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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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So here’s what you need:

• Cheap meat. get something with fat in it. Any beef cut will do.
• Onion
• Garlic
• Salt
• Black pepper
• Mason jars

Quantities are whatever you want, by whatever amount of meat you use. Here goes.

Cut the meat to pieces you can fit in the mason jars. add some salt and pepper (not too much) and mix it to be pretty even over the meat pieces.

Cut the onion to half rings.

Place some onion pieces at the bottom of a jar (half an inch or so) and two-three garlic cloves on top. then fill the rest of the jar with meat and tightly seal the jar with its cover. Repeat with more jars until you run out of meat. I usually make 3-4 jars in a batch.

Place the jars in a big/deep enough pot to contain them (if the jars are a bit taller than the pot that’s fine too if you can place a cover on the pot). Fill the pot with cold water to the top. It’s important to start with cold water to let the jars heat gradually.

Bring to a boil with high flame, then lower to end-high and let boil for 10-15 minutes. Cover, lower the flame, and let cook for at least 4-5 hours. 8 hours is even better, can be overnight.

Turn off and let cool (an hour or so).

What you get is sealed jars full of cooked meat. Closed they can last for a very long time, months and even years, even not refrigerated, as long as they are unopened and sealed.

The fat will be separated and form a layer at the top. The meat is tender and flavorful, and can be made into anything – I make a great Beef Stroganoff with it, chili, mix it with rice, Sloppy Joe etc. I use the onion and garlic from the bottom with stuff I cook.

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The basic recipe is real simple. I just added some seasoning and modified quantities to how I like it. Other than the salt, sugar and black pepper, spices are optional.

Ingredients

• Pork Belly slab, skinless, but with the fat layer. As small or large as you want.
• The following is per pound of pork:
  • 1/2 tbs salt
  • 1 tbs sugar
  • 1/4 tsp Black pepper
  • 1 pinch of Habanero pepper (or Cayenne)
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion

mix all spices together. If you have a big enough Ziploc bag for the pork put it and the spices in the bag, close it and work it all until the pork is covered with the spice mix. Optionally, just dry rub the pork all over.

Place in the fridge, covered, overnight.

Place on a roasting pan, 450f, for 30 minutes. Lower to 275f and let cook for two more hours.

Now for the hard part. Let it cool down. Don’t eat it! I know, not easy. Sometimes you gotta cheat. It smells and looks too good. OK, have a tiny piece, but it will be even harder not to keep eating!

One it cooled down to room  temperature, wrap it in plastic and let it cool in the fridge for a few hours. Then you can take it out, slice it, warm it, fry it, cube it etc.

In the picture it shows how it looks like relatively thick sliced. I served it with green peas and quick pickled carrots, red bell pepper and apple. I’m getting hungry.

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To my firstborn, a future restaurateur and chef:

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Excellent with a side or in a salad. Minimal effort and great results.

Serves 2

• 2 Short Ribs Strips 2″  wide (8″-10″ long, 1″-1.5″ thick)

Marinade:

• 2 tbsp Maple Syrup
• 1/2 Lime’s juice
• 1/4 tsp salt
• 2 tbsp sugar in the raw
• 1/4 tsp black pepper
• 2 tbsp port wine

1. Place all marinade ingredients in a gallon size ziplock bag and mix.
2. Place the meat in the ziplock bag, take out as much air as possible and seal it.
3. Let marinate for 10 minutes while working the meat inside the bag every couple of minutes to “encourage” the marinade to get inside the meat.
4. Heat the grill to highest setting.
5. Grill the meat on high for 3-4 minute each side. Discard the ziplock with marinade.
6. Let the meat stand off the grill for 2-3 minutes.
7. Slice the meat to 1/4″ thick slices.
8. Enjoy.

When serving, pour the juice that came out from the meat when cutting it over the sliced pieces and/or mashed if served together.

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