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 South African - Biltong
adapted from A Taste of South Africa by Magdaleen van Wyk
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Description
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Ingredients
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- 50 Pounds Venison -- Sliced
- 3 Pounds Salt
- 1 Cup Brown Sugar
- 4 Tablespoons Baking Soda
- 4 Teaspoons Saltpetre
- 2 Tablespoons Pepper
- 1/2 Cup Ground Coriander
- Vinegar
- 1/2 Cup Vinegar -- Mixed With
- 5 Quarts Warm Water
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Directions
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Mix salt, sugar, soda, saltpetre, pepper and coriander and rub on the meat. Layer meat in glass container. Sprinkle each layer with a bit of vinegar. Leave in a cool place for 48 hours. Dip meat in vinegar and water mixture. Pat dry and attache string to each piece of meat. Hang in a cool dry place for 3 weeks.
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Serves
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10
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Time to Make
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0:00
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