Hang the meat in a well-ventilated, dry-air, warm environment(close to 30C or 86F) protected from insects and animals. Just remember that although biltong meat will dehydrate to about 50% of its original mass, the fat will pretty much stay the same. The choice is yours but I fully recommend leaving the fat on. By bookmarking these links you help support the upkeep of this site. Aim for 50% weight loss. First time making the biltong. If you feel any give in the meat, its still wet inside. Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. I wanted to thank you for all the knowledge Im getting from your blog. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo 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. Therefore, keeping the humidity low and keeping good air circulation will prevent mold. 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. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Plastic-covered paper clips make for a cheap solution. The author gave me a tongue lashing because I added fennel which was awesome just not to much as it is so strong and I used worcheshire sauce. This moisture gets in the way of your biltong absorbing the biltong spice and marinade. Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! your thoughts? Charcuterie is indeed a French word but I have to say the Italians are the masters in that matter. This biltong recipe will teach you how to make biltong the traditional South African way. Got one of those cheap BiltongKing makers or some such from Game ages ago. One question I would like to ask is how do you make chutney biltong flavour. This comes down to personal preference. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. This is the most common type of dry curing people do at home apart from jerky. If I want to do a meat curing project later on. You can buy ready made biltong boxes, or make your own. It's the most accurate way of measuring. 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. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. Use scales when weighing out ingredients. Now that you know how to make biltong, let me know how yours turns out. I use an ex- wine barrel which doubles as a cold smoker and biltong maker. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Its best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth. Mix it with your salt and add as instructed. 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. Once dry, these biltong slabs are sliced and eaten. Just wondering what the downside would be to having the temp a few degrees cooler, but the humidity in the desired range? With an acidity of at least 10%. 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. Vinegar does a perfectly good job of sterilising the meat without mountains of salt. I did a fair bit of experimentation around this, so I wrote a guide about how to cure meat in your kitchen fridge I got consistent results. . Try to avoid fatty cuts of beef as it is trickier to dry fatty meat without it spoiling. And if it's on the wet side, it'll go rancid faster. Anyone from Natal (or any other humid part of the world) who makes biltong: do you need to do anything special? Considering that we no longer tie biltong slabs up outside on trees, the best source of this is from a fan. Vacuum seal tight and store in the fridge or freezer. 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. 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. So, many omit the salt soak and add the salt to the spice mix instead. For a better experience, please enable JavaScript in your browser before proceeding. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. Malt vinegar is what is used in foreign countries perhaps where they cannot find Spirit vinegar. Learn how your comment data is processed. I'd consider getting a commercial dehumidifiercause I've had biltong go mouldy before so the risk is real. I had a friend diffuse the airflow with a metal plate and another commercial fridge, which actually also had an impact on stabilising humidity. Keeps it from spoiling a bit longer than simply salt and vinegar. It should be mostly powder, with a few pieces of seed shells left in. 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! The air fryer will give a harder dryer piece of meat in 4 to 6 hours. 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. In general, biltong should last for at least 4-6 days before being at risk of developing mold. Nice basic recipe as used by my family for many years. First, know your weather. Use a high wattage bulb so it's nice a hot, it helps dry the air out. Also, remove any gristle or sinew which once it is dried is pretty much inedible and you dont want that ruining your biltong snack. You need a coolish temperature (less than 86 F / 30 C), and sufficient airflow for the best quality biltong. Room temperature in most houses is fine, but air flow can be a problem. Awesome. It just needs to be somewhere in the range of humidity approximately and temperature above. Store vacuum sealed or wrapped airtight in the fridge or freezer. Total cycle during the swing it about the same time as when its stable in-range. This is something that took me a while to figure out on my first curing chamber. 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!). Hey mate, thanks! A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. Either way, both are tasty meat snacks with a very loyal global following even though they differ a lot. So is the the greyish tinge/oxidation okay? Leave for 12 hours. Everybodys preferences with biltong tend to be different. I actually tried growing some gray oyster mushrooms in the chamber and it didnt work because they need such a significant amount of oxygen and airflow. Leave some fat for extra flavour, as you like it. Its perfectly fine and very common to dry out jerky which has been in a dehydrator. I must apologise for calling biltong South African beef jerky, because this is a far superior product. I then sealed it and placed a HEPA filter over it. How to best store biltong at home | Biltong Blog I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. The bicarb acts as a meat tenderizer. Roughly 20cm in length, and 1cm thickness is ideal. Play with the biltong spice recipe until you find what you like. Place a tray underneath the meat while drying. Used it before when I had to go on a long hike. You are using an out of date browser. Throw the marinade out or use it to marinade other meats. Simply brilliant, best recipe on line- Tastes just like home. 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. Perfect recipe. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. You're trying to dry the meat, not cook it. This yellow fat is apparent in cattle that have been grass-fed rather than grain-fed. Will that work ok? The Worcestershire sauce just adds depth of flavor to the biltong. JavaScript is disabled. The main seasonings are coriander, sugar, salt, pepper and vinegar. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). 