As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I never like the pre-mix because they add some flavouring too, but that's just me. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. Now, these are my dry curing conditions, although I have spoken to award-winning biltong makers internationally. Making Biltong for the first time - Milkwood: permaculture - stories Thus giving us a delicious product that is safeguarded against spoilage. And is the long time in the freezer okay? The biltong in these pictures was made by an ex-South African / Zimbabwean couple living in Phoenix, Arizona, who missed their favorite snack in the US, and have perfected their way of doing it which I am going to share with you. I dont like to throw away good spices, so I coat once, leave to cure in the fridge, pat dry, then hang with no additional stages. On average, biltong will take five days to dry. Anyone from Natal (or any other humid part of the world) who makes biltong: do you need to do anything special? Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. Not a problem the difference between jerky and BIltong is its more traditional and more like the original settlers and natives of America. The choice is yours but I fully recommend leaving the fat on. Its easy to over-salt biltong, making it almost unbearable to eat in bigger quantities (lets face it, whos going to only eat a little biltong? I've made biltong without trouble in the UK without issue. Hopefully Ill be able to find that in some store. If you need more information on how to store your biltong after you have made it, you can check out these ideas here. It kills bacteria on the outside of the meat, and helps to draw moisture out. Build Your Plastic Biltong Box: Step By Step - karnivore.co My dad used to do that but I remain unconvinced that it actually does much of anything beyond raise the temp by a degree or two. If you want a little more control, you can upgrade to a biltong box or other drying box. Prepare your own Biltong spices for use with this dehydrator biltong. This is a great recipe but being the experimental person that I am I am considering two-hour smoke I do bacon and Pancetta for 8 hrs and its great. Learn how your comment data is processed. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. If you prefer softer biltong, with a good dryer and thin cuts, your biltong can be ready to your liking in 2 to 3 days. Also, check out my page with an equilibrium curing calculator to make the calc easy! The fan was drawing in the oxygen and therefore pumping some more additional fresh air. Then proceed as you would with Biltong! There are a couple of ways to apply this vinegar, such as dribbling it through the hand. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Thank you. This is the most well explained and straight forward blog post I have found. 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. Do you ever use pink curing salt when making Biltong? The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. Now and then I had some Louisiana Cajun Spice for a kick. First, know your weather. The idea is to retain the flavor of the beef by removing the majority of the moisture evenly. Its 90% humidity there now thats 11 AM in the morning with a sunny day with some cloud intervals). Thanks Chris! However, it's nice to have everything you need instead of having to buy stuff on the go. Although heat doesnt add to the quality of the product, it can be used to increase air circulation around the meat, by means of a temperature gradient (heat rises!). I was able to share it with my friends and everyone really loved it. Contrary to popular belief, heat is not required to make biltongneither does it make for a better product. This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. How to Make a Biltong Box or Buy | Biltong Blog Seeking the passionate behind the passion. Biltong dries best when it is cool, not humid, and theres plenty of airflow. Always use salt and vinegar. Now that you know how to make biltong, let me know how yours turns out. If you see the first signs of mould appearingwhite dots or furry moulduse a clean cloth with some vinegar and dab/wipe it off. Four hours should be enough; however, I often leave the tray in the refrigerator overnight. 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 use a half pound of beefsteak (anything that doesnt have much fat) and cut the strips in a variety of widths from 1/2 inch to 1 1/2 inch so that they cure at different rates, and I can enjoy over a few days. Quite - but dehumidifier heating. I'm looking to start making my own, and I live in an area that's over 90% humidity for. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. Be sure to get it all or its likely to spread again. Tanja, I live in Colorado (low humidity) and just hang my biltong in the garage with a fan blowing it. Here is a quick synopsis on how to make biltong. But I havent tried it and I cant say Ive heard any great outcomes if youre looking at longer-term dry curing for months. I have looked at many different recipes and I think this sounds like the best. When you trim the biltong, you need to choose for yourself. We will add the peppercorns unroasted. Step #1: draw templates for cutting. - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. Sprinkle the salt all over the meat including the sides. Microorganisms | Free Full-Text | Effect of Biltong Dried Beef - MDPI If not why not and if you do how much and how would you put it into the process. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. So without further ado, heres my tried and tested biltong recipe. I ended up doing this without the pink salt and it is a great recipe. If you find that youve cut your biltong early and its wetter than youd like, use clean fingers to rub a little salt and vinegar on the exposed end and hang it back up. 