Remove the thinner strips at the top and dip them quickly in hot water. Although with airflow, the biltong dries in higher humidity than this. I do have a query regarding lower temperatures. I thought it just generated heat. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. Its called Sukuthi and is normally made out of water buffalo or goat. 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! This is something that just needs testing to get some balance generally. Rely on airflow. Pat thoroughly dry with kitchen paper towel and hang the strips in the Biltong Maker. Too much sugar is really unpleasant thoughyoure walking dangerously close to beef jerky territory and Id really recommend against it. You must log in or register to reply here. This biltong recipe will teach you how to make biltong the traditional South African way. Simply brilliant, best recipe on line- Tastes just like home. In fact, rub it into every nook and cranny you can find. Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. Always slice across the grain of the meat when eating it. Keeps it from spoiling a bit longer than simply salt and vinegar. Best recipe, and love the weight tool you added. Rhymes too. I never like the pre-mix because they add some flavouring too, but that's just me. 4 1/2kg now drying. Dankie! You can use red wine instead of vinegar if youd prefer. If youve ever tried biltong, youll know exactly what I meannone of that sugary, rubbery stuff-it-in-a-dehydrator rubbish here, please! just a random story. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. Nine times out of ten, the answer will be its fine and to leave it and check on it tomorrow. 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. 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. Step #5: glue the fan. If you want to see how it's done, jump to the video in the recipe using the above button. Is it drying too fast or too slow? After 3 hours simply wipe off the salt but. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. There are other spices you can add, but these four make the foundation of the biltong spice mix. The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. Got one of those cheap BiltongKing makers or some such from Game ages ago. Personally, I wouldnt.Portable cooler? He said it never got below 77F/25C at any time of the year, day or night! . Thats really all you need to make it. Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. This affects the quality of the biltong and also increases the risk of mould growth. Make sure your meat is fresh and blood-free. It makes an amazing summer snack platter when served with drowors, marinated olives, Parmesan sables, spiced nuts, pea and mint dip and freshly baked sourdough bread. If not why not and if you do how much and how would you put it into the process. When it comes to slicing biltong remember that it is quite tough, and the knife can slip easily. 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. The whole concept of using a lightbulb seems fundamentally fuc.ked, Health, Wealth, Leisure and Relationships. Thanks Chris! Ive been using this recipe for the past 4 years. 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. Once the meat has salted for 3 hours, rub off the salt but don't wash it. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. Here is a quick synopsis on how to make biltong. Once youve got the coriander seeds ground, coarsely grind your black peppercorns and add them to the mix. Always use a sharp knife. and your blog is so amazing to lear about that. I got a bunch of knives. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. The choice is yours but I fully recommend leaving the fat on. She actually liked it and that was fantastic! But yes I would say oxidation, smell it and try using your senses, does it have any off smell (our evolutionary noses are quite useful), Fresh frozen meat that is thawed and then cured, I personally have had no problems with as long as it was fresh (so you have to get your source to acknowledge this), I know recipes dont have (pink) curing salt, but I prefer to use it, not just for color but also the other obvious safety reasons. Vinegar is acidic and reacts with certain metals. Cant wait ! go old school.look up south African biltong. I don't know anyone that likes dry or hard cured biltong but some do prefer it. Its just too delicious! Do not be light here; make sure that all the meat is covered in vinegar. Some visitors even buy the biltong box kits when they visit, which they can assemble at home. How to Make Biltong (with Pictures) - wikiHow Do you have any recommendations on gear that would collect those readings (ideally, digitally) and record them so that I can do a trend analysis? It it too high ? 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. 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. Some recipes call for balsamic or cider vinegar. There are affiliate programs and is compensated for referring traffic and business to these companies. I cant give accurate advice on how long to store it this way, but I think its safe to say that no sane person is going to leave biltong uneaten for more than a few days. What youre looking for is cool conditions with good airflow. Quite - but dehumidifier heating. Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! This case hardening can happen if the humidity is way too low or if theres a gale force blowing onto the biltong. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. having travelled to ZA 3 times over the years to hunt i am firmly obsessed with biltong and drywors. The bicarb acts as a meat tenderizer. Dry in a well ventilated low humidity environment to ensure proper curing. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. 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. My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. There are two essential things to note here. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. But what I love of the weight ratio youve added in. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Biltong is a traditional South African cured meat. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. But once you have this culture growing inside the curing chamber, the salt cured meat you put in there will be well protected (as long as you follow a good methodology of course). While the meat is marinating make the spice mix. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Use a sharp knife or biltong slicer to slice it. In the era of Parma where Parma Ham comes from, its next two areas of water which allows the generally higher level of moisture and humidity in the air to stop the outside drying (I just googled Parma, Italy whether. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Adding sugar brown sugar, for example may sweeten the taste but it also brings you closer to beef jerky than to South African biltong. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. Fixed that for you. Some recipes call for several stages of curing and washing off spices, reapplying them, etcthis is not necessary. I've used it in the past but try and use as little curing salt in my food as possible. Check your biltong every day for mould. White spirit vinegar is traditional (made from grape must). cheers, Sounds like a good time is coming. Instructions. If you continue to use this site we will assume that you are happy with it. I can't wait to try your process in that device. Then just lay the cured and spiced thin pieces out on a wire rack in the oven. