South African Beef Jerky (biltong) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 large: London broil,
MARINADE
1 cup: Worcestershire sauce,
8 ounce: Soy sauce,
Directions:
BILTONG is similar to Beef jerky as known in the USA, only it is from the
original meat and not the processed stuff you get in the bars and stores
here. I have found a recipe and method that is easy to make and a lot more
flavor than the South African traditional method.
Buy a London broil and pick one that is a good inch thick, and large. Avoid
ones with gristle running through and very fatty ones. Try to get a piece
with the meat "grain" is constant and not changing frequently. Take the
meat and slice it as thin as you can, with the grain.
Typically 1/8" across the width of the steak. Mix a marinade in a bowl of;
one cup Worcestershire sauce and a regular bottle of Soy sauce. Add the
sliced meat to this and allow to stand in the fridge for about 4 hours,
turning occasionally.
If you have one of the de-Hydrators they sell in the magazines and on TV
then you are in fine shape. Stack the meat in the dryer and leave
overnight, then rotate the shelves, as the bottom ones dry faster than the
top. Get them so that they are dry, not rubbery, but not too dry, put into
a bag for devouring.
This is excellent with beer or wine as a snack or road food, (padkos). The
alternate is to dry it in the oven. Put the meat on a rack and put a drip
pan underneath. Put the oven on its lowest setting and leave to dry.
Check it out every few hours and move the meat around to get a constant
product, if necessary.
From the Cape Times, Saturday August 3 1991. "Food for thought" column, by
Andrew Bergman
Source from luhu.jp
original meat and not the processed stuff you get in the bars and stores
here. I have found a recipe and method that is easy to make and a lot more
flavor than the South African traditional method.
Buy a London broil and pick one that is a good inch thick, and large. Avoid
ones with gristle running through and very fatty ones. Try to get a piece
with the meat "grain" is constant and not changing frequently. Take the
meat and slice it as thin as you can, with the grain.
Typically 1/8" across the width of the steak. Mix a marinade in a bowl of;
one cup Worcestershire sauce and a regular bottle of Soy sauce. Add the
sliced meat to this and allow to stand in the fridge for about 4 hours,
turning occasionally.
If you have one of the de-Hydrators they sell in the magazines and on TV
then you are in fine shape. Stack the meat in the dryer and leave
overnight, then rotate the shelves, as the bottom ones dry faster than the
top. Get them so that they are dry, not rubbery, but not too dry, put into
a bag for devouring.
This is excellent with beer or wine as a snack or road food, (padkos). The
alternate is to dry it in the oven. Put the meat on a rack and put a drip
pan underneath. Put the oven on its lowest setting and leave to dry.
Check it out every few hours and move the meat around to get a constant
product, if necessary.
From the Cape Times, Saturday August 3 1991. "Food for thought" column, by
Andrew Bergman
Source from luhu.jp