Biltong Recipe Worcester Sauce

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Biltong Recipe Worcester Sauce

Hook meat on thick end (1 inch from top) with small hook end of plastic coated paper clip. Pour this over the meat. Once you have done this, the meat is ready to dry. Steps to make biltong snap sticks. Slice the meat into biltong sized portions. Marinade for at least 24 hours. Repeat this process until all the pieces of meat is covered. Mix the worcestershire sauce and vinegar together and sprinkle the mixture over each layer. Your call exactly how big or small. Hi my name is corrie i am a south african and live in south africa,,i do make traditional biltong for years,,,,,to spice the meat.you can use any plastic container like a butcher crate,,now to make your biltong,,,,ad worchester sause a 50/50 with the vinegar in plastic container…dip the meat strips in the vinegar/worchester sauce ,,spread some spice in the crate. I've tried quite a few different biltong recipes this last year and this one is definitely the best, along with being nicely straightforward. After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. I have tried tried vinegar and worcester sauce together, but haven't yet tried only worcester. Place vinegar mixture in a plastic container and cover with a layer of spices. Place into a clean, shallow dish or bowl. It’s important to cover the bowel to prevent flies from getting to it. Pour over vinegar mixture and a layer of spices. Sprinkle ground pepper and ground coriander over the meat on all sides. Mix all the ingredients together for the marinade and then mix that thoroughly into the meat. Cover thin sides of meat also with spices. Cover the dish/bowl with cling film and place in the fridge for two hours. To prepare the sticks, add all to a dish and pour quinns worcester sauce and brown vinegar mix and spices over and mix all together with your hands. Soak the meat in the liquid. This biltong is made by “feel” more than anything else. Mix vinegar and worcester sauce.

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Marinade for at least 24 hours. In a bowl, combine vinegars and worcestershire sauce. Cut the meat with the grain from 1cm thick up to 4cm thick. Mix all the ingredients together for the marinade and then mix that thoroughly into the meat. They will dry at different times and you always have nice not to dry biltong. Mix the worcestershire sauce and vinegar together and sprinkle the mixture over each layer. Cut the strips into about a 1/2 inch wide, soak in vinegar/worcestershire for about an hour, squeeze dry and brine in your salt/pepper/coriander/sugar spice mix for about 4 hours or longer). Hook meat on thick end (1 inch from top) with small hook end of plastic coated paper clip. Rub meat well with spice mix and set aside for 1.5 hours. Hold the biltong up so that the excess vinegar drips off. But, get your balances right and you will produce some of the most delicious biltong imaginable!! In a long, deep dish, place thicker meat pieces. Place vinegar mixture in a plastic container and cover with a layer of spices. Whole biltong can take 3 to 4 days in a home dryer and sticks 1 to 2 days to dry. I have tried tried vinegar and worcester sauce together, but haven't yet tried only worcester.

In a bowl, combine vinegars and worcestershire sauce. I've tried quite a few different biltong recipes this last year and this one is definitely the best, along with being nicely straightforward. It’s important to cover the bowel to prevent flies from getting to it. Pour this over the meat. After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. Leave the meat to soak for 4 hours, and then hang. They will dry at different times and you always have nice not to dry biltong. Cover the dish/bowl with cling film and place in the fridge for two hours. Hold the biltong up so that the excess vinegar drips off. Make a note of the quantities of spice you use so that you can adjust this, if necessary, with subsequent batches you make. Steps to make biltong snap sticks. Rub meat well with spice mix and set aside for 1.5 hours. Biltong is a south african classic. Marinade for at least 24 hours. You can turn the meat around a couple of times during this 24 hours.

Biltong Recipe Worcester Sauce

Dip The Biltong Pieces For 2 Seconds In The Above Vinegar Mixture, And Place In A Container (Not Aluminum).

Dust the meat with some white pepper, the bicarbonate of soda and coriander. Your call exactly how big or small. Cut the strips into about a 1/2 inch wide, soak in vinegar/worcestershire for about an hour, squeeze dry and brine in your salt/pepper/coriander/sugar spice mix for about 4 hours or longer).

In A Bowl, Combine Vinegars And Worcestershire Sauce.

Leave the meat to soak for 4 hours, and then hang. To prepare the sticks, add all to a dish and pour quinns worcester sauce and brown vinegar mix and spices over and mix all together with your hands. Mix the worcestershire sauce and vinegar together and sprinkle the mixture over each layer.

The Point Of Using The Vinegar Is To Make Sure Any Bacteria Are Neutralized.

Mix the vinegar and worcester sauce. After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. Keep half of it for the end.

Place Vinegar Mixture In A Plastic Container And Cover With A Layer Of Spices.

Whole biltong can take 3 to 4 days in a home dryer and sticks 1 to 2 days to dry. Marinade for at least 24 hours. Soak the meat in the liquid.

Place Pieces Of Meat In A Bowl.

In a long, deep dish, place thicker meat pieces. This biltong is made by “feel” more than anything else. Make a note of the quantities of spice you use so that you can adjust this, if necessary, with subsequent batches you make.