Yes, this is certainly one thing about our people, and it’s our weakness for biltong, bacon, and everything salty and meaty. This recipe is very quick and easy to make and takes about 24 hours from start to finish before you can enjoy these delicious bites.

Ingredients:

• 1 ½ kg strips of bacon
• ¼ tsp ground ginger
• ½ tsp garlic powder
• 1 tsp Portuguese spice (see my Meat cookbook for making your own)
• 1/4 cup white vinegar
• 4 tbsp treacle sugar
• ¼ tsp freshly ground black pepper

Instructions:

1. Separate the bacon strips and set them aside not touching one another.
2. To avoid waste, I use a large ziplock bag and mix the rest of the ingredients in it. Rub the mixture between your hands.
3. Place the bacon strips in the bag and mix gently by rubbing the bag between your hands.
4. Refrigerate the marinated bacon for about 3 hours, mixing the meat every hour to ensure it is well coated with the marinade.
5. Place the bacon strips on wire cooling racks in single layers next to each other. You can air dry the bacon by covering it with a net and using a fan for a few days, or dry it in a biltong dryer. If you have a dehydrator, you can dry it at 50°C for 15 hours. Alternatively, you can choose how dry you like your bacon biltong.

Quantity: Approximately 60 strips.

Source: www.annelienpienaar.co.za by Annelien Pienaar, 2003