Howzit my china's, feeling homesick?...ja me too. Bang this recipe one time & it'll keep you going for a while 1) Rub rock / coarse salt into the meat and leave in the fridge for 20-40min. 2) Dip the salted meat into brown vinegar to remove the salt 3) Spice the meat with whatever you want and place in the fridge for 12hrs 4) Hang the meat for 3-4 days until ready. TIPS 1) Never hang the meat in a room where the temp goes up and down (central heating) 2) Never use tablesalt 3) The normal spices in the kitchen are usually concentrated, so dont use too much. 4) Never let the hanging meat touch one another 5) Thicker meat needs more spicing & time hanging and its vica versa with thinner cuts. How do you know if its gone wrong? If you follow the above basic steps then you shouldn't have a problem, If you start to see white spots on your meat and little specks of 'fluff'(mould) then you've got a problem with the temp inside/outside of the box The spices I used in my biltong videos have been bought pre-prepared so I couldn't tell you exactly what was in them. When I don't use pre-prepared stuff I use the following combinations. Coriander + Crushed black pepper Coriander + Chili powder Coriander + Crushed cloves, nutmeg, celery salt, pepper Coriander + Garlic powder. The ratio should be 4 parts Coriander and 1 part whatever else you want or 80% to 20%. You can use coriander that's been bought crushed already, but the best way to do it is to buy whole coriander seeds, place them ...
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