Biltong
BILTONG

Meat 25 kg

Salt 500 g – 1 kg

Sugar 180 g

Saltpeter 20 g

Pepper 125 ml

Coriander 80 – 160 g

Bicarbonate

Of Soda 20 g

Vinegar

 Hints:
  1. Slaughtering traditionally takes place during winter.
  2. Use the meat of a young lean carcass.
  3. When cutting biltong follow the fibre of the muscles.
  4. Strips can be 50 – 100 mm thick. The thinner the strips, the sooner it dries.
  5. Bicarbonate of soda can be used in regions with a moist climate.
  6. Use coarse salt not table salt.

Method:

  1. Use only plastic or enamel containers.
  2. Cut meat into strips of 50 – 100 mm.
  3. Place the thicker strips on the bottom of the container. Sprinkle with salt mixture and then sprinkle with a little vinegar. Repeat on each layer.
  4. Leave overnight.
  5. The nest morning prepare a mixture of ½ bottle of vinegar + 5 liters of boiling water.
  6. Dip the strips of biltong in the mixture and hang up in a cool dry place. (Beware of dust and flies.)
  7. Leave it for a few days / weeks until thoroughly dried.
  8. Do not store the biltong at room temperature in plastic bags!
  9. Hang up in muslin bags or cut in thin slices, put in plastic bags, suck out air and keep in freezer.

 

 

Biltong en kaasstrooitjies

  • 70 gm gerasperde biltong (150 ml)
  • 50 gm cheddar kaas gerasper (125 ml)
  • 50 ml gekapte groenuie
  • Knippie rooipeper
  • 2 x 400 gm pakkies skilferkorsdeeg (ontvries)
  • 25 ml geurselsout
Meng biltong, kaas, uie en rooipeper.

Rol een deegrol uit 2-3 mm dik op 'n meelbestrooide oppervlak. Sprinkel die biltongmengsel eweredig oor die deeg oppervlak. Rol die tweede deegrol ook uit en plaas dit bo-op die vulsel.

Druk liggies saam.

Sny die deeg in 150 mm x 15 mm strokies.

Gee die deeg 'n draai amper soos 'n koeksister en plaas op gesmeerde bakplaat. Sprinkel met geurselsout en bak by 220 grade C vir ongeveer 10 minute of tot goudbruin. Koel af op bakplaat en plaas op draadrak om heeltemal af te koel.

Maak ongeveer 20 strooitjies.

VARIASIE: Vars gemaalde peper i.p.v. rooipeper.Kan ook vooraf berei en gevries word (vir 1 maand) en net voor bediening gebak word.

Die strooitjies is op hul beste varsgebak.

RUSSIAN FUDGE

  • 1 tin Condensed milk
  • 500 g brown sugar
  • 125 g butter
  • 1 teaspoon vanilla essence
  • 125 ml water
Boil the water and sugar to a thin syrup. Add condensed milk, butter and vanilla. Boil slowly until mixture sticks to the spoon or knife when inserted. Beat well, then pour into greased dish to set. Cup of chopped dates, cherries, raisins and nuts may also be added if desired.