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. Never, ever eat any biltong that has mold growing on it! 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. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes. I live in the United States and I want to try curing some different meats. but it was very good. This will help with the drying process, and ensure greater longevity of the final product. It will continue to dry slowly, but it will also keep for a long time this way. It was invented or happily came about because Dutch settlers needed a way to preserve fresh meat for their long travels exploring the rugged South African terrain. When you grind the spices, it releases the compounds that give them the flavor. As long as I handle the meat in a hygienic way, avoiding any cross-contamination and refrigerated it then I use it either fresh or frozen. Other cuts can be used, but are not as high in quality. beef silverside or topside 4 tablespoons salt 8 tablespoons coriander 4 tablespoons black peppercorns 1 tablespoon ground cumin optional 10 ounces balsamic vinegar Worcestershire sauce Instructions Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Biltong traditionally did not include sugar at all and the preservation is mainly achieved by the addition of vinegar. Make sure the meat is covered in the biltong spice. it needs much thinner cuts, no more than 1cm. Once all your meat slab pieces are hooked up, hang them in the drying area. Start weighing after about 4 days to monitor the weight loss. Shelf life of Biltong : r/Biltong - Reddit 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. Biltong pronounced bill-tong is air dried, and although you can use a dehydrator, most South Africans use a biltong box, as it makes drying the meat easier and more hygienic. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. Very useful information. I would at least vacuum seal it. Sure thing. One of the obstacles to making good biltong is mold. Would a little chili powder in the wet marinade be OK or would it ruin it? What youre looking for is a slow drying process with gentle airflow. Although biltong is often made with a pure vinegar marinade, the addition of Worcestershire sauce is often used as well. Well just an update since this is my third attempt which I followed to a Tee. It is a baseline for you to start with. In general, biltong should last for at least 4-6 days before being at risk of developing mold. Lightbulb to dehumidify, fan to circulate. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. For most people, a balcony with a fan blowing over the meat would be the easiest. The meat is then air-dried in a dry environment with very good airflow. Its just too delicious! go old school.look up south African biltong. Concrete can be used in humid climates, but excellent humidity control needs to be established as well. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. Everything is easy to understand and clear. This batch of for Saturdays rugby. Aim for 50% weight loss. Biltong spice is a mixture of toasted, crushed coriander seed, cracked black pepper, flaked or coarse salt, and brown sugar. My attempt at making a character sheet She's either always annoyed at any inconvenience or always awkward to see people also has frizzy hair problems thanks to the extremely hot & humid weather in the (I know all too well ) gonna practice some more . Have tried others but always come back to this recipe by Charle. It's now ready to slice thinly with a sharp knife. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. You should assume any link is an affiliate link. You want to be able to identify the different spices. Pat thoroughly dry with kitchen paper towel and hang the strips in the Biltong Maker. It's very simple to make, takes much less time than other cured meats and is the perfect snack for many occasions. For the most basic type of jerky, you can use your kitchen oven with the door ajar open, and it will take a lot faster since jerky is only a thin cut of meat. Try to avoid fatty cuts of beef as it is trickier to dry fatty meat without it spoiling. Biltong from the land of the Gurkhas! Once the biltong meat has been spiced, its going to sit in a vinegar marinade for several hours to a day. 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. Ive made it about a dozen times, and it always turns out good. Total cycle during the swing it about the same time as when its stable in-range. So glad I found your post!! Nowadays with the plug-and-play controllers for fridges, it makes it super simple, if you use a standard old frost free fridge. Drying times will vary with humidity, airflow and temperature. Place some newspaper below the meat to catch any liquid. The aim of curing food is to accomplish two things. Bicarb has a pretty unpleasant taste, so its important to keep the quantity low. I know we have amazing charcuterie, Im Muslim so no pork for me. - Soak meat overnight in vinegar. Vinegar is acidic and reacts with certain metals. Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. I keep mine forever in a freezer vacuum sealed. Traditional biltong is made by slicing large strips of beef and coating them with a mixture of crushed coriander seeds, cracked pepper, salt, and brown sugar. Products to help with mold in humid weather? : r/Biltong - Reddit It really has a recognisable flavour. Mould sometimes happen if the airflow is not good enough and the humidity is high. (This is a little less than you would typically use, but youre applying it directly with the biltong spice). This is the most common type of dry curing people do at home apart from jerky. Your email address will not be published. In the early days, I also used the right conditions in a friends shower, not ideal but it did help change the pH acidity which was the goal. The process of making this traditional, deliciously meaty South African snack is simple, though