Directions:
- Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up.
- Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
- Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners!
- Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17726.7 Kcal (74218 kJ) | ||
| Calories from fat | 9029 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1003.22g | 1543% | |
|---|---|---|---|
| Cholesterol | 1405.85mg | 469% | |
| Sodium | 6793576.73mg | 283066% | |
| Potassium | 70011.79mg | 1490% | |
| Total Carbs | 2659.66g | 887% | |
| Dietary Fiber | 2014.3g | 8057% | |
| Protein | 1051.69g | 2103% | |
| Vitamin C | 1007.1mg | 1679% | |
| Iron | 812.7mg | 4515% | |
| Calcium | 38412.1mg | 3841% | |
| Amount Per 100 g | |||
| Calories | 71.46 Kcal (299 kJ) | ||
| Calories from fat | 36.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 1543% | |
|---|---|---|---|
| Cholesterol | 5.67mg | 469% | |
| Sodium | 27387.44mg | 283066% | |
| Potassium | 282.24mg | 1490% | |
| Total Carbs | 10.72g | 887% | |
| Dietary Fiber | 8.12g | 8057% | |
| Protein | 4.24g | 2103% | |
| Vitamin C | 4.1mg | 1679% | |
| Iron | 3.3mg | 4515% | |
| Calcium | 154.9mg | 3841% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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