Ingredients
|
Beef - Whole slabs (Top, Bottom or Eye of Round work best) |
1000g |
35.274 oz |
|
Anton's Biltong Spice 600g (https://antonsusa.com/product/antons-biltong-spice-600g-21-17oz/) |
40g |
1.410 oz |
|
Safari Brown Spirit Vinegar
(https://antonsusa.com/product/safari-brown-spirit-vinegar-750ml/) |
100ml |
3.51 fl oz |
|
Worcestershire Sauce |
75ml |
2.64 fl 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.
Mix the Vinegar and Worcestershire Sauce in a tub with a lid. The tub should be large enough to accommodate all the sliced Beef and Marinade. Lay the sliced Beef in the Marinade and place in the fridge for 3 – 4 hours. Flip all the meat around and lay back in the Marinade for another 3 – 4 hours, placed in the fridge.
Remove the tub from the fridge, and take the meat out from the marinade. Place the meat on a cookie cooling rack and pat dry with a paper towel until the meat is damp and no longer dripping. Discard the remaining Marinade.
Add the marinated Beef strips back into the tub. Add the Anton’s Biltong Spice to the tub, weight proportionate to the meat weight now in the tub. Place the lid on the tub and shake the meat vigorously until all parts of all the meat is evenly coated with the Biltong Seasoning.
Lay the sliced Beef straightened in the tub and place in the fridge for 3 – 4 hours. Flip all the meat around and lay back in the tub for another 3 – 4 hours, placed in the fridge.
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. 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