getting it just right can be tricky. If there is any topic you want to suggest feel free. Biltong is a savoury snack, not a desert! Additional comment actions. This is so that you can track the moisture loss and know when the meat is ready. And everyone I know who knows how to make biltong live, and has always lived, in bone dry climates. Do you have any recommendations on gear that would collect those readings (ideally, digitally) and record them so that I can do a trend analysis? The trick is just getting it done. Unfortunately its pretty hot in France and the actual temperature of the cellar is 17-18C/62,6-64,4F. It it too high ? Low humidity for biltong is anything below 50%. After so many failed previous attempts, finally your recipe worked beautifully for meits like being back in south Africa again, Love it. Now let the meat marinate. Will that work ok? It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. MAC is good if you're looking for good price/quality. Im getting into charcuterie. Then, one day when marking about the 256th essay during exam time I decided enough Ill do my own writing instead and have never looked back. 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. Check out the courses link at the top if you want a booklet on DIY curing chamber, my charcuterie course will be out later this year too! Airflow and how consistent the moisture is in the environment is key to any dry curing project, but it can work in many scenarios. This is something that just needs testing to get some balance generally. Everybodys preferences with biltong tend to be different. Throw the marinade out or use it to marinade other meats. (home of real chhhaaarcuuuterrrie!) Check your biltong every day for mould. My answer? Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. Humidity and Temperature Ranges for a Curing Chamber. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. After a couple of university degrees, a teaching career in Art Education and English at secondary and tertiary level, a few years in journalism, the modelling and fashion industry, and a family followed. Absolutely brilliant!!! By their operation, dehumidifiers extract water from the conditioned air. Room temperature in most houses is fine, but air flow can be a problem. Large chunks of fat can be a little unpleasant to deal with when eating biltong. For a better experience, please enable JavaScript in your browser before proceeding. Certainly would disqualify it as authentic . Avoid spoilage and make the food more delicious. Weigh the meat and write it on the label. Yeah me neither. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Not dehydrated. I've just made my first batch and it's fantastic! Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. Its really hard to guess whats going on without seeing it. I have compiled a recipe book as we speak, which will be available soon, it will include what I have learned around meat curing across many different countries as well. 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. By drying the meat we get rid of excess water which in turn helps to preserve it and also give it amazing flavour. You can use curing salt. Do not be light here; make sure that all the meat is covered in vinegar. If your approx. Make sure to work clean to minimise the risk of contamination or bad bacteria. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This should go some way towards fixing the problem. Just dont overdo itbiting into a lump of peppercorn is not a pleasant experience! Then just lay the cured and spiced thin pieces out on a wire rack in the oven. Mix the coriander, black pepper, ground cumin, and salt. by Runder Biltong February 26, 2022. The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. It is advisable to put a tray down before hanging up the meat because they will tend to drip a bit before they get dry. So is the the greyish tinge/oxidation okay? I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. Don't cut the slices too thick or they will take too long to dry. 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. How to build the DIY homemade Biltong Box. Can be stored in the freezer for many months. I prefer brown, but white, balsamic, or even cider will also work. This is what my grandfather did, and I suspect the early pioneers too. The whole concept of using a lightbulb seems fundamentally fuc.ked, Health, Wealth, Leisure and Relationships. I added a UV light to prevent mould forming (because I live in a very humid part of the world! A combination of good airflow and relatively cool temperatures are the key to successful biltong making. 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. Biltong is a traditional South African cured meat. Is a light bulb mandatory in humid climates? : Biltong - Reddit Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. Always use a sharp knife. Be careful when drying and storing your biltong so that it does not spoil. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. Thank you very much for sharing it. Once youve made the biltong spice mix, rub it onto both sides of the meat. I need to buy a portable cooler. For biltong making it is not worth buying super expensive meat as you should rather grill your top quality cuts, like fillet steak. Nice Sophia, thanks for the kind words. