Since the greedyferret.com website is down for the moment, we’re republishing its content until their back online:
A Biltong recipe that produces consistent results with an authentic, traditional spice mix.
Greedy Ferret’s – Perfect Biltong Recipe
- 200 gr beef, silverside or top rump
Curing spice mix
- 5 tbsp brown malt, or cider vinigar
- 2.5 tbsp Coarse salt (2% of the meat weight)
Toast the coriander seeds in a dry pan, then grind them in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
Using a sharp knife, following the meat’s grain, cut into 1-inch (2.5cm) thick lengths and place in a non-metallic container.
Combine all the spices and sprinkle them into the meat. Sprinkle the vinegar on and rub everything in thoroughly while turning the meat with your hands.
Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box or a well-aired, ventilated space with a fan blowing gently to increase airflow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
Drying times will vary with humidity, airflow, and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
Once ready, cut it into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.