Ingredients
|
Beef – Whole slabs (Top, Bottom or Eye of Round work best) |
1000 g |
35.274 oz |
|
Anton’s Biltong Spice 600g (https://antonsusa.com/product/antons-biltong-spice-600g-21-17oz/) |
40 g |
1.410 oz |
|
Worcestershire Sauce (https://antonsusa.com/product/lea-perrins-worcestershire-sauce-296ml/) |
50 g |
1.764 oz |
|
Safari Brown Spirit Vinegar
(https://antonsusa.com/product/safari-brown-spirit-vinegar-750ml/) |
50 g |
1.764 oz |
Method
Slice the Beef Whole Slabs into Strips along the Grain of the meat. Strips should be between 18 mm or 3/4″ and 32mm or 1 1/4″ in thickness.
NOTE: You can use 100g of Worcestershire Sauce or 50/50 with Vinegar
Mix the Worcestershire Sauce and Vinegar in a bowl. Add Anton’s Biltong Spice, mix well and pour the Marinade into tub with a lid. The tub should be large enough to accommodate all the sliced Beef and Marinade.
NOTE: Don’t oversize or Undersize the tub too much else the meat will not soak properly.
Lay the sliced Beef in the Marinade and place in the fridge for 4 – 6 hours. Flip all the meat around and lay back in the Marinade for another 4 – 6 hours, placed in the fridge. The meat can be left longer, the longer it lays the more Salt will be absorbed.
Remove the tub from the fridge, and take the Wet Biltong strips out from the tub. Hang on a well ventilated rack or Biltong box using hooks. Ensure the free flow of air around every piece of Biltong. Depending on your drying method, wait 3 to 7 days until the Biltong is dried to your specification.
ENJOY!
As with all things good and tasty, this recipe works best with ingredients from Anton’s
