Biltong

We begin with a recipe for South African Biltong, which is a food by far not popular enough outside of this country and deserves to be taken into consideration. It is basically dried meat, vaguely resembeling American beef jerky. Its popularity in South Africa is similar to fast foods such as chips and if you try it, you will know why.

Ingredients:
Meat. Any game, (buffalo is good) ostrich or simply beef.
Some coarse salt
Some pepper
Some vinegar
Some whole coriander seeds

Procedure:
1. Cut meat into 2 cm strips at an angle against the grain.
2. Dip meat in vinegar.
3. Crush coriander and grill for a few minutes on a frying pan.
4. Mix coriander with salt an pepper. You could if you wish add some brown sugar.
5. Keep meat in fridge over night or at least for a few hours, then drain off any blood.
6. Quickly dip meat in a water/vinegar solution to remove excess salt

The last step involves drying the meat. If you don't live in a hot, dry climate you will need some assistance. Usually a good way is to hang the meat (I recommend paper clips as little hooks) over a regular light bulb and have an electric fan blowing at the meat. The key is to avoid humidity. The Biltong is ready in 4-7 days, depending on the thickness of the strips. As simple as it sounds, this stuff is addictive, so be careful.