The Worcestershire sauce just adds depth of flavor to the biltong. Now, these are my dry curing conditions, although I have spoken to award-winning biltong makers internationally. 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. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. I still need to find some stuff to fashion a biltong box out of, so I have some time. You want roughly 1/4 pepper to 3/4 coriander seed for a good balance. For texture and flavour. Best for hot smoking, head to do cold smoking at under 86F/30C! Well just an update since this is my third attempt which I followed to a Tee. One question I would like to ask is how do you make chutney biltong flavour. A Wind Advisory has been issued through Sunday morning. If I want to do a meat curing project later on. Sprinkle the salt all over the meat including the sides. It should be mostly powder, with a few pieces of seed shells left in. JavaScript is disabled. Use Kosher or natural untreated coarse salt. This is especially necessary in countries /areas with high humidity to prevent mould and spoilage. Most likely, what youre looking for is a really tough consistency with just a little bit of give. BILTONG MAKING INSTRUCTIONS - Biltong Makers 01 May 2023 01:09:48 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. It will froth as the acid reacts with the soda. You can always just test the environment like out the back, in the garage or some other place protected from pests with a bit of airflow. I may earn a tiny commission on qualifying purchases at no extra cost to you. This is to minimise the chances of spoilage and mould. I live in Denmark and have decided to build my own box. Biltong - Better Meat Preservation than Jerky - UrbanSurvivalShop.com Every biltong maker has their own preference on spice mix. Good airflow will help to avoid such catastrophes in future. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. For a better experience, please enable JavaScript in your browser before proceeding. 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. Once the biltong meat has been spiced, its going to sit in a vinegar marinade for several hours to a day. Biltong made from beef or venison is the most popular. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. AWESOME!!! You want to be able to identify the different spices. Biltong traditionally did not include sugar at all and the preservation is mainly achieved by the addition of vinegar. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. Oh the joy of the craft and balancing the gear! Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. And that is saltpeter. Iodized salt has a chemical aftertaste. There is a recipe for making biltong spice below here. and if you get a little mould wash with vinegar and it is fine. Ive been using malt vinegar. Good. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Salt is a brilliant flavour enhancer and preservative. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. by Runder Biltong February 26, 2022. Brown vinegar is more traditional. 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. You got me addicted to making my own biltong. She actually liked it and that was fantastic! If you need more information on how to store your biltong after you have made it, you can check out these ideas here. Hi Tom, thanks for your very informative blog! Can be stored in the freezer for many months. The point of using the vinegar is to make sure any bacteria are neutralized. 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. For this biltong recipe, we will spray the vinegar onto the meat. As a 28 yo French woman it was about time ! Some recipes call for the addition of bicarbonate of soda. This can be challenging in Africa, where the temperature can get up to 40C in summer. Additional comment actions. This affects the drying as the humidity and temperature play a role when drying biltong at home". 4 Pounds of beef - cut into 1-inch-thick strips that can be of any length. 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. We use cookies to ensure that we give you the best experience on our website. Salami is definitely the advanced category of using a curing chamber. Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. The third day of Jazz Fest looks to be a gorgeous one. It's best to look at weight or moisture loss rather than time to judge when it's done. However, the exact process and recipe vary according to personal taste and the tools and . Your biltong will be ready once it's lost 50% of its weight. The bicarb acts as a meat tenderizer. This is the most well explained and straight forward blog post I have found. I have an Anova Precision Oven which can dehydrate meat at that exact temperature and humidity. Start weighing after about 4 days to monitor the weight loss. While that is happening mix together the wet cure. This fat can add a considerable amount of flavor to your biltong. The top of this article goes through all the best beef cuts for making biltong. Im getting into charcuterie. But the results and the process improved once I improved the airflow and oxygen going in the chamber. WHAT AN AMAZING TREAT!!! In general, biltong should last for at least 4-6 days before being at risk of developing mold. Hi Charle They did this either by curing or dehydrating their meat. I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. 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! Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the . I never like the pre-mix because they add some flavouring too, but that's just me. I recommend leaving it on. Salt is essential to let the meat dry and cure properly. My Aussie and ZA mates all love it. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent website. Any mould left on will grow back. Remove the thinner strips at the top and dip them quickly in hot water. Ultimately, I feel like what I need to do is get daily readings of min/max temp and humidity over the course of a year or so to determine whether it stays in the curing temp and humidity ranges. I would at least vacuum seal it. Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. You can use red wine instead of vinegar if youd prefer. This will help with the drying process, and ensure greater longevity of the final product. 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. I followed all your instructions, to the tea! This is by far the best recipe I have ever used the salt content is perfect. Many home biltong makers add a lot of ingredients to their biltong, thinking that adding more will lead to a better result, but in reality theyre muddying the clarity of the flavour and masking the star of the showgood quality meat! My local butcher goes way overboard with salt on their biltong. Another way is to rub the biltong with very hot cut chilli then add the rub. 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. Sugar on our meat is not popular among biltong fans. Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. First time making the biltong. It really has a recognisable flavour. I like my biltong a little tough, but still wet in the middle. It really does depend on the environment you live in, you could be anywhere in the world wide web so you may have a more suitable environment when it comes to the humidity or you may not. Do not point a fan directly at the meat (to avoid case hardening). You are right. My answer? With that said if you want an extra guarantee for safe meat then use it by all means. Its important to know that biltong is not smoked meat it is air-dried. Use a non-reactive storage container when soaking the meat in vinegar. As each piece is covered inspice, set it aside in a dish until you are ready to hang it up to dry. Biltong can also be made from: Chicken, simply referred to as chicken biltong. Once you have the art of making biltong honed, then maybe you want to start using some of the meat from hunting expeditions. The air should preferably dry with good airflow. Apr 1, 2023 by ASK SOUTH AFRICA. Its called Sukuthi and is normally made out of water buffalo or goat. If you don't have a vacuum sealer, then wrap airtight. So is the the greyish tinge/oxidation okay? This case hardening can happen if the humidity is way too low or if theres a gale force blowing onto the biltong. Either way, both are tasty meat snacks with a very loyal global following even though they differ a lot. Step #4: cut out the insect netting. I've just made my first batch and it's fantastic! 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 right amount of fat to keep on your meat for biltong is contentious, and quite honestly, it comes down to personal taste. (Photo by V. Edgar). Biltong is not sweet or rubbery like jerky. It's now ready to slice thinly with a sharp knife. And everywhere I go my camera goes too so many of the articles are illustrated with my own photos. Humidity comes back with temp but sometimes overshoots and crawls back down as dehumidifier comes on. Hi Charle, what do you use to sharpen your knives and what knoves to you use? Leave for 12 hours. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. In principle, biltong is made by marinading, spicing, and airdrying strips of meat. Increase the airflow and decrease the humidity to prevent another bout of mould. Find it, it will be worth the effort. 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. White spirit vinegar is traditional (made from grape must). Can i exclude the sugar from the the recipe or replace with a sugar alternative? The key is to draw air around the meat without the airflow being too strong, to avoid case hardening, whereby the outside becomes overly tough, and the texture gradient falls off too quickly. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. 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. Aim for 50% weight loss. Not sure it would move the needle much over here though. Your email address will not be published. Im still on the learning curve with biltong but this recipe is giving me the best results. It will continue to dry slowly, but it will also keep for a long time this way. On average, biltong will take five days to dry. 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. Hopefully Ill be able to find that in some store. 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. I love this recipe. I really enjoy the percentages used to calculate almost everything. Once youve made the biltong spice mix, rub it onto both sides of the meat. For most people, a balcony with a fan blowing over the meat would be the easiest. This is more often found in cows that are a little more aged than the prime cuts of beef. Save my name, email, and website in this browser for the next time I comment. go old school.look up south African biltong. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. Step #6: attach the dehumidifier. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. 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? Chill the beef in the fridge. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. Look for meat that is ultra-fresh and has a bit of fat running through the meat. The more translucent and oilier the saturated fat is, the better. Making Biltong for the first time - Milkwood: permaculture - stories Check your biltong daily; you want to know how fast its drying. This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. If conditions are particulary humid or hot, theres a chance you might experience this problem. In most cases, flies arent a problem, but pepper has the added benefit of detering them. How to Make a Biltong Box or Buy | Biltong Blog - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. If not why not and if you do how much and how would you put it into the process. One of the obstacles to making good biltong is mold. This is why it is important to check on the progress of the biltong every single day. Rain will end tonight making way for a dry and sunny Sunday In general, FSIS recommends achieving a minimum internal meat temperature of 145F (~63C) held for 4 minutes, and a 1 hour hold at RH90% to ensure sufficient delivery of thermal energy to the surface. It's 3 hours salting and 2 hours marinating. Its not unusual to have an entire slab missing by the time your biltong is ready. Nice basic recipe as used by my family for many years. When I started off and built my first meat a curing chamber over 15 years ago, I did a lot of research and read quite a lot of books to make sure I was on the right track. Making Biltong in high humidity? : r/Biltong - Reddit 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. It may not display this or other websites correctly. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. I know this probably doesnt make any sense, but remember that after the biltong has been dried, you will cut it a second time, and that time it will be against the grain. This is to catch the spices that fall off as the meat shrink and dries. I got contacted by a man in East Africa, he was keen on dry-curing meat he definitely needs to build something suitable. Bicarb has a pretty unpleasant taste, so its important to keep the quantity low. It kills bacteria on the outside of the meat, and helps to draw moisture out. If you are hanging the meat in a room with afanit may take up to 10 days to dry. 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. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. Spray every part of the meat liberally. Put it in an air-conditioned room. 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 . 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. Once youve got the coriander seeds ground, coarsely grind your black peppercorns and add them to the mix. What I suggest is that if you get a computer fan and have it mounted inside a curing chamber, it will then pulling the air out. This site may earn commissions when you visit certain links. This should take around a week but start monitoring it after 4 days. Fennel is the way forward. Nice Sophia, thanks for the kind words. Might need that temp controller too Cheers T. Thank you for putting in so much effort in your site and sharing your experience. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. The salt is an excellent flavour enhancer and should definitely be includedjust a little less to avoid the need for washing.
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