Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Your house seems like the place to be) Thanks! (Photo by V. Edgar). If the airflow is too strong, it will dry the outside of the meat, and the inside wont cure properly. Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. If yo u live in a naturally humid place, or if it has been raining a lot, you need to be extra careful - especially if it's also hot! It should lose at least 40% - 50% moisture before it's ready. Thank you very much. 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! In desperation, Ive taken to resting a knife on top of some over-dried biltong and hitting it with a camping mallet (not recommended, and not only because I upset the neighbours and smashed the chopping board!). a Bad initial product won't turn out nice. Save my name, email, and website in this browser for the next time I comment. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. Now I am going to expand to Biltonghad my first taste and loved it. Biltong traditionally did not include sugar at all and the preservation is mainly achieved by the addition of vinegar. 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. This is by far the best recipe I have ever used the salt content is perfect. Its really hard to guess whats going on without seeing it. Mould sometimes happen if the airflow is not good enough and the humidity is high. She actually liked it and that was fantastic! See the post for an in-depth explanation of the processes involved. I have a home made biltong cabinet with he fan and 40watt light bulb. Do you need to increase the ventilation in your biltong box? Mold proliferates at a humidity above 55%; it also increases with poor ventilation. This recipe will still work for that but make sure to use 6% salt still. Case hardening happens when the outside of the biltong dries very fast, but the inside of the biltong strip remains raw meat. 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. Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. Once the meat has salted for 3 hours, rub off the salt but don't wash it. I had this probably with a large commercial fridge, too much power! Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong. This depends on the size of the meat and your method of drying. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. That said, its fairly forgiving and a day or two over wont do too much harm. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. My local butcher goes way overboard with salt on their biltong. 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. If not why not and if you do how much and how would you put it into the process. Remember Parma Ham is in controlled environment for 3 months, then often its just hanging around in a building with the windows open, when it rains they close the windows! To this day it's enjoyed in excessive quantities as it's such an addictive snack. Learn how your comment data is processed. Its best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth. Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! Salt the meat all over and let it sit for 3 hours flipping a few times to make sure it salts evenly. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon. Anything too extreme will create an extreme result. . 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. Use a non-reactive storage container when soaking the meat in vinegar. ), 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. Pick one side of the meat slab and slide the meat hook through. 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. Try to avoid grinding the peppercorns too fine if you want the best flavor. For this recipe we will be using beef as anyone can get their hands on some at the local butcher or supermarket. Rely on airflow. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. If it swings like 10%, no problem. Perfect for game days, high protein diets and anyone that enjoys great food. With that said if you want an extra guarantee for safe meat then use it by all means. This next point cant be overemphasized; use fresh spices and toast, grind and mix them just before youre about to apply them. If you dont know what you like, I suggest making a few thinner, quick drying pieces to experiment with. Whats going on and is it anything to worry about? This is more often found in cows that are a little more aged than the prime cuts of beef. Try to avoid fatty cuts of beef as it is trickier to dry fatty meat without it spoiling. Here are the ingredients and equipment you will need to make biltong. It will froth as the acid reacts with the soda. Warning this recipe may lead to the purchase of a biltong slicer. Nine times out of ten, the answer will be its fine and to leave it and check on it tomorrow. Use Kosher or natural untreated coarse salt. If you are hanging the meat in a room with a fan it may take up to 10 days to dry. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. This can be challenging in Africa, where the temperature can get up to 40C in summer. The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. Prepare your own Biltong spices for use with this dehydrator biltong. Brown vinegar is more traditional. You are using an out of date browser. Contact13 Chester Terrace Westville, South Africa, Choosing the best beef to use for biltong, Optional: Additions of Bicarbonate of Soda, Grilled Biltong Steak You Can Make Tonight [Full Recipe], Biltong Slicers How To Cut Your Biltong, Tips for Drying Biltong in a Biltong Box: Ideal Conditions and Testing for Dryness, How Long Does Charcoal Last Estimating What You Need, Best Charcoal Chimney Starter: The Only 3 You Should Consider, 4 Insanely Easy Ways To Use Wood Pellets On a Charcoal Grill, Venison Biltong Recipe: Make Delicious Wild Game Biltong, The Right Biltong Box Temperature For Drying, 77 of the Best Recipes to Try with Biltong, Biltong Vinegar: 7 Delicious Vinegar Options for Biltong. just a random story. Now and then I had some Louisiana Cajun Spice for a kick. it needs much thinner cuts, no more than 1cm. Are there any issues you have to pay special attention to when making biltong in a humid climate? (You can see this on the dehydrator biltong recipe). 