This BILTONG RECIPE is for the basic South African beef biltong. It is an interesting and tasty alternative to beef jerky. Like Beef Jerky, Biltong can be produced in various flavors by adding things like garlic or chili peppers to the recipe. Personally, I find the original plain biltong the most enjoyable.

· 25 lb beef (top round/sirloin/London broil/ eye of round)
· 4 pints warm water
· 1 Œ lb fine salt
· œ cup brown sugar
· œ cup coriander, coarsely ground
· 2 tbsp bicarbonate of soda
· 1 tbsp black pepper, ground
· 1 cup red wine vinegar
· 2 tsp saltpeter (optional)

Biltong, hung ready for eating
South African Biltong. A great taste.

Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2-inch thick and any desired length, always cutting with the grain.
Mix the salt, sugar, bicarbonate of soda, saltpeter, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them.

Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat ‘marinade’ for, according to your taste.)

Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.

Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist. Let the center dry according to personal taste.

Makes about 21 lb