I regularly make South African style jerky called Biltong. It tastes completely different to US jerky and it contains no sugar. BILTONG is classic South African specialty - seasoned dried meat, like beef jerky but much better. This recipe is from the internet, and is Copyright 1994 Aris Stathakis (aris_at_mpd.co.za)and reprinted withe the permission of the author: Serves One greedy person.. you can't get enough of it! Ingredients Beef (Preferably Silverside/London Broil) Rock Salt Coarse Ground Black Pepper Coarse Ground Coriander Vinegar (preferably Apple-Cider vinegar, though any will do) Directions Get some half-inch thick strips of beef (silverside - called London Broil in the US). Make sure it's cut _with_ the grain. 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!). Put some vinegar in a bowl and dip the strips of meat in the vinegar for a second or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Sprinkle ground pepper and ground coriander over the meat on all sides. Once you have done this, the meat is ready to dry. *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Thu Dec 16 1999 - 15:00:01 PST
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