Ingredients
- 900 grams top rump beef
- 3 Tablespoons vinegar malt or cider
- 2 Tablespoons (30 ml) 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 one2.5 cm 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 on the rack in your dehydrator.
- It will take about 72 hours at 25 °C, which gives a wet, fatty biltong. For a drier biltong add another 24 hours at a time until it suits you. The thicker and fattier the meat, the longer it needs. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
- Once cured, you can cut the pieces into bite size pieces and savour the biltong!
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 369 kcal | 105 kcal |
| Protein | 53.5 g | 15.2 g |
| Fat | 13.4 g | 3.8 g |
| saturated | 4.9 g | 1.4 g |
| Carbohydrate | 4.8 g | 1.4 g |
| sugars | 4.1 g | 1.2 g |
| Fibre | 0.4 g | 0.1 g |
| Sodium | 3396 mg | 963 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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