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Fresh Living Network
Biltong

Biltong

Everyone's favourite ‐ and it's surprisingly easy to make, too!
12
RECIPE TYPE:Finger food
 
Method

Plus:

  • 1 lamp with a 40 watt daylight bulb (don’t use a high wattage bulb as it will waste electricity)
  • Electric fan
  • Paper clips
  • Newspaper or foil
  • Clothes rack or something suitable for hanging meat


Biltong basics:

  • Use good quality meat, like topside (with the hood removed) or silverside (with the eye removed).
  • Remove all visible sinew from meat and trim off excess fat.
  • Cut meat into thinner, smaller pieces to promote even drying (1.5-2cm thick, 4-5cm wide and 10 -15cm long is optimum).
  • Always cut meat along the grain as you’ll be cutting it across the grain when you eat it.
  • Marinate/brine meat for at least 4 hours (or up to 2 days) to allow flavour to be absorbed.
  • Make sure you hang biltong in a cool and well-ventilated spot, out of reach of animals and biltong thieves!
  • Drying time depends on the moisture levels of the air where the biltong is hanging. The drier the air, the sooner it’ll be ready.


Step 1:

  • Pour vinegar and Worcestershire sauce into a roasting tray.
  • Toss meat in brine to coat.
  • Lay meat in a single layer.


Step 2:

  • Mix spice mix ingredients together.
  • Thoroughly coat meat with spice mix and press spices into meat.
  • Turn meat over and repeat until all the spice mix is used up.
  • Allow to brine for at least 4 hours or overnight, turning as regularly as possible.


Step 3:

  • Cover area below hanging surface with foil or a thick layer of newspaper.
  • Place lamp just in front of hanging area (hot air will rise and be blown over the biltong by the fan).
  • Bend paper clips to form hooks. Place a hook into each piece of biltong. Hang biltong 5cm apart on clothes rack.
  • Position fan to blow over biltong.
  • Dry for 4 -7 days with lamp and fan and until desired dryness is reached.


Chef's tip:

  • If you live in a hot, dry area, the fan and lamp won’t be necessary.
Instructions
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