Biltong Drying Box For Sale? Quick Answer

Want to know how to make the best biltong of your life? Good. Then you will get your money’s worth. This is the ultimate way to make the famous South African cured meat, often confused with beef jerky. Honestly, it beats jerkily by a mile.

With droëwors, marinated olives, sable parmesan, spiced nuts, pea and mint dip, and freshly baked sourdough bread, it’s a great summer snack platter.

Below is a detailed explanation of everything related to making biltong. If you want to see how it’s made, jump to the video in the recipe using the button above.

What is Bilton?

It is a cured meat that has its origins in the same way as many other famous cured meats.

It was invented, or fortunately arose, because Dutch settlers needed a way to preserve fresh meat for their long journeys exploring the rugged South African terrain.

They were known as the “Voortrekkers” and the biltong story began with them.

With generation after generation using roughly the same method and ingredients to make it.

To this day it is enjoyed in excessive amounts as it is such an addictive snack.

Perfect for game days, high protein diets and anyone who enjoys good food.

Biltong vs. Jerky

Both are cured meats but differ in method, texture and taste.

Jerky is a much sweeter, chewy meat snack and the manufacturing method has changed from air drying to high temperature drying, which basically boils the meat.

Traditionally, biltong contained no sugar at all and preservation is achieved primarily through the addition of vinegar.

Jerky doesn’t usually contain vinegar.

In texture, biltong is more like bresaola when properly prepared, and beef jerky is more of a leathery, sometimes wet and chewy consistency.

In any case, although they are very different, both are tasty meat snacks with a very loyal worldwide following.

curing process explained

The goal of smoking food is to accomplish two things.

Avoid spoilage and make food more delicious.

There are many curing processes used for a variety of cured foods, and the process used depends on the raw product and the desired end result.

Biltong curing consists of salting the meat and then dredging it in a marinade or vinegar solution.

The meat is then air dried in a dry environment with very good air circulation.

Salt and vinegar both act as cleansers against bad bacteria by displacing water and lowering pH.

Drying the meat removes excess water, which in turn helps preserve it and give it amazing flavor.

Thus we get a delicious product protected from spoilage.

equipment needed

Making biltong doesn’t require a lot of fancy equipment, and many DIY methods are available online.

However, it’s nice to have everything you need instead of having to buy things along the way.

Below are some articles that will make your life easier.

To use the best meat

Let’s talk about beef as it is the most common meat used to make biltong.

Top rump and silverside are the two favorite cuts of beef, although I’ve had great results with other cuts, including the following.

eye round

roast beef

Chuck roll

fuselage cap

brisket

The most important thing when choosing meat is quality and fat marbling.

Look for meat that is ultra fresh and has some fat running through the meat. This guarantees a juicy top result.

To me, the best biltong has to have a nice layer of fat, but if you want you can trim the fat as much as you like, or go for a lean cut like a round eye.

The choice is yours, but I wholeheartedly recommend leaving the fat on. For texture and taste.

ingredients

We looked at how to choose the best meat, so let’s look at the rest of the ingredients.

The most basic traditional ingredients are meat, vinegar, salt and coriander

Biltong Seasoning – Traditionally only coriander was used. Everyone adds their own little touches, and as I’m a professional chef with more knowledge of flavor combinations, it won’t just stick with cilantro. I like to add fennel seeds, chili flakes, and black pepper. That’s what I’ve decided on and I stick to it for the best spices.

– Traditionally only coriander was used. Everyone adds their own little touches, and as I’m a professional chef with more knowledge of flavor combinations, it won’t just stick with cilantro. I like to add fennel seeds, chili flakes, and black pepper. That’s what I’ve decided on and I stick to it for the best spices. Wet cure – Again, this varies from recipe to recipe, but I like to use a mixture of red wine vinegar, Worcestershire sauce, and honey. Some recipes use brown sugar, brown vinegar, and even soy sauce. Traditionally, only vinegar was used.

– This also varies from recipe to recipe, but I like to use a mixture of red wine vinegar, Worcestershire sauce and honey. Some recipes use brown sugar, brown vinegar, and even soy sauce. Traditionally, only vinegar was used. Baking soda – This isn’t an absolute must, but I like to add it before taking the meat out of the wet cure. It neutralizes the acid a bit to keep the meat from turning sour, and it also helps prevent mold and acts as a tenderizer for tougher cuts. Again, it’s optional and I’ve made many batches without it and haven’t had any issues.

How to do it

Trim off some of the fat, if you like, or leave it on. I recommend leaving it on. Cut the meat into thick pieces ALONG THE MARNING of the meat. I rarely cut slabs less than 3 cm or 1.1 inch thick. The meat matures and eats much better when thickly cut. Thinly sliced ​​meat can get a little leathery and dry, so keep it too thick. We cut along the grain of the meat because when you cut the finished biltong you need to cut across the grain. Salt the meat all over and let rest for 3 hours, turning a few times to ensure even salting. Meanwhile, mix the wet cure. After 3 hours simply wipe off the salt but DO NOT wash. Add the meat to the wet-cure mixture and allow to rest for a further 2 hours, turning twice to ensure it is evenly coated with the liquid. Do this in a clean plastic or non-reactive metal container that the meat will fit snugly in. While the meat is marinating, prepare the spice mixture. Toast the spices, apart from the peppercorns, in a dry skillet until fragrant and emitting some smoke. We add the peppercorns unroasted. Remove the spices from the pan and allow to cool before grinding them in a spice grinder. Don’t flash it too fine. They want to see the different spices. You can blitz your peppercorns with the spices or grind them with a pepper grinder. Optionally add the baking soda and mix well. As soon as the foam has disappeared, remove the meat from the wet-curing dish and pat dry with kitchen paper. Coat the meat with the spice mixture, making sure to get it into all nooks and crannies. Weigh the meat individually and stick a label on a stainless steel clip or meat hook or meat hook and then place the paper clip or meat hook through the meat. So we can hang it up and track moisture loss by weighing. Hang your meat in a biltong box or other well-ventilated area with dry air, away from pests, insects, or animals. For most people, a balcony with a fan blowing over the flesh would be easiest. You can loosely cover the meat with a muslin cloth to prevent flies from getting to it. You can also do this in a fridge, just make sure the fridge is spotlessly clean and the meat isn’t touching anything. This is to minimize the likelihood of spoilage and mold. Your biltong is ready when it has lost 50% of its weight. After about 4 days, begin weighing to monitor weight loss. When it’s done, slice it up with a sharp knife or biltong slicer. You can keep it in the fridge for weeks, or freeze it in an airtight container or vacuum for many months.

Best options for drying

Over the years, many ways have become available for people to cook charcuterie at home or in a small space.

