Smoked Biltong – Smokehouse Products
SMOKED BILTONG Throughout the southern countries of Africa, Biltong reigns as the most popular way to preserve meats of any kind. Be it kudu, ostrich or beef, Biltong is a kind of jerky you just can't get enough of. Spices and seasonings vary slightly but this recipe uses signature flavors of coriander, black pepper and vinegar to replicate traditional Biltong. Although Biltong is almost always cut thick and air dried - sometimes in the open-air, sometimes in special "Biltong-boxes," - we are using hot smoke to preserve the meat in this recipe. This is more of a Biltong-inspired jerky recipe anyone can easily create with any available meat. INGREDIENTS: 2 pounds meat (beef round, sirloin, flank or a venison roast) 1/4 cup cider vinegar 2 tablespoons coriander seeds 1 tablespoon kosher salt 2 teaspoons black peppercorns Smokehouse Cherry Wood Chips
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