02-04-2004, 07:23 PM
I am snacking away at my bilton I made on Monday night... The easiest best way ever....
I ususally buy Sirloin, it seems to absorb the flavours better...
Take rock salt (coase salt) and liberally sprinkle it over the meat. I usually cover the meat totally... then leave it for an hour, NOT LONGER
pour white wine vinager in a deep bowl... you'll see why in a bit
Scrape the salt off the meat after the hour, and dip/drag it through the vinager...
Then put your spices on... I usually only use ground corriander, black pepper and sometimes a bit of crushed chilli... rub it into the meat and hang up in biltong box for 3 days
If you wanted to use whole corriander, you could, but this tastes better roasted.... to roast corriander you just put the pices in a pan (without oil) and keep it over the heat for a few minutes...
I ususally buy Sirloin, it seems to absorb the flavours better...
Take rock salt (coase salt) and liberally sprinkle it over the meat. I usually cover the meat totally... then leave it for an hour, NOT LONGER
pour white wine vinager in a deep bowl... you'll see why in a bit
Scrape the salt off the meat after the hour, and dip/drag it through the vinager...
Then put your spices on... I usually only use ground corriander, black pepper and sometimes a bit of crushed chilli... rub it into the meat and hang up in biltong box for 3 days
If you wanted to use whole corriander, you could, but this tastes better roasted.... to roast corriander you just put the pices in a pan (without oil) and keep it over the heat for a few minutes...
Beans