Some dry biltong in a dehydrator, and some people use a DIY biltong dehydrator, or “biltong box” as it’s often called.

The main goal of all these measures is to create dry, warm circulating air so that the biltong dries properly and efficiently.

If you have space and live in a dry, breezy climate, the easiest way is to build a simple wooden frame and close the walls with fine-mesh wire. That’s what my grandfather did, and I suspect the early pioneers did too.

If you live in a city or in a humid climate, you can use one of the following tried and tested methods

A Fridge – Make sure it’s spotless and not overstocked with stuff. Refrigerators are quite efficient at drying food that is left uncovered and curing meat as well. Don’t let the meat touch other meat or the sides of the refrigerator. Every part of the meat should be allowed to breathe and dry.

– Make sure it’s spotless and not overcrowded with stuff. Refrigerators are quite efficient at drying food that is left uncovered and curing meat as well. Don’t let the meat touch other meat or the sides of the refrigerator. Every part of the meat should be allowed to breathe and dry. Fan and Heater – Hang your meat on a clothes rail and place a fan nearby for good airflow. Place a heater nearby if you live in a very cold or slightly humid climate. This will help dry the air and make the biltong cure a little faster.

– Hang your meat on a clothes rail and place a fan nearby so it creates good airflow. Place a heater nearby if you live in a very cold or slightly humid climate. This will help dry the air and make the biltong cure a little faster. Custom made crate – Basically a fan and heat source in a wooden crate. Just make it yourself or buy it online. There are many tutorials, but it’s just a computer fan and lightbulb attached to the inside of a wooden box. Simple and very effective

– Basically a fan and a heat source in a wooden box. Just make it yourself or buy it online. There are many tutorials, but it’s just a computer fan and lightbulb attached to the inside of a wooden box. Simple and very effective Enclosed Balcony – Biltong smells like biltong when drying. So you might want to do this on a balcony, not in your living room or kitchen. Just make sure the balcony is closed to keep creatures out and follow the same advice for heating and fan.

– Biltong smells like biltong when it dries. So you might want to do this on a balcony, not in your living room or kitchen. Just make sure the balcony is closed to keep creatures out and follow the same advice for heating and fan. Dehydrator – You can use a regular dehydrator for this, but make sure you turn the meat often so it dries evenly. In addition, not all dehydrators are suitable for large pieces. Set your dehydrator to 30 degrees Celsius or 86 degrees Fahrenheit. Monitor each day to check progress.

How long does it take to dry

This depends on the size of the meat and your drying method.

It’s best to look at the weight or moisture loss rather than judging when it’s done.

You should aim for a moisture loss of 40% – 50% for a wet or medium set biltong and up to 70% for a hard set dry biltong.

I don’t know anyone who likes dry or hard-cured biltong, but some prefer it.

The gold standard for perfectly cured biltong is medium moisture with lots of fat. rhymes too. All are happy.

Things that affect drying time.

Heat – It is better to dry on low heat than too high. The perfect temperature is 30 degrees Celsius or 86 degrees Fahrenheit. This mimics the average temperature that would have existed in South Africa long ago and to this day. Biltong dried at this temperature takes about 5 days to finish.

– It is better to dry on low heat than on high. The perfect temperature is 30 degrees Celsius or 86 degrees Fahrenheit. This mimics the average temperature that would have existed in South Africa long ago and to this day. Biltong dried at this temperature takes about 5 days to finish. Humidity – It is best to keep humidity levels as low as possible, but not corky. Otherwise, the outside will suffer from case hardening, resulting in biltong being soft in the middle but bone dry on the outside. I have successfully dried biltong in humidity levels up to 80% but with a fan blowing full steam to keep the airflow very good. The higher the humidity, the longer it will take to cook and there is also a higher chance of mold developing on the meat.

– It is best to keep the humidity as low as possible, but not cork dry. Otherwise, the outside will suffer from case hardening, resulting in biltong being soft in the middle but bone dry on the outside. I have successfully dried biltong in humidity levels up to 80% but with a fan blowing full steam to keep the airflow very good. The higher the humidity, the longer it will take to cook and there is also a higher chance of mold developing on the meat. Airflow – The more airflow, the faster it dries, but it comes at a price. If the air blows too hard, case hardening may occur. It is best to keep the airflow with a gentle breeze.

Pro tips for success

Choose good quality meat with a nice layer of fat and, if possible, fat marbling. This will be grain-fed beef.

Be sure to work clean to minimize the risk of contamination or harmful bacteria.

Cut with the grain of the meat and aim for thick chops. 3 cm or 1.1 inches thick.

Always use salt and vinegar. It is important to make biltong consumption safe.

Use a scale when weighing ingredients. It is the most accurate way to measure.

Use a non-reactive storage container when soaking the meat in vinegar. Vinegar is acidic and will react with certain metals.

Weigh each cut of meat individually before drying so you can track weight loss. It should lose at least 40% – 50% moisture before it’s done.

Place a tray under the meat while it dries. This is to catch the spices that fall off as the meat shrinks and dries.

Use a sharp knife or biltong cutter to cut. When eating, always cut the meat across the grain.

Do not store in craft bags or the meat will dry out. Store in vacuum or airtight packaging in the fridge or freezer.

Possible variations

As with most other cured meats, it’s easy to customize the flavors and ingredients used. You can get very creative with this, so here are a few ideas.

Meat – In South Africa, biltong is made from pretty much any kind of meat. Venison, venison, chicken, pork, lamb, you name it. I strongly advise you to try venison and lamb. The rest is somewhat unnecessary in most cases unless you really express the boat by seasoning it. The method remains exactly the same.

– In South Africa, biltong is made from pretty much any kind of meat. Venison, venison, chicken, pork, lamb, you name it. I strongly advise you to try venison and lamb. The rest is somewhat unnecessary in most cases unless you really express the boat by seasoning it. The method remains exactly the same. Spices – Just like I added fennel seeds, chili, and black pepper, you can use other spices to give it an interesting flavor or to match the type of meat used. Smoked paprika is great for bland meats like chicken and pork. For game and game, juniper and cloves. Lamb likes the traditional coriander but with some chopped rosemary and rubbed with fresh garlic just before seasoning.

