Traditional South African Biltong and Droëwors
As proudly South Africans, we decided to give away the traditional secret recipe to the well-known South African delicacy known as Biltong and Droëwors.
For every 3.5 kg meat, use the following:
- 125 g Salt
- 27 g Brown sugar
- 3 g Baking soda
- 3 g Nitric Acid
- 4 ml Black pepper
- 4 ml Garlic salt
- 50 ml Coriander seeds, roasted
- 175 ml Worcester sauce
- 175 ml Brown vinegar
Use thin meat cuts to make biltong. Remove as much connective tissue as possible. Cut the meat along the grain in long strokes, as thick as you would like it to be. Pack the meat in a plastic bucket and cover the first layer with the mixture. Sprinkle with brown sugar and let stand overnight. Dip the strokes of meat in warm vinegar to remove the excess salt. Hang the meat in a cool place to dry.
Keep in mind that the longer the meat lies in the salt mixture, the more salt it absorbs and the longer it dries, the saltier it gets.
Also, about 50 – 60% of the meat weight goes to waste during the drying process, which means that you are only left with about 40% of the original weight.
Biltong is at its best when the inside is soft and moist and pinkish and the outside is hard and brown.
- 3 kg Beef or venison
- 100 g Beef fat
- 25 ml Salt
- 5 ml Black pepper
- 15 ml Coriander
- 1 ml Ground cloves
- 2 ml Nutmeg powder
- 125 ml Brown Vinegar
- 25 ml Brandy (optional)
- 200 g Narrow sausage castings
Cube all meat, mix together and mince coarsely. Place meat in large bowl; add all dry spices, vinegar and brandy. Place in fridge for 2 hours to blend flavours. Soak castings in water. Fit castings to sausage maker and fill with mixture. Hang and let dry.
Keep in mind that you should always use lean beef. Make sure that there is no more than 5% fat in the mix otherwise the droëwors will be very greasy. It should snap like a twig when bent, then you know it’s ready to be eaten.
So there you have it, the traditional secret recipe to the ultimate South African snack.
Local is lekker!