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. After youve cut the biltong slabs, dry all the moisture off with towels. Add the meat to the wet cure and let it sit for another 2 hours flipping twice to make sure it's evenly covered in the liquid. If you want trim the fat a bit or leave it on. 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. Once you have your chosen cut probably silverside or topside, remove some of the excess fat. It is eaten in great quantities here, but its popularity is only now starting to spread around the world. I have used it with great success with beef, kangaroo, fallow and red deer meat. I prefer brown, but white, balsamic, or even cider will also work. Biltong can also be made from: Chicken, simply referred to as chicken biltong. Howdy, I prefer 11-13C all the time, since bacteria grows exponentially the hotter it gets. While that is happening mix together the wet cure. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. 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. (home of real chhhaaarcuuuterrrie!) The tray helps to deal with the mess. The Worcestershire sauce just adds depth of flavor to the biltong. Step #1: draw templates for cutting. Your email address will not be published. That way, you can cut the biltong into the thickness of slabs you prefer and trim off the amount of fat so that it is precisely how you would like it. 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!). And that is saltpeter. I've made biltong without trouble in the UK without issue. This is so we can hang it up and track the moisture loss by weighing it. The best methods to extend that time are to vacuum seal it or keep in a fridge. I really enjoy the percentages used to calculate almost everything. If you are hanging the meat in a room with afanit may take up to 10 days to dry. His wife refused to have any. A combination of good airflow and relatively cool temperatures are the key to successful biltong making. This is to catch the spices that fall off as the meat shrink and dries. Leave it too long and youll have some tooth-bustingly tough biltong on your hands. Aim for 50% weight loss. Dankie! Just wondering what the downside would be to having the temp a few degrees cooler, but the humidity in the desired range? 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. Can it cause spoilage or just a longer time for the meat to cure ? This was specific to my curing chamber since it was designed to have a fan continuously operating even when the compressor wasnt on (it was a drinks fridge). Biltong was typically made out of whatever a hunter could catch as that was what was available. Hopefully, theyre dry enough to handle the hotter setting. Note that biltong treated (in humid areas) with saltpeter and baking soda for mold will have a much redder final color but should not be moist inside. Start weighing after about 4 days to monitor the weight loss. Not dehydrated. I don't know anyone that likes dry or hard cured biltong but some do prefer it. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. For most people, a balcony with a fan blowing over the meat would be the easiest. Also, remove any gristle or sinew which once it is dried is pretty much inedible and you dont want that ruining your biltong snack. A Note on Humidity and Mould. This should take around a week but start monitoring it after 4 days. However, it's nice to have everything you need instead of having to buy stuff on the go. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. Ill wait for the cooler months to try salami. Remove the meat from the vinegar/Worcestershire sauce mix, pat it, dry with a clean kitchen cloth, and then coat it evenly with spices. So is the the greyish tinge/oxidation okay? Interesting 7 Deg could mean thinks drying slowly Also, beneficial bacteria (penicillin) prefers is a little warmer too 85 is doable, but when you have meat in there (which is 70% water), its going to probably be a wetter environment, initially. The vinegar tenderizes the meat, preserves the meat by killing off any microbes, and balances the salt. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands. Don't use more than 1% Prague/pink salt to the weight of the meat. go old school.look up south African biltong. Space them about 3 - 4 inches apart. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. 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. Other cuts can be used, but are not as high in quality. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. As soon as you spot mould wipe it off with vinegar making sure to get all of it. I recently found out you can equilibrium percentage calculate your pickling of vegetables! Once all your meat slab pieces are hooked up, hang them in the drying area. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. For me, 2 hours is good for maximum beefiness while the cure does its job. As you can see from the previous paragraph, the best biltong is made in mild conditions. This affects the drying as the humidity and temperature play a role when drying biltong at home". Please dont rely on heat. in the right zone of 10-20C, thats fine/ humidity not dry over 60%. 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. 1 Cup of vinegar. Required fields are marked *. The meat hooks you want to use here should be food grade and have a plastic covering. Oh the joy of the craft and balancing the gear! As an Amazon Associate I earn from qualifying purchases. Fill the bottle with the vinegar of your choice. If you need a recipe for biltong spice, click here: The best meat to use for biltong will always have a low amount of marbling and muscle sinew. Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. And everywhere I go my camera goes too so many of the articles are illustrated with my own photos. 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. There is a dedicated a very important ingredient missing in the above recipe. 4) Whats your biltong chamber look like? Leave for 12 hours. 01 May 2023 01:09:48 This biltong recipe will teach you how to make biltong the traditional South African way. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Your tutorial is very good and your recipe looks amazing. I can now start my first batch of biltong with confidence. . This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. So youve looked into the temperature and humidity conditions you need. Thus giving us a delicious product that is safeguarded against spoilage. It should be mostly powder, with a few pieces of seed shells left in. There's a lengthy thread on biltong making. Always use salt and vinegar. Avoid spoilage and make the food more delicious. But I havent tried it and I cant say Ive heard any great outcomes if youre looking at longer-term dry curing for months. Coat the meat in the spice mix making sure to get it into every nook and cranny. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. I do not mind waiting 2 or 3 weeks. 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. Weigh the meat individually and place a label onto a stainless steel or paper clip or meat hook and then the paper clip or meat hook through the meat. Once you have tasted biltong, youll be a fan of this spiced dried meat that South Africans have made famous around the world. Most likely, what youre looking for is a really tough consistency with just a little bit of give. Limited Time 50% OFF. After so many failed previous attempts, finally your recipe worked beautifully for meits like being back in south Africa again, Love it. Some recipes call for several stages of curing and washing off spices, reapplying them, etcthis is not necessary. I know we have amazing charcuterie, Im Muslim so no pork for me. I assume the compressor is on during the drop. 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. Its called Sukuthi and is normally made out of water buffalo or goat. The air should preferably dry with good airflow. 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 make biltong in the dry and cooler seasons of the year, as humid conditions can lead to meat spoilage. Biltong is a type of dried meat typically made from beef, but also from game meat such as venison, ostrich, kudu, and eland (to name a few). The brown vinegar in South Africa typically has a bit of brown sugar in it. Biltong is not sweet or rubbery like jerky. Never come across biltong done with balsamic vinegar before. Awesome. By far the best biltong I have ever tried! 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. While the meat is marinating, toast the coriander seeds, fennel seeds and chilli flakes in a dry pan on medium heat. Then you can decide what you will do with the rest of your meat. He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. Controller is working correctly and switching when it should. Total cycle during the swing it about the same time as when its stable in-range. Want to know how to make the best biltong of your life? Some visitors even buy the biltong box kits when they visit, which they can assemble at home. Hang the meat in a well-ventilated, dry-air, warm environment(close to 30C or 86F) protected from insects and animals. 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. In the early days, when there were no fridges to store fresh meat, and once a steer had been slaughtered or an antelope had been shot, people had to preserve the meat by air drying it. Wet stones and ceramic steels. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. It kills bacteria on the outside of the meat, and helps to draw moisture out. Now that you know how to make biltong, let me know how yours turns out. Can i exclude the sugar from the the recipe or replace with a sugar alternative? MAC is good if you're looking for good price/quality. It's 3 hours salting and 2 hours marinating. Look for meat that is ultra-fresh and has a bit of fat running through the meat. Trial and error is the way! Throw the marinade out or use it to marinade other meats. Don't cut the slices too thick or they will take too long to dry. I'm really big on prep, usually going from the end forward then back from beginning to end. Another way is to rub the biltong with very hot cut chilli then add the rub. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. If you suspect that case hardening is your problem, I recommend cutting through the end of the meat and checking it. Might need that temp controller too Cheers T. Thank you for putting in so much effort in your site and sharing your experience. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. This step is often skipped, but it can make a big difference to the flavor that is absorbed by the biltong slab. Weigh the meat and write it on the label. Freezing is a good option as it can last for up to 12 months in a freezer, but will last a few days in the fridge in a paper bag or in a glass jar. This time can be shorter or longer depending on the thickness of the meat, the humidity of the environment, the wind flow around the biltong, the temperature, and lastly, how you prefer your biltong, slightly wet or dry. Click here for the recipe. Copyright 2023 NewLifeOnAHomestead.com - All rights reserved. If you want some suggestions on a couple of humidifiers I know do a great job, here is a page with a few recommendations for humidifiers. Its just too delicious! This is to minimise the chances of spoilage and mould. If you want a little more control, you can upgrade to a biltong box or other drying box. We use cookies to ensure that we give you the best experience on our website. I programmed it at 11C/52F. 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. Also, check out my page with an equilibrium curing calculator to make the calc easy! 3) When I make the bigger cabinet should I have: a: Just a fan, b: Just a lightbulb, c: both fan & lightbulb? Mix it with your salt and add as instructed. I live in the United States and I want to try curing some different meats. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. How to build the DIY homemade Biltong Box. 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. When you grind the spices, it releases the compounds that give them the flavor. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. There are other spices you can add, but these four make the foundation of the biltong spice mix. There are affiliate programs and is compensated for referring traffic and business to these companies. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. Below is an in-depth explanation of everything surrounding the making of biltong. Will that work ok? This moisture gets in the way of your biltong absorbing the biltong spice and marinade. 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 . Salami is definitely the advanced category of using a curing chamber. 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! If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. We looked at how to pick the best meat so let's check out the rest of the ingredients. Biltong quite often is 1 thick. Best recipe, and love the weight tool you added. For biltong making it is not worth buying super expensive meat as you should rather grill your top quality cuts, like fillet steak. It's the most accurate way of measuring. Use a high wattage bulb so it's nice a hot, it helps dry the air out. Traditional favorites are brown vinegar, white vinegar, and apple cider vinegar. Cheers T. Ive been wanting to find out if my crawlspace (no actual crawling required) is suitable for hanging and curing meats. Rub a little salt on the cut ends to protect them. The main aim of all of these is to create dry warm circulating air so that the biltong dries correctly and efficiently. Step #5: glue the fan. I have an Anova Precision Oven which can dehydrate meat at that exact temperature and humidity. WHAT AN AMAZING TREAT!!! https://asktheexpert.custhelp.com/app/answers/detail/a_id/109/~/what-causes-grayish-color-on-cured-pork%3F. This site contains affiliate links. Hi Charle, what do you use to sharpen your knives and what knoves to you use? Step #4: cut out the insect netting. If I cut it thin (1/4) it can be ready within 36 hours. Check your biltong daily; you want to know how fast its drying. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. Like most other cured meats it's easy to adjust the flavourings and ingredients used. The whole concept of using a lightbulb seems fundamentally fuc.ked, Health, Wealth, Leisure and Relationships. Check your biltong every day for mould. I love this recipe. While the meat is marinating make the spice mix. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. I'd love it if you could post a photo. Salt is essential to let the meat dry and cure properly. Roughly 20cm in length, and 1cm thickness is ideal. And everyone I know who knows how to make biltong live, and has always lived, in bone dry climates. Would a little chili powder in the wet marinade be OK or would it ruin it? Store vacuum sealed or wrapped airtight in the fridge or freezer. Save my name, email, and website in this browser for the next time I comment. I double checked, but I am presuming you didnt use any nitrates/nitrites. Adding heat nullifies the process, because then you are making jerky, not biltong. I followed all your instructions, to the tea! If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat. Recipe was easy and the result was tasty. Put a small meat hook or paperclip through the meat with a label attached to it. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. Its important to note that, while your biltong will shrink by around half the size when dried, the fat doesnt shrink at the same rate as the muscle. My favorite is apple cider vinegar. The choice is yours but I fully recommend leaving the fat on. Worked well. Was wondering if you could give me ingredient amounts for a 2kg silverside. 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! Use a sharp knife or biltong slicer to slice it. Place several (about 7) wooden rods (C) inside the box about 2 inches from the top. If you need more information on how to store your biltong after you have made it, you can check out these ideas here. If you don't have a vacuum sealer, then wrap airtight. Good airflow will help to avoid such catastrophes in future. Its not a traditional ingredient if were going full purist, but it balances the saltiness well. I ended up doing this without the pink salt and it is a great recipe. Have just bought 6.4 kg of topside and am ready to go again this time I will not hand it out maybe a little bit because it had a 100% approval which I thank charlie but it cost me 100 dollars to buy. Leave some fat for extra flavour, as you like it. I then drilled through the side and opened up an exit hole of about 3 x 3. Low humidity for biltong is anything below 50%. 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. Every experienced biltong maker has a personal recipe for making biltong. What you want is a good steady stream of air running past the meat, but not too strong. Biltong from the land of the Gurkhas! If youre interested in a simple guide and recipe, please check out the page I wrote on jerky & biltong here. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Stand the box upright and open the flaps on top. You are right. To easily make a biltong box at home, use a cardboard box, such as a computer monitor box. Many folks do love it and that's cool too. Bicarbonate of soda is only used when the meat you choose will be tough to chew on. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. Some recipes call for balsamic or cider vinegar. Not a problem the difference between jerky and BIltong is its more traditional and more like the original settlers and natives of America. This is why it is important to check on the progress of the biltong every single day. Thats really all you need to make it. What were trying to achieve when drying biltong is to concentrate the flavour of the beef by removing a lot of the moisture, similar to dry aging. Don't worry too much if you leave it longer in the wet cure. It's now ready to slice thinly with a sharp knife. Any mould left on will grow back. Once the biltong meat has been spiced, its going to sit in a vinegar marinade for several hours to a day. A Wind Advisory has been issued through Sunday morning. The meat is then air-dried in a dry environment with very good airflow. Hi John, Thanks for your kind words, really encouraging for me.
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