Voortrekkers we are not, we do not even have a covered wagon for goodness sake, but we are trekking ahead even without the biltong. We are no different from all the South African expats, we are longing for a taste of the memory. That is why the decision that an undertaking in the art of biltong making was necessary.
Biltong is the South African version of jerky. It is not smoked like jerky and I have yet to find a South African who has much affinity for the American counterpart. Here it is simply put: meat that has been brined and dried with salt, coriander, chilies, vinegar, splash of Worcestershire, and a minute amount of sugar. Hang to dry, eat at your leisure.
Made with most any meat, such as: beef, ostrich, springbok and other game meats, beef is our choice. Our first task was to acquire the meat necessary. Silverside of beef is the best cut, now we just needed to figure out what that was called here. As luck would have it, some friends of ours were raising free-range, grass fed beef and they were ready for slaughter. We happily plunked down the dollars for the side of beef in hopes that the butcher would not mess it up. This was my biggest concern, we had gone down this road before and ended with a half of a steer cut into the most interesting shapes possible. I figure that the butchers around here must not eat very interesting meals. In fact we know people who have had a whole steer ground into mince or “hamburger,” oh the heresy! We did fare slightly better this time around, however I am still unimpressed at a butcher’s love for the animal and their job. So sad.
We took our big hunk of beef and after slicing it into long strips, with the grain, we left it in a brine for 24 hours then it was hung in a cool, dry place for 5-7 days. After that we brought it in and it is hanging in the kitchen for the most handy snack. Get here soon, it is going fast!
My husband spent most of his life in South Africa as the son of Germans who went there for the sunshine, among other things. South Africa was a lovely place and we miss it dearly. Our oldest was born there and the family and friends we left behind, when we moved to the States, are always close to our heart. We love it when they come to visit! (hint hint)
There are purveyors here in the states that offer biltong for sale, but not in our neck of the woods. The overnight shipping charges make it ridiculously expensive so we must “make a plan.”
This not a recipe or a how to exactly, this is more of a chronicle of our experience and the fruits of our labor. A photo journal, so to speak, so our dear loved ones back under the African sun can see that we are making the best of it here in the frigid north. For a recipe: http://www.3men.com/biltong.htm
Now, where is the boerewors our braai is empty & some droëwors would go nice along side the biltong with that beer?
{ 2 comments… read them below or add one }
Your bilton library is great but the only thing missing is your wine rack!!
Don’t worry Maria, the wine rack is under that, just didn’t fit in the photo
ps. good job on the pc I see you are getting the hang of it!