Title: South African Beef Jerky (Biltong)
Categories: Dehydrator Meat
Yield: 1 Servings

1	lg	London broil
MARINADE
1	c	Worcestershire sauce
8	oz	Soy sauce

BILTONG is similar to Beef jerky as known in the USA, only it is from the original meat and not the processed stuff you get in the bars and stores here. I have found a recipe and method that is easy to make and a lot more flavor than the South African traditional method.

Buy a London broil and pick one that is a good inch thick, and large. Avoid ones with gristle running through and very fatty ones. Try to get a piece with the meat "grain" is constant and not changing frequently. Take the meat and slice it as thin as you can, with the grain.

Typically 1/8" across the width of the steak. Mix a marinade in a bowl of; one cup Worcestershire sauce and a regular bottle of Soy sauce. Add the sliced meat to this and allow to stand in the fridge for about 4 hours, turning occasionally.

If you have one of the de-Hydrators they sell in the magazines and on TV then you are in fine shape. Stack the meat in the dryer and leave overnight, then rotate the shelves, as the bottom ones dry faster than the top. Get them so that they are dry, not rubbery, but not too dry, put into a bag for devouring.

This is excellent with beer or wine as a snack or road food, (padkos). The alternate is to dry it in the oven. Put the meat on a rack and put a drip pan underneath. Put the oven on it's lowest setting and leave to dry. Check it out every few hours and move the meat around to get a constant product, if necessary.

From the Cape Times, Saturday August 3 1991. "Food for thought" column, by Andrew Bergman

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