Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. Traditional favorites are brown vinegar, white vinegar, and apple cider vinegar. By bookmarking these links you help support the upkeep of this site. This is definitely one style and very popular. Below is an in-depth explanation of everything surrounding the making of biltong. If you see the first signs of mould appearingwhite dots or furry moulduse a clean cloth with some vinegar and dab/wipe it off. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. How to Make Authentic Biltong - Tastes Better Than Jerky! 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. I know we have amazing charcuterie, Im Muslim so no pork for me. Can be stored in the freezer for many months. How to build the DIY homemade Biltong Box. Great instructions and simple well balanced ingredients. I'd love it if you could post a photo. It's cured meat which has its origins in much the same way as many other famous cured types of meat. Best for hot smoking, head to do cold smoking at under 86F/30C! The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Place the 100 watt bulb in the center of section A. When the fan was blowing, that moisture got pushed into the chamber. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? Salt is essential to let the meat dry and cure properly. 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. As a bit of a prepper, I have been making beef and venison jerky for more than a decade. 4) Whats your biltong chamber look like? The recipe for the biltong spice can be found below and this can be made at the same time. No need to slice it after wards it breaks like a biscuit! Once cooled, blitz the spices in a spice grinder or pestle and mortar until nicely broken up but not too fine. a Bad initial product won't turn out nice. 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. Biltong is a traditional South African cured meat. Step #6: attach the dehumidifier. White spirit vinegar is traditional (made from grape must). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent website. The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. How to best store biltong at home | Biltong Blog Making Biltong in high humidity? : r/Biltong - Reddit It was also typically made in the winter months when the colder temperatures would reduce the risk of mold. Ultimate Biltong Recipe - South African Beef Jerky (Video) Ive added liquid smoke to my brine in the past. They did this either by curing or dehydrating their meat. Look for meat that is ultra-fresh and has a bit of fat running through the meat. The easiest ways to achieve the high humidity and high level of temperature is to have a humidifier and a heater of some sort in the curing chamber. This batch of for Saturdays rugby. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. Was wondering if you could give me ingredient amounts for a 2kg silverside. And everywhere I go my camera goes too so many of the articles are illustrated with my own photos. Step #2: cut the holes for the fan and the dehumidifier. I have one question this batch had lost a little bit of the Worcester sauce and vinegar flavour as I added bi-carb of soda to the mix. Anything too extreme will create an extreme result. If youre interested in a simple guide and recipe, please check out the page I wrote on jerky & biltong here. This will ensure a succulent top-notch result. If I want to do a meat curing project later on. Ill wait for the cooler months to try salami. For me, 2 hours is good for maximum beefiness while the cure does its job. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. Hi Tom, I recently discovered your website and its a real treasure trove of information. 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. Which comes from areas that are pretty much untouched. If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat. 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. Use a non-reactive storage container when soaking the meat in vinegar. I use an ex- wine barrel which doubles as a cold smoker and biltong maker. Weigh the meat and write it on the label. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. When you trim the biltong, you need to choose for yourself. I'm used to seeing brown sugar instead of honey in most recipes, but its a good change and something I will use going forward. Thank you. For a better experience, please enable JavaScript in your browser before proceeding. 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. When ready, take it off the hooks, chop up a biltong slab and enjoy. 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. Mix it with your salt and add as instructed. Then you disappeared and I cried. I ended up doing this without the pink salt and it is a great recipe. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. Coriander seed is the signature spice that makes biltong instantly recognisable. white powdery mold (Some folks do like to spray the meat surface in encourage this growth). The main seasonings are coriander, sugar, salt, pepper and vinegar. Its not a traditional ingredient if were going full purist, but it balances the saltiness well. Use scales when weighing out ingredients. When you grind the spices, it releases the compounds that give them the flavor. This is more often found in cows that are a little more aged than the prime cuts of beef. Perfect Biltong RecipeSouth African Beef Jerky . How biltong is made - Runder Biltong (You can see this on the dehydrator biltong recipe). He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. I have used it with great success with beef, kangaroo, fallow and red deer meat. I have looked at many different recipes and I think this sounds like the best. With generation after generation using roughly the same method and ingredients to make it. Try to keep as much of the spice on the meat as possible. While that is happening mix together the wet cure. 