Dish · ethiopian
Biltong
Biltong is strips of beef cured in vinegar and a coating of crushed coriander and black pepper, then air dried until firm rather than cooked with heat or smoke.
Where it comes from
The method comes from Dutch and indigenous South African practices for preserving meat without refrigeration, using vinegar and salt to draw out moisture before drying it in open, dry air.
What cooks argue about
Cooks disagree on drying time: a shorter dry leaves the center still soft and dark red, prized by some, while a longer dry hardens it through for a firmer, more shelf stable result.
Versions
Nobody has published a biltong here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef flap meat
coriander seeds
black pepper
white vinegar