- 2 kg beef or venison (silverside, topside or such)(London Broil)
- 3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
- 2 cups soft brown sugar
- 5 ml bicarbonate of soda (this softens the meat)
- 2.5 ml coarsely ground black pepper
- 12.5 ml coarsely ground roasted coriander seeds
- 1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.
- Cut the meat into strips of approximately 1cm thickness.
- Layer in a bowl with the vinegar mix for ½ hour.
- Mix all dry spices together.
- Roll meat in the mixed dry spices in a CLEAN bowl.
- Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
- Remove meat and put back into vinegar mix for +/- 10 minutes.
- Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
- Squeeze meat with your hand to get rid of as much liquid as possible.
- Hang until ready.
Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging.
In the BILTONG MAKER it will take 2-4 days to be ready!
Under the rafters it will take a bit longer and watch out for flies!
|PERFECT GROUND CORIANDER|
To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)