Difference between revisions of "Biltong"
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* ⅛ tsp [[baking soda]] | * ⅛ tsp [[baking soda]] | ||
| − | == | + | == Procedures == |
# Dip strips of meat in [[vinegar]] and wring out. | # Dip strips of meat in [[vinegar]] and wring out. | ||
# Marinate strips for 24 hours, then hang strips in a warm, dry place until all the moisture has evaporated. | # Marinate strips for 24 hours, then hang strips in a warm, dry place until all the moisture has evaporated. | ||
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[[Category:Beef topside Recipes]] | [[Category:Beef topside Recipes]] | ||
| − | [[Category:Malawian Meat | + | [[Category:Malawian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Vinegar Recipes]] | [[Category:Vinegar Recipes]] | ||
Latest revision as of 08:02, 14 July 2012
Description
Strips of cured, air-dried beef or game.
Ingredients
- ½ kilogram (1 pound) topside steak, cut into thin strips
- vinegar for rinsing
Vinegar marinade
- 1 cup vinegar
- 2 tbsp salt
- 1 tsp sugar
- ¾ tsp coriander
- ½ tsp black pepper
- ¼ tsp salt pepper
- ⅛ tsp baking soda
Procedures
- Dip strips of meat in vinegar and wring out.
- Marinate strips for 24 hours, then hang strips in a warm, dry place until all the moisture has evaporated.
