Making Biltong and Droewors

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner and more nutritious, while pork is often cheaper.

Prepare the beef by rinsing it under water.

Cut the beef into strips, using a knife.

Add lots of salt and black pepper to the beef strips.

Mix the beef with the salt and pepper in a bowl, ensuring it's well coated.

Mention that vinegar is not needed for making biltong, but can be used to kill mold if necessary.

Prepare a biltong box for drying the meat, ensuring it's clean and free of dust.

Use a fan in the biltong box to help with air circulation during drying.

Hang the beef strips in the biltong box using hooks, ensuring they are spaced apart.

Close the door of the biltong box and leave it to dry for a couple of days, checking it daily for mold.

If mold appears, wipe it off with a paper towel dipped in vinegar.

After about a week, check the biltong; it should snap when broken, indicating it's dry enough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary