- Biltong Press: A dedicated biltong press designed to evenly distribute pressure across meat, ensuring uniform drying and curing.
- Food Dehydrator with Vented Trays: A versatile dehydrator that allows for proper airflow during the biltong drying process, crucial for achieving the perfect texture and flavor.
- High-Quality Meat Slicer: Professional-grade meat slicers provide thin, uniform cuts of beef, an essential step in preparing biltong.
- Curing Salt with Non-Iodized Option: Essential for the biltong curing process, this salt offers a pure flavor and avoids any potential iodine contamination.
- Premium Meat Thermometer: A high-precision meat thermometer is vital for monitoring the curing process of biltong, ensuring it reaches and maintains safe temperatures to prevent spoilage.
- Measuring Spoons Set with Food Grade: Accurate measurements are crucial for the biltong recipe, especially when it comes to seasoning and curing process.
- Food Grinder (for optional marination): While traditional biltong is not marinated, some variations do incorporate a grinding step before drying.
- Food Storage Containers with Air Tight Seal: Proper storage is key to preserving biltong's quality after drying. These containers are designed to keep air and moisture out, extending the shelf life of your homemade product.
- Silicone Food Scraper Set: Maintaining cleanlinited surfaces is essential during the biltong preparation process, and these silicone scrapers are gentle on cutting boards while effective at removing excess ingredients.
2,5 kg (5.5 pounds) lean meat (venison, beef or ostrich)
60 ml (1/4 cup) coriander seeds
60 ml (1/4 cup) salt
15 ml (1 tablespoon) milled black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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