Biltong for Beginners (Easy to Follow Recipe)

beef

🥗Healthier: venison

💰Cheaper: pork

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

Welcome to the channel and introduction to making biltong.

Prepare the meat by using a silver side roast (bottom round).

Remove the silver skin from the roast by sliding a knife underneath and scooping it out.

Separate the muscle groups to expose and remove any additional silver skin.

Trim any soft fat from the bottom of the roast, leaving the firm fat intact.

Cut the roast in half for manageable pieces, ensuring to cut with the grain.

Slice the meat into pieces about 2 cm thick, cutting with the grain for proper texture.

Weigh the meat; the creator's meat weighs 4540 g.

Prepare the curing ingredients: red wine vinegar, Worcestershire sauce, salt, whole black peppercorn, coriander, and optional red chili flakes.

Toast the coriander to enhance flavor and grind it using a mortar and pestle, ensuring not to make it a fine powder.

Grind the whole black peppercorn and optional chili flakes in the same manner as the coriander, keeping some texture.

Combine the ground spices with the toasted coriander in a bowl, keeping the salt separate.

Cooking Techniques

Equipment Needed

Spice Level: