Here’s a decent little video about making a decent piece of biltong. The spices and mixes are exactly the same as mine (see below), and the only areas where we differ are that I make much bigger pieces so that the inside is much wetter than his (New Wife likes her biltong very wet), and I don’t use hot chili flakes (New Wife doesn’t like very hot foods).
At the end, the guy exclaims that he can eat biltong all day, like that’s something unusual. If I leave it lying out on the cutting board, New Wife and I can gobble a stick a day, so I have to hide the damn stuff so that we forget about it.
Just remember that when you eat biltong, the dried meat expands in your stomach back to its original size. I ration myself to about 8-12 slices per day. Back in my Army days, I could make a stick last a week, and not lose a pound of weight.
I’m going to make some tomorrow. It’s been a week already since the last lot, and the natives are getting restless.
Ingredients, per 1lb of raw meat:
- 8 tbsp red wine vinegar/brown apple cider vinegar
- 1.5-2 tbsp coarse (kosher) salt
- 2 tsp coarse ground black pepper
- 2-3 tbsp whole coriander seeds
...thus proving that she really is a dirty whore.
