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Biltong
The Original Jerky
Recipe Submitted by: John Kinsella, CMC
Revised: Sept. 7, 2000

This dried beef is very popular with most African Tribes. This product can be used as a bacon or a Burger topper. It also can be used in Quiche.


Categories: Miscellaneous>Side Dishes
Yield: Serves 30
Ingredients Amount Method
Venison 10 lbs. 1. Using the dry-cure method mix all the salts and spices.
2. Cut the meat into 1 inch thin strips and lay a layer in a curing pan.
3. Sprinkle the salt mixture over the layer and then place another layer on top, repeat the proxies.
4. Continue to layer the meat until all the strips are laid out and salted.
5. Cure for 24 hours then remove from the cure and scrub all the salt off.
6. Pre heat the smoker to 100 degrees and smoke for about 8 hours.
7. Cool rapidly
8. Keep in a cool dry place until the product is needed.
Salt 8 oz.
Mixed Spices 2 oz.
Chili Peppers 1/4 Tbl.
Cracked Black Pepper 1 tsp.
Prague Powder No. 2 1 oz.

Chef's Tips:
Nutrition (per serving): 179 calories

Saturated fat 1 g
Total Fat 4 g (19% of calories)
Protein 35 g (78% of calories)
Carbohydrates 1 g (3% of calories)

Cholesterol 129 mg Sodium 3009 mg
Fiber 0 g Iron 5 mg
Vitamin A 19 IU Vitamin C 1 mg
Alcohol 0 g

Source: South African Government
 

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