– Just like I added fennel seeds, chili and black pepper, you can use other spices to give it an interesting flavor or to match the type of meat you are using. Smoked paprika is great for bland meats like chicken and pork. For game and game, juniper and cloves. Lamb likes the traditional coriander but with some chopped rosemary and rubbed with fresh garlic just before seasoning. Wet Cure – I’ve tried many options, but the wet cure is the part that actually yields the least flavor. However, if you start adding fermented fish sauce, naturally brewed soy sauce, curry paste, or adjika and increase the sugar content to offset the saltiness, you’ll be pleased.

frequently asked Questions

Dry at what temperature? 30 degrees Celsius or 86 degrees Fahrenheit is the perfect temperature for drying biltong. The air should dry preferably with good airflow. How do I cut it? When cutting the meat for cooking, cut along the grain of the meat. When cutting to serve or eat, cut across the grain. Always use a sharp knife. how to store it Seal well and store in the fridge or freezer. If you don’t have a vacuum sealer, wrap it airtight. How long does it keep? It keeps loosely packed in the fridge for two weeks or vacuum-sealed for a few months. Can be stored in the freezer for many months. How do you prevent case hardening? The best way is to vacuum tightly and leave in the fridge for 2 to 3 days to ensure the moisture equalizes. What to do if it gets moldy? Mold sometimes develops when airflow is not good enough and humidity is high.

As soon as you spot mold, wipe it off with vinegar, making sure to remove everything. Any remaining mold will grow back. Increase airflow and decrease humidity to prevent further mold growth.

If it smells or looks fishy, ​​throw it out as other bad bacteria have taken hold and you can’t salvage spoiled meat.

Other recipes you might like

Below are some other South African classics and dishes I enjoy preparing, as well as some other forms of curing and fermentation.

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recipe

One of the outstanding characteristics of biltong is the soft, moist, yet snappy texture that its unique production method gives it. It’s something that’s hard to replicate with mere heating, and it’s one of the main reasons for the differences between beef jerky and biltong.

When making biltong at home, how do you make sure you find that perfect sweet spot between safety and flavor? Today we look at the right temperature for making biltong and some nifty tips and tricks to ensure consistent, flavorful batches.

Why does temperature matter when drying biltong?

There are two good reasons to get the right temperature when drying biltong. The first isn’t very exciting – but it’s crucial.

Since you’re neither heating nor pre-cooking the meat, the meat needs to be properly preserved. Once properly dried, it can be stored for ages (as long as you keep it dry).

However, getting it there requires ensuring the meat is safe and sanitary throughout the drying process.

Even more exciting, by having the right balance of air, heat and moisture, you ensure you get a delicious serving of biltong when it’s ready.

This is of course a little open to personal taste — you might like a juicy soggy hunk while a friend feasts on crunchy chilies — but there’s definitely a sweet spot every biltong maker should know about.

Biltong Drying Equipment and Specifications in Scientific Studies

According to the Scientific Electronic Library Online (SciELO), South Africa, the drying results are listed. The times are listed below:

Equipment Temperature (°C) Relative Humidity (%) Air Velocity (m/s) Time Homemade Incandescent Dryer 25 n/s n/s 4 days Environmental Chamber 20-22 38-64 n/s 17-26 days Drying Cabinet 35 n/s n/ s n/s drying kiln 28-32 70 n/s 1 day drying kiln 28-32 70 n/s 2 days drying kiln 35 30 3 6 days

Source: http://www.scielo.org.za/

N/S: not specified

So what is the right temperature for drying biltong?

We’ll skip the science, but as your meat dries, water moves outward from the center, and that on the outside evaporates into the air.

So the cut of your meat and its overall thickness play a role in the perfect drying process for biltong. It is recommended to keep your pieces between 1.5cm and 2.5cm for best results.

Biltong of this thickness loses about 40-50% of its gross weight and becomes “wet biltong” within 24-36 hours. You will reach 50-60% in 48 hours and 60-70% within 56 hours, creating a dry biltong.

Keeping mold at bay is key. In low temperature (and no UV curing lamp) or in hot and humid temperature, mold will grow.

While mold doesn’t affect a product that’s dried too quickly at a high temperature, it does tend to spoil later because the interior hasn’t properly shed its water weight. They also have an uncomfortable, dry surface.

The ideal temperature and drying time for biltong is 22°C to 24°C for the first 24 hours and then 30°C to 33°C for two days. A temperature below 24 °C in the initial phase prevents the fats from going rancid.

Keeping the relative humidity in the box below 50% will ensure consistent, high-quality results.

There are a few other points to keep in mind when making biltong. Don’t overfill your box and don’t let the strips of meat touch each other. This creates “microclimates” where the rules don’t apply and encourages the growth of mold and bacteria.

Also, make sure to thoroughly clean your hooks with a food-grade antibacterial medium between each batch.

Using the right temperature for biltong is one of the key elements to achieving delicious results, so it pays to get it right!

If you’re just like us and can’t help but have biltong always ready, why not try making your own? Homemade biltong is actually quite easy to make once you learn the basics. Here are some tips to help you make biltong in no time.

WHAT YOU NEED FOR YOUR BILTONG

THE MEAT

Since the meat is basically the main ingredient in biltong, high quality and free range would be ideal for the best results, but it takes some trial and error before you find what’s best for your tastes, but this is it Charm of Making Your Own Biltong – You can customize it to your liking, especially when biltong can be made with a variety of meats. The most common choices for making biltong are beef, ostrich, and other game, but chicken, fish, and pork can also be made into biltong.

At Ember we use silverside beef for our biltong, but you can also use top rump or even venison. It is best to use lean meat as fatty meat is more likely to develop mold during the drying process and lean meat dries faster resulting in a tastier and more tender biltong. But again, you can definitely experiment with different cuts and meats for your biltong, and it’s really a matter of finding that sweet spot between quality, cost, and of course, availability.

SPICES & MARINADE

The most basic and essential seasoning for biltong is definitely coriander, followed by the usual salt and ground black pepper. These are the key flavor building blocks for making biltong, and from there you can only go further by adding other spices. So don’t be afraid to get creative with your biltong spice mix—you might just find a breakthrough (and cost us our money).

No biltong marinade is complete without vinegar, as it hardens the meat as it dries, and vinegar adds a distinct layer of flavor to the biltong and softens the meat to give it a steak-like mouthfeel. You can add your own unique touch to it by swapping out the classic vinegar for the red wine or cider variety. In fact, biltong marinade isn’t just for flavor, as marinating the meat in vinegar and spices, especially cilantro, reduces bacterial growth during the drying process.

Want the Ember touch for your biltong? Add spirit vinegar, coriander, salt, black pepper, garlic powder, nutmeg, ground clove and chili to your biltong marinade and you’ll feel like you’ve just opened a packet of our Original Biltong.

TOOL

The tools you need to make your biltong may vary depending on the drying method you choose. But here are some essentials that you will need and that you may already have in your home:

Drying hooks or even straightened metal paperclips to hang the meat

Mortar and pestle or spice grinder for grinding your biltong spice mix

Biltong box or a room with a fan on low speed for air circulation – a steady flow of air blowing past the meat is good for preventing mold and pulling away moisture, but not too much as it will dry out the outside of your biltong too much .

