BILTONG | How to Make Biltong day 3, 4 and 5

How to make the perfect biltong at home with a hydrator or in a Biltong dryer. We show you what the Biltong looks like DAY 3, 4 and 5. Join us now for this easy biltong recipe.

Curing time :- 3 to 5 days

Spice ingredients : Coriander / Peppercorns / Salt and chilli flakes are optional.
You need to divide the 3 ingredients Roasted coriander, Peppercorns and salt evenly (third each). We like to use about 40 - 50 grams of spices per Kg. As far as the Worcestershire sauce and vinegar you will have to play with this as this just need to cover all areas of the meat.

Ratio:- 40-50gr per each 1Kg of meat

This is so easy - you can do this at home like a legend.

You could follow the same rules and methods in your home with your Weber grill or in your kitchen oven. THIS will impress your friends and guests beyond believe...

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Cheers for now.
Xman & Co.