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Add a photoServings: 1
Ingredients
- 3 x Bay leaves
- 1 1/2 c. Coarse salt
- 2 1/2 Tbsp. Brown sugar
- 1 1/2 Tbsp. Crushed coriander
- 1 tsp White pepper
- 3/4 tsp Baking soda
- 2 c. Brown vinegar (malt type)
Directions
- Biltong can be made from beef, venison or possibly ostrich. The meat is cut into strips, packed in salt & spices, & then hung up to dry. It is normally very hard when dry (almost black on the outside & a dark red on the inside), & is normally eaten by slicing thin strips across the grain of the stick of biltong. It is also used in a powdered form in cooking & on sandwiches.
- This recipe is for 25 pounds of beef.
- Mix ingredients. Layer beef in large sufficient container, tossing some of the mix over each layer. Make sure the salt is distributed proportionately over the individual layers. Cover container with cloth & wait two days before hanging up to dry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 965g | |
| Calories 259 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 170741mg | 7114% |
| Potassium 553mg | 16% |
| Total Carbs 43.67g | 12% |
| Dietary Fiber 3.7g | 12% |
| Sugars 35.29g | 24% |
| Protein 1.2g | 2% |
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