Facebook Twitter Contact Us
 

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.

Woolworths banner

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook

Giveaways

Have your say

What is your favourite type of bread?
White Bread
Ciabatta
Brown Bread
Brioche
Rye Bread
  

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express