Best Spice Recipe
These are the best biltong recipes ever; tried and tested, my family, love them. When you are making tong at home, it is essential to follow the process, you can adapt it to your taste, but make slight changes until you get the perfect recipe for you.
How to Make Tong at Home
You need excellent quality meat; we use the silverside beef recipe. Silverside is a good bit of meat, and if taken from a young cow, the meat will be tender and fresh.
Meat width is essential when you are making dried beef.
An effective way to measure the meat before cutting is to place your thumb on a table and push down lightly. The width of an inch as it is pushing against the table is the ideal width that the biltong should be cut.
All the spice recipes below are recipes that I have used.
Please make sure that equipment used to cut and prepare the meat is sterile before use.
You can change the quantities of the ingredients to suit your taste.
I do not like Worcester Sauce in my recipes, but I have included it as some people do like it.
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South African Recipe
This recipe is easy to make. All you need is silverside meat and the spice ingredients.
Using Crown Spice is the easiest way to make it quickly and efficiently.
To make two or three sticks you need 2kgs of meat.
- 2 kg fillet or silverside of beef
- A sprinkle of Red Wine vinegar to cover meat
- 40g – 50g Crown spice per kilo of meat
- Put all the meat in a bowl; I like to spray my red wine vinegar onto the meat to make sure I have all the meat covered.
- I then pour on the spice mix and give it a good mix around.
- I cover the bowl in cling film and put it into the fridge for 12 hours.
- I take it out the fridge after 12 hours and put it into my drier. It normally cures in five days.
If you have time, this is the perfect recipe.
You need three bowls for this recipe
Traditional Recipe Ingredients
- 2 kg fillet of beef
- 150 ml red wine vinegar
- 50 ml Worcestershire sauce
- Two tablespoons coriander seeds
- One tablespoon black pepper
- 500 g fine sea salt
- 150 g brown sugar
- One teaspoon bicarbonate of soda
The Traditional Method
- Cut the meat with the grain into 3cm thick strips. Put all the silverside meat into a clean bowl and pour the Vinegar and Worcestershire sauce over the meat.
- Cover and leave for an hour.
- In another bowl mix the coriander and pepper together.
- Take the meat out the bowl of marinade, Add the beef to the container holding the spices, cover all the meat with all the spices.
- Put the beef in the third bowl with the salt and sugar mixture and cover the meat thoroughly with the salt.
- Leave it for 4 hours to rest.
- Remove the beef and dip it back into the marinade and leave it for a few minutes.
- Remove the beef from the marinade and using vinegar marinade mixture to wash all the excess salt off.
- Lightly squeeze the beef to remove as much liquid as possible.
- Roll the beef in the spices once more
- Insert the sterilised plastic hooks into the meat and place the meat to dry.
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The Best recipe was in our family for many years. It was passed down the generations and altered to suit the tastes of the day.
All the quantities and methods are approximate. Spend time tweaking the spices, to cater for your taste.
Best Recipe Ingredients
- ¼ Cup of Worcester Sauce
- ½ cup of brown vinegar
- 1 cup rock salt
- ½ brown sugar
- White pepper
- Roasted coriander
- ½ tablespoon black pepper
The Best Method
- Put some salt and sugar on the bottom of the marinating dish. Put the meat into the bowl and on each layer sprinkle some Vinegar and Worcester sauce.
- Sprinkle a little more salt and sugar.
- Layer the rest of the meat but divide the spices to coat all the meat.
- Place the marinade in the fridge for 12 hours to let the flavour set.
- Remove the meat and lightly squeeze to ensure that no salt or spices cling to the meat. Sprinkle the black pepper and coriander onto the meat.
- The meat is now ready to hang.
Chutney gives a lovely flavour. It is easy to make if you follow the recipe below.
The spices below are per kg of meat
Chutney Recipe Ingredients
- 1 kg fillet or silverside of beef
- A sprinkle of vinegar to cover the meat
- 18 grams Salt
- 2 grams Pepper
- 4 grams roasted coriander
- 2 grams brown sugar
- 2 tbsp. Mrs Balls Chutney
- Put all the meat into a bowl and pour the biltong spice and vinegar over the meat.
- Mix the spice into the meat so that it is all covered. Put the bowl of meat in the fridge for 4 hours.
- Hang the meat in a biltong box and make sure that none of the pieces touches each other. Leave for three days.
- After day 3.
- Take the pieces out and cover with Chutney.
- Pour the chutney sauce over the meat, but do not make the coating too thick otherwise, the meat can go mouldy as it takes to long to dry.
I hope you enjoy my recipes, I use them at home to make tong for my family. Please reach and ask any questions about the recipes or if you would like help making it at home.