Hey guys, I'm after the perfect biltong recipe (traditional of course) and this is what I have so far:
For 2kg of silverside:
250ml vinegar (for basting)
1/2 cup ground coriander
2 Tbs ground black pepper
2 Tbs sea salt
BUT
I want to add some brown sugar to it, but how much do I add? Tablespoon? 1/3 of a cup?
And do I need to add more of any of the above ingredients?
Will marinate for 12 hours before hanging.
What's the best mixture to rinse off excess spices? And do I do it before marinating?
Help would be appreciated!!!!
For 2kg of silverside:
250ml vinegar (for basting)
1/2 cup ground coriander
2 Tbs ground black pepper
2 Tbs sea salt
BUT
I want to add some brown sugar to it, but how much do I add? Tablespoon? 1/3 of a cup?
And do I need to add more of any of the above ingredients?
Will marinate for 12 hours before hanging.
What's the best mixture to rinse off excess spices? And do I do it before marinating?
Help would be appreciated!!!!
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