BGKYSmoker
Nepas OTBS #242
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Got a small batch getting ready.
Recipe first then i will get my stuff together.
Namibian Biltong.
For every kg wet meat use.
Ingredients
· 18 gram salt
· 2 gram black pepper
· 1 gram brown sugar - optional
· 4 gram coarsely ground dry roasted coriander.
What you do
· Put spices in bowl.
· Mix by hand. Rub all over meat.
· Leave meat overnight in fridge and it will form its own beautiful brine.
· Next day blot the meat with paper towel to remove excess moisture
· Hang and voilà, perfect biltong after 3-4 days.
Sprinkle with vinegar/or balsamic if you wish, before spicing. Some like it, some don’t. Optional.
Recipe first then i will get my stuff together.
Namibian Biltong.
For every kg wet meat use.
Ingredients
· 18 gram salt
· 2 gram black pepper
· 1 gram brown sugar - optional
· 4 gram coarsely ground dry roasted coriander.
What you do
· Put spices in bowl.
· Mix by hand. Rub all over meat.
· Leave meat overnight in fridge and it will form its own beautiful brine.
· Next day blot the meat with paper towel to remove excess moisture
· Hang and voilà, perfect biltong after 3-4 days.
Sprinkle with vinegar/or balsamic if you wish, before spicing. Some like it, some don’t. Optional.