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South African   -   Biltong   adapted from A Taste of South Africa by Magdaleen van Wyk

  • 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
Directions 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.
Serves 10
Time to Make 0:00

Printer version   4 Votes - Yum: 4.75, Easiness: 2.5, Speed: 1, Overall: 2.75 Rate this recipe

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