2kg meat (venison or beef fillet)
150ml red wine vinegar* (for basting)
50ml Worcestershire sauce
500g fine sea salt
150g brown sugar
2 Tbs coriander seeds, coarsely ground
1 Tbs black pepper, coarsely ground
1 Tbs bicarbonate of soda
2 tsps paprika
*Substitute with any type of vinegar.
mixed leaf lettuce
handful cape gooseberries
2 fresh gs
Cut the meat into strips about 4cm thick. Pack the meat into a smallish bowl, so that it ts
tightly. Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
Mix the coriander and pepper together in another bowl. In a third bowl, mix the salt, sugar
and bicarbonate of soda together.
Remove meat from marinade, but reserve marinade for later use. Add the meat to bowl of
spices, mixing it around until evenly coated. Save any spices that don't stick. Bury the spiced meat in the salt and sugar mixture and leave for 3 hours. Thereafter, remove meat from brine and dip it back into the reserved marinade for another 5 minutes.
When removing meat from marinade, use marinade to wash all the salt off (don't skip this bit or the biltong will be unbearably salty). Squeeze the meat to remove as much liquid as
possible. Roll in the spices once more. The meat is now ready for hanging.
Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string up to hang, making sure that each piece hangs freely without touching anything on the sides or bottom.
Depending on the amount of meat and method of drying you use, it can take anything from 24 hours to 10 days to complete the process. Personal taste also comes into play, as some like their biltong moist while others prefer it tough as old boots.
Once your biltong is done, slice thinly and arrange on a plate with lettuce, seasonal berries, figs, nuts and sprouts.
Cooks in: 4 hours
Pairs well with Offspring Cape Red Blend.