Allow it to rest for 1½ hours so that the salt draws out the moisture. If you don’t know what you like, I suggest making a few thinner, quick drying pieces to experiment with.

If you want a little more control, you can upgrade to a biltong box or other drying box. If you don’t have access to a vacuum sealer, stick your biltong in a paper bag and place it in the fridge for a few days.

A few important elements to making biltong but the important ones are: Salt content. You want roughly 1/4 pepper to 3/4 coriander seed for a good balance. The method and spice mix hasn’t changed much in hundreds of years, but a few variations have appeared recently, like ‘piri piri’ biltong and the use of additional ingredients like worcestershire sauce and dried chillies. That’s really all you need to make it. If they will be on the trays, wait for at least 12 hours and set the dehydrator at 155 F or 68 C. Hang the meat using hooks for 26 hours at 35 – 40 C. Test the steaks after 12 hours if they were on trays on 24 hours if they were hanged.

It’s not a flavour you want. 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. Thanks for sharing your knowledge Douw. Place some newspaper below the meat to catch any liquid. The process is simple. Please make sure that the meat is hanging in a cool area with no warm air. Sosatie recipes: How to make the best and tastiest sosaties on Braai Day! No absolutely not. Enjoy your meal! It’s just too delicious! Coriander seed is the signature spice that makes biltong instantly recognisable. Image: instagram.com, @no1biltongSource: UGC. 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. If conditions are particulary humid or hot, there’s a chance you might experience this problem.

There are many other recipes that you can use, but be assured that these are the best biltong spice recipes.

As you wait for the meat to get salted, grind the coriander seeds in a food processor for a few seconds or roast them before grinding for a richer flavour. The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. It’s more convenient if the slices are left long, because you’ll have less pieces to find space for hanging. Scrape off the salt from the steak using a knife and submerge them into the vinegar for 2-4 minutes. 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. Really it’s just whatever size joint you can get hold of. The sugar helps with drying through osmosis, latching onto the water molecules and ‘wicking’ them away. After 1½ hours, it is time for the curing process. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle.

2 kg lean meat (game meat, beef, pork, mutton, etc.). We hope that you have found the best biltong recipe here. I aired some beef skirt yesterday on a cooling rack without realising the plastic had worn off, so some bits tasted strongly metalic. Grey ones are dehydrated completely. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. This will balance out the gradient. Every biltong maker has their own preference on spice mix. Pat the salt onto the meat before you turn to sprinkle the salt on the other side. If you’re really savvy, you might vary the thickness of slices from thin to thick allow for consistent grazing over the drying process (highly recommended).

What you’re looking for is cool conditions with good airflow. You’ll just get the spices, salt and a bit of sweetness. Place the meat in the dehydrator while they are lying flat on the trays or hang them inside the dehydrator. However, it is recommended to stick to the brown vinegar for you to get the real unique taste of biltong. If you prefer a cut with a fat rind make use of Silverside or Topside if you want a lean cut. Hello, thank you for this recipe and all the details, it looks delicious and I will try it I just wanted to ask you the size of the meat : it is 1 inch thik but how large is it ? Bicarb has a pretty unpleasant taste, so it’s important to keep the quantity low. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. Check your biltong every day for mould. In most cases, flies aren’t a problem, but pepper has the added benefit of detering them. Getting it right is down to trial and error. What you want is a good steady stream of air running past the meat, but not too strong. Room temperature in most houses is fine, but air flow can be a problem. Dry at temp of not more than 26C, maintaining good airflow. August 22, ... To that I added 1/2 tsp of white pepper, mixed herbs and crushed dried garlic flakes. Once you’ve given it a try, please let me know how you like it, and if there are any variations to the traditional ingredients you swear by, no matter how strange! It makes the meat taste metalic. They are salty, spicy, and dried strips of meat that are eaten as snacks or used to make vegetables, salads, and soup in South Africa. Cut thin strips out of the steak. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wrap your biltong in wax paper or paper towel and put it in airtight containers for refrigeration.

© 2019 The Boer & Butcher. Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. Mix the meat thoroughly and let it marinade for another 12 hours. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Combine all the spices and sprinkle into the meat.

Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat. Some like theirs tough like old leather. A South African biltong recipe will help you to make strips of meat that has a combination of a strong taste of pepper and roast meat, coriander aroma, a tough exterior and slight softness in the middle.

Biltong is a savoury snack, not a desert! Slice the meat, with the grain into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the I must apologise for calling biltong “South African beef jerky”, because this is a far superior product. 50/50 – vinegar and Worcestershire sauce mixture – enough to just wet and marinade the meat. It will last for several months. Cut through the thickest part, it should be slightly pink in the middle, but others prefer it to be grey because grey ones are dry completely. I’ve 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. If you’ve ever tried biltong, you’ll know exactly what I mean—none of that sugary, rubbery stuff-it-in-a-dehydrator rubbish here, please! Trim off any excess fat from the steaks, place them on a tray and sprinkle salt on both sides. However, the longer the time, the better because the steaks will dry completely and get spicier.

https://briefly.co.za/54795-best-south-african-biltong-recipe.html

All rights reserved. Sprinkle the mixture of pepper and crushed coriander seeds and refrigerate the meat for a day while mixing everything after every few hours. Opinions vary on curing methods, spice mixes and drying conditions, and there is a lot of misinformation around, so trial and error has been my friend. Sprinkle salt on it generously until the salt covers all the sides of the steak strips. Be sure to get it all or it’s likely to spread again. There are a lot of creative, almost ceremonial devices on cutting biltong, but I think nothing beats a good, sharp knife.

I don’t like to throw away good spices, so I coat once, leave to cure in the fridge, pat dry, then hang with no additional stages. Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. Like a piece of meat you would have in your plate, but thiner ? That sounds sensible to me. If you want to have complete control over drying conditions, either making or buying a ‘biltong box’ might be the best option for you. Please hang the steaks in the dehydrator after salting and bathing them in vinegar for 26 hours at –35- 40 C or put it on a tray and allow it to stay in the dehydrator for 12 hours at 155 F or 68 C. Marinate them for a day while they are in the fridge.

Roast coriander seeds on a dry frying pan or crush them as fresh as they are using a pestle and mortar. Vinegar does a perfectly good job of sterilising the meat without mountains of salt. The salt is an excellent flavour enhancer and should definitely be included—just a little less to avoid the need for washing. You can also have fun making them with your kids. Why wash off and waste all that good flavour? Good airflow will help to avoid such catastrophes in future.

Submerge it in vinegar for about three to four minutes for the curing process to take place effectively. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. You can pick them up pretty cheap online. Pour the apple cider vinegar into a bowl.

The easiest way to measure dryness is with your fingers. I can’t give accurate advice on how long to store it this way, but I think it’s safe to say that no sane person is going to leave biltong uneaten for more than a few days. The vinegar mix was 200ml cider, 200ml white wine and 50ml Worcestershire sauce. Follow the guidance of the best biltong recipe ever step by step. If you’ve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours. (I like cooking with a kitchen scale!) It’s worth noting that the thicker you cut your initial beef cuts, the slower the drying process must be to avoid case hardening, so try cutting thinner next time.

I use salt at 2% of the meat weight for a safe equilibrium cure, which works out at 20g per kilo. Above this fat renders and the meat case- hardens. I find that by including the spice mix at the curing stage, the flavours penetrate deeper and simplifies the whole process. This one is perfect! If you’re using a good cut like silverside or toprump, you won’t need it at all. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft.

If you’ve ever tried cutting over-dried biltong, you’ll know how tough it can be—tough as old boots! Even if the pieces are short, they’ll still dry fine. What we’re 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’. 30 mins … Hi. Biltong originated from the early Dutch settlers in South Africa. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.

Why do you specify the use of a non-metallic container? https://www.epicurious.com/recipes/food/views/biltong-231241 What you’re looking for is a slow drying process with gentle airflow. I deduce from the recipe that your salt to meat ratio is about 21g per kilogram—does that sound about right? It is dried or dehydrated meat. However, the steaks have a slightly different aroma depending on the ingredients in the recipe.

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