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If You Love Jerky, You Need To Try This South African Staple.
Biltong is a South African staple, and once you’ve tried it, you may never go back to regular old jerky again.
In a dry pan, roast the cilantro seeds just until they start to pop, then remove and grind in a mortar and pestle or spice grinder.
Cut meat into ½-inch-thick strips and coat with spice mixture. Layer in a glass dish and place in the refrigerator for a day to let the flavors penetrate the meat, turning every few hours. Remove meat from dish and lay on mesh trays. Place back in fridge for another day to create a dry crust.
Remove from fridge and hang in an area that has good air circulation (we used the back porch, hanging the meat from straightened, plastic-coated paperclips). After a couple of days, remove and slice thinly across the grain.
Ingredients
- 5 pounds elk or whitetail
- ¼ cup cilantro seeds
- ¼ cup salt
- 1 tablespoon coarse ground black pepper
Editor’s Note:Â This article originally appeared in Carnivore Magazine Issue 3.
More Great Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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