$15.95
Biltong Spice is a traditional South African biltong curing blend of coarsely ground spices, sized to cure five kilos of beef for around two kilos of finished biltong.
The recipe comes out of an old Afrikaans cookbook, the kind with a cracked spine and someone’s handwriting in the margin. Biltong is not jerky. It is air dried, coriander led and never sweet, and every South African household has an opinion about the cut, the thickness and how long is too long. You add the Worcestershire sauce yourself, wet, at the start.
Serve it with a cold beer and nothing else, or slice it thin over a salad, through a potjie, or onto a cheese board.
Trim five kilos of silverside or rump but keep the fat, and cut with the grain about two centimetres thick. Sprinkle over 375ml of thick Worcestershire sauce and rest for one hour. Coat the meat in the spice, layering as you go, in glass or earthenware only and never metal, as the acid reacts and spoils the colour. Cover and refrigerate, turning after eight hours so the salt spreads evenly, then hang in a dry box with good airflow for four to five days.
340g, seasons 5kg of meat. Packed in Australia from imported ingredients.
