Store vacuum sealed or wrapped airtight in the fridge or freezer. Start by removing excess fat. I have compiled a recipe book as we speak, which will be available soon, it will include what I have learned around meat curing across many different countries as well. The Nepalese then pound it into powder and fry it with vegetables. Once youve made the biltong spice mix, rub it onto both sides of the meat. Used it before when I had to go on a long hike. Here are the ingredients and equipment you will need to make biltong. Leave the meat to dry for between 24 hours to 4 days in the biltong maker, and close to a day if using a dehydrator. If you want to change the flavors up a little, create a mixture of 60% vinegar 40% Worcestershire sauce and use this for the marinade in the biltong recipe. Biltong from the land of the Gurkhas! Make sure to work very clean to avoid any bad bacteria creeping it. I must apologise for calling biltong South African beef jerky, because this is a far superior product. Thank you Charlie I have sourced 5kg of topside for the next batch and I agree fennel is awesome just got to be careful about my salt intake as I now make a lot of billtong cold smoked salmon and kimchi. The humidity will also be very . If your thinking longer term dry curing. If you are hanging the meat in a room with a fan it may take up to 10 days to dry. About 17 minutes to read this article. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . Build Your Plastic Biltong Box: Step By Step - karnivore.co Ive since upgraded to an old fridge with the mechanics removed, holes in the bottom, and a fan drawing air past the meat. (Non aged). JavaScript is disabled. This will be the first curing recipe I will try, but I will be using a refrigerator dedicated to this and I will keep it around 12 Celsius, with a fan inside and a device to monitor humidity. I have made some cured hams in the past and used Prague curing salt in the wet cure. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. Now some recipes also dont have fermentation, so just make sure you are following a decent one. Note that biltong treated (in humid areas) with saltpeter and baking soda for mold will have a much redder final color but should not be moist inside. I like my biltong a little tough, but still wet in the middle. Toast the spices, apart from the peppercorns, in a dry pan until fragrant and giving off a bit of smoke. If youve ever tried biltong, youll know exactly what I meannone of that sugary, rubbery stuff-it-in-a-dehydrator rubbish here, please! Always use salt and vinegar. Can u give me tips on using an airfryer, I have one that goes down to 90F on dehydrate mode and got some in there now as a tester but open to any tips. First, know your weather. If I want to do a meat curing project later on. What cut of meat is used for biltong? | how to make biltong If you want some suggestions on a couple of humidifiers I know do a great job, here is a page with a few recommendations for humidifiers. As you start getting closer to the biltong being ready, you will probably begin to test pieces of the biltong to see how they are. It should lose at least 40% - 50% moisture before it's ready. Click here for the recipe. Interesting 7 Deg could mean thinks drying slowly Also, beneficial bacteria (penicillin) prefers is a little warmer too 85 is doable, but when you have meat in there (which is 70% water), its going to probably be a wetter environment, initially. The third day of Jazz Fest looks to be a gorgeous one. Would a box with heat source be the best way to go to make biltong for us up here or can it be done with this colder temp? Recipe was easy and the result was tasty. The best materials for humid climates are engineered hardwood, spray foam insulation, clay or lime plasters, proper windows and ventilation, waterproof paint, and sealants. This is definitely one style and very popular. The method and spice mix hasnt 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. Unfortunately its pretty hot in France and the actual temperature of the cellar is 17-18C/62,6-64,4F. What light bulb do I need for biltong? - Daily Justnow Never, ever eat any biltong that has mold growing on it! Homemade Biltong Recipe - How To Make Biltong - Karnivore 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. Place the 100 watt bulb in the center of section A. If you don't have a vacuum sealer, then wrap airtight. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. Biltong is air cured, not cooked, not dehydrated. Try to keep as much of the spice on the meat as possible. Once dry, these biltong slabs are sliced and eaten. Thanks mate! Are there any issues you have to pay special attention to when making biltong in a humid climate? Don't store in craft bags as the meat will keep drying out. Salt is a brilliant flavour enhancer and preservative. This is usually the secret to how to make biltong . Nowadays with the plug-and-play controllers for fridges, it makes it super simple, if you use a standard old frost free fridge. Personally, I wouldnt.Portable cooler? Ive added liquid smoke to my brine in the past. This next point cant be overemphasized; use fresh spices and toast, grind and mix them just before youre about to apply them. Once you have the art of making biltong honed, then maybe you want to start using some of the meat from hunting expeditions. When you grind the spices, it releases the compounds that give them the flavor. This site contains affiliate links. and moisture balance to make a success of biltong making. Making Biltong in high humidity? : r/Biltong - Reddit The best methods to extend that time are to vacuum seal it or keep in a fridge. Biltong is a savoury snack, not a desert! For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. This comes down to personal preference. Low humidity for biltong is anything below 50%. It just needs to be somewhere in the range of humidity approximately and temperature above. MAC is good if you're looking for good price/quality. I've just made my first batch and it's fantastic! Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. Drying times will vary with humidity, airflow and temperature. Rain will end tonight making way for a dry and sunny Sunday go old school.look up south African biltong. 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. Instructions. By their operation, dehumidifiers extract water from the conditioned air. Save my name, email, and website in this browser for the next time I comment. There's a lengthy thread on biltong making. It is a baseline for you to start with. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. Remember Parma Ham is in controlled environment for 3 months, then often its just hanging around in a building with the windows open, when it rains they close the windows! Microorganisms | Free Full-Text | Effect of Biltong Dried Beef - MDPI AWESOME!!! This biltong recipe is easy and all it takes is a little patience as the biltong dries. