Umkhunsu — Print Recipe — The Culinary Codex

Beef cut into thin strips and air-dried with salt and spices, creating a chewy, intensely flavored preserved meat snack similar to biltong.

Ingredients

1 Cut beef along the grain into strips about one centimeter thick and fifteen centimeters long for even drying.
2 Mix salt, coriander, and black pepper in a bowl. Sprinkle vinegar over the meat strips and toss to coat lightly.
3 Rub the spice mixture generously into each strip of meat, ensuring all surfaces are well coated.
4 Hang the strips on hooks or a drying rack in a cool, well-ventilated area away from direct sunlight and insects.
5 Allow to dry for three to five days depending on humidity and thickness. The meat is ready when firm but still slightly pliable.

Did You Know?

Swazi herders traditionally carried umkhunsu on long cattle drives as a lightweight, high-energy food that needed no cooking or refrigeration.