Peri-Peri Biltong

Peri-Peri Biltong (South African Beef Jerkey by DiChickO's)

Ingredients:
1, 2 lb. Eye of Round Roast
2 oz. DiChickO's Garlic Sauce 
2 oz. White Wine Vinegar
2 oz. Red Wine Vinegar
1 oz. Worcestershire
3 Tbsp. Coriander Seed (Crushed)
3 Tbsp. Black Pepper (Crushed)
5 Tbsp. Celtic Sea Salt (Fine Ground)
1.5 Tbsp. Brown Sugar
1 tsp. Baking Soda
Plastic coated paper clips
Hanging Mechanism

Marinade Recipe: 
2 oz. DiChickO's Garlic Sauce 
2 oz. White Wine Vinegar
2 oz. Red Wine Vinegar
1 oz. Worcestershire Sauce

Pre Spice Recipe:
1 Tbsp. Coriander Seed, Crushed
1 Tbsp. Crushed Black Pepper
4 Tbsp. Celtic Sea Salt (fine ground)
1.5 Tbsp. Brown Sugar
1 tsp. Baking Soda

Post Spice Recipe:
2 Tbsp. Coriander Seed, Crushed
2 Tbsp. Crushed Black Pepper
1 Tbsp. Celtic Sea Salt (fine ground)

Process:

1. Cut meat 1 inch thick and 2 inches wide (don't let strips be much longer than 7-9 inches each)

2. Hook meat on thick end (1 inch from top) with small hook end of plastic coated paper clip

3. Press with paper towel to remove excess moisture

4. Coat both sides with Marinade

5. Let sit for about 15 minutes

6. Coat both side of meat with pre-spice

7. Refrigerate 8 hours or overnight

8. Coat both sides with post-spice

9. Hang to dry for several days!



YUM! 


To dramatically increase shelf life of Biltong, store it in the freezer.