<\/p>\n
<\/p>\n
ingredients:
10-12kg beef (silver side or toopside)<\/p>\n
250g salt<\/p>\n
125ml (1\/2 cup brown sugar)
15ml (1 Tbsp) bicarb soda
10ml (2tsp) freshly ground black pepper
40g whole coriander seeds
lighty toasted and crushed with a pestle and mortar
vinegar for dipping<\/p>\n
<\/p>\n
method:<\/p>\n
<\/p>\n
with a shrp knife cut the meat into strips about 2cm thick
cut in neat straight strokes with the grain of the meat and avoid jagged cuts.<\/p>\n
combine the salt, sugar, bicarb, pepper and coriander seeds.
rub this mixture into the meat strips and pack them into a plastic ot earthenware container thicker strips at the bottom and thinner strips on top.<\/p>\n
allow the meat to stand over night but not longer than 12 hours ot it will be too salty.<\/p>\n
lighty dip the meat in vinegar beafore attaching thin wire hooks to the ends.<\/p>\n
hang the pieces in a well ventilated place well apart from each other to allow for good air circulation. the biltong will take 4-7 days to dry, depending on how and where it is hung. <\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
ingredients:10-12kg beef (silver side or toopside) 250g salt 125ml (1\/2 cup brown sugar)15ml (1 Tbsp) bicarb soda 10ml (2tsp) freshly ground black pepper 40g whole coriander seedslighty toasted and crushed with a pestle and mortarvinegar for dipping method: with a shrp knife cut the meat into strips about 2cm thickcut in […]<\/p>\n","protected":false},"author":1,"featured_media":56274,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[114],"tags":[2936,2930,1176],"class_list":["post-9149","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-other","tag-biltong-recipe","tag-other","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/09\/biltong.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-2nz","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-20 05:18:47","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/9149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=9149"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/9149\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/56274"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=9149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=9149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=9149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}