Ingredients
5 -10 kg beef
625 ml vinegar
75 g sugar
10 ml baking soda
10 ml black pepper
45 ml whole coriander seeds
275 g coarse salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Trim excess fat off the meat. Slice meat along the grain no thicker than 1.5cm. Cut those slices into strips of 3-5cm wide. Combine sugar, baking soda and black pepper. Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine. Mix into the sugar mixture. Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well. I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips. Sprinkle the meat with a layer of salt and then the spice mixture. Keep layering the meat, salt and spices finishing with a layer of salt and spices. Close cooler box and leave to stand for 24 hours. Discard any left over vinegar. When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved. Take the meat out of the cooler and place on a tray. Remove any large pieces of salt that may still be on the meat. It is your choice if you still want to pat the meat dry, I never do. Discard the water in the cooler. Using a paperclip opened to resemble an "S", hook each meat strip and hang to dry. I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.