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HOW TO MAKE YOUR OWN BILTONG For 5kg of rump cap (a little fancy 😎) Spice mix: Toast - 40g peppercorns - 40g coriander seeds - 3g chilli flakes Crush with a mortar & pestle, then add: - 100g salt - 10g brown sugar - 10g sweet paprika Set half the spice mix aside to use later as a crust. Vinegar mixture: - 2 cups brown vinegar - 1/2 cup Worcestershire sauce (optional) Prep: - Remove all silver skin and sinew - Slice meat into 5–10cm strips, WITH the grain - Remove as much or as little fat as you
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