Chunky snapsticks or biltong slices
| Recipe By: | Amber September |
| Serves: | 2-4 |
| Cooking Time: | Drying time: 1-5 days |
| Prep Time: | 10 minutes |
Ingredients
- 1/2 cup Brown spirit vinegar
- 600 g Beef sirloin (for slices)
- 1 tbsp Worcestershire sauce
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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.
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