📜 RECIPE 📜 South African Dried Beef Biltong (Part 1)

It takes about a week to prepare South Africa's favorite snack, so I've split this recipe into 4 parts.

Index

• Part 1 - Cutting and Curing
• Part 2 - Spicing
• Part 3 - Drying
• Part 4 - Cutting and Packaging

Part 1 - Cutting and Curing the meat

I'm using beef silverside (round in the US) which is the most common type of meat used for making biltong, but topside also works well.

You'll need a sharp knife to cut the steaks and remember to cut with the grain of the meat.

I prefer to trim all the fat, but traditionally a strip of fat would be left on the meat before drying.

You'll need salt and about 3 or 4 cups of vinegar for this next part

Rinse and massage the steaks in the vinegar, then squeeze out as much liquid as you can.

Spread salt on the steaks individually. You can use a fair amount and the quantity is not important as we'll be rinsing the steaks again on day 2.

I'm using some plastic containers with a raised section to collect any remaining liquid.

The salted steaks now go in the fridge for 12-18 hours.

Thanks for reading, see you in Part 2!