DRYING METHODS

Historically, biltong was dried by sun drying, which literally consisted of hanging pieces of meat from branches to dry in the sun. Some people have kept this tradition alive, but we’ve come a long way since then and developed modern methods to dry biltong in the comfort of your own home.

OVEN

This method doesn’t require any special equipment, just your trusty old oven. It’s super easy and great for beginners who are just trying their hand at biltong making and aren’t ready to invest in a biltong box or dehydrator just yet. When you’re done marinating your meat, pat dry and place on your oven rack in a single layer. Be sure to leave some space between the slices so they don’t touch. Place in the oven with the lights on to get some heat in while leaving the door open to create a little air movement to dry the meat. Your biltong should be ready in about 2 to 3 days.

BILTONG BOX

For people who love making biltong at home, this is the most common route as it can be homemade or purchased online. A biltong box is simply an enclosed container in which you can hang your meat to dry. It usually has small holes on the sides and a low wattage bulb to aid in the drying process, which can take up to 4 to 7 days. In some cases you can also use a fan near the holes on low speed to get good airflow. This can be easily purchased online or made at home with just a few pieces of wood or a storage container. Some people even use old refrigerators as a makeshift biltong box. As long as you have good airflow and an indirect heat source in the room you’re drying your meat in, you’re well on your way to making a good biltong.

FOOD DEHYDRATOR

A food dehydrator is a helpful piece of equipment for people who enjoy dried fruits, vegetables, fish, and meat extensively. It has a built-in fan and a small amount of heat that creates a warm flow of air that reduces moisture and dries the food. It’s especially handy for someone who makes biltong on a regular basis, as it’s faster than all other methods. However, keep in mind that to get an amazing biltong, you need to keep the temperature of your dehydrator to a maximum of 30-40 degrees Celsius and have thinner slices of meat to keep the airflow going. You will have your biltong ready in about 2 to 3 days.

LET’S MAKE BILTONG

You’ve already bagged the biltong basics by now, let’s move on to how to make your own biltong at home.

We said you can make biltong out of any lean meat you like, but first, let’s take baby steps and master beef. Because beef shrinks as it loses moisture, you should start with 3 to 4 pounds of silverside beef. To prepare the meat, trim off excess fat, leaving just a few pieces for flavor. Tip #1: Remove the gristle or tendons as these will be difficult to chew once dry and will not result in an enjoyable biltong experience.

Cut the meat along the grain into 1cm thick strips – this is standard for biltong but you can vary it to your liking, remember thicker strips will take longer to dry while thinner strips will dry quicker. If you’re looking for nice little bite-sized pieces, it’s best to go against the grain – and for a longer and tougher piece, you’d cut the meat along the grain.

Next comes the biltong seasoning and marinade. Using a mortar and pestle or spice grinder, grind the cilantro, salt, black pepper, and any other spices you like. Tip #2: Lightly toast your spices before grinding to enhance flavor. Place your sliced ​​meat on a tray in a single layer and sprinkle your choice of vinegar and biltong seasoning mix over all of the meat while turning and rubbing the meat. Cover and leave in the refrigerator for 6 to 24 hours to mature the meat. Tip #3 You can turn the meat occasionally during the curing process to ensure the marinade is absorbed evenly.

After the curing process, remove the meat from the marinade and pat dry. Add the hook at the thickest end of each strip. Tip #4: Just before hanging the meat out to dry, sprinkle it over again with your biltong seasoning mix to finish it off. Hang the meat in a well-ventilated, isolated place — like a biltong box or dehydrator, and be careful not to let the meat touch each other.

Fair warning, one of the most important ingredients in making biltong is time as that is where flavor and texture development takes place. So the drying time can vary between 5 and 10 days depending on the drying method you use, the climate and the degree of doneness you prefer for your biltong. You can test the doneness of your biltong after 4 to 5 days by gently pinching it. If it still gives a little, it may need more time to crisp up.

As soon as you have reached the desired doneness, your biltong is ready. Slice your biltong thinly and enjoy every slice, it will be gone before you know it!

Now you know how to make biltong at home – pretty easy right? Biltong perfection can take time, but it’s definitely worth it. Go ahead and try our biltong recipe below, don’t hesitate to show us and tag us @embersnacks.

EASY BILTONG RECIPE

Preparation time: 15 minutes

Drying time: 5 – 10 days depending on the desired texture

Ingredients:

2kg Free Range Silverside Beef

250 ml brandy vinegar or apple cider vinegar

43 g ground coriander seeds

2 TBSP. freshly ground black pepper

2 TBSP. sea-salt

2 TEA SPOONS. paprika

Instructions:

Form of dried cured meat from southern Africa

Sliced ​​beef biltong

Homemade beef biltong sticks

Biltong is a form of dried, cured meat native to southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used in its production, from beef to game meat such as ostrich or kudu. The cut can also vary, either meat fillets cut in strips that follow the grain of the muscle, or flat pieces cut across the grain. It is related to beef jerky as both are seasoned jerky. However, typical ingredients, taste, and manufacturing processes may vary.

The word biltong derives from the Dutch bil (“buttocks”) and tong (“stripe” or “tongue”).[1]

Origins [edit]

Meat preservation as a survival technique dates back to ancient times.

Meat can be preserved by curing in salt, brine or vinegar, and saltpetre (potassium nitrate). The potassium nitrate kills Clostridium botulinum, the deadly bacteria that causes botulism, while the vinegar’s acidity stunts its growth. According to the World Health Organization, C. botulinum does not grow in acidic conditions (pH below 4.6); therefore, the toxin is not formed in acidic foods.[2]

The antimicrobial properties of certain spices have also been used since ancient times. Spices introduced to Biltong by the Dutch include pepper, coriander, and cloves.[3]

In January 2017, a research group at the University of Beira Interior in Portugal published a study on the antimicrobial properties of coriander oil[4] (coriander is one of the main spices in the most basic biltong recipes) against 12 bacterial strains and found that 10 of the 12 bacterial strains were killed with a relatively low concentration of coriander oil (1.6%). For the two strains that were not effectively killed, Bacillus cereus and Enterococcus faecalis, coriander oil significantly reduced their growth.[5]

The need for food preservation in southern Africa was urgent. Ice boxes and refrigerators had not yet been invented, and herds of cattle took a long time to set up. However, due to the abundance of game in southern Africa, traditional methods have been used to preserve the meat of large African animals such as the eland.

The meat was prepared with vinegar and spices, then air-dried for a fortnight in winter, when colder temperatures further inhibited bacterial and fungal growth. Once the biltong had dried sufficiently, it could be packed in cloth bags that allowed air circulation to prevent mold growth.

