Biltong (Zambian Dried and Salted Meat)
Biltong is a Zambian snack of salted, spiced and air-dried meat, and it asks for patience more than skill. Each thin slice is dipped in vinegar and coated with a rub of coriander, black pepper, brown sugar and cayenne, then hung to dry for several days. The result is chewier and more aromatic than most jerky. You can use beef or game, and the cayenne is easy to adjust.
Instructions
Stir the salt, coriander, black pepper, brown sugar and cayenne together in a bowl until the spice blend is even in color. Taste the cayenne level in mind before you start, since it is the one spice you can scale to your liking.
Dip each slice of meat in the vinegar, then press it into the spice blend. Turn the slice so that both sides and the edges carry a full coat of spices.
Lay the coated slices in a single layer on a clean surface and leave them for about 30 minutes. This gives the salt and spices time to work into the meat.
Hang the slices from butcher's hooks or kitchen hooks on a drying rack, or in any spot with good airflow. Leave a gap between slices so air can move around each one.
Let the meat air-dry for about 3 to 5 days, depending on how dry you like it. It is ready when it feels dry to the touch and has a chewy texture.
Pack the finished biltong into an airtight container to keep it fresh. A biltong box or a dehydrator can be used instead of hanging if you prefer.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
