HOW TO MAKE BILTONG JERKY RECIPES

Steps:

• Following the grain of the meat, cut the roast into 1-inch-thick strips. The length of the strip doesn’t matter.
• Rub the salt, coriander, and pepper onto the all sides of the meat slices. Reserve a teaspoon of coriander for later use. Place meat into a non-metallic bowl and add the vinegar.
• Marinate meat in the fridge for 24 hours, mixing occasionally. After a day, remove from the fridge and dry with paper towels. Sprinkle the rest of the coriander onto the meat.
• Hang the strips in a well-ventilated area and allow to dry for 4 to 14 days. Use or build a biltong box if humidity exceeds 40% (see notes). The biltong should not feel squishy when pinched. It’s ready when the meat has the consistency of a leather belt.
• Cut across the grain into packable slices and eat like jerky.
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• Notes
• Many websites sell or share instructions on how to make biltong boxes (small curing houses) but it is possible to complete the process without one in a dry environment.
• Large, clean fish hooks work well as hangers.
• Game meat is preferred for this recipe due to its lean composition. It’s best to avoid pork or bear meat because there is no actual cooking in the process and all that fat could go rancid.
• Keep an eye out for mold in warm and humid conditions! Cured meats are especially susceptible to mold, which can be dangerous to consume. Be sure to use clean kitchen utensils and bowls. Humidity should be below 40% to discourage mold growth, according to the USDA.

Steps:

• Pre heat oven to 160 degrees Celsius fan-forced
• Spread the onions, carrot, garlic and thyme across a large roasting tray with a roasting rack.
• Pour in the red wine and beef stock, making sure to cover the whole tray.
• Cover bolar blade with oil, season with rub making sure to cover every side.
• Place bolar blade on roasting rack, place in oven. Cook for 2 1/2 - 3 hours or until internal temp is at least 59 degrees Celsius.
• Make sure to check on the juices under the roast every hour, making sure it doesn't completely reduce by adding some water if need be.
• After roast is done, take out of oven and let rest covered with alfoil for 15 mins.
• Remove all of the liquid from baking tray along with some onion, avoiding all other solids.
• Put the butter and flour into a saucepan, bring together over low heat, slowly introduce roasting liquids, simmer on low until thickens.
• Season to taste.