Biltong

One can make many foods oneself with very long life. In South Africa like much of the USA we have a good climate to dry foods such as fruit and meat. Here are some tips on drying meat. In the USA you call it jerky, but we in South Africa call it Biltong and it's like a national dish here! Biltong, Beer, Sunnyskies and Chevrolet. You can dry most meats, like beef. Ostrich is good, buck and even horse meat.

Method:

1. Cut the meat into strips, the fillet or rump is the best. Don’t make it too thick, about 1" maximum else it may go moldy. Best cut is along the grain of the meat.(better for the sealing process).
2. Wipe the meat well with vinegar, or dip it, which is better. The important thing here is to get rid of all water on the outside of the meat as this causes it to go moldy and rotten.
3. Mix the following spices: Salt (1), ground coriander (2), ground cloves (1/16). The ( ) indicate proportion. You can experiment with other spices and herbs to your taste.
4. Wipe the meat well with the mixture and Lay the meat for 24 hr. in a cool place. (The moisture from the vinegar will combine with the mixture and marinate into the meat.
5. Hang with paperclips in a cool drafty place. (This is important). Do not hang it in the sun, or in a damp place. On the farm when I was young we had a cabinet outside under the tree. The sides of the cabinet had 'windows' on all sides covered in bird mesh to keep the robbers out! If you have a fan, this is better still, as you can blow cool air through the cabinet and this reduces humidity.
6. After about 3 days the meat should be sealed on the outside and you then can continue with the drying process to a point which suits you. Some like it a little moist in the inside, others like it dry. If you have not done this before make only a small amount until you have got the process as you like it.

Offered by Ray.