Intro:

1. Biltong is a traditional South African snack, similar to the US beef jerky, that is loved by South Africans all over the world. Biltong, as we know it today, is said to have come from the Voortrekkers who moved inland away from the Cape Colonies and to get away from British rule. Biltong was made to preserve the meat for the long wagon drive into the interior. It is made from a variety of meats such as beef, ostrich, venison and buffalo. It is traditionally seasoned with coriander but there are many other spices that you can use to flavor the meat.
   

Ingredients:

1. 2.5 lb of beef or venison (London Broil, or Sirloin)
   

2. 1 1/2 cups Coarse Salt
   

3. 1 1/2 cups of Brown Sugar
   

4. 2 t Coriander, Coarsely Ground
   

5. 1 t Black Peppercorns, Coarsely Ground
   

6. 1 cup of vinegar mixed with
   

7. 1/3 cup Worcestershire Sauce
   

8. 
   

Directions:

1. I.Cut meat, with the grain, into strips 1/2 inch to 1 inch thick.
   

2. II.Layer meat in a bowl and cover with vinegar and worcestershire sauce. Cover the meat and let it marinade for about 1hr.
   

3. III. Mix salt, sugar, coriander and pepper in a clean bowl. Take meat out of the marinade and set the marinade aside.
   

4. IV. Place strips of meat in the bowl coating them on both sides with the salt and sugar mix. Cover and let it sit for 3 hours.
   

5. V. Remove meat from salt and sugar and place back in marinade for 10 to 20 minutes. Use the marinade to wash off the salt.
   

6. VI. Squeeze meat while removing it from the marinade to get rid of much of the liquid. At this point you may roll the meat in additional dry spices such as the coriander, pepper, or for those who like it spicy, chili powder.
   

7. VII. Hang the meat in a cool dry place that is free of flies, and dust. Curing times vary depending on humidity, thickness of meat strips, and personal preference on how dry one likes their biltong. Time can vary anywhere from a few days to a couple of weeks.
   

Note: It is important that NO FLIES come in contact with the meat during any of this process. Flies can lay their eggs in a matter of seconds and your biltong may become infested with maggots, which is not an appetizing sight to most people.

In the rare case that your biltong becomes moldy or infected with maggots, discard the pieces affected. It is not necessary to discard the whole batch if the other pieces are not affected.

I recommend using a biltong box if you live in a humid climate, You can make your own biltong box or buy one from http://www.biltongmakers.com.

A biltong box is a box with holes in it for ventilation, large enough to let air through but small enough to prevent flies from accessing the meat. In the bottom of the box mount a night light bulb, rated at about 10 to 20 watts. It is a good idea to place a shield of some sort above the bulb to prevent drippings from the biltong from landing on the bulb. It is a good idea to make your biltong box out of material that is easy to clean.

Adapted From:

1. Versatile Biltong Recipe from Biltongmakers.com. Online. 12 April 2007. Available: www.biltongmakers.com