriander seeds
60 ml (1/4 cup) salt
15 ml (1 tablespoon) milled black pepper
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up. Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
60 ml (1/4 cup) coriander seeds
60 ml (1/4 cup) salt
15 ml (1 tablespoon) milled black pepper
Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up. Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
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