Found a good "BBS Text" link? Let Us Know!
This paper is presented in an historical context and is indicative of the various rants, raves, treatises, etc., that were prevalent in the old BBS (Bulletin Board Service) days. Content has not been changed, though formatting changes may have taken place to make it more presentable. (Spelling, sentence/paragraph structure, etc.) Wherever possible, credit is given to the originating source.
Return to BBS Text Files
BILTONG - A SOUTH AFRICAN RECIPE
From: Aubrey Moore <amoore@mail-jhb.sprintlink.co.za
Newsgroups: misc.survivalism
Subject: BILTONG - A SOUTH AFRICAN RECIPE
Date: 5 Jul 1996 07:11:02 GMT
Due to a virus I have lost my mail so all those
asking for a Biltong recipe, here it is.
Overview : Biltong is salt dried meat. It is not cooked, smoked or
prepared except like this description indicates. Fresh beef or game is best.
Pig, mutton, horse etc. is out. It takes between 2-6 weeks to be ready for
consumption and after this period, keep it in a dry, cool area in a cotton
bag. Freezing it removes the benefit of making biltong and after frozen, you
have to either eat it when defrosted or keep it frozen. In South Africa, biltong
is made during winter but can be made in summer with fans used in coolers.
How do I prepare the meat ?
The meat must be fresh. You cannot use meat that has been frozen before. If you
are using game/venison meat, the following should be done during hunting.
1 - Bleed the buck as soon as possible after the kill.
2 - Remove the internal organs as soon as possible. (lungs, hart, liver etc)
3 - Hang the buck by the rear legs in shade and remove the skin. Leave to hang
for 24 hours to cool down completely. Cover with a cotton cloth if insects are a
problem.
I won't go through the process of getting the meat off the bones, as I assume you
can do that.
Using a sharp knife, cutting along with the grain of the meat, slice your meat
into strips about 2 inches wide and .75 inch thick. Length is not of importance,
the longer the better. You can reduce the size of the pieces and it will dry
quicker (good for warmer situations).
Now we start making the biltong.
So you have your meat. You need fine salt (coarse doesn't penetrate as well),
fine black pepper, coriander and brown grape vinegar. The coriander must be
whole, as fresh coarse ground coriander is better than the fine ground packed
version but it will do in a pinch. If you cannot get coriander, it can be left
out and replaced with other spices to your liking. On the coriander, use
everything including the kernels.
Get a glass or plastic bowl big enough to take all the meat you want to make
into biltong.
DO NOT USE METAL !!!! YOU WON'T LIKE THE ADDED METAL TASTE.
Make a vinegar sprinkler by punching holes in the lid of a bottle. Sprinkle the
vinegar on the bottom of the bowl, just enough to wet it completely and then
sprinkle with salt, pepper and coriander. Layer the meat side by side until the
bottom is evenly covered in a layer of meat.
The meat should touch but not overlap. Sprinkle vinegar again to wet the layer
of meat. The meat should be wet but not have pools of vinegar. Now, sprinkle
salt, pepper and coriander again. Use the vinegar first as adding vinegar after
the salt and spices will wash the spices off.
How much spices ? About the same amount of pepper that you would like on a
similar steak, twice the amount of coriander and three times the salt.
REMEMBER THAT THIS IS FOR THE BOTTOM LAYER. THE LAYERS IN BETWEEN HAS TO
COVER BOTH THE TOP AND BOTTOM LAYERS SO IT SHOULD BE DOUBLE.
You then cover with a cotton cloth and leave for 24 hours in cool dark place.
DO NOT FREEZE THIS MEAT AT ANY STAGE. IT WILL GO BAD.
After 24 hours. using paper clips that you have bent open (S shaped wire hooks
will work fine as well) Insert the hooks through the top part of the meat and
hang on a wire by the hooks. You can have rows above each other,
dripping each other is allowed but the MEAT SHOULD NOT BE FOLDED OR TOUCH
OTHER PIECES OF MEAT.
The place should be well ventilated, cool and pref. dark.
Leave the meat in this position for 2 weeks and then start testing for how dry
you want it. You can leave the meat until it is bone dry or eat it when it is
still flexible.
I suggest making about 5 lbs. worth the first time. You need to get to grips
with the spices and salt and also to get an idea as to the drying process.
Enjoy it !!!!
Tell me about your attempts.
Aubrey in South Africa.
Please Read The Website Disclaimer!
Copyright 2006, The Survival & Self-Reliance Studies Institute (SSRsi), All
Rights Reserved
Site conceptualized, designed, created & maintained by MEG Raven
Snail Mail: SSRsi, PO Box 2572 Dillon, CO. 80435-2572