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Machine Recommendation
1 Zone / 10 Tray / 0.6m² Tray Area - Biltong Bundle
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Ingredients
- 5 kg beef (silverside or topside), sliced into 2.5 cm thick strips
- 3 tablespoons coarse salt
- 2 tablespoons crushed garlic
- 1 tablespoon chili flakes
- 2 teaspoons smoked paprika
- 2 tablespoons Worcestershire sauce
- 150 ml red wine vinegar
Instructions
- In a bowl, combine vinegar, Worcestershire sauce, garlic, chili flakes, smoked paprika, and salt.
- Place beef strips in a glass container and pour the marinade over them, ensuring all pieces are well coated.
- Cover and refrigerate for 12–24 hours, turning occasionally.
- Remove meat from marinade and pat dry, preserving the seasoning.
- Hang the strips on hooks in your dehydrator.
- Dehydrate at 25°C for 4–7 Days, depending on thickness and desired dryness.
- Test by pinching; the biltong should be firm with no give.
- Once cured, slice into bite-sized pieces and enjoy!
