To make biltong, Pam buys a good-sized pot roast when a wintertime stretch of cold, dry air is approaching. Weather is key, because, as she says, high humidity can make drying meat very challenging.
Pam says: “Biltong will take anywhere from two to ten days to dry. You can test it by squeezing it with clean hands, the more give, the wetter it is and the more time it needs. We usually have great success at around day four or five.”
- 5 pounds boneless beef, in one piece
- 2 cups brown (malt) vinegar
- 1 cup Worcestershire sauce
- ½ cup whole coriander seed
- 2 tablespoons whole black peppercorns
- 3 tablespoons sea salt
Slice the roast with the grain into half-inch slices. Mix together the vinegar and Worcestershire sauce in a large, flat dish, and lay the meat on it, turning it for coverage.
With a mortar and pestle, grind the coriander and pepper. Mix in salt. Sprinkle half of the mixture on the meat, turning as before. Cover and chill for 8 hours.
Remove meat from fridge, pat each piece dry and sprinkle with additional spice mix. Hang by one end in a well-ventilated area to dry, anywhere from 2 to 10 days, depending on conditions.
Black and white sgraffito decorated serving piece by Michelle Green from Local Pottery.