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Chunky Snapsticks or Biltong slices

Biltong snapsticks

Chunky Snapsticks or Biltong slices

Recipe by: Amber September

Serves: 2 – 4 people
Preparation time: 10 minutes
Drying time: 1 – 5 days (depending on your preference and thickness of meat)
Yield: 300 g dried biltong

600 g topside beef meat for snapsticks or rump or sirloin for slices
25 g Biltong spice
2 tsp (10 ml) brown spirit vinegar
1 tsp (5 ml) Worcestershire sauce

Cut meat against the grain into long thin strips approximately 1 - 2 cm thick and 20 cm long for snapsticks or large steak chunk for slices.
Combine the vinegar and Worcestershire sauce and sprinkle evenly over the meat.
Cover the meat in 25 g Biltong Spice (either using your hands, or shaking around both the meat and spice in a sealed container).
Hang in a biltong maker/drying chamber and leave to dry, checking daily, until your desired texture and dryness is reached.
For slices…slice the chunk to desired slice thickness.
Enjoy the biltong as a tasty, proudly South African snack.

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