Look at this attachment for a tasty biltong recipe!!

Making Biltong!
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“One of Many Biltong Recipes”!
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- by Mark Ivy!
www.ivysafaris.com!
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Step 1:- Hunt the Necessary Animal:!
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In this case we hunted a Red
Hartebeest - Thanks to J for helping in
that regard. But any edible wild animal
will do.!
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Step 2:- Get the Animal to the Biltong Stage:!
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Once you have completed all the
skinning etc. you can start the
process of slicing your meat.
Slices anything from 12mm to
25mm (1/2” to 1”) thick are
preferable. Depends on how fast
you need your biltong to be dry. !
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A very important note at this point is: Make sure that you have removed most
of the tough bits, muscles and tendons. It is almost impossible to remove
everything, but one must just get those big ones out.!
Step 3:- Gather the Necessary Spices etc:!
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One can tweak a little when it comes to spices, but these below are the basic
ones.!
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Pepper - this can range from straight course black pepper
to a mix of peppers. Keep them course. Paprika is a great
addition.!
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Brown sugar - not much of this is needed, but a little really
makes a big difference to the flavour.!
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Course salt - One can work on using around 20-25grams
(just a little less than an ounce) per 1 kg of meat (2,2
pounds).!
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Coriander - take a frying pan, make it real hot and quickly
roast it until it goes a dark brown colour, then rough grind
it in a coffee grinder. If you like coriander, use a lot of it!!!
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Brown Vinegar (BV) and Worcestershire Sauce WS) Mix take roughly equal amounts of the 2 and mix them up.!
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Step 3:- Mixing the Dry Spices and Starting the Spicing:!
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All the dry spices now need to be mixed together and
put into a dish, pan etc!
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Step 4:- Wetting the Meat in the BV & WS mix:!
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This is a very rapid process, it is not necessary to let
the meat stay in the mix for too long, just long enough
so the dry spices will stick.!
(At this point I am usually dying for a piece of
biltong!!)!
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Step 5:- Layering the Meat:!
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Now the layering starts. As seen in
Step 3 above, the spices are spread
over the whole pan and then the meat
is placed on top of the spread spices,
then some more dry spice is spread
on top of the layer of meat. Continue
this until finished.!
Leave the dish with its contents for a
few hours and then hang to dry (with
a fan blowing) or put them into a
desiccator. !
A frequently asked question is - “How
dry must the biltong be?” Easy
answer - “As dry as you like your
biltong”. In other words, while it is
drying, have little testers once in a
while until you think it is at a good
stage!!!
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For any further questions please contact Mark at:-!
[email protected] OR [email protected]!
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The final product hanging up to dry!!!
Now all that is left is to eat it!!!