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. Nothing dehumidifies like an aircon. Hi Charle, what do you use to sharpen your knives and what knoves to you use? Toast the spices, apart from the peppercorns, in a dry pan until fragrant and giving off a bit of smoke. Ive been using malt vinegar. You can air dry the biltong, but it will take longer and you need the right weather, whereas a commercial biltong maker or dehydrator will have a built-in fan for continuous airflow to speed up the process, as well as a light fitting which will prevent the growth of mold, and also help reduce moisture. Hot cutting tool. Check your biltong daily; you want to know how fast its drying. 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. Having said that, dont be tempted to try and make it in the ovenbiltong takes several days to dry, and most ovens wont go low enough to dry the meat slowly enough to avoid cooking it. With that said if you want an extra guarantee for safe meat then use it by all means. Biltong Mould, Everything You Need to Know in 10 Points Never come across biltong done with balsamic vinegar before. This is something that just needs testing to get some balance generally. 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. 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. Two or three slabs will not last that long and will be eaten within a week or two. 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. Just wondering what the downside would be to having the temp a few degrees cooler, but the humidity in the desired range? Leave it too long and youll have some tooth-bustingly tough biltong on your hands. As I did 6.4 kg of topside and at the last minute decided to not introduce any smoke on the grounds it should be kept original. Make a biltong box from a cardboard box to save money. Required fields are marked *. Don't store in craft bags as the meat will keep drying out. But before I started doing jerky I was making South African biltong, this is a slower drying process and uses much chunkier bits of meat. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. It's the most accurate way of measuring. The most important thing to remember when choosing meat is the quality and fat marbling. Making Biltong - The Best Smoking Meat Forum On Earth! You can buy ready made biltong boxes, or make your own. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. South Africans can get fussy about the way it is sliced too so bringing out the slicer and cutting according to guest preferences also makes something of a talking point at a gathering! Can u give me tips on using an airfryer, I have one that goes down to 90F on dehydrate mode and got some in there now as a tester but open to any tips. When slicing to serve or eat, cut across the grain. The biltong can avoid case hardening by ensuring that the humidity is moderate to low and the air movement is not pointed directly at the biltong meat. I offsetting a lid to the compressor, which was just next to the fan in the compressor. There are some methods I have come across, like having bowls of saltwater inside a small chamber to have some impact on humidity or using some form of disposable cigar environmental control products. The Worcestershire sauce just adds depth of flavor to the biltong. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. But the results and the process improved once I improved the airflow and oxygen going in the chamber. 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. Place the thicker biltong strips at the bottom of an enamel container, cover with a layer of salt and then a layer of the spice mixture. 4 1/2kg now drying. The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. An ultrasonic humidifier is the best way to go because you end up pumping out a fine mist and hopefully, there is some kind of filtration going on inside the humidifier. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. Was it tasty or did you run into any problems with your biltong recipe, let me know in the comments below how yours turned out? I don't know anyone that likes dry or hard cured biltong but some do prefer it. Biltong can also be made from: Chicken, simply referred to as chicken biltong. I salted for roughly 3 days in a ziplock bar in the refrigerator with a pan and 8 lb weight on top (as per Ruhlman and Polcyns Salumi). So glad I found your post!! Let it marinate for 2 hours turning the meat a few times to ensure even marination. Step #3: cut the holes for the dowel sticks. Bicarb has a pretty unpleasant taste, so its important to keep the quantity low. Some like theirs tough like old leather. However, it's nice to have everything you need instead of having to buy stuff on the go. Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! Biltong made from beef or venison is the most popular. Best for hot smoking, head to do cold smoking at under 86F/30C! By drying the meat we get rid of excess water which in turn helps to preserve it and also give it amazing flavour.
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