How to make biltong - Yuppiechef Magazine It should be mostly powder, with a few pieces of seed shells left in. Adding sugar brown sugar, for example may sweeten the taste but it also brings you closer to beef jerky than to South African biltong. Two or three slabs will not last that long and will be eaten within a week or two. I've used it in the past but try and use as little curing salt in my food as possible. I cant give accurate advice on how long to store it this way, but I think its safe to say that no sane person is going to leave biltong uneaten for more than a few days. Do not be light here; make sure that all the meat is covered in vinegar. 2) Is it ok to do this without the lightbulb? Make a biltong box from a cardboard box to save money. To this day it's enjoyed in excessive quantities as it's such an addictive snack. Oui, vive la France ! Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong. Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. Especially biltong that can in most cases do without it. Ive made it about a dozen times, and it always turns out good. Here is a quick synopsis on how to make biltong. This next point cant be overemphasized; use fresh spices and toast, grind and mix them just before youre about to apply them. A Note on Humidity and Mould. Make sure to work very clean to avoid any bad bacteria creeping it. 2 Tablespoons of roasted coriander seeds - you can crush these or chop a bit to release the favors. I'd love it if you could post a photo. Once you have the art of making biltong honed, then maybe you want to start using some of the meat from hunting expeditions. You can use curing salt. If youre interested in a simple guide and recipe, please check out the page I wrote on jerky & biltong here. Having said that, dont be tempted to try and make it in the ovenbiltong takes several days to dry, and most ovens wont go low enough to dry the meat slowly enough to avoid cooking it. but it was very good. As each piece is covered inspice, set it aside in a dish until you are ready to hang it up to dry. Humidity comes back with temp but sometimes overshoots and crawls back down as dehumidifier comes on. Now some recipes also dont have fermentation, so just make sure you are following a decent one. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. Now I truly appreciate other people are learning from this blog which summarizes what I have learned. I double checked, but I am presuming you didnt use any nitrates/nitrites. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. My wife cant stand biltong, never has, UNTIL NOW! Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. Biltong is an air-dried meat snack that originates from South Africa. (home of real chhhaaarcuuuterrrie!) AWESOME!!! What youre looking for is cool conditions with good airflow. First time making the biltong. If you dont know what you like, I suggest making a few thinner, quick drying pieces to experiment with. Both are cured meats but with a difference in the method, texture and flavour. 4) Whats your biltong chamber look like? Ive been using malt vinegar. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. What is the science of drying/dehydrating meat? Biltong, jerky, etc If youre really savvy, you might vary the thickness of slices from thin to thick allow for consistent grazing over the drying process (highly recommended). He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. Step #3: cut the holes for the dowel sticks. If yo u live in a naturally humid place, or if it has been raining a lot, you need to be extra careful - especially if it's also hot! What I suggest is that if you get a computer fan and have it mounted inside a curing chamber, it will then pulling the air out. By their operation, dehumidifiers extract water from the conditioned air. The air fryer will give a harder dryer piece of meat in 4 to 6 hours. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. Let's discuss beef as it's the most widely used meat for making biltong. It is a baseline for you to start with. I like my biltong a little tough, but still wet in the middle. Ultimate Biltong Recipe - South African Beef Jerky (Video) With a Home Biltong Maker is as easy as 1-2-3! Then proceed as you would with Biltong! These involve the cuts of beef from the top of the leg to the mid back or short loin. There are other spices you can add, but these four make the foundation of the biltong spice mix. If I want to do a meat curing project later on. This was specific to my curing chamber since it was designed to have a fan continuously operating even when the compressor wasnt on (it was a drinks fridge). . The best methods to extend that time are to vacuum seal it or keep in a fridge. Nice basic recipe as used by my family for many years. 1 Cup of vinegar. The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. Another really easy way to make biltong sticks (thinner, dry pieces) is to put oven on lowest temp (170 F in USA) and leave the door open a crack to let warm air escape. I really enjoy the percentages used to calculate almost everything. Place the meat in a mixture of salt, Worcestershire sauce and balsamic vinegar making sure each part of the meat is moistened in the mix you can set the meat aside to marinade in the fridge for between half an hour to an hour. Its not unusual to have an entire slab missing by the time your biltong is ready. Buddy a bit of input would be appreciated.I will start tomorrow. In fact, rub it into every nook and cranny you can find. Remove the thinner strips at the top and dip them quickly in hot water. In general, biltong should last for at least 4-6 days before being at risk of developing mold. Vinegar is acidic and reacts with certain metals. White spirit vinegar is traditional (made from grape must). You should aim for 40% - 50% moisture loss for a wet or medium cure biltong and up to 70% for a hard cure dryer biltong. Thanks again. Was wondering if you could give me ingredient amounts for a 2kg silverside. Only issue is it got so dry it wasn't that appealing to eat as is and I ended up making biltong stew with it. 