Hi Charle The tray helps to deal with the mess. Considering that we no longer tie biltong slabs up outside on trees, the best source of this is from a fan. Biltong from the land of the Gurkhas! Another way is to rub the biltong with very hot cut chilli then add the rub. This will be the first curing recipe I will try, but I will be using a refrigerator dedicated to this and I will keep it around 12 Celsius, with a fan inside and a device to monitor humidity. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. Here are the ingredients and equipment you will need to make biltong. . Cheers Tom. Cut with the grain of the meat and aim for thick slaps. Both are cured meats but with a difference in the method, texture and flavour. 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. Now let the meat marinate. 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! Keeps it from spoiling a bit longer than simply salt and vinegar. but it was very good. So I end up starting most dry curring at around 75 to 80% humidity for the first two or three days and then take it down to about 70% for most of the dry-cured projects I do like pancetta, braesola, Lonza or dry-cured and then cold smoked bacon. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. It's best to look at weight or moisture loss rather than time to judge when it's done. Now and then I had some Louisiana Cajun Spice for a kick. This site may earn commissions when you visit certain links. Since there was always a little bit of pressure going through the chamber, it was always coming out the hole. I live in Denmark and have decided to build my own box. 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. 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. 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. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. If you pick the right meat, you wont need to use bicarb at all. These methods rely on drawing air across a cold surface. 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. Pick good quality meat with a nice layer of fat and if possible fat marbling. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. One can get extremely creative with this so here are a few ideas. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. If you continue to use this site we will assume that you are happy with it. Step #2: cut the holes for the fan and the dehumidifier. I've used it in the past but try and use as little curing salt in my food as possible. This is something that took me a while to figure out on my first curing chamber. The meat hooks you want to use here should be food grade and have a plastic covering. Coriander seed is the signature spice that makes biltong instantly recognisable. Plastic-covered paper clips make for a cheap solution. When it comes to slicing biltong remember that it is quite tough, and the knife can slip easily. Howdy, I prefer 11-13C all the time, since bacteria grows exponentially the hotter it gets. It should be mostly powder, with a few pieces of seed shells left in. This is what my grandfather did, and I suspect the early pioneers too. Traditionally, brown vinegar has been used to make biltong. cheers, Sounds like a good time is coming. Thanks mate! For this recipe we will be using beef as anyone can get their hands on some at the local butcher or supermarket. I may earn a tiny commission on qualifying purchases at no extra cost to you. A Note on Humidity and Mould. I would at least vacuum seal it. It can also occur while making your own biltong. For this, you will need a spray bottle for food. Can be stored in the freezer for many months. (Tip: Use a method of attaching the rods that allows you to move the rods if you find that you can fit more rods in the box.) Throw the marinade out or use it to marinade other meats. Are there any issues you have to pay special attention to when making biltong in a humid climate? Adding heat nullifies the process, because then you are making jerky, not biltong. 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. Hot cutting tool. You should assume any link is an affiliate link. Make sure your meat is fresh and blood-free. Rub a little salt on the cut ends to protect them. Great instructions and simple well balanced ingredients. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. As an Amazon Associate I earn from qualifying purchases. I have made some cured hams in the past and used Prague curing salt in the wet cure. Leave it too long and youll have some tooth-bustingly tough biltong on your hands. 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. Place the 100 watt bulb in the center of section A. The brown vinegar in South Africa typically has a bit of brown sugar in it. On average, biltong will take five days to dry. The more translucent and oilier the saturated fat is, the better. This affects the drying as the humidity and temperature play a role when drying biltong at home". Cheers T. Ive been wanting to find out if my crawlspace (no actual crawling required) is suitable for hanging and curing meats. I do not mind waiting 2 or 3 weeks. Thats really all you need to make it. You can use curing salt. So I go for longer slower biltong which takes 2-4 days. You want to be able to identify the different spices. Use Kosher or natural untreated coarse salt. 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. By bookmarking these links you help support the upkeep of this site. As a perfect example of this, the Italians make a beautiful beef product called Bresaola, which is very slowly air dried at cold temperatures, so as to achieve an even dryness and texture. Most South Africans have a biltong slicer, which makes the job easier. Its worth noting that the thicker you cut your initial beef cuts, the slower the drying process must be to avoid case hardening, so try cutting thinner next time. Mold is the biggest killer of biltong, especially in humid climates. Charl, the resident South African who was wwoofing at Milkwood at the time, was in charge of the recipe: - Cut meat along the natural grain, into strips about 1 cm wide. This is especially necessary in countries /areas with high humidity to prevent mould and spoilage. And that is saltpeter. If youve made two or three slabs with this biltong recipe, storing them in a brown paper bag in the fridge should be fine. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. Cant wait ! Any mould left on will grow back. 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. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? Now, these are my dry curing conditions, although I have spoken to award-winning biltong makers internationally. This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. Check your biltong every day for mould. 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. I prefer brown, but white, balsamic, or even cider will also work. Like most other cured meats it's easy to adjust the flavourings and ingredients used. Be careful when drying and storing your biltong so that it does not spoil. Once you have your chosen cut probably silverside or topside, remove some of the excess fat. The bicarb acts as a meat tenderizer. You can use red wine vinegar rather than balsamic vinegar if you prefer. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. (This is a little less than you would typically use, but youre applying it directly with the biltong spice). This should take around a week but start monitoring it after 4 days. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Its the bomb!! Firstly, you will always cut the meat strip with the grain. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. Hi Tom, I recently discovered your website and its a real treasure trove of information. 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. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). 