Biltong (Dried Beef)

Ingredients

• about six pounds of beef
• half a pound of salt
• the same of brown sugar
• an ounce of saltpetre

Method

1. 1

   Cut the beef into a long tongue shape, free it from sinew or fat, rub with salt, then with a mixture of salt, brown sugar, and saltpetre.

2. 2

   Leave for three days, rubbing and turning daily.

3. 3

   Press overnight, hang to dry in the wind, and smoke until dry and hard.

4. 4

   Cut into thin slices and serve with bread and butter.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 14. The excerpt below is the record exactly as published.

Biltong. (Dried Beef.) Take about six pounds of beef cut in a long tongue shape, out of the hind leg of an ox, from the thigh bone down to the knee joint. Take this meat and quite free it from sinew or fat, rub it with salt, and an hour after rub in well with a mixture of half a pound of salt and the same of brown sugar, and an ounce of saltpetre

Cook this with the app: pantry check, scaling, and the assistant.