Biltong spice

[whirlpool]

Originally posted by Jillibeans
Use the packaged stuff, put into frying pan on stove over medium heat, roast till colour changes slightly and aroma is detected. We then grind this in a mortar and pestle, to a coarse consistency ( to your own taste, we like some coarse shells on the meat) leave a little bit in (in the M&P) and grind very fine, typically one third.

We soak the meat for 3-4 hours in the spices and then do a very quick rinse to remove most coarse salt, then put the juices in the container in a sieve and rinse all remaining salt off with warm water (leaves coriander shells in sieve) then lay wet meat onto roller towel sprinkle spices out of sieve over meat equally then pat dry with roller towel on top (squeeze hard to dry meat out and force spices into meat). Then hang in dryer.

Voila!! Enjoy with lots of beer later.

We're even converting Germans to biltong

:thumbs: i will try your method, i always soaked for 1-3hrs. mix vinegar / salt /pepper and the bag of mix spices (which also had more salt and pepper. Then to differ just lifted meat up knocked off salt, somwhow pepper and coriander remained behind and hung it up to dry. i added a fan contraption to my drying unit and even in the UK i had billies after 3 days, and then i had friends
oddly enough i try not to convert too many people, otherwise they come to expect it :haha: