Contrary to popular belief, heat is not required to make biltongneither does it make for a better product. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. 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 dont think a modern dehydrator cuts it. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. Its important to know that biltong is not smoked meat it is air-dried. Dankie! I live in Alaska and our house and garage stay about 66F. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. But have never seen anyone in south africa use this. . Biltong quite often is 1 thick. If conditions are particulary humid or hot, theres a chance you might experience this problem. https://asktheexpert.custhelp.com/app/answers/detail/a_id/109/~/what-causes-grayish-color-on-cured-pork%3F. See the post for an in-depth explanation of the processes involved. It slows the contraction of the proteins, leaving the final product still dry, but less tough. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. You want to see the different spices. 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. They were known as the "Voortrekkers" and the biltong story started with them. I know we have amazing charcuterie, Im Muslim so no pork for me. 1 Cup of vinegar. When you have mastered the art of making biltong you will have plenty of friends flocking around to enjoy big games with a couple of drinks and the platter of biltong being passed around. Really awesome recipe!! Another way is to rub the biltong with very hot cut chilli then add the rub. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditionsjust try to make sure none of the pieces are touching. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. You can do your own research on pink curing salt otherwise known as sodium nitrite and sodium nitrate mixes with regular salt, I still use it as a form of protection just to make sure the meat is safe. Buy good quality beef. AWESOME!!! It's the most accurate way of measuring. There is a reddit r/biltong for any questions and recipes you may have. Every biltong maker has their own preference on spice mix. You want to be able to identify the different spices. And perhaps this contributed to the greyish tinge/oxidation? Travel writing, recipe development as well as writing about homesteading matters, camping, health, children, medical matters, press releases and copywriting keep me busy. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. For this recipe we will be using beef as anyone can get their hands on some at the local butcher or supermarket. How biltong is made - Runder Biltong It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. This depends on the size of the meat and your method of drying. I offsetting a lid to the compressor, which was just next to the fan in the compressor. In the temperate environments that I've 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. Could you use a freeze dryer to make this? Got one of those cheap BiltongKing makers or some such from Game ages ago. This can be challenging in Africa, where the temperature can get up to 40C in summer. Thanks again. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. If there is any give in the meat, theres still moisture in the middle. It may not display this or other websites correctly. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. Pick one side of the meat slab and slide the meat hook through. Secondly, you need your biltong slabs to fit into the drying area that you have. Best for hot smoking, head to do cold smoking at under 86F/30C! Thanks for dropping by, Ive been passionate about meat curing for decades. 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. Learn how your comment data is processed. He said it never got below 77F/25C at any time of the year, day or night! Once all your meat slab pieces are hooked up, hang them in the drying area. First time making the biltong. 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. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. Cheers T. Ive been wanting to find out if my crawlspace (no actual crawling required) is suitable for hanging and curing meats. In this guide, Im going to show you how to make it for yourself. As each piece is covered inspice, set it aside in a dish until you are ready to hang it up to dry. 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. The most important thing to remember when choosing meat is the quality and fat marbling. As a 28 yo French woman it was about time ! Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). Aim for 50% weight loss. Some recipes call for balsamic or cider vinegar. However, it's nice to have everything you need instead of having to buy stuff on the go. Save my name, email, and website in this browser for the next time I comment. He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. Great instructions and simple well balanced ingredients. - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. Can i exclude the sugar from the the recipe or replace with a sugar alternative? Its really hard to guess whats going on without seeing it. If your approx. That said, its fairly forgiving and a day or two over wont do too much harm. Quite - but dehumidifier heating. The process of making this traditional, deliciously meaty South African snack is simple, though getting it just right can be tricky. How to Make a Biltong Box or Buy | Biltong Blog Ive been using malt vinegar. 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. (freezers can deteriorate smell/flavor so it depends how its frozen too (with air or without like with vacpac (which we do for harvest wild game generally), i friend had a wild young goat in the freezer for 2 yearswe roasted it up, it was amazing! Biltong needs a fresh air supply to wick the moisture off the meat and dehydrates it. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. 8 Best Building Materials for Humid Climates - BuilderSpace Think it should be fine with a fan to keep the air moving? Let it sit for 2 hours in the salt flipping a few times to ensure even salting. Salt is a brilliant flavour enhancer and preservative. Biltong made from beef or venison is the most popular. Instructions. There are air-drying nets available, so if you dont have an electric dryer you may simply want to hang the meat up with a fan directed toward the meat. 01 May 2023 01:09:48 Ill be getting something like this soon, temp & humidity sensor/logger prob get most consistent in basement? The brown vinegar in South Africa typically has a bit of brown sugar in it. Anyone from Natal (or any other humid part of the world) who makes biltong: do you need to do anything special? If you are hanging the meat in a room with a fan it may take up to 10 days to dry. You are using an out of date browser. Your biltong will be ready once it's lost 50% of its weight. Now that you know how to make biltong, let me know how yours turns out. Its called Sukuthi and is normally made out of water buffalo or goat. In a well ventilated, non-humid environment . Stand the box upright and open the flaps on top. As you start getting closer to the biltong being ready, you will probably begin to test pieces of the biltong to see how they are. You can use red wine instead of vinegar if youd prefer. Unfortunately its pretty hot in France and the actual temperature of the cellar is 17-18C/62,6-64,4F. Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the . I prefer brown, but white, balsamic, or even cider will also work. Perfect Biltong RecipeSouth African Beef Jerky I double checked, but I am presuming you didnt use any nitrates/nitrites. So some rewiring was done, which only turned on the fan when the compressor was on. Any mould left on will grow back. I still need to find some stuff to fashion a biltong box out of, so I have some time. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. What light bulb do I need for biltong? - Daily Justnow Biltong Making in humid areas | MyBroadband Forum Seeking the passionate behind the passion. Here are the ingredients and equipment you will need to make biltong. Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. Most South Africans have a biltong slicer, which makes the job easier. My wife cant stand biltong, never has, UNTIL NOW! a Bad initial product won't turn out nice. If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! With an acidity of at least 10%. On average, biltong will take five days to dry. 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. It should be mostly powder, with a few pieces of seed shells left in. The third day of Jazz Fest looks to be a gorgeous one. Hint and tips for making Biltong - Biltong Makers I've made biltong without trouble in the UK without issue. I live in the PNW, so were rarely very hot or cold, and the basement of course mitigates that further. The meat hooks you want to use here should be food grade and have a plastic covering. Keeps it from spoiling a bit longer than simply salt and vinegar. Click here for the recipe. Once the meat has salted for 3 hours, rub off the salt but don't wash it. Always use a sharp knife. Keeping relative humidity in the box below 50% ensures consistent, quality results. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. It really has a recognisable flavour. Check your biltong every day for mould. I ended up unplugging the humidifier as it appears I dont need it in such a small space. So I go for longer slower biltong which takes 2-4 days. Although you can buy a pre-cut steak and hang that as a biltong slab, your best option is to buy a whole roast and cut the meat yourself into slabs.

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