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. This doesn't need to be very strong, as that also runs the risk of drying the outer layers before the inside of the meat. (Tip: Use a method of attaching the rods that allows you to move the rods if you find that you can fit more rods in the box.) 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. Biltong was typically made out of whatever a hunter could catch as that was what was available. It basically just follows the procedure but since it is common to have a fermentation stage having that higher temperature and higher humidity allows that pH and acidity to increase to create a hostile environment for bad bacteria. Hi Charle, what do you use to sharpen your knives and what knoves to you use? If youve made a lot more than that, then consider vacuum-sealing the slabs to keep them for longer. Ultimate Biltong Recipe - South African Beef Jerky (Video) Stand the box upright and open the flaps on top. Hi Charle Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. Below are a few items that will make your life easier. If your thinking longer term dry curing. Homemade Biltong Recipe - How To Make Biltong - Karnivore When you trim the biltong, you need to choose for yourself. When it's ready, slice with a sharp knife or biltong slicer. You need to find the balance between quality and cost because in the drying process, youre going to lose some of the weight, and then per pound biltong can work out quite expensive but it is so worth it! Thats why I decided to try curing meat at home. Concrete can be used in humid climates, but excellent humidity control needs to be established as well. Adding heat nullifies the process, because then you are making jerky, not biltong. Required fields are marked *. Hang the meat in a well-ventilated, dry-air, warm environment(close to 30C or 86F) protected from insects and animals. What you want is a good steady stream of air running past the meat, but not too strong. Only issue is it got so dry it wasn't that appealing to eat as is and I ended up making biltong stew with it. The vinegar tenderizes the meat, preserves the meat by killing off any microbes, and balances the salt. There is a reddit r/biltong for any questions and recipes you may have. Step drill bit. (This is a little less than you would typically use, but youre applying it directly with the biltong spice). It's very simple to make, takes much less time than other cured meats and is the perfect snack for many occasions. So I go for longer slower biltong which takes 2-4 days. While the meat is salting mix together all the wet cure ingredients. 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. And everyone I know who knows how to make biltong live, and has always lived, in bone dry climates. The main seasonings are coriander, sugar, salt, pepper and vinegar. Hot cutting tool. Step #2: cut the holes for the fan and the dehumidifier. Bicarbonate of soda is only used when the meat you choose will be tough to chew on. https://asktheexpert.custhelp.com/app/answers/detail/a_id/109/~/what-causes-grayish-color-on-cured-pork%3F. Now let the meat marinate. Your email address will not be published. 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. When cutting the meat to prepare, cut along the grain of the meat. Its not unusual to have an entire slab missing by the time your biltong is ready. I have a question this time : I just bought a wine cellar (18 bottles). I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. How to build the DIY homemade Biltong Box. 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. Toast the spices, apart from the peppercorns, in a dry pan until fragrant and giving off a bit of smoke. There's a lengthy thread on biltong making. If you like quite a dry biltong then the venison is really good. If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat. 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. This is by far the best recipe I have ever used the salt content is perfect. By far the best biltong I have ever tried! This site may earn commissions when you visit certain links. You got me addicted to making my own biltong. A combination of good airflow and relatively cool temperatures are the key to successful biltong making. Never come across biltong done with balsamic vinegar before. 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. Humidity and Temperature Ranges for a Curing Chamber. Roughly 20cm in length, and 1cm thickness is ideal. I will do it again for sure!! Whats going on and is it anything to worry about? 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! but it was very good. Nothing dehumidifies like an aircon. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. 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. 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. Apr 1, 2023 by ASK SOUTH AFRICA. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. It kills bacteria on the outside of the meat, and helps to draw moisture out. This moisture gets in the way of your biltong absorbing the biltong spice and marinade. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. 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. The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. Lie the meat down in a flat glass container (you don't want to use metal because the vinegar might react with it), then place this glass container in the refrigerator. The golden standard for perfectly cured biltong is medium wet with lots of fat. 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. 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. 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. Thank you. And if it's on the wet side, it'll go rancid faster. So make sure you meet slabs are dry before rubbing them with the spice mix. Case hardening happens when the outside of the biltong dries very fast, but the inside of the biltong strip remains raw meat. Another really easy way to make biltong sticks (thinner, dry pieces) is to put oven on lowest temp (170 F in USA) and leave the door open a crack to let warm air escape. This is the most common type of dry curing people do at home apart from jerky. Increase the airflow and decrease the humidity to prevent another bout of mould. In the early days, I also used the right conditions in a friends shower, not ideal but it did help change the pH acidity which was the goal. It can also occur while making your own biltong. I have made some cured hams in the past and used Prague curing salt in the wet cure. Two or three slabs will not last that long and will be eaten within a week or two. and moisture balance to make a success of biltong making. Temp stays right in range. 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? Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). You can substitute the cumin in this recipe for paprika, and add in some dried chili if you prefer a spicier biltong, but the spices used here are the more traditional ones.