Lekker local biltong and carpaccio for the ultimate local treat this winter

The rugby season is in full-swing and you know what that means, right? It’s time to invite friends and family over for a braai. However, you know the braai will only be lit much later so you need a tasty snack during the game. Biltong is the staple of every South African’s snack table or cooler box during a rugby game. I’ts also time for making your own biltong as the hunting season nears. There’s nothing like making your own beef or venison biltong, because it’s much more controlled to your liking.

Making lekker local biltong and carapccio

You’ll be sorted if you already have a curing fridge but you can hang the cuts in a clean dry room with a fan too. Our recipe uses silverside but ou can use fillet too. The higher quality cuts are more expensive but well worth the cost. However, those cuts are perfect for making carpaccio. Carpaccio is just cured for a bit longer in your balsamic vinegar marinade and perfect with rocket, capers and mushrooms. When cutting your carpaccio, roll it up, cool it and then slice thinly for the best results. Sprinkle with feta cheese to finish. You’re welcome to use any venison too!

There’s nothing like biltong during the rugby game this weekend. Make your own lekker local biltong for the best results. Your friends and family will thank you.

Lekker Local Biltong Recipe

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Recipe by Irene Muller Course: SnacksCuisine: South AfricanDifficulty: Easy

Prep time

35

minutes

Ingredients

• 3 kg 3 beef (silverside)

• 1 cup 1 ground coarse salt and black pepper, mixed

• 1 cup 1 coriander seeds

• 9 whole cloves

• 10 whole allspice seeds

• balsamic vinegar

• INGREDIENTS – CARPACCIO

• olive oil

• black pepper

• capers (optional)

Method

• Dry your meat with a paper towel to remove the moisture.
• Slice the meat into suitable strips.
• On a medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma – do not toast the seeds. Remove from heat.
• Add the coriander seeds, allspice and cloves to a mortar and grind them into small pieces. Make sure it’s not too fine.
• Rub the meat on both sides with the balsamic vinegar, then the ground salt and pepper and sprinkle the spices on both sides. Wrap each slice of meat in cling wrap and let it stand overnight in a cool place.
• The next day, remove the cling wrap, shake off a little of the extra salt and spices.
• Hang each slice of meat on a hook in a dry and airy place.

  • 

• BILTONG
• Hang the meat to dry as you like it. For the first few days, you can use a fan on the hanging meat to help the drying process.
• CARPACCIO
• To make carpaccio, hang the meat for 48 hours, depending on how you want to have it.
  To serve the carpaccio, slice it thinly, add a little olive oil and capers, ground black pepper and salt. 
• Add trimmings of your choice. Allow resting for 30 minutes before serving.

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