Thread: Making Biltong

Here's a simple recipe that works very well for me. The
last batch that I made from Red Stag shoulders and haunch was very tasty.



Biltong (per kilogram of meat)

20g salt
4g coriander seeds
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you mix the spices in, leave to marinate for 12h before hanging.