Curing beef and making Biltong

It’s #Britishbeefweek, but today I’m making a nostalgic “snack” for my South African heritage. A cured and dried meat called biltong, also knows as jerky, only it’s heavily spiced with coriander. First it’s soaked in a brine, then spiced and covered in a sugar/salt mix, washed, spiced/crusted then dried. It’s a long process but the end result is worth the effort! My star wild ingredient for today – peppery Alexander corns for the store cupboard. It releases a pungent flavour complementing this recipe. Biltong is a very popular snack, although family biltong recipes also includes a biltong potjie.     It’s not only made with beef, but also comes in varieties of venison, kudu, and my favourite ostrich. ​#deb4food #cornwall



By Deb4food

I am a qualified chef with over 16 years experience in the food industry. My previous experience as a head chef has initiated my creativity and artistic flair, which can be seen in my innovative dishes. I volunteer as a Super Food Revolution ambassador for Jamie Oliver's Food Revolution in Devon and Cornwall, and a community chef for likeminded projects.

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