This recipe was written by Big Les & was originally published in The MuscleTalker June 2010 edition
For those who feel adventurous you can even make biltong
- Beef (preferably silverside/London broil)
- Rock salt
- Coarse ground black pepper
- Coarse ground coriander
- Vinegar (preferably apple-cider vinegar)
Get some half-inch thick strips of beef (silverside - called London broil in the US). Make sure it's cut with the grain and the pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.
After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do - and put the vinegar in a bowl and brush (do not dip) the strips of meat with the vinegar - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Then sprinkle ground pepper and ground coriander over the meat on all sides.
Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil.
You can also add sauce, such as BBQ, Tabasco, and Worcestershire to liven it up even more!
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