Biltong - 1kg - Whole Sticks - Original Flavour

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Take the meat out of the bowl of cider vinegar and Worcestershire sauce. Add the meat to a container and cover both sides of the meat with the spices, crushed coriander, salt, and brown sugar. The Voortrekkers prepared for these long trips by hunting. As the hunters went out to hunt in the mornings, they found Wild game like kudu, impala or springboks, which they shot and used to make biltong and hung out to dry.

Cut the beef into flat strips of about 1 inch deep by 2 inches wide. Cut the strips with the grain and if possible (and desired) leave a thin strip of the fat on one side. The fat will dry out nicely and add to the taste. Throughout my 20+ year professional cooking career, I've used and developed many biltong recipes and this is my very special method to make my favourite cured meat. Enjoy! Jump to: After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditions—just try to make sure none of the pieces are touching. It will continue to dry slowly, but it will also keep for a long time this way. If you’ve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. I can’t give accurate advice on how long to store it this way, but I think it’s safe to say that no sane person is going to leave biltong uneaten for more than a few days. It’s just too delicious! Case hardening While there are many valid health concerns around drying and curing raw beef, they really only apply to hobbyists trying to make biltong at home, which we would generally advise against.This comes down to personal preference. It’s important to note that, while your biltong will shrink by around half the size when dried, the fat doesn’t shrink at the same rate as the muscle. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. Large chunks of fat can be a little unpleasant to deal with when eating biltong. Biltong ingredients The most important thing to remember when choosing meat is the quality of the meat and fat marbling. Research suggests that a higher intake of processed and cured red meats like biltong may lead to an increased risk of certain cancers in your gastrointestinal tract ( 7).

Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be! Biltong was originally created by Dutch pioneers in South Africa, “Voortrekkers”, who needed reliable food sources on their long treks across the continent. The method and spice mix hasn’t changed much in hundreds of years, but a few variations have appeared recently, like ‘piri piri’ biltong and the use of additional ingredients like worcestershire sauce and dried chillies. Curing process With a little patience and the right equipment, you’ll be able to enjoy delicious homemade biltong anytime you want. Research suggests that replacing animal-based saturated fats, such as those in biltong, with unsaturated fats from plant-based sources like nuts, seeds, avocados, and olives, offers more protection against heart disease ( 12). There are some risks, though; although biltong is made in a controlled environment, it is not cooked, which means it could contain a bacteria called Listeria.We recommend using Silverside or Topside cuts as these cuts of beef work well. In addition, you can use game meats like kudu, impala and springbok. Traditional Biltong Recipes This made it perfect to be stored while they were travelling for long periods at a time. They preserved the meat in wooden barrels on their ox wagons. While the Khoikhoi were finding ways to preserve meat, the Quechan Indians from the South American Native tribe, which was from the ancient Inca empire, were also preserving meat and called it charqui. Although regular biltong does not have the added condiment-style ingredients like Worcestershire or soy sauce, some of the modern, commercially prepared versions do. Offer different textures and flavor profiles

Learning how to make biltong at home is easy and a fantastic way to spend time with your family and highly rewarding. Start with a cut of good beef that is suitable for making biltong. We recommend cuts including bottom round (called silverside in South Africa) and sirloin. We have used approx. 2 lbs of sirloin in this example. You can do as much as 5 lbs or more if you have a larger biltong box or dehydrator. If you slightly roast the coriander seeds in a pan before crushing them this releases the additional flavor of the seeds. You can also put the seeds into the microwave for 20-30 seconds to cook them slightly. For your peace of mind, I recommend you consult with your local doctor to fully understand the risks and benefits to make up your mind about whether you can eat biltong while pregnant. How To Make BiltongWhile the meat is marinating, I boil my biltong hooks to ensure they are clean and sterile. I then spray them with vinegar just before inserting them into the meat. After cutting the meat, I lay it side by side in a dish and spray it with vinegar. I use a spray bottle with vinegar as it is easier to coat the meat, and the meat is not drenched in vinegar. cup of whole coriander seeds (these will be roasted in a pan then crushed and applied just before drying and also after cutting the finished biltong) Although biltong and jerky share their primary ingredient, the same does not necessarily hold true for their specific cuts of meat.

When the Dutch, French Huguenots and German settlers arrived in South Africa in the 17th, the hot climate made it essential for them to find a way to store meat without it spoiling. You can change the quantities of the ingredients to make more if required. What Vinegar Do You Use to Make Biltong?

The best biltong to buy in 2023

How can you make it the best recipe and the perfect biltong maker for your home? We will also cover the best ways to store it to last longer. During the manufacturing process the beef joints are hand cut to size according to the specific type of biltong being made. During the marinating process we have carefully sourced our very own secret recipe of natural herbs and spices that are carefully roasted and ground on our premises. Your biltong will be ready once it's lost 40% - 50% of its weight. Start weighing after about 3 days to monitor the weight loss. There are many curing methods used for a variety of cured foods and the method used depends on the raw product and the desired final result. Use a non-reactive storage container when soaking the meat in vinegar. Vinegar is acidic and reacts with certain metals.