Ostrich Biltong (Dried Cured Meat)
Ostrich Recipe
1Setup & Prepare
About This Recipe
Cured and air-dried ostrich creates tender, flavorful biltong. This traditional preservation showcases ostrich in its most authentic South African form.
Cultural Context
Biltong represents South Africa's iconic dried meat, traditionally made from various game including ostrich. This ancient preservation method creates flavorful, protein-rich snack central to South African culture.
2Ingredients
Shopping List
3Cooking Instructions
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Cutting: Cut ostrich into strips 1-2 inches thick, following the grain.
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Curing Mix: Mix salt, sugar, coriander, pepper, and saltpeter.
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Applying Cure: Rub cure mixture all over meat strips. Pack in non-reactive container.
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Curing: Refrigerate 12-24 hours, turning occasionally.
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Rinsing: Rinse meat thoroughly under cold water. Pat dry.
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Vinegar Bath: Dip each strip briefly in vinegar. Shake off excess.
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Drying: Hang strips in well-ventilated area with good air circulation and low humidity.
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Monitoring: Dry 3-7 days until desired texture. Outside should be dark and firm; inside slightly soft.
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Storage: Store in paper bag in cool, dry place.
4Chef's Notes & Pairings
Chef's Notes
- Proper air circulation is critical
- Saltpeter helps preserve and adds color
- Texture is personal preference
- Traditional South African snack
Wine Pairing
Not typically paired. Excellent snack with beer.
Nutrition Facts
Per 1 oz serving: 75 calories, 14g protein, 2g fat, 1g carbohydrates. Very high protein, low fat snack.
