Original biltong is our favorite, but we wanted to try something different. So this batch is made with Himalayan Sea salt and vinegar only. Very good, especially if you need to watch what spices you eat. Be sure to keep the salt (non iodized) at 10-12 grams per 1 pound of meat.
The best meats for biltong are (in order) bottom round/silverside or top round/topside then eye of round.
Piece of uncut biltong on top. Redder meat on left is dried to 55% and darker is closer to 60% dried.
We usually double this recipe.
An idea from Katie that Adrian played with. Very good!
Excellent with tortilla chips. Be sure to shred your own cheese, otherwise the dip may not be smooth.
A recipe Adrian discovered and adapted. Great on salad or with flat bread and shredded vegetables.
A very easy stir fry. Flower, root, stem, or bulb vegetables are best to use as leaf vegetables become soggy when cooked. We recommend broccoli and carrots.
If you can not find store bought, use this Yakisoba sauce recipe.
Much better than store bought.
