Jozi Biltong Slices

Introduction to Jozi Biltong Slices

Biltong is a dried, cured meat originating from Southern Africa, and it's akin to the American beef jerky but with its own unique twist. The word "biltong" derives from the Dutch words "bil" (buttock) and "tong" (strip or tongue). Traditionally made from beef, it has seen adaptations using game meats such as kudu, ostrich, and more. Jozi Biltong Slices are a nod to the bustling city of Johannesburg, fondly known as Jozi, where biltong is a staple in many households and an integral part of South African culture.

Jozi Biltong Slices capture the essence of the traditional biltong while adapting it for modern-day preparation techniques. Whether you are hosting a braai (barbecue) or enjoying a quiet evening snack, these biltong slices offer a taste of South Africa in every bite.

Ingredients for Jozi Biltong Slices

• Beef - 1kg of high-quality beef, preferably silverside or topside.
• Coriander seeds - 2 tablespoons, lightly toasted and crushed.
• Black pepper - 2 tablespoons, freshly ground.
• Salt - 2 tablespoons, coarse preferably to aid in the curing process.
• Vinegar - 250ml apple cider or malt vinegar for marination.
• Brown sugar - 2 tablespoons to add a hint of sweetness.
• Baking soda - 1 teaspoon to tenderize the meat slightly.
• Paprika - 1 tablespoon for a touch of smokiness.

Preparing Jozi Biltong Slices

Step 1: Marinating the Beef

Begin by cutting the beef into manageable strips, about 1 to 2 inches wide. Mix the vinegar and baking soda in a bowl. Submerge the beef strips into the mixture and marinate for about two hours in the fridge. This process helps to tenderize the meat and infuse it with a subtle tang.

Step 2: Spicing the Meat

In a separate bowl, combine coriander seeds, black pepper, salt, brown sugar, and paprika. After marinating, remove the beef strips from the fridge and pat them dry with paper towels. Coat each strip liberally with the spice mixture, ensuring even distribution.

The Biltong Drying Process

The key to perfect Jozi Biltong is the drying method. Traditionally, the spiced beef is air-dried, which can be accomplished using a homemade biltong box. A biltong box simulates ambient air conditions while protecting the meat from insects. Here's how to do it:

1. Prepare a suitable drying area or biltong box that allows for consistent airflow.
2. Hang the spiced beef strips using hooks or clean strings.
3. Allow the biltong to dry for approximately 3 to 7 days, depending on your preferred texture and the ambient humidity levels.

Check periodically to ensure the slices are drying evenly. Some prefer softer, chewy biltong, while others may opt for a drier texture.

Enjoying Jozi Biltong Slices

Once your biltong reaches the desired dryness, slice it thinly across the grain for perfect Jozi Biltong Slices. Serve the slices as a snack at social gatherings or include them in a charcuterie board. They are also excellent on sandwiches or in salads, bringing a rich, umami flavor that enhances any dish.

Whether you're preserving it for future snacking or enjoying it immediately, make sure to store your biltong in a cool, dry place, away from moisture.

Now that you've mastered Jozi Biltong Slices, take a moment to savor the rich flavors and reflect on the cultural journey that biltong represents—from its roots in South African traditions to your very own kitchen.