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Traditional South African Biltong

Survival Tips S5 E6 South African Biltong


a 3 to 5 pound eye of round
malt vinegar; if not available, any other vinegar will work
3 tablespoons coarse salt
2 tablespoons ground coriander
black pepper to taste

Trim all fat and silver from the eye of round. (Bake trimmings at 150-170 F for several hours; reserve the tallow for cooking; and season the cracklings with salt and pepper for a delicious snack). Slice the meat into two even slabs along the grain. Season (in the following order) on both sides with vinegar, salt, coriander, and black pepper. Place in refrigerator for 24 hours. Place on rack in front of a fan for 6-20 days until thoroughly dry and very stiff.

Learn more from the original article at http://www.survivalnewsonline.com/index.php/2015/05/traditional-south-african-biltong

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