African Safari Biltong

Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About
In south Africa, chunks of beef are moistened with vinegar, rubbed with salt, pepper, and coriander seed, hung in the wind for a few days, and finally hung in the chimney to smoke.
In the bush, game is dried with the same seasonings, but the meat is cut into thin strips and hung to dry like American jerky. Zebra, it is said, makes the best possible bush biltong.