Free Biltong Recipe

Basic Biltong Recipe

This recipe has been followed in Southern Africa for generations…

• • • • • • • 2 lb beef
            • 18g Coarse Salt or Sea Salt
            • 2g Black Pepper
            • 4g Coriander (broken seeds; roasted)
            • Worcester Sauce
            • Vinegar (5%)

1. Sanitize all surfaces, knives, and utensils. Wash hands thoroughly.
2. Cut the meat into strips between 1/2” and 1/3” thick.
3. Sprinkle mix of vinegar and Worcester sauce in a large flat dish covering most it.
4. Sprinkle the mix of spices on the bottom of the dish.
5. Set down a layer of meat strips.
6. Repeat steps 3 - 5 until all the meat has been seasoned.
7. Refrigerate for 4-12 hours, turning it over halfway through.
8. Clean the skewers with soap and water.
9. Place paper and/or paper towels at the bottom of the Biltong Boss dehydrating chamber.
10. Skewer the meat. Up to 6 strips can be loaded together on one stainless steel skewer.
11. Hang the loaded skewers in the Biltong Boss dehydrating chamber without allowing meat to touch the chamber.
12. Ensure that meat strips do not touch one another or fold over touching itself.
13. Close the lid and turn on the Biltong Boss drying chamber.
14. Let the chamber run for 2-4 days or until the meat has reached desired dryness.