Gastronomixs

Bavette biltong

Biltong is a delicious salty snack and a good way to make lean meat last longer.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Bavette biltong

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Ingredients

1

kg

bavette (flap meat)

300

g

salt

 2

tbsp

crushed peppercorns

Preparation method

  • Remove the membranes from the meat.
  • Rub the hung (dry aged) meat with salt and pepper.
  • Leave for a few days to allow the salt to penetrate the meat.
  • Rinse the meat and leave it to dry in the air for four days.

Serving suggestions

  • As a cocktail snack.
  • As part of a selection of deli meats.

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