Ingredients [edit]

The most common ingredients in biltong are:[6][7]

Modern ingredients sometimes added include: balsamic or malt vinegar, sugar, dried ground chillies, nutmeg, paprika, lemon juice, garlic, baking soda, Worcestershire sauce, onion powder, and saltpetre.

meat [edit]

Before the introduction of refrigeration, the curing process was used to preserve all types of meat in southern Africa. However, biltong is most commonly made from beef today, largely because of its widespread availability and lower cost compared to wild game. For the finest cuts, fillet, roast beef or steaks cut from the hip such as topside or silverside are used. Other cuts can be used but are not as high quality.

Biltong can also be made from:

Chicken, referred to simply as Chicken Biltong

In this case fish known as Bokkoms (Shark Biltong can also be found in South Africa). [9] [10] Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.

(Hai-biltong can also be found in South Africa). should not be confused with other salted fish such as dried angelfish and dried snoek. Wild like kudu, springbok and wildebeest

Ostrich meat (bright red, often reminiscent of game)

preparation [edit]

Traditionally, biltong was only made during the cold winter months, when the risk of bacterial growth and mold was at its lowest. Some recipes call for the meat to be marinated in a vinegar solution (grape vinegar is traditional, but balsamic and apple cider also work very well) for a few hours, then the vinegar is drained before the meat is flavored with salt and spices. The spice mixture is generously sprinkled over the meat and rubbed in. Saltpeter is optional and can be added as an additional preservative (necessary only for wet biltong that is not intended to be frozen). The meat should then rest for a few hours (or refrigerated overnight) and excess liquid drained off before putting the meat in the dryer.

Other recipes, passed down from generation to generation, call for leaving the biltong in the vinegar, salt, and spices solution overnight (between 12 and 24 hours).[11] The spice blend traditionally consists of equal parts rock salt, whole coriander (lightly toasted), coarsely ground black pepper, and brown sugar.[12] The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to the World Health Organization[13] while salt, coriander, pepper, and cloves all have antimicrobial properties.[14]

drying [edit]

Biltong quick drying with an electric oven

Traditionally, biltong was made during the cold winters of the South African highveld for the best results. The cold, dry air usually dried the biltong much more effectively and in the best possible food-safe environment. The risk of mold and bacteria is at a natural minimum, and thicker biltong pieces can be hung to dry slowly for a richer texture, fuller flavor and darker color. Heat has only been introduced to the process in recent years, and traditional biltong makers claim that heat leads to an inferior end result. Due to the increased risk of bacterial and fungal attack, the heated process, as z. B. in biltong boxes made of cardboard or wood (city) or in air-conditioned drying rooms (commercial) are not used without the addition of nitrates or nitrites (curing salts). Different flavors can be created depending on the spices used. Biltong can also be made in colder climates by drying the meat with an electric lamp, but care must be taken with ventilation as mold can grow on the meat.

A traditional slow dry provides a medium cure in about four days. An electric convection oven set at 40–70 °C (100–160 °F) with the door ajar to let out moist air can dry the meat in about four hours. Although oven-dried meat is ready to eat a day or two after preparation, traditional biltong makers still consider slow-cured meat to be safer and of superior quality.

Compared to jerky[edit]

Beef jerky

Biltong differs from jerky in four different ways:

The meat used in biltong is often much thicker due to slower drying time in dry air conditions. Typically, biltong meat is cut into strips about 25mm wide, but can be thicker. Jerky is usually very thin meat.

The vinegar, salt, and spices in the biltong, along with the drying process, harden the meat and add texture and flavor. Jerky is traditionally dried with salt but without vinegar.

Jerky is often smoked; Biltong is rarely smoked. [16]

Biltong typically has no added sugars, while jerky has most of the time.[17]

Retail[edit]

An advertisement in a shop selling Biltong, Johannesburg

A common item in South African butcher shops and grocery stores, biltong can be bought in wide strips (known as stokkies, meaning “little sticks”). It’s also sold in plastic bags, sometimes shrink-wrapped, and can be either finely shredded or cut up as biltong chips.

There are also specialist retailers that sell biltong. These stores may sell biltong as “wet” (damp), “medium” or “dry”. Also, some customers prefer it with lots of fat while others prefer it as lean as possible.

food [edit]

While biltong is typically eaten as a snack, it can also be diced into stews or added to muffins or pot bread. Biltong flavored potato chips have also been made[18] and there are biltong flavored cheese spreads[19][20]. Finely shredded biltong is eaten on slices of bread and in sandwiches.[21][22]

Biltong can be used as a teething aid for babies.[23]

Biltong is a high-protein food. It often takes 200g of beef to make 100g of biltong, and making biltong preserves most of the protein content. Some biltongs can contain up to 67% protein.

Worldwide[edit]

Point of sale display, Spar supermarket in Johannesburg

Biltong’s popularity has spread to many other countries with large South African populations – Canada, the United Kingdom, Australia, New Zealand, Ireland, the United States and India. Biltong is also made in South African expatriate communities around the world, for example in Germany, Ireland and even South Korea.[24][25]

Biltong made in South Africa is not allowed to be imported into the UK under the rules set by HM Customs and Excise and its successor HM Revenue and Customs[26] for importing meat products from non-EU countries, so it is made in the UK.

In the United States, biltong is relatively uncommon as beef jerky has traditionally been the more popular jerky snack. Over the past five years [when?], biltong has seen a small resurgence in the United States, particularly with South African immigrants who have brought their local culture and food with them. Due to concerns about the outbreak of foot-and-mouth disease in South Africa, the United States Department of Agriculture requires a meat inspection certificate issued by a South African governmental agency to accompany biltong imports.[27]

See also[edit]

Similar foods[edit]

Biltong-like foods include:

Bresaola – Air dried and salted beef

Carne seca

cecina

Charqui

Droëwors – South African snack

Jerky – Lean meat that is dried to prevent spoilage

Kilishi

keywords

Mojama – Andalusian delicacy made from salted tuna

Pastırma – Middle Eastern spiced dried beef

Pemmican – Food mix with a long shelf life, sometimes used as a survival food

Schlinzega

References[edit]

Heat vs. airflow – what matters most in your biltong box? We are often asked this question. Airflow will always be the number one thing to consider with your biltong dehydrator – but the answer can get a little complex. Let’s take a look at some of the things you need to consider.

Prepare biltong properly

Biltong is an air-dried cured meat and is not cooked in any way, you must always remember that, jerky is dried at a much higher temperature, giving a completely different result.

Ideally, you only need to use low heat during the drying process, as too much heat destroys vitamins and negatively affects the flavor profile of your biltong. However, we live in the UK and not in beautiful South Africa where the climate is almost perfect for making biltong as you would expect. So the best thing to do is heat it up.

