Savoury Biltong Recipe with Worcester Sauce

If you’re looking to make your own biltong at home, you’ve come to the right place! This easy biltong recipe with Worcester sauce will have you enjoying the delicious flavours of South Africa in no time. Whether you’re a seasoned biltong lover or new to this traditional South African delicacy, this homemade biltong recipe is sure to impress.

To make this biltong recipe, you’ll need a few key ingredients. Start with high-quality silverside or topside beef, cut into 2-2.5cm thick strips. For the marinade, combine vinegar and Worcestershire sauce to give the meat a tangy and flavorful base.

Once the meat is marinated, it’s time to coat it in a spice mixture. This combination of salt, black pepper, brown sugar, and coriander will enhance the savoury flavours of the biltong. The meat should then be left to marinate in the fridge for 24 hours, allowing the flavours to penetrate the meat.

After marinating, it’s time to begin the drying process. Hang the meat in a well-ventilated area or in front of a fan for 4-5 days. Make sure not to rinse or wipe off the marinade before drying as it helps develop the unique taste of biltong.

Now, sit back and let the magic happen as the meat transforms into delicious biltong. The flavors will intensify, and the meat will become tender and flavorful. Once fully dry, you can enjoy your homemade biltong as a snack, or incorporate it into your favorite recipes for an authentic taste of South Africa.

Key Takeaways:

Use high-quality beef, such as silverside or topside, for the best results.
Marinate the meat in a mixture of vinegar and Worcestershire sauce for at least 24 hours.
Coat the meat in a spice mixture of salt, black pepper, brown sugar, and coriander.
Hang the meat in a well-ventilated area or in front of a fan for 4-5 days to dry.
Enjoy your homemade biltong as a snack or in your favorite recipes.

Traditional Biltong Recipe with Authentic South African Flavors

Biltong is a dried, cured meat that originated in Southern Africa and has been made for hundreds of years. The traditional recipe involves curing the meat with a mixture of salt, spices like coriander and black pepper, vinegar, and Worcester sauce. The meat is then hung to dry in a cool, well-ventilated area for several days, allowing the flavors to develop and the moisture to be removed. The drying process can be done using a biltong box or a homemade setup with a fan and lightbulb for airflow.

If you’re looking for a taste of South Africa in the comfort of your own home, this traditional biltong recipe is perfect for you. The combination of salt, spices, and Worcestershire sauce creates a rich and flavorful marinade that infuses the meat with authentic South African flavors.

To make this authentic biltong recipe, you’ll need the following ingredients:

2-2.5kg silverside or topside beef, cut into 2-2.5cm thick strips
200g salt
100g ground coriander
50g freshly ground black pepper
50g brown sugar
500ml malt vinegar
250ml Worcestershire sauce

Instructions:

In a large mixing bowl, combine the salt, ground coriander, black pepper, and brown sugar. Mix well to ensure the spices are evenly distributed.
In a separate bowl, mix together the malt vinegar and Worcestershire sauce.
Place the beef strips in a large dish and pour the vinegar and Worcestershire sauce mixture over the meat, ensuring each strip is well coated.
Sprinkle the spice mixture over the meat, again making sure each strip is evenly coated.
Cover the dish with cling film and refrigerate for 24 hours to allow the flavors to penetrate the meat.
After 24 hours, remove the meat from the marinade and pat dry with paper towels.
Using butcher’s hooks or toothpicks, hang the meat strips in a cool, well-ventilated area to dry. Avoid spaces that are too damp or humid, as this can affect the drying process.
Allow the meat to dry for 4-5 days, or until it reaches your desired level of dryness. The meat should be firm to the touch and have a deep red color.
Once dried, the biltong is ready to be enjoyed! Slice it thinly and savor the authentic South African flavors.

Biltong is a versatile snack that can be enjoyed on its own, added to sandwiches, or used as a topping for salads and pizzas.

So why not try your hand at this traditional biltong recipe and experience the true taste of South Africa for yourself?

Tips for Making Perfect Biltong at Home

When making biltong at home, it’s crucial to start with high-quality beef, such as silverside or topside. Choosing the right cut of meat ensures a tender and flavourful end result.

To enhance the taste of your biltong, take the time to toast your biltong spices before grinding them. This technique intensifies the flavours of coriander and black pepper, creating a rich and aromatic marinade.

Slicing the meat against the grain is essential for achieving the perfect texture. By cutting across the muscle fibers, you create tender, melt-in-your-mouth biltong. Remember to marinate the meat for at least 24 hours to allow the spices to infuse and develop their deliciousness.

During the drying process, proper airflow is key. However, it’s important to strike a balance and avoid drying out the meat too quickly. Keep an eye on the biltong, checking it daily for any signs of mold. If mold appears, clean it off immediately to prevent further contamination. Once dried, store your biltong in a cool, dry place for up to a week before consumption to maintain its quality.

FAQ

What type of beef should I use for biltong?

It is recommended to use silverside or topside beef for biltong.

What spices are used in biltong marinade?

The traditional biltong recipe usually includes spices like coriander and black pepper.

How long should I marinate the meat?

It is best to marinate the meat for at least 24 hours to allow the flavors to penetrate.

How long does it take to dry biltong?

The drying process for biltong typically takes around 4-5 days, depending on the thickness of the meat and the desired level of dryness.

Can I use a biltong box for drying?

Yes, a biltong box is a popular and convenient option for drying biltong. It provides a controlled environment with good airflow.

What should I do if I see mold on the biltong?

If you notice any mold on the biltong, it should be cleaned off immediately. Regularly checking the meat for mold is important during the drying process.

How long can I store biltong?

Biltong can be stored in a cool, dry place for up to a week before mold starts to appear. It is best enjoyed fresh.