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. Place some newspaper below the meat to catch any liquid. in the right zone of 10-20C, thats fine/ humidity not dry over 60%. My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. Your tutorial is very good and your recipe looks amazing. Another way is to rub the biltong with very hot cut chilli then add the rub. I like my biltong a little tough, but still wet in the middle. This will balance out the gradient. The ideal temperature and drying time for biltong is 22C to 24C for the first 24 hours and thereafter at 30C to 33C for two days. Hot cutting tool. It should lose at least 40% - 50% moisture before it's ready. Please dont rely on heat. What youre looking for is cool conditions with good airflow. 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. The salt is an excellent flavour enhancer and should definitely be includedjust a little less to avoid the need for washing. Salt is essential to let the meat dry and cure properly. You are right. Use Kosher or natural untreated coarse salt. I got contacted by a man in East Africa, he was keen on dry-curing meat he definitely needs to build something suitable. These commercial quick dry solutions wont taste the same. Sadly the extremely high temps and humidity in my country for all but a few weeks of the year make it hard to make biltong. 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. I need to buy a portable cooler. Temperature and Humidity for Meat Curing Chamber, Want to Make Charcuterie at Home? The point of using the vinegar is to make sure any bacteria are neutralized. Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. 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). Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Unfortunately, the hot and humid climate will limit how dry your biltong can get and the conditions are perfect for bacteria, microbes, and enzymes to flourish. 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. Once all your meat slab pieces are hooked up, hang them in the drying area. 1) What is the ideal temperature and humidity range for making biltong? Sure thing. I double checked, but I am presuming you didnt use any nitrates/nitrites. Really awesome recipe!! I live in the United States and I want to try curing some different meats. Add a hook to the thickest end of each length. Remove the meat from the vinegar/Worcestershire sauce mix, pat it, dry with a clean kitchen cloth, and then coat it evenly with spices. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. This site may earn commissions when you visit certain links. Combine all the spices and sprinkle into the meat. Prepare your own Biltong spices for use with this dehydrator biltong. If you use old spices mixed weeks ago, youre compromising the taste of your biltong. Absolutely brilliant!!! Homemade Biltong! | OCAU Forums Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. Can be stored in the freezer for many months. Biltong is a savoury snack, not a desert! by Runder Biltong February 26, 2022. Limited Time 50% OFF. Although biltong is often made with a pure vinegar marinade, the addition of Worcestershire sauce is often used as well. Increase the airflow and decrease the humidity to prevent another bout of mould. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. Viva La France! Now with the current climate and setup I have this has the chamber averaging around 7deg C. My thinking is that this is preferable to when I had the fridge controlled by the temp controller to maintain ~12deg C, but RH was averaging 85%. 2 Tablespoons of coarse salt. Since there was always a little bit of pressure going through the chamber, it was always coming out the hole. Making biltong - South Africans - Te Ara Encyclopedia of New Zealand I thought there was enough air being pulled through the compressor but it seems it wasnt the case. The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. This is especially necessary in countries /areas with high humidity to prevent mould and spoilage. Trial and error is the way! Hi Charle Humidity and Temperature Ranges for a Curing Chamber. Learning and consuming in a circular fashion, I am always interested in what is happening around the curing and smoking world. 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. I really enjoy the percentages used to calculate almost everything. Traditionally, brown vinegar has been used to make biltong. Truthfully, it beats jerky by a mile. In fact, rub it into every nook and cranny you can find. However, it's nice to have everything you need instead of having to buy stuff on the go. For me, 2 hours is good for maximum beefiness while the cure does its job. You can use any vinegar for marinating your beef slices. Whats going on and is it anything to worry about? Buddy a bit of input would be appreciated.I will start tomorrow. Hopefully, theyre dry enough to handle the hotter setting. but it was very good. 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. Step #5: glue the fan. Learning tricks from other cultures on planting and gardening brought new ideas to food gardens and creating beautiful outdoor spaces. Firstly, you will always cut the meat strip with the grain. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. A Wind Advisory has been issued through Sunday morning. 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. The golden standard for perfectly cured biltong is medium wet with lots of fat. In a well ventilated, non-humid environment . I have a question this time : I just bought a wine cellar (18 bottles). I work on a yacht and make it in the engine room, so perfect. Stand the box upright and open the flaps on top. She actually liked it and that was fantastic! Biltong - Better Meat Preservation than Jerky - UrbanSurvivalShop.com But its good to just go over the basics, first off the quality of the meat. Some recipes call for balsamic or cider 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. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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. Here is a quick synopsis on how to make biltong. It's cured meat which has its origins in much the same way as many other famous cured types of meat. Especially biltong that can in most cases do without it. Place the meat in a mixture of salt, Worcestershire sauce and balsamic vinegar making sure each part of the meat is moistened in the mix you can set the meat aside to marinade in the fridge for between half an hour to an hour. The whole concept of using a lightbulb seems fundamentally fuc.ked, Health, Wealth, Leisure and Relationships. I got a bunch of knives. I added a UV light to prevent mould forming (because I live in a very humid part of the world! If conditions are particulary humid or hot, theres a chance you might experience this problem. 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. Coat the meat in the spice mix making sure to get it into every nook and cranny. When slicing to serve or eat, cut across the grain. I can't wait to try your process in that device. It is eaten in great quantities here, but its popularity is only now starting to spread around the world.
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