Biltong, traditional cured beef ๐Ÿฅฉ from South Africa

Utensils ๐Ÿดwell dry air ventilated cupboard, hooks, cutting board, kitchen knife, bowl, a pair of hands ๐Ÿ˜‰ cling film

Ingredients for 1 South African during 1 Rugby ๐Ÿ‰game๐Ÿ‘€๐Ÿ˜‚

600 g topside beef ๐Ÿฅฉ, red wine vinegar, salt and ground black pepper, coriander, if you like it spicy use some dried chillies ๐ŸŒถ

Preparation

  1. Cut the meat 2 cm thick and 8 cm long. Remember it is going to dry and will be half the size.
  2. Rub the red wine vinegar into the meat
  3. Add all spices into the bowl
  4. Put the meat into the bowl and rub the spices evenly in
  5. Cover it with cling film and leave it to rest on room temperature for 2-3 hours
  6. Put the hooks in and hang it in the cupboard

It is important that the cupboard temperature is approximately 24 degrees

After 4 days you have a medium moist Biltong and it is ready to eat

TIP: A true South African combines it with drรถe wors, bokkoms and Cabanossi

Delicious with beer ๐Ÿบ or brandy/rum and coke

MUSIC ๐ŸŽถ South African national anthem Nkosi Sikelel’iAfrika. It is sung in Xhosa, English and Afrikaans.

In 1995, South Africa played the first international match over 40 years and won the World ๐Ÿ—บ Cup under Captain Francois Pienaar. The Springboks united a nation.

Romance of this recipe: We bought this old house from 1878. We had to replace and re-wire the whole house including the electrical board.

The original electrical cupboard is now a super Biltong cupboard.


2 thoughts on “Biltong, traditional cured beef ๐Ÿฅฉ from South Africa

  1. D E L I C I O U S
    It is lovely to enjoy this snack even in a different country.
    One can still be a South African. No matter where you are in the world ๐ŸŒ

    Liked by 1 person

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