Biltong - 1kg - Whole Sticks - Original Flavour

Product Information

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. Don't store in craft bags as the meat will keep drying out. Store vacuum sealed or wrapped airtight in the fridge or freezer. This guide is a step-by-step process on how I make biltong at home during the year. Once I perfected my recipe, I hardly ever buy biltong as I can plan my week and timing to know precisely when my biltong will be ready.

Remove from your Biltong box once done to your liking. This “small” batch I removed after 3 days and was slightly wet inside. Store biltong in the fridge, especially in warm climates. Never store in a plastic bag unless vacuum sealed. Refer to this article for more information on proper storage of biltong. Traditionally, biltong is made with a simple combination of salt, vinegar, and spices. Jerky, on the other hand, does not contain vinegar and is more likely to contain secondary ingredients like sugar, soy sauce, and Worcestershire sauce.The most important thing to remember when choosing meat is the quality of the meat and fat marbling. Traditionally, brown vinegar has been used to make biltong. It really has a recognisable flavour. Some recipes call for balsamic or cider vinegar. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. I’ve used cider vinegar a lot, purely because I have a large batch I made at home. Salt Your thumb should be the width of an inch as it is pushing against the table, and this is the ideal width to cut the meat. It contains vitamins and minerals, including vitamin B12 which makes red blood cells and keeps your nervous system healthy.

Drying time takes 5 to 7 days, depending on the climate you are in. The airflow should be able to flow around the meat in the box, and no meat should be touching each other as this can cause mould. I let the meat rest for 8 hours. I turn the meat around at the 4-hour mark to let the other side marinade. I also drain excess liquid from the bowl. 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:During the manufacturing process the beef joints are hand cut to size according to the specific type of jerky 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. This means the cows were fed from pastures containing grasses, wildflowers and herbs. The meat will be of a higher quality. Can You Eat Biltong When Pregnant? Let the strips sit in a mixture of vinegar and Worcestershire sauce ( apple cider vinegar is best and Worcestershire sauce is optional) for a few hours (thin strips do not need as much time as larger pieces of biltong). Alternatively, you can just sprinkle a little vinegar over the pieces at the same time that you are applying the biltong spices – see the step below. Mrs Balls Chutney gives a lovely flavour. It is easy to make if you follow the chutney biltong recipe below. 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.

When finished this initial curing remove the strips and squeeze and pat dry. You can keep the vinegar/water mix for rinsing the strips later (see below). 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! The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire. This is what my grandfather did and it worked perfectly. I added roasted coriander seeds to my biltong spice mix to increase the flavour. I have included the instructions here on how I do this. 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 profilesWhen the Spanish arrived in North America, they realised this was a great way to preserve meat, and the name became jerky.

Jerky is almost always made from very lean cuts of beef, whereas biltong may be made from either lean or fatty cuts, depending on the style and desired outcome. Hang the meat to dry. Make sure there is enough space between the meat and that it is not touching, as this will cause the meat to go mouldy.We all like tasty biltong. Using traditional biltong recipes guarantees lovely flavours. To make it, you need good quality meat. Optionally, add the bicarbonate of soda and give it a good mix through. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This step takes about 15 to 20 minutes. 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). Humidity - It's best to keep the humidity low if possible, but not cork dry. Otherwise, the outside will suffer from case-hardening which results in biltong that's soft in the middle but bone dry on the outside. I've successfully cured biltong in as high as 80% humidity, but with a fan blowing full steam to keep airflow very good. The higher the humidity, the longer it takes to be ready, and there is also a higher chance of mould growing on the meat. They learned to preserve fruit and vegetables and dried meat, an essential part of the daily routine and provided food in the winter months. History