We recently embarked on our 1st effort to make biltong …!
Frustrated for the umpteenth time at leaving South Africa and not being able to take our favourite snack back home with us, we started researching our options. We bought a local (SA) biltong dryer, and once back home, assembled it, and just went for it …!
Armed with 2kg of beef silverside from our local butcher, as well as the basic dry mix (rock salt, black pepper, roast coriander seeds & soft brown sugar) & brown vinegar we made our first batch … 😊
Net result after 3 days of drying was ±850g of biltong which (if I may be so bold) tastes pretty good …!
Our subsequent iterations will be used to experiment with our spicing, as well as the thickness of the cuts.