Ingredients with Measurements:
- 1 lb beef biltong, thinly sliced
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 10-12 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Dehydrator or oven with a low temperature setting
Step-by-step instructions:
1. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
2. In a separate bowl, combine Worcestershire sauce, apple cider vinegar, and water.
3. Dip each biltong slice into the liquid mixture, then coat with the spice mixture.
4. Thread each biltong slice onto a wooden skewer, leaving a small space between each slice.
5. Place the skewers in a dehydrator or oven set to 150°F (65°C) for 4-6 hours, or until the biltong is dry and chewy.
6. Remove the skewers from the dehydrator or oven and let them cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 4-6 hours
Temperature:
Dehydrator or oven set to 150°F (65°C)
Serving size:
Makes 10-12 spicy biltong sticks
Nutritional information:
Calories per serving: 120
Total fat: 2g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 400mg
Total carbohydrates: 4g
Dietary fiber: 1g
Sugars: 1g
Protein: 22g
Substitutions for ingredients:
- Beef biltong can be substituted with any other type of biltong or jerky.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
Variations:
- For a milder version, reduce the amount of cayenne pepper in the spice mixture.
- Add a tablespoon of honey or brown sugar to the liquid mixture for a touch of sweetness.
- Use different types of biltong, such as ostrich or venison, for a unique flavor.
Tips and tricks:
- Soaking the wooden skewers in water prevents them from burning in the oven or dehydrator.
- For a more intense flavor, marinate the biltong slices in the liquid mixture for a few hours before coating with the spice mixture.
- Store leftover biltong sticks in an airtight container at room temperature for up to a week.
Storage instructions:
Store leftover biltong sticks in an airtight container at room temperature for up to a week.
Reheating instructions:
Biltong sticks can be eaten cold or at room temperature. If desired, they can be warmed up in the oven or microwave before serving.
Presentation ideas:
Arrange the spicy biltong sticks on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a cold beer or glass of red wine.
- Pair with a side of sliced cheese and crackers.
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the biltong sticks are not drying out evenly, rotate the skewers every hour to ensure even dehydration.
- If the biltong sticks are too spicy, reduce the amount of cayenne pepper in the spice mixture.
Food safety advice:
- Make sure to use clean hands and utensils when handling the biltong.
- Store the biltong in an airtight container to prevent contamination.
- Discard any biltong that has a foul odor or appears moldy.
Food history:
Biltong is a traditional South African snack made from dried and cured meat. It was originally created as a way to preserve meat without refrigeration.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve as a snack or appetizer at a party or barbecue.
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Region: South African