By adding too much heat and too little airflow, you won’t produce a succulent, properly preserved, and safe biltong, but you will end up with an unsanitary mess that tastes bad and could carry bacteria.

And thanks to our purpose built biltong dryers we have plenty of eager biltong makers across the UK. Everyone lives in different climatic conditions and these can affect the biltong making process. To make a great piece of biltong, three factors count:

Strong even air flow

Meat is hygienically protected

Moisture does not stick to the meat but is removed from the box

Let’s talk about biltong box airflow

So our biltong dryers are built around these simple principles. The biggest influence on making an amazing biltong is the airflow and how good it is. When we say good we mean how even and free flowing it is, not too much but just enough is key. You can’t just poke big holes in a wooden box and leave it at that – those big holes allow flies, other vermin and bacteria to land on your meat. That’s why we use a fan powered by a reliable shaded pole motor. The injection molded non-flammable black thermoplastic impeller is housed in a die-cast aluminum frame that is painted black to resist moisture and corrosion. And our air intakes are made of stainless steel and are hygienic and perfectly sized to allow smooth airflow. Cheaper, less reliable fans (plastic) and vents (mess over holes in a wooden box) can be used, but why risk it?

When it comes to airflow direction, fans should pull air out of the box, not push air into the box. This prevents the ambient humidity around the meat from becoming so high that it encourages mold or bacterial growth and allows air to dry the meat naturally. For this reason, it is important to hang the meat with enough space for air to flow between the pieces.

Are lightbulbs needed?

As previously mentioned, to be successful at biltong making, you need the right balance of heat, airflow, and humidity. The ideal climate is warm (not hot), dry, and with a steady, reliably balanced flow of air.

This does not have to be very strong, otherwise there is a risk that the outer layers will dry before the inside of the meat. You only need enough to draw air through the box and pull away the moisture released.

If you live in a cool place, it takes a long time for the airflow to pull the water out of the meat and complete the ripening process.

That’s why we added a lightbulb to our biltong dryers. A lightbulb means the air around the meat is slightly warmed. However, this has to be balanced very carefully. However, we have found in most cases here in the UK that a simple low wattage bulb gives the perfect conditions and results every time.

Biltong should dry “semi-moist” within 24-48 hours and shouldn’t take longer than a week, even if you like it crispy. This can vary depending on how you like your biltong and especially here in the UK with our very different climates.

With all of these factors in mind, we designed and built the perfect biltong dryer for anyone looking to make their own at home.

Simply click here to order and see our full range of Home Biltong Making Equipment.

Biltong is a traditional dried meat snack that originated in South Africa. It’s similar to jerky in some ways, but the classic version isn’t sweetened. This will become an extremely popular snack for hikers and sports fans, which is easy to prepare at home.

Adopted from the indigenous peoples by European settlers in South Africa, biltong was traditionally made from beef, but can also be made from springbok, ostrich and many other red meats and poultry. Originally, biltong would have been prepared and dried under the sun.

Because biltong is made from much thicker cuts of meat than jerky (typically 50mm/2 inches), it can take longer for the meat to fully dry. This works when there is the right amount of sun and wind, but when it isn’t, you’ll need to figure out how to get around this challenge.

biltong boxes

The biltong box is a container for the meat to hang in while a small fan (in some cases) and holes in the top and bottom of the box allow air to circulate. The holes are usually protected against insects with a fine net.

To increase the temperature inside the box to promote drying, some biltong boxes have small, low-wattage lamps in the floor. You can get the same results by hanging biltong in a refrigerator or using dry-aging bags.

It is even possible to dry biltong in the oven. This starts the drying process and partially case-hardens the meat. You can then hang the meat outside to dry naturally, and it’s usually ready in about three days.

Traditional biltong is pickled in salt and white wine vinegar and topped with crushed coriander seeds and pepper. If you like, you can add a little chili to give it a kick. Since biltong is classified as a slow drying product, I recommend using Prague Powder #2 (pink pickling salt #2) for safety.

Ingredients Metric Cups Imperial 1 kg lean beef topside 2.2 lbs lean beef topside 2.2 lbs lean beef topside For the marinade 100 ml white wine or apple cider vinegar

1 tbsp salt

0.5 tsp Prague Powder #2 (Pink Curing Salt #2) 3.5 fl oz white wine or apple cider vinegar

1 tbsp salt

½ tsp Prague Powder #2 (Pink Curing Salt #2) ½ cup white wine or apple cider vinegar

1 tbsp salt

0.5 tsp Prague Powder #2 (pink curing salt #2) For seasoning 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) 8 tbsp coriander seeds

1 tsp ground black pepper

0.25 tsp finely chopped chili (optional) Details Cuisine: South African

South African Recipe Type: Snack

Snack Difficulty: Hard

Hard prep time: 120 minutes

120 min Cooking time: 360 min

360 minutes Servings: 12

Remove visible connective tissue, fat and silver skin from the meat step by step. Cut into strips 75mm long. Pour the vinegar, salt and Prague powder into a bowl. Mix and add the meat strips. Leave to marinate in the fridge for about two hours. Crush the coriander seeds in a mortar and mix with pepper and chili (if using). Remove the meat from the marinade and brush generously with the coriander mixture. To dry and store the biltong, hang the strips of meat in a biltong box or place them on racks in the oven, set to the lowest temperature possible. A convection oven is best as it circulates the heat and aids in the drying process. The biltong is sufficiently dry when it has become slightly dark and stiff. Store biltong in a vacuum pack in the freezer for up to a year, but in my experience, it’s far too tasty to keep that long.

Smoking, Curing & Drying – The Complete Guide for Meat & Fish by Turan T. Turan, with photographs by Simon Pask. Published by Apple Press, £12.99.

You May Also Like:

Recipe for beef jerky

Roasted Beef Rib Eye recipe with cracked black pepper

Beef tenderloin recipe

Can you make biltong in a dehydrator?

If you search biltong on Google, one of the frequently asked questions revolves around making biltong in a dehydrator.

I use a dehydrator to dehydrate meat for my dog ​​as a treat and thought I’d give it a try.

The dehydrator I use is available from Amazon for around £40.

I used the same technique you typically use to season and prepare your biltong.

Because of the smaller size of the dehydrator, cut your biltong pieces into shorter and thinner strips.

Let the biltong strips soak in vinegar or Worcestershire sauce for about 4 hours before dusting with a mixture of toasted coriander, salt, and black pepper.

Set the dehydrator to around 70 degrees Celsius or 110 degrees Fahrenheit.

Lay the seasoned biltong strips flat on the sheet pan, turning after about 4 hours.

