Name: Biltong
Yield: 10
Cuisine: South Africa
Ingredients: 1 kg beef top round or silverside, in thick strips; 1/2 cup brown vinegar; 2 tbsp coarse salt; 2 tbsp coriander seeds, toasted and crushed; 1 tbsp black pepper, crushed; 1 tbsp brown sugar; 1 tsp baking soda

Where it comes from

Biltong is a well-loved snack across South Africa and neighboring countries. The curing and air-drying is a time-honored way to preserve meat, and coriander seed is a traditional flavor.

Explore the cuisine of South Africa.

Recipe

Make Biltong at home

Serves 10Time 4 days

Ingredients

1 kg beef top round or silverside, in thick strips
1/2 cup brown vinegar
2 tbsp coarse salt
2 tbsp coriander seeds, toasted and crushed
1 tbsp black pepper, crushed
1 tbsp brown sugar
1 tsp baking soda

How it's made

Trim most of the fat and cut the beef into 1-inch-thick strips along the grain.
Pour vinegar over the meat, turn it to coat and rest 2 hours in the fridge.
Mix salt, coriander, pepper, sugar and baking soda and rub into the meat.
Cover and refrigerate 4-8 hours.
Hang the strips on hooks in a biltong box, or a very low oven with the door ajar, with good air flow.
Dry 3-5 days (or 6-8 hours in a low oven) until firm but not brittle, then slice thinly.