Biltong

Prep: 20 minutes
Cooking: 3-4 hours
Serves: 4

Ingredients: 

1kg Silverside or Topside beef

Making 1kg Biltong
20g salt
5g black pepper
1g brown sugar
5g coriander
50/50 – vinegar and Worcestershire sauce mixture – enough to just wet and marinade the meat.

Product to use: Kenwood Air Fryer

Method: 

1. If you prefer a cut with a fat rind, make use of Silverside or Topside if you want a lean cut. Cut into 2 – 2,5cm strips thick. Remember to cut along with the grain.

2. Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. Make sure to coat the meat thoroughly. Then coat the meat on both sides with the spice mixture and place it in a large tray.

3. Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours. Mix the meat thoroughly and let it marinade for another 12 hours.

4. After you have pickled the meat for 24 hours, put it in the Air fryer and choose the Dehydrate function.

5. Do not rinse or wipe off any of the spice and liquid mixture before you dry the Biltong.

6. Check the meat after 3 – 4 hours, depending on how moist you want the inside to be.