The Afrikaners (Dutch or French Huguenot settlers of South Africa) used this method to preserve their meat before the invention of refrigeration. Like many other preservation methods (pickling, Jerky...) they liked it so much that it became a national snack and the tradition carried over into modern times. Biltong is the most confiscated item by customs agents from South Africans and (it is speculated) the primary source of protein for customs agents in Australia.
The process is simple and effective and can be accomplished with things you likely already have laying around your house.
- 2Lbs Venison Roasts or steaks (preferably aged)
- 1/3 Cup Whole Coriander seeds
- 1/3 Cup Black Pepper
- 1/3 Very coarse salt
- Malt Vinegar
- Paper Clips
- Small Fan
For Drying I will show both of the ways I have tried. I had to get creative when my wife needed to use the stove.
All of the ingredients (with the exception of the meat) are natural anti-microbial agents and aid in the preservation of the meat.
I would love to hear how you like this and any of your favorite tweaks to this recipe!