Homemade Biltong
Description
Perfect for the table and with drinks. Put it this way: cured meat will never compare to sausage. The meat we will prepare is completely natural, with no unnecessary additives. It will keep for a long time, and its flavor will not spoil. All of this is possible if you prepare it correctly and age it for the right amount of time. Serve the appetizer at the table.
Instructions
- 1
Step 1
Rinse the meat and cut it into fairly large pieces. Bury it in salt and rub it in well.
- 2
Step 2
The meat should take on its characteristic color, as in the photo. Drain off any liquid that comes out. Rub the meat with salt; you can use plenty (within reason), because how well the meat turns out depends on it.
- 3
Step 3
Beef should be salted this way for 7 days so the meat fully absorbs everything and no raw spots remain.
- 4
Step 4
After 7 days, rub the meat with spices and wrap it in gauze bandage (or cheesecloth); tie with string so you can hang it. For spices I used red pepper, cardamom, and coriander. You can use your favorite ready-made spice blends. As for spices in general, use your imagination!
- 5
Step 5
The meat needs to be dried for about a month. You can try a piece at a time whenever you think it is ready. Dry it in a place where the temperature ideally stays no lower than 0°C. You can use the refrigerator, but it is better in a place with at least some air circulation.