Good Food Recipes
To make the best biltong recipe, and you need good meat. We recommend using Silverside or Top Side cuts.
This is one our best tasting recipes, It of consists of premixed spices made by Crown. The Crown spice is as close to the original flavour that you can get, and it comes ready to use.
When you are making biltong, it is essential to follow the process, you can adapt it to your taste, but make small changes until you get the perfect combination for you. You need excellent quality meat; we use the silver side of beef from a young cow as the meat is tender.
The width you cut the meat is essential, an effective way to measure the meat before cutting is to place your thumb on a table and push down lightly. Your thumb should be the width of an inch as it is pushing against the table and this is the ideal width that the meat should be cut.
All the seasoning ingredients below are ones that I have personally used.
Please make sure that the equipment used to cut and prepare the meat is sterile before use. You can change the quantities of the ingredients to suit your taste.
This is easy to make. All you need is silverside meat and the Freddy Hirsch ingredients.
Using Freddy Hirsch Biltong Spice is the easiest way to make it quickly and efficiently. It saves time as you donât have to
To make two or three sticks, you need 2kgs of meat.
- 2kg fillet or silverside of beef
- A sprinkle of Red Wine vinegar to cover meat
- 40g â 50g Freddy Hirsch spice per kilo of meat
- Put all the meat in a bowl; I like to spray red wine vinegar onto the meat to make sure I have all the meat covered.
- Pour the spice mix over the meat and give it a good mix.
- Cover the bowl in cling film and put it into the fridge for 12 hours.
- Turn the biltong at 6 hours to make sure the biltong spices cover all the meat.
- Take it out the fridge after 12 hours and put it into your drier. It normally dries in five days.
If you have time, this is the perfect one. You need three bowls. You will need to spend some time drying coriander before you start the process.
- 2kg fillet of beef
- 150ml red wine vinegar
- 50ml Worcestershire sauce
- Two tablespoons coriander seeds
- One tablespoon black pepper
- 500g fine sea salt
- 150g brown sugar
- One teaspoon bicarbonate of soda
- Cut the meat with the grain into 5cm 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 meat 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 in the bowl
- Remove the beef and dip it back into the first bowl in the marinade and leave it for a few minutes
- Remove the beef from the marinade and using vinegar marinade 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 hang the meat to dry
The Best ever recipe ever was my Grand Fathers favourite. He passed it down to my brother and I to use to make our biltong.
All the quantities and methods are approximate. Spend time tweaking the spices, to cater for your taste.
- Â¼ Cup of Worcester Sauce
- Â½ cup of brown vinegar
- 1 cup rock salt
- Â½ brown sugar
- White pepper
- Roasted coriander
- Â½ tablespoon black pepper
- 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
- Turn the meat at 6 hours to make sure all the meat is covered with all the spices
- 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
- 1kg fillet or silverside of beef
- A sprinkle of vinegar to cover the meat
- 18g Salt
- 2g Pepper
- 4g roasted coriander
- 2g brown sugar
- 2 tbsp. Mrs Balls Chutney
- Put all the meat into a bowl and pour the spice and vinegar over the meat
- Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 4 hours
- Hang the meat and make sure that none of the pieces touches each other
- Leave for three days
- After day 3
- Take the meat 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