Homemade biltong in South African style - a recipe with photos on how to prepare delicious marinated jerky.

This dish is prepared from marinated beef. First, the meat is marinated in various seasonings and then dried (cured).

How to make biltong at home.

To make biltong, I usually take a piece of fresh boneless beef, weighing 1-1.5 kg.

To begin with, you need to use a sharp knife to cut the meat along the grain into long strips no more than one centimeter thick. This is how my recipe differs from classical preparation, in which pieces for drying are most often cut along the grain.

To marinate the meat better and cook faster, I usually beat it a little with a hammer. Although, in the classic African-style bitlong recipe this is not done.

Next, we need to prepare a mixture for salting beef.

Dry pickling mixture for dried meat consists of:

• Table salt – 30 grams;
• Granulated sugar (preferably brown) – 10 grams;
• Ground black pepper – 10 grams;
• Coriander (ground) – 30 grams.

Mix all the components of the mixture and it is ready.

Then, you need to lay out the strips of meat on a flat dish in one layer and generously sprinkle them on both sides with apple or wine vinegar. Once I used just dry wine for this purpose, and it worked out great.

The next stage of preparation is to thoroughly sprinkle each piece of meat with our spicy pickling mixture. Then, the meat needs to be transferred to a container for marinating and pressure placed on top of it.

The biltong preparation should be marinated in a cold place for half a day (12 hours).

If you did everything correctly, then during the marinating of biltong the meat will release juice with a pleasant aroma of spices.

During marinating, the meat must be turned over twice so that it is evenly saturated with juice.

After the meat has been marinated sufficiently, we need to dilute vinegar (apple or wine) with water in a ratio of one to six. Our meat needs to be immersed in this solution for 10 minutes.

Then, rinse the meat from spices and dry it with paper towels.

Next, you need to string the strips of meat onto a knitting needle, skewer or fishing line. And hang it in a ventilated area for drying.

Biltong is usually ready within a couple of days. But, if you like your jerky a little dry, let it sit for three to four days. This marinated meat preparation should be stored in the refrigerator.

Thinly sliced ​​pieces of biltong will be an indispensable snack for wine or beer. I also add this delicious jerky to various salads.