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.
Nobody has published a biltong recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.