I didn’t want the biltong to be too hard or dry,

I take mine out once the biltong is hard on the outside, which takes about 9-10 hours.

The dried biltong strips could still bend without breaking.

To me, the biltong tastes the same whether I used the biltong box or the dehydrator.

The dehydrator dries out the meat a little more, is a little faster and I think it works well for biltong sticks.

What I like about the biltong box is that you can use thicker pieces that are wetter inside.

Biltong is a unique meat-based snack that has grown tremendously in popularity lately. According to market research, meat-based snacks like biltong are expected to bring in over $9 billion in sales by 2022 (1). This article provides an overview of biltong, including its pros and cons and how it compares to jerky. Share on Pinterest

What is Bilton? Originally from South Africa, biltong is a snack made from cured and dried meat slices (2). Although relatively new to the global snacking scene, biltong is not a new product. In fact, African communities have been making biltong to preserve meat for hundreds of years (3). The basic ingredients in traditional biltong are (3): Meat

Salt

Vinegar

black pepper

Cilantro Historically, the most commonly used meats were beef, ostrich, and other game, but any other meat can be used, including chicken, fish, and pork (3). As biltong production increases, the variations in ingredients and flavor profiles increase. Possible additions include Worcestershire sauce, brown sugar, garlic powder, onion powder, chili peppers, and other spices. Currently, the majority of commercial biltong is made from beef, but you’ll occasionally find ostrich, venison, and other venison versions from artisan producers. Summary Biltong, which originated in South Africa, is a snack made from cured and dried cuts of meat.

Biltong Nutrients and Potential Benefits Biltong’s surge in popularity is partly due to its much more favorable nutritional composition compared to many other common snack foods like potato chips, cookies, and crackers. It’s high in protein and low in carbohydrates, making it a good addition to a variety of diets. Biltong is also an exceptionally rich source of iron, a nutrient that many people around the world lack (4). Although the exact nutrients vary by brand and ingredient, the nutritional profile of a 28-gram serving of beef biltong is (5): Calories: 80

80 carbohydrates: 1 gram

1 gram of protein: 16 grams

16 grams of fat: 2 grams

2 grams of iron: 35% of the daily value (DV)

35% of the Daily Value (DV) Sodium: 19% of the DV Beef jerky is also a good source of several other essential nutrients, including magnesium, potassium, and B vitamins (6). Summary Biltong is a great source of protein and essential vitamins and minerals, while being low in carbohydrates. It is particularly rich in iron.

Biltong is not the same as jerky Biltong is often confused with jerky because both are dried meat-based snack foods. However, the ingredients and production methods are very different. Manufactured Using Different Processes Both jerky and biltong use dried meat as the main ingredient, but the meat is dried differently. Jerky is typically roasted or smoked for several hours, while biltong is not cooked at all. Instead, it is soaked in a salt and vinegar brine before being hung to air dry. This drying and aging process can take up to 1–2 weeks before it’s ready to eat (3). Use Different Cuts of Meat and Ingredients While the biltong and jerky share their main ingredient, that doesn’t necessarily apply to their specific cuts of meat. Jerky is almost always made with very lean cuts of beef, while biltong can be made with either lean or fatty cuts, depending on the style and desired outcome. Additionally, biltong is typically cut into wide, thick strips that are easier to hang, while jerky is typically thinly sliced ​​into irregular pieces that are better for cooking. Traditionally, biltong is made with a simple combination of salt, vinegar, and spices. Jerky, on the other hand, contains no vinegar and tends to contain secondary ingredients like sugar, soy sauce, and Worcestershire sauce. Although regular biltong doesn’t have the added spice-style ingredients like Worcestershire or soy sauce, some of the modern, commercially prepared versions do. Offer different textures and flavor profiles Due to their different production methods and ingredients, biltong and jerky do not taste the same. Jerky tends to have a smokier flavor than biltong due to the way it is cooked. As such, biltong is sometimes described as being meatier and less smoky than jerky. The use of vinegar in the making of biltong also adds a distinctly sour flavor that jerky lacks. While jerky has a more consistent moisture content and texture because it is based on lean cuts of meat, biltong has more varied textures because different cuts can be used. Some varieties can be very wet and greasy, while others can be dry and crumbly. Summary While both are dried meat snacks, biltong and jerky differ in terms of production methods, ingredients, and flavor profiles.

Avoid Overeating While biltong is a nutritious snack, it’s still a good idea to eat it in moderation. Some of its ingredients can harm your health, especially when consumed in excess. Processed Meats May Increase Your Risk of Cancer Research suggests that higher intakes of processed and cured red meats like biltong may lead to an increased risk of certain types of cancer in your gastrointestinal tract (7). A recent study found that dried, cured meat is often contaminated with toxic substances known as mycotoxins, produced by fungi that grow on the meat. Mycotoxins can cause cancer in humans. Additionally, many countries do not test them as part of their food safety standards (8). Therefore, it’s best to keep your intake of processed, cured meats to a minimum. While it’s okay to snack on biltong every now and then, the majority of your diet should consist of whole, minimally processed foods. High in sodium Biltong tends to be very high in sodium, with some types providing up to 20% of your daily sodium intake per ounce (28 grams) (9). Research suggests that excessive sodium intake can negatively impact your heart health, blood pressure, and risk of stroke (10). Therefore, biltong’s salt content might make it unsuitable for certain diets, especially those that restrict sodium (11). Certain Varieties May Be High in Fat Because biltong is sometimes made with high-fat cuts of meat, certain varieties may contain more calories from saturated fat. This could make it a poor choice for certain diets. Research suggests that replacing animal saturated fats, like those in biltong, with unsaturated fats from plant sources like nuts, seeds, avocados, and olives offers more protection against heart disease ( 12Trusted Source ). While a moderate intake of saturated fat from biltong is unlikely to be harmful, make sure you’re getting plenty of heart-healthy, plant-based fats as well. Balance is the key. Summary Consuming too much biltong can be harmful to your health due to its processing and high sodium and fat content.

About: I love creating and making things. From leather wallets, wooden rings to DIY projects. I also make videos of everything I make, check out my YouTube channel.

This is a two part Instructable, this is how to make the biltong box, click HERE to see my recipe to make your own delicious biltong.

Biltong is a great South African dried meat snack. It can be prepared with beef or many other types of game. It was traditionally made outdoors, but you can make your own at home with a biltong box.

For this build you will need;

If you’re just like us and can’t help but have biltong always ready, why not try making your own? Homemade biltong is actually quite easy to make once you learn the basics. Here are some tips to help you make biltong in no time.