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. It kills bacteria on the outside of the meat, and helps to draw moisture out. This will balance out the gradient. If you like quite a dry biltong then the venison is really good. If you dont have a curing chamber and youre just looking at hanging out some meat to cure such as simple dry-cured bacon with some cold smoke after or simple red meat braesola recipe. People who visit South Africa and are introduced to biltong always want to take some back to their home countries whether it is Scandinavia, France, Italy, or the UK just as long as they can get meat products through customs. Biltong needs a fresh air supply to wick the moisture off the meat and dehydrates it. I keep mine forever in a freezer vacuum sealed. Might need that temp controller too Cheers T. Thank you for putting in so much effort in your site and sharing your experience. Ive added liquid smoke to my brine in the past. This is so we can hang it up and track the moisture loss by weighing it. Biltong can also be made from: Chicken, simply referred to as chicken biltong. I double checked, but I am presuming you didnt use any nitrates/nitrites. It was my 1st time ever making biltong. I dont think a modern dehydrator cuts it. . Then you disappeared and I cried. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. Really awesome recipe!! 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. 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. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. When it's ready, slice with a sharp knife or biltong slicer. Best recipe, and love the weight tool you added. This should go some way towards fixing the problem. There's a lengthy thread on biltong making. When starting off, I had the right temperature and humidity, but I learned unless I inoculated the curing chamber it may take a little while to build up some good bacteria a.k.a. Once you have tasted biltong, youll be a fan of this spiced dried meat that South Africans have made famous around the world. By far the best biltong I have ever tried! The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. So some rewiring was done, which only turned on the fan when the compressor was on. Aim for 50% weight loss. Mix the coriander, black pepper, ground cumin, and salt. plugged into a temperature controller? Instructions. I really enjoy the percentages used to calculate almost everything. Also dont use balsamic as this will alter the taste. I recommend leaving it on. Its all about the unique spice mix and salt and enjoying this snack with a cold lager. It will froth as the acid reacts with the soda. In most cases, flies arent a problem, but pepper has the added benefit of detering them. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. 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. and moisture balance to make a success of biltong making. Unfortunately its pretty hot in France and the actual temperature of the cellar is 17-18C/62,6-64,4F. 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. What humidity should biltong be? Is it too humid? I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. Also, I purchased this shoulder a few months ago at the farmers market (sold frozen) and its been in the back of the freezer ever since. Four hours should be enough; however, I often leave the tray in the refrigerator overnight. 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. Im lucky enough to harvest quality meat from the wild. Leave for 12 hours. 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. Which comes from areas that are pretty much untouched. Your tutorial is very good and your recipe looks amazing. If you want something a little more fancy, there are biltong cutters (a board with a hinged knife attached), biltong knives (traditional knives made for purpose), hand crank mechanical cutters, and at the high end, expensive elecric cutters, mostly used by butchers and biltong suppliers. I'd love it if you could post a photo. If you want a little more control, you can upgrade to a biltong box or other drying box. If there is any give in the meat, theres still moisture in the middle. 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. If you don't have a vacuum sealer, then wrap airtight. You are right. 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. Are there any issues you have to pay special attention to when making biltong in a humid climate? In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat youll ever eat. Iodized salt has a chemical aftertaste. This is usually the secret to how to make biltong . So is the the greyish tinge/oxidation okay? Some visitors even buy the biltong box kits when they visit, which they can assemble at home. In a well ventilated, non-humid environment . Your house seems like the place to be) Thanks! Since curing meat in a curing chamber is a craft, temperature and humidity do not have to be exact, but more so within a range. What Ive seen with temperature control and different curing chambers is that the compressor or whatever form of cooling is used may create more or less moisture as well as impacting the humidifier or dehumidifier. Just make sure you have a little air flow, or the meat can gather mouldIm sorry to say this has happened to me in the past! Salt is a brilliant flavour enhancer and preservative. I ended up doing this without the pink salt and it is a great recipe. Malt vinegar is what is used in foreign countries perhaps where they cannot find Spirit vinegar. Got one of those cheap BiltongKing makers or some such from Game ages ago. Can it cause spoilage or just a longer time for the meat to cure ? Ive been making my own for a few years, gradually tweaking the recipe and feeding it to people with a how is it, honestly?, and plenty of willing feedback. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. Wet stones and ceramic steels. Cool, is, of course by South African standards, anything around 18 to 25C. You can store it in the fridge for weeks or freeze for many months closed airtight or vacuum-sealed. If you feel any give in the meat, its still wet inside. The method and spice mix hasnt 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. The air fryer will give a harder dryer piece of meat in 4 to 6 hours. There are two essential things to note here. So without further ado, heres my tried and tested biltong recipe. About 17 minutes to read this article. I followed all your instructions, to the tea! Very useful information. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. Best for hot smoking, head to do cold smoking at under 86F/30C! 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. Try to create these conditions in whatever way you see fit. When you trim the biltong, you need to choose for yourself. Most mould problems are caused by improper drying procedures. They did this either by curing or dehydrating their meat. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. . Vinegar does a perfectly good job of sterilising the meat without mountains of salt. After so many failed previous attempts, finally your recipe worked beautifully for meits like being back in south Africa again, Love it. Let it marinate for 2 hours turning the meat a few times to ensure even marination. Once the meat is ready remove the hooks. Leave the meat to dry for between 24 hours to 4 days in the biltong maker, and close to a day if using a dehydrator. Rely on airflow. With that said if you want an extra guarantee for safe meat then use it by all means. Additional comment actions. Hopefully, theyre dry enough to handle the hotter setting. Its best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth. I love this recipe. ), and too much salt can leave a burning sensation, so many recipes call for the salt to be washed off with a water/vinegar solution. Oh, I also added an extra function to the recipe that allows you to change quantities based on meat weight dont say I dont spoil you! This is more often found in cows that are a little more aged than the prime cuts of beef. If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon.
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