Biltong

Name: Biltong
Yield: 80.00 g
Cuisine: South Africa
Ingredients: 65.00 g Beef (silverside, topside) or game (kudu, springbok, ostrich) in thick strips, vinegar-marinated (vinegar acetic acid begins protein denaturation and bacteria inhibition — different from jerky's salt-salt; the thick strip is the anti-jerky — thick dark exterior, moist red interior like rare beef inside); 5.00 g Whole coriander seeds, black pepper and salt (coriander = the single most defining spice of South African food — in biltong, boerewors, sosaties and potjiekos; Voortrekkers planted coriander wherever they settled); 0.00 ml Vinegar and brown sugar marinade with air-drying 2–5 days at room temperature (the Karoo semi-desert wind and low humidity = natural drying environment; original Voortrekker wagon provisioning technique)

Biltong from South Africa: explore its ingredients, nutrition facts, 199 calories per serving, and cultural origin.

Biltong — South Africa

Biltong: Dried cured meat, air-dried with vinegar and spices, known for its unique flavor and enjoyed as a snack.

Foods: Biltong

65.00 g Beef (silverside, topside) or game (kudu, springbok, ostrich) in thick strips, vinegar-marinated (vinegar acetic acid begins protein denaturation and bacteria inhibition — different from jerky's salt-salt; the thick strip is the anti-jerky — thick dark exterior, moist red interior like rare beef inside)
5.00 g Whole coriander seeds, black pepper and salt (coriander = the single most defining spice of South African food — in biltong, boerewors, sosaties and potjiekos; Voortrekkers planted coriander wherever they settled)
0.00 ml Vinegar and brown sugar marinade with air-drying 2–5 days at room temperature (the Karoo semi-desert wind and low humidity = natural drying environment; original Voortrekker wagon provisioning technique)