MARKtoe! JUNIE 2022 Uitgawe 94 - Page 53

When preserving foods using any of these methods , it ’ s important that you follow the instructions carefully and make sure you are observing safe food handling practices strictly , so that you prevent food borne illnesses .
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Make your own biltong
Making your own biltong might seem like a crazy idea if you ’ ve never tried it , but it ’ s probably a lot easier than you think . Here ’ s a simple recipe you can start with .
Start with about 2kg of meat . This could be venison or beef – silverside and sirloin work well . If there is a lot of fat , consider removing some , as it will help with the drying process . Next , following the grain of the meat , cut slices of about 15 -20cm in length , and around 1.5cm thickness , at the same time removing any gristle and sinew .
Then , mix up your spice and marinading mixture , using this as a rough guideline .
• 200ml brown vinegar
• 50ml Worcestershire sauce
• 1 / 2 cup ground coriander , roasted and slightly ground up
• 2 tablespoons ground black pepper
• 3 tablespoons brown sugar
• 3 tablespoons sea salt
• 1 / 2 teaspoon paprika
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Mix up thoroughly and massage into your meat , before placing the meat in a flat dish with the remaining mixture , so that the meat is covered with the vinegar and spice mix . Leave to dry in the fridge for 24 hours , turning occasionally . Pat the meat dry a little with a kitchen towel , being sure not to remove too much of the spice and then hang up in a dehydrator to dry for 2 – 10 days , depending on how moist or dry you like it .


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MARKtoe ! Junie 2022 53