Cookbook:Biltong
Jump to navigation
Jump to search
| Biltong | |
|---|---|
 | |
| Category | Meat and poultry |
Cookbook | Recipes | Ingredients
Biltong is a type of South African cured, dried meat, similar to jerky.[1] The Voortrekkers considered this a delicacy and used venison, beef, and ostrich meat.
Characteristics[edit | edit source]
To make biltong, strips of meat are rubbed with salt, pepper and coriander seeds, covered with vinegar and hung up to dry. Nowadays you can get it in many varieties and flavours, chilli being a favourite amongst South Africans.
Use[edit | edit source]
Like jerky, biltong is primarily a snack food or otherwise eaten on its own. However, it is occasionally used in cooking.
Recipes[edit | edit source]
References[edit | edit source]
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.