Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

Product Information

Biltong, on the other hand, uses a mix of vinegar and deep, strong spices every step of the way, giving the meat that extra notch of flavour. We use all-natural ingredients (no funny business) to make our high-grade charcuterie, while our biltong is made with protein-rich, lean strips of silverside beef, rubbed with the best herbs and all the spices we can get our hands on, and hung to dry. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.

That’s the Ember stamp of approval you’ll see on pack and the reason why you’ll see our founders and brothers Jack and Mayhew’s signature on each and every pack. It's simple maths really: higher welfare + sustainable farming = higher quality meat = better taste (ok it's not actual maths but you get what we mean). So we did some digging - a lot of digging actually - and once we had all the information it was clear that organic was the way to go. Biltong is thinly sliced dried, cured meat originating in Southern African countries like Zimbabwe, Botswana and South Africa.Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. But it’s also the ideal accompaniment to a tapas-style snack board filled with gooey cheeses, sharp pickles, and hot mustard. Not for the time being however it is our longer term plan to try and make our chicken range free range.

Biltong, uses a mix of vinegar and deep, strong spices every step of the way, giving the meat that extra notch of flavour. We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. Since drying meat is one of the oldest and most common methods in the book for preserving food, it’s no wonder we get confused when looking at the origins. The meat should be coated in a unique, moreish spice mix, made up of traditional rock salt, ground coriander seeds, all-spice and black pepper. It’s been creeping into the market more and more over the last few years, but it’s never been as commercialised as beef jerky.When drying Biltong, the process should be slow to avoid cooking it; most biltong makers use a biltong box for the drying process to create good air circulation. We want to share top-quality, homegrown meat snacks with you - and also show you how versatile they can be in the kitchen. The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid. In the first step, you're required to cut the beef into flat strips about 1-inch-deep by 2 inches wide.

I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go! However, some home biltong makers think adding more spices and other ingredients makes the biltong taste even better, but you lose the original unique flavour in reality. Oh, and biltong is much healthier thanks to the curing process (and low fat, low sugar content) to the way that it is made. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat.Our lean, good quality meat has around 15g of proper protein per pack, so you can feel good about throwing it in to just about any biltong recipe you can like. Just ask a South African on a trek a few hundred years ago - biltong is the perfect on-the-go snack for energy, protein and a hit of meaty goodness. It needs to be in a place with plenty of air circulating, and will take between five-seven days, depending on how you like your biltong.