Biltong is a rich inheritance from our pioneering forefathers and is as traditionally South African as Boerewors, Braaivleis and Sunny Skies.

Throughout the ages many different marinades have been lovingly concocted for slices of beef or venison and then hung out to dry – with the proud creators each proclaiming the ultimate taste sensation in perfect Biltong!

• 2 kg meat
• 100 ml brown sugar
• 30 ml coarse salt
• 15ml bicarbonate soda (this softens the meat)
• 125ml crushed coriander seeds
• 125 ml red wine vinegar
• 1 tbsp cracked black pepper
• 1 tbles paprika or chilli flakes

Instructions

1. Use a good quality meat like silverside or topside
2. Slice the meat, with the grain into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the vinegar.
3. Mix the salt, sugar, crushed coriander seeds, bicarbarbonate of soda, black pepper and paprika together in a bowl to form a rubbing mixture.
4. Rub the spice mixture into the pieces of meat.
5. Take a glass or stainless steel container and layer the meat, making sure the the thicker pieces are at the bottom.
6. Cover the container with cling film and refrigerate for about 12 hrs mixing every couple of hours so that the meat flavours evenly.
7. Hang up to dry in a well ventilated spot.
8. Biltong Machines for home use work very well.
9. Drying time is about 4-5 days, depending on the weather, and your personal preference.

Suzelle also has a few ideas to make the best biltong!