WHAT YOU NEED FOR YOUR BILTONG

THE MEAT

Since the meat is basically the main ingredient in biltong, high quality and free range would be ideal for the best results, but it takes some trial and error before you find what’s best for your tastes, but this is it Charm of Making Your Own Biltong – You can customize it to your liking, especially when biltong can be made with a variety of meats. The most common choices for making biltong are beef, ostrich, and other game, but chicken, fish, and pork can also be made into biltong.

At Ember we use silverside beef for our biltong, but you can also use top rump or even venison. It is best to use lean meat as fatty meat is more likely to develop mold during the drying process and lean meat dries faster resulting in a tastier and more tender biltong. But again, you can definitely experiment with different cuts and meats for your biltong, and it’s really a matter of finding that sweet spot between quality, cost, and of course, availability.

SPICES & MARINADE

The most basic and essential seasoning for biltong is definitely coriander, followed by the usual salt and ground black pepper. These are the key flavor building blocks for making biltong, and from there you can only go further by adding other spices. So don’t be afraid to get creative with your biltong spice mix—you might just find a breakthrough (and cost us our money).

No biltong marinade is complete without vinegar, as it hardens the meat as it dries, and vinegar adds a distinct layer of flavor to the biltong and softens the meat to give it a steak-like mouthfeel. You can add your own unique touch to it by swapping out the classic vinegar for the red wine or cider variety. In fact, biltong marinade isn’t just for flavor, as marinating the meat in vinegar and spices, especially cilantro, reduces bacterial growth during the drying process.

Want the Ember touch for your biltong? Add spirit vinegar, coriander, salt, black pepper, garlic powder, nutmeg, ground clove and chili to your biltong marinade and you’ll feel like you’ve just opened a packet of our Original Biltong.

TOOL

The tools you need to make your biltong may vary depending on the drying method you choose. But here are some essentials that you will need and that you may already have in your home:

Drying hooks or even straightened metal paperclips to hang the meat

Mortar and pestle or spice grinder for grinding your biltong spice mix

Biltong box or a room with a fan on low speed for air circulation – a steady flow of air blowing past the meat is good for preventing mold and pulling away moisture, but not too much as it will dry out the outside of your biltong too much .

DRYING METHODS

Historically, biltong was dried by sun drying, which literally consisted of hanging pieces of meat from branches to dry in the sun. Some people have kept this tradition alive, but we’ve come a long way since then and developed modern methods to dry biltong in the comfort of your own home.

OVEN

This method doesn’t require any special equipment, just your trusty old oven. It’s super easy and great for beginners who are just trying their hand at biltong making and aren’t ready to invest in a biltong box or dehydrator just yet. When you’re done marinating your meat, pat dry and place on your oven rack in a single layer. Be sure to leave some space between the slices so they don’t touch. Place in the oven with the lights on to get some heat in while leaving the door open to create a little air movement to dry the meat. Your biltong should be ready in about 2 to 3 days.

BILTONG BOX

For people who love making biltong at home, this is the most common route as it can be homemade or purchased online. A biltong box is simply an enclosed container in which you can hang your meat to dry. It usually has small holes on the sides and a low wattage bulb to aid in the drying process, which can take up to 4 to 7 days. In some cases you can also use a fan near the holes on low speed to get good airflow. This can be easily purchased online or made at home with just a few pieces of wood or a storage container. Some people even use old refrigerators as a makeshift biltong box. As long as you have good airflow and an indirect heat source in the room you’re drying your meat in, you’re well on your way to making a good biltong.

FOOD DEHYDRATOR

A food dehydrator is a helpful piece of equipment for people who enjoy dried fruits, vegetables, fish, and meat extensively. It has a built-in fan and a small amount of heat that creates a warm flow of air that reduces moisture and dries the food. It’s especially handy for someone who makes biltong on a regular basis, as it’s faster than all other methods. However, keep in mind that to get an amazing biltong, you need to keep the temperature of your dehydrator to a maximum of 30-40 degrees Celsius and have thinner slices of meat to keep the airflow going. You will have your biltong ready in about 2 to 3 days.

LET’S MAKE BILTONG

You’ve already bagged the biltong basics by now, let’s move on to how to make your own biltong at home.

We said you can make biltong out of any lean meat you like, but first, let’s take baby steps and master beef. Because beef shrinks as it loses moisture, you should start with 3 to 4 pounds of silverside beef. To prepare the meat, trim off excess fat, leaving just a few pieces for flavor. Tip #1: Remove the gristle or tendons as these will be difficult to chew once dry and will not result in an enjoyable biltong experience.

Cut the meat along the grain into 1cm thick strips – this is standard for biltong but you can vary it to your liking, remember thicker strips will take longer to dry while thinner strips will dry quicker. If you’re looking for nice little bite-sized pieces, it’s best to go against the grain – and for a longer and tougher piece, you’d cut the meat along the grain.

Next comes the biltong seasoning and marinade. Using a mortar and pestle or spice grinder, grind the cilantro, salt, black pepper, and any other spices you like. Tip #2: Lightly toast your spices before grinding to enhance flavor. Place your sliced ​​meat on a tray in a single layer and sprinkle your choice of vinegar and biltong seasoning mix over all of the meat while turning and rubbing the meat. Cover and leave in the refrigerator for 6 to 24 hours to mature the meat. Tip #3 You can turn the meat occasionally during the curing process to ensure the marinade is absorbed evenly.

After the curing process, remove the meat from the marinade and pat dry. Add the hook at the thickest end of each strip. Tip #4: Just before hanging the meat out to dry, sprinkle it over again with your biltong seasoning mix to finish it off. Hang the meat in a well-ventilated, isolated place — like a biltong box or dehydrator, and be careful not to let the meat touch each other.

Fair warning, one of the most important ingredients in making biltong is time as that is where flavor and texture development takes place. So the drying time can vary between 5 and 10 days depending on the drying method you use, the climate and the degree of doneness you prefer for your biltong. You can test the doneness of your biltong after 4 to 5 days by gently pinching it. If it still gives a little, it may need more time to crisp up.

As soon as you have reached the desired doneness, your biltong is ready. Slice your biltong thinly and enjoy every slice, it will be gone before you know it!

Now you know how to make biltong at home – pretty easy right? Biltong perfection can take time, but it’s definitely worth it. Go ahead and try our biltong recipe below, don’t hesitate to show us and tag us @embersnacks.

EASY BILTONG RECIPE

Preparation time: 15 minutes

Drying time: 5 – 10 days depending on the desired texture

Ingredients:

2kg Free Range Silverside Beef

250 ml brandy vinegar or apple cider vinegar

43 g ground coriander seeds

2 TBSP. freshly ground black pepper

2 TBSP. sea-salt

2 TEA SPOONS. paprika

Instructions: