Last month we got some chimukuyu/ biltong(dried meat) from the UK. It is so good, way way better than jerky. Like there is no comparison.
In rural Zimbabwe, very few households have electricity. Whenever people get meat they dry the meat. In the kitchen. The traditional kitchen is circular and serves many purposes from food preparation, dining and as lounge.
Image from http://www.itsafricastime.org/stories/season-2/aecf
The fire is set in the middle and you have a log that runs across. This log is what is used to dry the meat. The meat is just cut into long slices and hung on the logs. The meat will dry from the heat generated during cooking. It is not cured with anything and when it is dry it is put away.
This meat will then be cooked in different ways over time, my favourite is chimukuyu chinedovi. Or just bbq the dry meat especially before its completely dry, yum!
You can also find chimukuyu in shops that has been cured with spices and this you just eat as a snack.
I adapted a recipe from Raising Munchies and made my own.
First I made the biltong spice. I smashed the coriander seeds in a ziplock bag.
It smells so good.
I then marinated the met overnight in a ziplock bag.
In Zimbabwe the air is very dry so the next day you could just hang your meat to dry. Away from the dogs, of course! It should take about 3-4 days for the meat to dry. Bermuda is very humid and I really wanted to air dry my meat but I was so scared of it getting moldy so I used the oven. I set it to lowest temperature and took about 12 hours to completely. Other options are using a dehydrator like in the recipe or building a biltong box.
How to make Chimukuyu
Ingredients
- 2 -2.5 lb top round steak or equivalent cut
- 3 oz apple cider vinegar any vinegar can be used
- 1 oz worcestershire sauce
- 1/4 c biltong spice
Biltong Spice
- 1/4 cup coriander whole seed
- 1/8 cup course ground pepper
- 1/8 cup brown sugar
- 1/8 cup course sea salt
Instructions
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Trim fat from steak.
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Cut steak into 1/4 - 1/2 inch thick, by 1 - 1 1/2 inch wide strips, with the grain of the meat.
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Put meat strips into a 1 gallon ziplock bag.
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Add vinegar and spice.
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Seal bag without removing the air.
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Toss the meat inside the bag to coat with seasoning and vinegar.
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When thoroughly coated, let air out of bag and seal.
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Lay flat in refrigerator for 6 hours to marinate.
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Turn, and marinate other side for another 6 hours.
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Remove meat from bag and pat dry with paper towels.
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Arrange meat on dehydrator trays with plenty of room between strips to allow for air circulation.
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Dry for 9 -12 hours at 145°F (63°C).
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Once dried, let cool, and store in an airtight container.
Biltong Spice
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Toast coriander in a dry skillet till aromatic.
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Lightly crush in a mortar and pestle once cooled.
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Put all ingredients into a bowl and stir together to incorporate.
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Store in an airtight container till needed.