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. JavaScript is disabled. It should lose at least 40% - 50% moisture before it's ready. For this biltong recipe, we will spray the vinegar onto the meat. A friends husband thought if he cut the little moldy section off a piece of biltong hed left in the refrigerator for a while it would be fine. If you are drying your biltong in a biltong box, make sure that the biltong slabs are not longer than the hanging length you have in the biltong box. Similar to Biltong Sukuthi is cut into thin strips, spices and salt are rubbed on and then it is either air dried, or smoked until it is totally dried out. Never come across biltong done with balsamic vinegar before. You can blitz your peppercorns with the spices or grind them in with a pepper mill. A Note on Humidity and Mould. Don't store in craft bags as the meat will keep drying out. He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. And if it's on the wet side, it'll go rancid faster. When it comes to slicing biltong remember that it is quite tough, and the knife can slip easily. Recipe was easy and the result was tasty. There is a recipe for making biltong spice below here. I can now start my first batch of biltong with confidence. Biltong was typically made out of whatever a hunter could catch as that was what was available. If you dont know what you like, I suggest making a few thinner, quick drying pieces to experiment with. Oh the joy of the craft and balancing the gear! These methods rely on drawing air across a cold surface. Click here for the recipe. The longer you leave it in the wet cure the more the wet cure flavour will be there in the end product. So, many omit the salt soak and add the salt to the spice mix instead. You are right. Thanks Sebastian. Leave some fat for extra flavour, as you like it. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Someone much more electrically minded than myself, a friend who is an electrical engineer pointed out that it could be moisture attaching to the condenses. idk about this lightbulb plan. 3 cm or 1.1 inch thick. Since the saturation vapor pressure of water decreases with decreasing temperature, the water in the air condenses on the surface, separating the water from the air. white powdery mold (Some folks do like to spray the meat surface in encourage this growth). You can go up to 6 hours before adding the baking soda if you're using it. Add a hook to the thickest end of each length. Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. Making Biltong - The Best Smoking Meat Forum On Earth! Make sure your wet meat is sprinkled everywhere with vinegar and salt and then marinate for at least 12 hours in the refrigerator so it can penetrate. Put it in an air-conditioned room. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. Your email address will not be published. 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. I made my first biltong by hanging it from a piece of wood jammed into a window frame beside a cool window, with a fan on low to circulate air. As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. Brown malt vinegar is traditional. So before I try your recipe I have a question, in the recipe for salting you say 2 hrs yet the video says 3 hrs and for curing recipe 2 hrs video 1 hrs. I really enjoy the percentages used to calculate almost everything. We use cookies to ensure that we give you the best experience on our website. These involve the cuts of beef from the top of the leg to the mid back or short loin. Its best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth. In the temperate environments that Ive lived in, the moisture is always higher at night time and this is also useful since you can want the higher levels of humidity when you cold smoking. Step drill bit. Can you please advise. Should I scrap this shoulder and Star with a fresh one? Your tutorial is very good and your recipe looks amazing. For this, you will need a spray bottle for food. I'm really big on prep, usually going from the end forward then back from beginning to end. 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. This moisture gets in the way of your biltong absorbing the biltong spice and marinade. Its just a bit hit or miss and can be frustrating when its inconsistent, but its done this way in homes all across Italy or other places across the world. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. If youve read any forums on biltong recipes, you will find people talking about yellow fat biltong being the best. While the meat is marinating, toast the coriander seeds, fennel seeds and chilli flakes in a dry pan on medium heat. Here are the ingredients and equipment you will need to make biltong. 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. I may earn a tiny commission on qualifying purchases at no extra cost to you. I use a 275 w Infra red lamp for heat connected to a inkbird temperature controller and a computer fan controlled by a light dimmer to give me the perfect environment. How To Make A Biltong Box | SA-Austin.com And perhaps this contributed to the greyish tinge/oxidation? Oui, vive la France ! The key is to draw air around the meat without the airflow being too strong, to avoid case hardening, whereby the outside becomes overly tough, and the texture gradient falls off too quickly. Happy you like! How biltong is made - Runder Biltong Which comes from areas that are pretty much untouched. But once you have this culture growing inside the curing chamber, the salt cured meat you put in there will be well protected (as long as you follow a good methodology of course). You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. in the right zone of 10-20C, thats fine/ humidity not dry over 60%. All the best, TOm. Ultimate Biltong Recipe - South African Beef Jerky (Video) This fat can add a considerable amount of flavor to your biltong. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. This is usually the secret to how to make biltong . Traditional favorites are brown vinegar, white vinegar, and apple cider vinegar. . Some people soak their meat in salt first, then rinse off the salt before placing it in vinegar, but it can make the meat very salty. Biltong is such a delicious snack you may not be able to keep it away from the family and visitors long enough to have to worry about preserving it alter all you can always make more!

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