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If you want to change the flavors up a little, create a mixture of 60% vinegar 40% Worcestershire sauce and use this for the marinade in the biltong recipe. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. Learn how your comment data is processed. Start by removing excess fat. Once the meat has salted for 3 hours, rub off the salt but don't wash it. You can store it in the fridge for weeks or freeze for many months closed airtight or vacuum-sealed. I however eat it like Biltong This is my version: Cut topside or silverside into 2 cm wide strips and marinade in salt, curry powder and lemon juice for 24 hrs. Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. Also, remove any gristle or sinew which once it is dried is pretty much inedible and you dont want that ruining your biltong snack. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Coat the meat in the spice mix making sure to get it into every nook and cranny. As an Amazon Associate I earn from qualifying purchases. However living in South Africa most of my life, I have seen people dry it in garages with the meat hung on lines, and a fan going to keep any insects off and make sure the drying progresses evenly. Cold Cold smoke it for a short time like 30 minutes just to get a hint on it. One of the obstacles to making good biltong is mold. It just needs to be somewhere in the range of humidity approximately and temperature above. However, the exact process and recipe vary according to personal taste and the tools and . When you trim the biltong, you need to choose for yourself. It's cured meat which has its origins in much the same way as many other famous cured types of meat. Salt is a brilliant flavour enhancer and preservative. Just add a teaspoon of bicarb to the biltong spice for every 1 kg of meat. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. Place the thicker biltong strips at the bottom of an enamel container, cover with a layer of salt and then a layer of the spice mixture. Do you ever use pink curing salt when making Biltong? Tanja, I live in Colorado (low humidity) and just hang my biltong in the garage with a fan blowing it. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally. Thank you Charlie I have sourced 5kg of topside for the next batch and I agree fennel is awesome just got to be careful about my salt intake as I now make a lot of billtong cold smoked salmon and kimchi. If you like quite a dry biltong then the venison is really good. I did a fair bit of experimentation around this, so I wrote a guide about how to cure meat in your kitchen fridge I got consistent results. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. Biltong is a savoury snack, not a desert! Cheers Tom. If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat. When asked about the best way to store biltong, Maxine says, "I recommend to not store it in the fridge if the biltong is in any form of packaging. Iodized salt has a chemical aftertaste. As a babe in the woods when It comes to curing (iv only made hams, bacons, and pancetta) having someone share the lessons they have learnt is much appreciated. We, South Africans, save the sweetness for desserts and we do have some super-sweet ones like koeksisters something like a doughnut thats plaited, deep fried, then dunked in a cold lemony syrup; or malva pudding a soft pudding thats given a sauce that soaks through made from cream, butter, and sugar. Most mould problems are caused by improper drying procedures. Back in the days when refrigerators werent a thing, the pioneers needed a way to preserve their meat. Your email address will not be published. Repeat the layers until the thin strips are on top, and add a final dressing of salt. Some recipes call for the addition of bicarbonate of soda. That said, its fairly forgiving and a day or two over wont do too much harm. In New Zealand's humid climate a biltong maker (a box containing a light bulb and fan) is usually necessary, whereas in South Africa's dry climate the meat is commonly dried outside in the shade. BILTONG MAKING INSTRUCTIONS - Biltong Makers Although the actual meat of biltong will have little marbling and close to no fat, you will quite often see a ridge of fat that runs along the top of a biltong slab. You can substitute the cumin in this recipe for paprika, and add in some dried chili if you prefer a spicier biltong, but the spices used here are the more traditional ones. Chill the beef in the fridge. We will add the peppercorns unroasted. This is so we can hang it up and track the moisture loss by weighing it. In most cases, flies arent a problem, but pepper has the added benefit of detering them. The idea is to retain the flavor of the beef by removing the majority of the moisture evenly. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. Aim for 50% weight loss. Keep up the great work! Weigh each piece of meat individually before drying, so you can keep track of the weight loss. Would love to try this. This is to minimise the chances of spoilage and mould. Not a problem the difference between jerky and BIltong is its more traditional and more like the original settlers and natives of America. This is something that took me a while to figure out on my first curing chamber. You can use any vinegar for marinating your beef slices. For me the best biltong has got to have a nice layer of fat on it, but if you want you can trim the fat as much as you like or choose a lean cut like eye of round. After 3 hours simply wipe off the salt but. Travel writing, recipe development as well as writing about homesteading matters, camping, health, children, medical matters, press releases and copywriting keep me busy. Once the meat is ready remove the hooks. You can pick them up pretty cheap online. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). It should be mostly powder, with a few pieces of seed shells left in. Can you please advise. Weigh the meat and write it on the label. As I dont yet have a dehumidifier I have been controlling the humidity through having the fridge plugged into the humidity controller to try and maintain an average of 75% RH. There are affiliate programs and is compensated for referring traffic and business to these companies. If you are hanging the meat in a room with afanit may take up to 10 days to dry. Whole muscle dry curing is also easier then salami, less air is exposed to meat surfaces which could have potentially bad bacteria get into it. It it too high ? Recipe was easy and the result was tasty. Everyone's happy. When slicing to serve or eat, cut across the grain. How to best store biltong at home | Biltong Blog Shelf life of Biltong : r/Biltong - Reddit However, the best solution to prevent case hardening from occurring is to change your drying setup to reduce air flow. Try a small batch first and keep an eye on it :) 4 Reply ethnastydizasty 4 yr. ago I'm also in the PNW (Vancouver, Canada) and I just finished building a new box. Below are some other South African classics and dishes I love to prepare as well as a few other forms of curing and fermentation. But before I started doing jerky I was making South African biltong, this is a slower drying process and uses much chunkier bits of meat. Some like theirs tough like old leather. Can u give me tips on using an airfryer, I have one that goes down to 90F on dehydrate mode and got some in there now as a tester but open to any tips. It kills bacteria on the outside of the meat, and helps to draw moisture out. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. Fixed that for you. Ive had similar things with chambers, but when the compressor is drying things out too much it does tend to get the dreaded case hardening (which can be remedied by vapacing for 2-3 weeks in fridge). This doesn't need to be very strong, as that also runs the risk of drying the outer layers before the inside of the meat. It's now ready to slice thinly with a sharp knife. The Nepalese then pound it into powder and fry it with vegetables. Buy good quality beef. I know this probably doesnt make any sense, but remember that after the biltong has been dried, you will cut it a second time, and that time it will be against the grain. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditionsjust try to make sure none of the pieces are touching. Charcuterie is indeed a French word but I have to say the Italians are the masters in that matter. Once youve got the coriander seeds ground, coarsely grind your black peppercorns and add them to the mix. It was also typically made in the winter months when the colder temperatures would reduce the risk of mold. The following are the most common causes of mould and include some tips on how to prevent it: Mould is more likely to occur during hot and humid summer periods, especially at coastal areas unless you put the Biltong Maker in an air-conditioned room. Malt vinegar is what is used in foreign countries perhaps where they cannot find Spirit vinegar. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. Best wishes. Step #4: cut out the insect netting. The choice is yours but I fully recommend leaving the fat on. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. Thank you! And everywhere I go my camera goes too so many of the articles are illustrated with my own photos. I offsetting a lid to the compressor, which was just next to the fan in the compressor. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. For this, you will need a spray bottle for food. Making Biltong in high humidity? : r/Biltong - Reddit 9. Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the . Making biltong Next Biltong (spiced dried meat) is a South African delicacy. The Worcestershire sauce just adds depth of flavor to the biltong. This affects the quality of the biltong and also increases the risk of mould growth. Contact13 Chester Terrace Westville, South Africa, Choosing the best beef to use for biltong, Optional: Additions of Bicarbonate of Soda, Grilled Biltong Steak You Can Make Tonight [Full Recipe], Biltong Slicers How To Cut Your Biltong, Tips for Drying Biltong in a Biltong Box: Ideal Conditions and Testing for Dryness, How Long Does Charcoal Last Estimating What You Need, Best Charcoal Chimney Starter: The Only 3 You Should Consider, 4 Insanely Easy Ways To Use Wood Pellets On a Charcoal Grill, Venison Biltong Recipe: Make Delicious Wild Game Biltong, The Right Biltong Box Temperature For Drying, 77 of the Best Recipes to Try with Biltong, Biltong Vinegar: 7 Delicious Vinegar Options for Biltong. Biltong quite often is 1 thick. As soon as you spot mould wipe it off with vinegar making sure to get all of it. The air should preferably dry with good airflow. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? Store vacuum sealed or wrapped airtight in the fridge or freezer. Keeping below 24C in the initial phases stops the fats from going rancid. Now let the meat marinate. Microorganisms | Free Full-Text | Effect of Biltong Dried Beef - MDPI As you can see from the previous paragraph, the best biltong is made in mild conditions. Bicarb has a pretty unpleasant taste, so its important to keep the quantity low. It slows the contraction of the proteins, leaving the final product still dry, but less tough. Keeping relative humidity in the box below 50% ensures consistent, quality results. Got one of those cheap BiltongKing makers or some such from Game ages ago. Some recipes call for several stages of curing and washing off spices, reapplying them, etcthis is not necessary. On average, biltong will take five days to dry. If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes. If you want to check out the options and a guide on building a curing chamber, here is a detailed page on all the setup. Pick good quality meat with a nice layer of fat and if possible fat marbling.
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