Bengali-style Spiced Biltong

Ingredients

In this Bengali adaptation of Biltong, we incorporate traditional Bengali spices such as turmeric, cumin, coriander, and mustard seeds to infuse the meat with a distinct flavor. Additionally, the air-drying process is used instead of the traditional curing method, resulting in a tender and flavorful snack. We alse have the original recipe for Biltong, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon mustard seeds 1 tablespoon mustard seeds
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, cumin powder, coriander powder, mustard seeds, salt, red chili powder, garlic powder, and ginger powder.
2. 2.
   Add the thinly sliced beef to the bowl and mix well, ensuring that the spices coat the meat evenly.
3. 3.
   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to marinate.
4. 4.
   Preheat your oven to 50°C (120°F) and line a baking sheet with parchment paper.
5. 5.
   Place the marinated beef slices on the baking sheet, ensuring they are not touching each other.
6. 6.
   Bake the beef slices in the oven for 4-6 hours, or until they are dry and have reached your desired texture.
7. 7.
   Once the beef slices are dry, remove them from the oven and let them cool completely.
8. 8.
   Store the Bengali-style Spiced Biltong in an airtight container in a cool, dry place.

Treat your ingredients with care...

• Mustard seeds — Toast the mustard seeds in a dry pan over medium heat until they become fragrant. Then grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Adjust the drying time based on your desired texture. Longer drying time will result in a chewier biltong, while shorter drying time will yield a more tender texture.
• Store the Bengali-style Spiced Biltong in an airtight container to maintain its freshness.

Serving advice

Serve the Bengali-style Spiced Biltong as a snack or appetizer. It pairs well with a tangy tamarind chutney or a refreshing cucumber raita.

Presentation advice

Arrange the Bengali-style Spiced Biltong slices on a platter and garnish with fresh cilantro leaves. Serve with toothpicks for easy snacking.