It’s a South African dried meat. It’s much softer (if done right) than beef jerky and more of a pure meat flavor. I sometimes use it as bacon, though it is not smoked (I guess you can make smoked Biltong too, if you use cold smoking). It is a way to preserve meat, and though I keep it refrigerated when done, it can be kept uncut at room temperature cold dry conditions as well, and will stay good for a while.

Since Thompson Gazelle and Gnu meat is usually not on sale in my local Stop & Shop, I get big chunks of the cheapest meat on sale, and it comes out pretty amazing. I also don’t mind some fat on the cut (not too much).

It’s really simple to make. I modified it a bit to my taste, and I’m sure there are a million variations anyways, but I kept the basic flavors.

Quantities are for 2lb meat. Multiply accordingly. I find the type of meat is not that important once you use the baking soda – if you get a real good tender piece of meat. Traditionally it is made with a top rump cut (called silverside in SA). You can use the same recipe or variations of it for pretty much anything (chicken, any other meat, even fish). I would include the baking soda only when using tougher cuts of beef, and skip it when using anything else.

The cuts I use are about 1.5″-2″ (4cm-5cm) thick. I wouldn’t use anything thicker than that. Thinner will dry faster and more uniform, which you might like better or not, it’s a personal preference. I leave the cuts whole, so the cuts are about 9″x6″x2″, but anything goes.

You will need to either use a dehydrator or a fan to move air around it. It does not need heat to dry, just airflow (minimal heat is fine, with a dehydrator you turn the thermostat to the point the fan just starts turning, so the lowest temperature possible).

Ingredients

• 2lb meat 2″ thick (or less)
• 1.5 tbsp kosher salt
• 2 tbls sugar (brown or white)
• 1.5 tbsp coriander seed powder
• 1 tsp black pepper
• Pinch of red hot pepper, adjust quantity to taste (optional)
• 1 tsp beet powder (optional)
• 1 tsp baking soda (only for tougher beef cuts)
• 3 tbsp apple cider vinegar

Mix in a ziploc bag all the dry ingredients and mix well.

Place the meat in the bag, close it and shake well/work it so the meat is covered with the spice mix.

Add the apple cider vinegar to the bag, mix well. It will bubble and “inflate” the bag a bit because of the baking soda if used, give it a minute and it will stop. Remove as much air as possible from the bag, seal it and place in the fridge overnight (a couple of days is fine too, don’t feel pressure, but five it at least one day).

After curing is done, take meat out of the bag and place on a plate or tray, and discard the bag with whatever is in it. Let the meat drip liquids out on the plate but do not pat dry it, you want the spices to stay on it. Discard any liquids from plate, flip the meat over and let it stand for a minute and discard any additional liquids.

Now for the drying – if using a dehydrator, place meat as high as possible (least are flow) and turn the dehydrator on the lowest temperature possible (you don’t need any heat at all) buy turning it to the point the fan just starts turning.

If you don’t have a dehydrator, you can hang the meat anywhere with a tray underneath, and have a fan 5-6 feet away on low, or closer but pointed a bit to the side of the meat, you want airflow but not too much.

I dry it in the dehydrator for 3 days for 2″ thick large cuts. Time depends on temperature, humidity, airflow and the thickness of the meat.

Checking for readiness is by pushing on the center of the meat, it needs to start feeling firm. This is also a personal preference, some like dryer biltong, some like it softer. Personally I like it soft in the middle, it gives it a nice contract between the tough outside and the soft inside. Practice makes perfect. Give it at least a couple of days of drying, but it can be anywhere from two to even seven days.

When you decided you can’t wait anymore and it’s ready, enjoy, I keep it in the fridge in a ziploc so it can stay for longer and doesn’t dry out anymore. It doesn’t stay there for too long though…. I cut it real thin and eat it as is, use it for cooking, fry it with eggs like a better leaner bacon…

• Using whole coriander seeds, roasting them, and them grinding yourself with whole black pepper corn will enhance the flavors.

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Hot dogs and thin sliced onions went into the toaster oven for 25 minutes on 450f.

A little butter on two small buns I sliced, and since the oven was busy with the dogs, I seared the buns with a plumbing torch. Then I placed one slice of prosciutto on each, and seared it a bit with the torch, and since the torch was on, a few sliced grape tomatoes received torch love and got burnt edges.

Then I places a handful of blueberries in a bowel with some sugar and water, and microwaved (oh no!) it for 5 minutes (covered!), then smeared it on the prosciutto.

By then the dogs and onions were broiled so I took them out, cut the tiny dogs in half the long way, placed on the blueberries prosciutto, and covered with the onions. I ate it all.

Don’t judge.

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My version is made with chicken thighs, and is relatively simple – marinate for at least an hour in lemon juice (at least three lemons), thyme, a little oregano, salt, black pepper, garlic and hot pepper. Then place in an oven pan, herbs on the bottom, chicken on top with all the marinade juices, put some butter on top of the chicken, some more salt and pepper, cook for 40 min on 450f, then broil for 20 minutes. Sometimes I do a quick version on the stove, crisp the chicken first with a little butter and olive oil then add the lemon juice and spices and cook covered for 10 minutes, then uncover and reduce the sauce a bit. Either way I really like it…

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Serves 4

• 1.5 lb ground beef
• 3/4 cup red wine (if using port it might become too sweet, then add 1 tsp lemon juice to balance).
• 15 baby carrots or two big carrots
• 1 large onion
• 1 celery stock
• 3 medium size tomatoes
• 1 garlic cloves, crushed
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• A pinch of smoked habanero or Cayenne pepper
• One package of pasta (any that you like really).

1. Chop carrots, onion and celery fine, 1/4″ pieces (can be done in a food processor, but not too fine).
2. In a big pot put one tbsp olive oil and sauté for 15 minutes on medium. 
3. Turn to high until starting to get brown. Keep on high.
4. Add the rest of the olive oil and fry the meat, breaking it apart in the pot and mixing, until brown. 
5. Add butter and mix keep mixing for a minute.
6. Add the wine, mix and let reduce, a minute or so. 
7. Add tomatoes and spices. Mix, cover, reduce to medium-low and let simmer for 30-60 minutes.
8. Cook the pasta at the last 10 minutes of the simmering. 
9. If the sauce needs more liquids, add some of the pasta water before rinsing. 
10. Mix the sauce with the rinsed pasta and serve. 

Can be garnished with some fresh parsley, Parmesan. 

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