Biltong

Easy-to-cook boer jerky. For fast drying, airflow is much more important than high temperature. For this, you can adapt any fan or cooler on your computer. With constant blowing, meat can be eaten after 2-3 days.
To prepare biltong, take the flesh from the beef rump and cut into strips across the fibers up to 5 mm thick. Cut across for quick drying. In addition, such layers are easier to chew. If cut lengthwise, then such meat cured more slowly, after complete drying it will be separated by long thin fibers. Can be sliced ​​along if you like long-aged dry meat.
We keep the sliced ​​meat in the marinade for two days. We hang strips of meat for drying in the open air, providing intensive airflow. Temperature +2 and above, be sure to ensure inaccessibility meat for flies.

COMPOSITION:

• Beef flesh;
• Nitrite salt + coarse salt (50/50) – 25 g / kg;
• “Forest Song” extract – 1 g / kg;

Spice mix for marinade:

• Basil / Oregano;
• Paprika;
• Fenugreek;
• A mixture of peppers;
• Coriander kernels;
• Cherry ratafia