Bushwalk Australia

I'm heading off to Frenchmans Cap and the Irenabyss soon, and have started preparing food. First off the rank has been a biltong recipe I got from a South African physio-therapist after I stuffed my ankle a few years ago. He only gave it to me verbally, with no amounts, and I had to remember it until I got home to write it down, so I hoped I got it right.

Made it up on the weekend, marinated for two days, and dehydrated it for most of yesterday. Tastes great! In any case, it sure tastes to me like the biltong I had from a South African doctor a few years earlier, so I'm happy with it. My other jerky recipe is here.

Ingredients:

game meat, or beef
vinegar
worcestershire sauce
salt
pepper
coriander

Method:

Cut meat into thin slices.

Mix remaining ingredients together. Pour over the meat and marinade for a few hours or overnight.

Remove the meat and hang in a cool place until dry right through (or in a food dehydrator).

I used about 300 grams of meat (only beef this time ), half a cup of vinegar, 2 teaspoons of coriander (seeds), about a tablespoon of worcestershire sauce, small amount of pepper and about 3 teaspoons of salt (I like my jerky salty, and when I was given some biltong from Sth African doctor once, it had salt crystalised on the outside of it).

Great recipe just remember to add 1/2 teaspoon of salt per Kg to your marinade to avoid possible botulisim ??
corvus

corvus wrote:Great recipe just remember to add 1/2 teaspoon of salt per Kg to your marinade to avoid possible botulisim ??
corvus

hmmm... "Clostridium botulinum" would be a good rank name for the forums!

You did this in dehydrator? or did you do it the traditional way and just air dry the meat? I love biltong but it is it altogether way too hard to get locally. Bought heaps when in NZ earlier this year...about 500gms came back with me too

Yeah, I always use the dehydrator. The traditional way scares me... I'm always afraid it might go off before it dries out. Or there's the very traditional way as described in "Solomons Mines" where you shoot an elephant, and lay the sliced meat on rocks in the sun. I haven't tried this method yet (only because I've not yet come across any elephants in Tasmania that are small enough to shoot with my little rifle).

BTW, you can get biltong in some butchers and supermarkets now (eg, my local butcher has it), but it's a bit ordinary compared to the real deal home made stuff.

there are some great recipes and tips for making it traditional (wll not the elephant and rock...) method on another forum im a member at...ill C&P some of it over here later one when im not supposed to be working

Ill tasadam it up to begin with


http://www.steerage.co.za/biltong/

http://www.biltongbox.com/

http://www.markblumberg.com/biltong.html

http://www.biltongmakers.com/

http://www.3men.com/biltong.htm

http://www.scouting.org.za/visitors/biltong.html

http://mypage.bluewin.ch/a-z/Biltong/

http://www.markblumberg.com/biltong.html

Sorry, can't add to this topic... You've taken the challenge away!

Sorry old thread revival lol!
Very interesting recipe though and dying to try it out. I dont have a dehydrator so hanging would be the way to go but can I ask has anyone tried smoking the meat? Im very curious and if so, are there any native woods that you could recommend?