Biltong

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Toast the whole coriander seeds and black peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant.

   Ca. 3 min.

   Kokkens note: Keep the spices moving in the pan to prevent them from burning.

2. 2

   Allow the toasted spices to cool completely, then coarsely crush them using a spice grinder or a mortar and pestle.

   Ca. 5 min.

   Kokkens note: A coarse grind provides better texture and flavor than a fine powder.

3. 3

   In a medium bowl, combine the crushed spices, coarse salt, and brown sugar to create the curing rub.

   Ca. 2 min.

4. 4

   Trim any tough silver skin from the beef, but you can leave a thin layer of fat for flavor. Slice the beef into strips 2-3 cm thick, ensuring you cut along the grain.

   Ca. 15 min.

   Kokkens note: Cutting along the grain creates the characteristic long-stranded texture of biltong.

5. 5

   Pour about two-thirds of the apple cider vinegar into a shallow dish. Dip each strip of beef into the vinegar, coating all sides.

   Ca. 2 min.

6. 6

   Press each vinegar-dipped strip firmly into the curing rub, making sure it is thoroughly coated on all surfaces.

   Ca. 3 min.

7. 7

   Arrange the coated meat strips in a single layer inside a large, non-reactive glass or ceramic dish. Sprinkle any leftover rub over the top and drizzle with the optional Worcestershire sauce.

   Ca. 2 min.

   Kokkens note: Do not use a metal dish, as the vinegar and salt can react with it.

8. 8

   Cover the dish and place it in the refrigerator to cure for 8 to 12 hours, turning the strips over halfway through.

   Ca. 8 t.

9. 9

   After curing, briefly dip each strip into the remaining apple cider vinegar to rinse off excess salt, then pat them completely dry with paper towels.

   Ca. 3 min.

   Kokkens note: This step is crucial for preventing a crust of salt from forming on the outside.

10. 10

    Insert a sterilized hook or a bent-open paper clip through one end of each meat strip.

    Ca. 5 min.

11. 11

    Hang the strips in a dry, well-ventilated area with good air circulation, like a biltong box or a room with a fan. Ensure the strips are not touching each other.

    Ca. 5 dage

    Kokkens note: Low humidity is key. Avoid hanging in a damp kitchen or basement.

12. 12

    The biltong is ready when the outside is hard and dry, which can take 4 to 10 days depending on humidity, airflow, and meat thickness. It can be enjoyed slightly moist inside ('wet') or dried completely through.

    Kokkens note: Squeeze the thickest part of a piece to check for doneness. It should feel firm with some give.

13. 13

    Once dried to your liking, slice the biltong thinly against the grain to serve.