Have you ever tried to make your own? Embrace your inner South African and try out this home-made biltong recipe! It’s crazy delicious and much cheaper than buying it from the store.
MAKES 1 kg // COOKING TIME 15 min, plus 3-6 days for drying
150 ml white wine vinegar
2 tbsp coarse salt
2 tbsp coriander seeds, roasted and crushed
2 kg beef (preferably silverside), cut into 2 cm-thick slices
1. Mix the vinegar, salt and coriander seeds in a glass or ceramic dish (not metal).
2. Place the beef in the dish. Make sure you cover it in the vinegar mixture. Leave to soak overnight. Place in the fridge for at least 2 hours of that time.
3. Remove the meat from the vinegar mixture and hang up to dry in a space free of flies, ideally with a fan moving the air. Moisture is the enemy of biltong – make sure to keep it as dry as possible.
4. Leave the biltong to hang for anything from 3 to 6 days, depending on how soft you like it.