Roasting and Grinding Coriander and Namibian Biltong Spice Recipe

(Apologies if the background music is a bit loud).

This video shows you the way to roast/fry and grind up coriander to use in the spice mix for Biltong and Boerwors Sausage making. Below is the Namibian spice mix for biltong.

Website: http://bit.ly/GHBwebshop
Facebook Biltong page: http://bit.ly/BiltongBizPage
Facebook BBQ / Smoking group http://bit.ly/BiltongBBQgroup

NAMIBIAN BILTONG SPICE RECIPE
For every kg wet meat use.
• 18 gram salt
• 2 gram black pepper
• 1 gram brown sugar (white will work too)
• 4 gram coarsely ground dry roasted coriander.

• add 0.9 gram Potassium Sorbate to prolong shelf life. Optional

What you do
• Sprinkling of vinegar is optional.
• Put spices in bowl.
• Mix by hand. Rub all over meat.
• Leave meat standing overnight and it will form its own beautiful brine.
• Next day dry the meat well (with some paper towel - I dont do this)
• Hang and voilà, perfect biltong after 3-4 days.

When hanging leave adequate space between meat to allow good unrestricted airflow.