I have Teh Competition! From his well-defended bunker in coastal Florida, Reader Sean F. sends the following:
SEAN’S BILTONG
For the meat, I get a cut called caipirinha – a South American (Brazilian) cut which is actually the top of the rump, with the thick fat attached Top round, etc. is fine, but I like the fat layer, which should be trimmed down to 1/4” for biltong. (Leave on for roasting.)
Per 1 lb. of raw meat – double or triple, etc.
Cut meat into thumb thickness pieces with grain
Spice mix:
2 tsp. coarse black pepper
3 tbsp. roasted and ground coriander seeds – grind with red pepper flakes to taste
Add to grind powdered garlic and onion 1/2 tsp @
Marinade:
½ c red wine vinegar
¼ c Worcestershire Sauce
Pat the meat dry and rub in ¼ of the spice mix on each side. Add marinade and put in tight Ziploc, overnight in frig. Turn, if you think of it.
Hang to dry.
It takes me 3 days in this hot but air-conditioned climate to get to “wet”. Leave 5 days for “dry”.
…and he had the temerity to send me a couple of (wet) sample sticks.
Upshot: New Wife prefers it to mine. (“More savory, wetter, nice fat sliver.”) Some Seffrican buddies we shared it with over the weekend also pronounced it excellent.
Action: Will copy and steal the above recipe, as should everybody.
Verdict: Business opportunity.
Seeing I grew up part time in Brazil (Uncle’s vineyard) it is funny to see Caipirinha used to describe a meat cut. Are you sure he does not mean Carapace meat? 😉
To me it is a drink (for adults) and a way to disguise the cheapest drinking firewater made in the country called Cachaza – the stuff is pretty much oily white lightning, never liked it, even disguised with lime and sugar, but whatever.
Re -posting – spellcheck corrupted my word – damn the AI crap
Seeing I grew up part time in Brazil (Uncle’s vineyard) it is funny to see Caipirinha used to describe a meat cut. Are you sure he does not mean Capybara meat? 😉
To me it is a drink (for adults) and a way to disguise the cheapest drinking firewater made in the country called Cachaza – the stuff is pretty much oily white lightning, never liked it, even disguised with lime and sugar, but whatever.
My first thought was that maybe he meant picanha? That’s a lovely cut of meat. I had it at a rodizio in São José dos Campos and thought it was excellent.
Yeah, I mentioned this as a business opportunity a couple of years ago. If you don’t have the space for the dryers, at least sell the spice mix. You can make that in your kitchen and slap that “Certified S’affrikan Seal of Approval” on it.
I’d buy some.
It sounds delicious. However…
Pat the meat dry and rub in ¼ of the spice mix on each side.
So – I/4 on one side of the slices, and 1/4 on the other side.
Then what does one do with the other half?
Inquiring minds want to know…
I thought I saw online where someone took a plastic box, cut a couple of vents in it and connected a computer fan to it for making biltong. I just might have to make some this year.