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Fresh Living Network
How to make your own biltong

How to make your own biltong

Try this delicious recipe.
8
RECIPE TYPE:Finger food
 
Method

Equipment

  • Biltong box with fan and light

 

STEP 1

  • Pour the vinegar and Worcestershire sauce into a bowl
  • Mix the spice mix ingredients together

 

STEP 2

  • Place the meat into a wide, shallow dish
  • Pour the brine over the strips of meat to coat.
  • Roll the meat in the brine to ensure it is fully covered
  • Sprinkle with ¾ of the spice mix.
  • Thoroughly rub the spice into the meat and ensure it is evenly coated.

 

  • Cover with tin foil.
  • Refrigerate and allow to rest in the spice mix for at least 4 hours and up to 2 days.
  • Remove from the fridge, turn the meat and add the remaining spice mixture.

 

STEP 3

  • Place hooks into the ends of the meat and hang on rails ensuring the meat doesn’t touch.
  • Leave to dry in the box with the light and fan on for four days or until dry but still moist in the centre.
  • If the biltong is left to dry in a hot area the light is not required.

Biltong basics

  • Use good quality meat, like topside or silverside. (TIP)
  • Remove all visible sinew from the meat and trim off the excess fat
  • Cut meat into thinner, smaller pieces to promote even drying (1,5 – 2cm thick, 4-5cm wide and 10cm – 15cm long is optimum).
  • Always cut meat along the grain as you’ll be cutting against the grain when you eat it.
  • Marinade/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 ventilated spot out of the 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 will be ready.
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