| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spices |
1 |
Servings |
INGREDIENTS
| 3 |
|
Bay leaves |
| 1 1/2 |
c |
Coarse salt |
| 2 1/2 |
tb |
Brown sugar |
| 1 1/2 |
tb |
Crushed coriander |
| 1 |
ts |
White pepper |
| 3/4 |
ts |
Baking soda |
| 2 |
c |
Brown vinegar (malt type) |
INSTRUCTIONS
Biltong can be made from beef, venison or ostrich. The meat is cut
into strips, packed in salt & spices, & then hung up to dry. It is
normally very hard when dry (almost black on the outside & a dark red
on the inside), & is normally eaten by slicing thin strips across the
grain of the stick of biltong. It is also used in a powdered form in
cooking & on sandwiches. This recipe is for 25 pounds of beef.
Mix ingredients. Layer beef in large enough container, tossing some
of the mixture over each layer. Make sure the salt is distributed
evenly over the individual layers. Cover container with cloth & wait
two days before hanging up to dry.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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