These are the basic spices used in making biltong, but there are many extra spices that can enrich the flavour. You can experiment to your liking.
Salt. Salt is the basic ingredient used to make biltong. Course salt is the best option but really any salt will do.
- Pepper. Ground black pepper works well.
- Coriander. Course ground roasted coriander.
The 3 spices above are a must when spicing your meat to make biltong.
Other spice that adds flavour:
- Brown Sugar. Used to tenderise the meat.
- Bicarbonate of Soda. Add a bit to prevent mould. Good if you are in a wet area.
- Paprika. Made from the grinding of dried fruits of the Capsicum family. Normal and smokey adds a nice bite and taste.
- Cayenne Pepper. Comes from red, hot chili peppers. A great taste and very good for high blood pressure.
- Vinegar. Used to wash the meat.
Add these to your biltong spice mix for a great biltong flavour.
For more information on how to make biltong, visit http://www.biltongbox.info
Now to show how to make biltong!
I bought 3 Kg of rump sliced it up into steaks about 20 mm(3/4 inches) thick.
I first covered the meat with a good helping of coarse sea salt.
Next I added ground whole peppercorns.
Then I added ground whole coriander seeds.
I then mixed together 20 grams of cayenne pepper, 40 grams of smokey paprika and added a teaspoon of bicarbonate of soda. I sprinkled that over the meat.
I made sure that I covered the meat totally in a good layer of spice.
I did not use vinegar. I have tried using vinegar before and can't understand what it does.
No need to use sugar as rump is tender enough.
It is now hanging and turning into biltong.
The weather is a cool and wet but I hope the bicarb will ward off any mould.
In 2 days I should have a nice batch of biltong.
I will report back once I have done the taste test.
OK, after 2 days of cold wet weather the biltong is not drying too quickly. See the third picture above. The good news is that the texture is great and the taste is fantastic. The spice recipe is a winner for sure.
I like fairly wet biltong and this is good, but in order to speed up the process I have put a heater in the room. Will be back in a day or so with the results.
After a few blasts from the heater and 5 days of cold, wet weather there has not been that much drying taking place, but it is ready to eat and I love the taste.
Give it a go, you won't be disappointed.