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Taken from "Biltong en Boerevors" published by the "Meat Board" South Africa 1991. This recipe won First Prize in a National competition and is tried and tested.
2 Kg prime beef
1 Kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon (important)
100 ml vinegar
approx 90g intestinal casing (Pork is better)
To prepare coriander: 15ml produces 5ml
Place in dry pan, heat and stir until light brown.
Grind, sieve to remove husk. Grind remainder to a fine powder.
Cut meat into 50mm blocks.
Mix in with herbs.
Mince pork beef and herb mixture. Not too fine.
Cut bacon into small blocks.
Add vinegar and bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly.)
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