Biltong (master class)

[1]

Biltong (master class)

Category: Meat dishes

Ingredients
Meat beef, tenderloin	1 kg
Salt	45 grams
Ground coriander	1 tablespoon
Brown sugar	1 h spoon
Vinegar 9%

Cooking method

• 1

  We take a good piece of meat and clean it from films and fat. It is best to take a tenderloin of meat, it is desirable that the long side of the piece goes along the fibers. But since I don't buy beef, I have no choice, as my parents cut the pulp, and I use it.

• 2

  Cut the meat into 1 cm thick and lengthwise for the whole piece.

• 3

  We prepare all the ingredients for pickling.

• 4

  Mix the spices, sprinkle the meat with vinegar.

• 5

  We rub the meat with spices, try to rub them in.

• 6

  We put the meat in a container, put the oppression and put it in the refrigerator for 6 hours.

• 7

  After 6 hours, turn the meat over and put pressure again. Do not drain the released juice.

• 8

  We dilute the vinegar with 9% water in a ratio of 1 to 6. Put the meat in it for 5 minutes, rinse well.

• 9

  We squeeze the meat hard.

• 10

  We spread the meat on a drying tray and dry it at 60 degrees for 24 hours.

• 11

  It is not necessary to bring the meat to brittleness, the meat should be elastic inside.

• 12

  Before eating, cut the meat with kitchen scissors across the piece into thin strips.

Time for preparing:

37 hours

Cooking program:

Drying

Note

Bon Appetit everyone.

I will do it unambiguously.
Olya, I recently bought store-bought beef chips, I was looking for a recipe. And now I found it, thank you

beautiful delicious meat

compulsory

Yes, here the recipes are one more beautiful than the other !!! Bookmarks!)) And maybe for execution, until the drying was taken to the garage))

Very good recipe, for the weekend I will also make meat. Thanks for the idea.

[stall]

stall, Irsha, celfh, Maya LebedevaThank you girls, it's very nice that you liked the recipe.

oh, what a gorgeous recipe !! it's a pity, only that we have brown sugar at the price of Boeing ... maybe you can replace it with something ???

maybe you can replace it with something ???

Can of course be substituted with plain sugar. Thanks for your interest in the recipe.

Tell me, please, sprinkle with vinegar - how much is it? just smear with a brush as in the photo? and another question: is this a required step?

sprinkle with vinegar - how much? just smear with a brush as in the photo?

I just dipped a brush with vinegar and smeared it, there are also special containers for vinegar, from which vinegar is fed in drops, but I don't have one, so I use a brush.

is this a required step?

in all the recipes I read, this step was, so I do it.

Ol, it's not entirely clear. The meat is marinated for six hours, then turn over and again under oppression. And how much more to keep before washing?

The meat is marinated for six hours, then turn over and again under oppression.

And again at 6 o'clock. In total, the meat is marinated for 12 hours.