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home > recipes > candy / snacks > biltong
Biltong (Beef Jerky) Makes 4 servings. 1 lb flank steak, sliced Marinade 1 cup salt 2 oz brown sugar 1/4 cup Worcestershire sauce 1/4 cup soy sauce fresh ground black pepper chili spices or hot pepper flakes, to taste As you travel around East Africa you will see countless Africans selling food along the roadsides, in the markets, or through bus and train windows. They sell fruit, boiled eggs grilled maize, boiled maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow buns, and real seasonal delicacies like roasted mice and termites. The following are a few East African snack foods you can try. "Beef Jerky" is more common in South Africa but still a part of the East African diet. It is generally made from beef, but other game is used when available. Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible. Submerse sliced meat in marinade and leave overnight. Hang the strips of meat in a cool, dry, well ventilated place until dry or use a non-heating food dehydrator.

Biltong


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keyword: biltong
ethnicity: african
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(posted May 2, 2007)

Biltong (Beef Jerky)

Makes 4 servings.

1 lb
flank steak, sliced

Marinade
1 cup
salt
2 oz
brown sugar
1/4 cup
Worcestershire
sauce
1/4 cup
soy
sauce
fresh ground black pepper
chili
spices or
hot pepper flakes, to taste

As you travel around East
Africa you will see countless Africans selling food along the roadsides, in the markets, or through bus and train windows. They sell fruit, boiled
eggs grilled maize, boiled maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow buns, and real seasonal delicacies like roasted mice and termites. The following are a few East African snack foods you can try.

"
Beef Jerky" is more common in South Africa but still a part of the East African diet. It is generally made from beef, but other game is used when available. Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible.

Submerse sliced meat in
marinade and leave overnight.

Hang the strips of meat in a cool,
dry, well ventilated place until dry or use a non-heating food dehydrator.


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