South African Biltong
Traditional South African homemade biltong - my favourite low carb snack ever! Makes one large batch - enough to last a week of glorious snacking!
Servings 1 batch (10+ servings)
Calories
Ingredients
- 1 kg topside or silverside
- 60 g malt vinegar
- 50 g Freddy Hirsch Original Biltong Spice Mix
Instructions
- Firstly, ensure you are working on very clean surfaces. Your biltong maker should be scrubbed with hot, soapy water and thoroughly dried.
- You can ask your butcher to cut you a piece of meat, or you can simply buy a Topside or Silverside from the store. With or without fat is up to you.
- Using a very sharp knife, slice the meat along the grain – not against the grain – into 2.5cm / 1-inch thick pieces (if you slice them any thinner, your biltong may be too salty.)
- Prepare a bowl of regular malt vinegar, then dip each piece into the vinegar and remove and lay out on a cooling rack or grid set over a tray to ensure the excess vinegar runs off.
- Place the tray in the fridge for 2-3 hours.
- Boil the hooks (they come with the biltong maker) for 1 minute, then drain and set aside.
- Prepare a bowl of the spice mix. Take each piece of meat, pat dry with kitchen paper towel and roll in the spice mix. Gently dust off any excess - else you may be left with a salty batch. Use a hook at one end and hang in the biltong maker. Discard the unused spice mix.
- Turn it on and leave it for 2-3 days for moist biltong, or 4-5 days if you prefer it drier.
- Store in a sealed container. Use a very sharp knife or biltong slicer to slice the pieces as you snack.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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