Thread: Hein's Biltong Recipe and Dryer box

I haven't read through all the comments here but just thought I'd throw in a quick comment.

My grandmother was born in South Africa, her 'base' recipe has four ingredients : meat, malt vinegar, sea salt (e.g. the large chunks, NOT the easy flowing stuff) and toasted coriander seeds.

Cut the meat into slices no thicker than 1cm and pat it dry. Pour some vinegar into a small bowl, dip your fingertips into it and flick it onto the meat (you don't want to go overboard with the vinegar). Mix the salt and toasted coriander seeds together, put some in the palm of your hand and rub it onto the meat so that it adheres. Again you don't want to go overboard and have it totally crusted, you want to be able to see plenty of flesh, but you want some coriander seeds stuck on to impart some flavour and the salt to draw out the moisture/assist the curing process.

From here, hang the meat in a warm and dry location that gets SOME airflow. After a day or two the meat should have changed to a very dark colour; this indicates the vinegar is working its enzyme magic on the meat. Give it a week and it should be at a consistency ready for consuming, but this is up to personal preference. If it smells naff, something's gone wrong.