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. So I end up starting most dry curring at around 75 to 80% humidity for the first two or three days and then take it down to about 70% for most of the dry-cured projects I do like pancetta, braesola, Lonza or dry-cured and then cold smoked bacon. The other option if youre new to the whole idea of dry curing meat, is to just use your normal kitchen fridge. I'd love it if you could post a photo. Later that night, he was vomiting, and had diarrhea so badly he collapsed his wife had to call the ambulance and he was rushed to hospital and placed in intensive care, only to be released from the hospital ten days later. Therefore, keeping the humidity low and keeping good air circulation will prevent mold. Let it sit for 2 hours in the salt flipping a few times to ensure even salting. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. and if you get a little mould wash with vinegar and it is fine. This is something that just needs testing to get some balance generally. And that is saltpeter. (This is a little less than you would typically use, but youre applying it directly with the biltong spice). White spirit vinegar is traditional (made from grape must). Biltong Making in humid areas | MyBroadband Forum Hopefully, theyre dry enough to handle the hotter setting. This is more often found in cows that are a little more aged than the prime cuts of beef. If youre impatient and cant wait for your biltong to dry, plan ahead and cut some thinner pieces to hang with the restthese will keep you going while you wait for the thicker stuff to be ready. 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. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. Add the meat to the wet cure and let it sit for another 2 hours flipping twice to make sure it's evenly covered in the liquid. If there is any topic you want to suggest feel free. Can i exclude the sugar from the the recipe or replace with a sugar alternative? Below are some other South African classics and dishes I love to prepare as well as a few other forms of curing and fermentation. Controller is working correctly and switching when it should. It will last longer if it is vacuum sealed. If you want to check out the options and a guide on building a curing chamber, here is a detailed page on all the setup. Repeat the layers until the thin strips are on top, and add a final dressing of salt. Hi Tom, I recently discovered your website and its a real treasure trove of information. Step #4: cut out the insect netting. How biltong is made - Runder Biltong You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. I love this recipe. Then you can decide what you will do with the rest of your meat. Biltong making at home - A Quick Introduction - Meately If you dont have a curing chamber and youre just looking at hanging out some meat to cure such as simple dry-cured bacon with some cold smoke after or simple red meat braesola recipe. Buddy a bit of input would be appreciated.I will start tomorrow. A Note on Humidity and Mould. Brown malt vinegar is traditional. Authentic Biltong Recipe Ingredients 4 lbs. We will add the peppercorns unroasted. Better to try smaller pieces in a fridge, I wrote about this here. This was specific to my curing chamber since it was designed to have a fan continuously operating even when the compressor wasnt on (it was a drinks fridge). A combination of good airflow and relatively cool temperatures are the key to successful biltong making. Perfect Biltong RecipeSouth African Beef Jerky Its called Sukuthi and is normally made out of water buffalo or goat. 3 cm or 1.1 inch thick. Its best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth. (Other ingredients you can play around with when making biltong are chilli flakes, garlic powder, and fruit chutney). Its easy to over-salt biltong, making it almost unbearable to eat in bigger quantities (lets face it, whos going to only eat a little biltong? and our Government go in and kill deer yet we cant. (Photo by V. Edgar). My answer? Fixed that for you. Its just too delicious! Then you're in for a treat. Once you have your chosen cut probably silverside or topside, remove some of the excess fat. The salt is an excellent flavour enhancer and should definitely be includedjust a little less to avoid the need for washing. I'd consider getting a commercial dehumidifiercause I've had biltong go mouldy before so the risk is real. Use a non-reactive storage container when soaking the meat in vinegar. 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. I assume the compressor is on during the drop. Biltong Mould, Everything You Need to Know in 10 Points I was able to share it with my friends and everyone really loved it. You can blitz your peppercorns with the spices or grind them in with a pepper mill. Its the bomb!! You can use red wine instead of vinegar if youd prefer. I got a bunch of knives. The easiest ways to achieve the high humidity and high level of temperature is to have a humidifier and a heater of some sort in the curing chamber. The biltong can avoid case hardening by ensuring that the humidity is moderate to low and the air movement is not pointed directly at the biltong meat. Do this in a well-ventilated kitchen. My wife cant stand biltong, never has, UNTIL NOW! 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. Contrary to popular belief, heat is not required to make biltongneither does it make for a better product. Some recipes call for balsamic or cider vinegar. This can be challenging in Africa, where the temperature can get up to 40C in summer. If there is any give in the meat, theres still moisture in the middle. 9. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. Adding sugar brown sugar, for example may sweeten the taste but it also brings you closer to beef jerky than to South African biltong. How to Make Biltong (with Pictures) - wikiHow Its all about the unique spice mix and salt and enjoying this snack with a cold lager. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. What were 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. Its 90% humidity there now thats 11 AM in the morning with a sunny day with some cloud intervals). Secondly, you need your biltong slabs to fit into the drying area that you have. If you want a little more control, you can upgrade to a biltong box or other drying box. Simply brilliant, best recipe on line- Tastes just like home. 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. You want to see the different spices. But the results and the process improved once I improved the airflow and oxygen going in the chamber. The easiest way to measure dryness is with your fingers. Step #1: draw templates for cutting. The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. Hint and tips for making Biltong - Biltong Makers The vinegar tenderizes the meat, preserves the meat by killing off any microbes, and balances the salt. 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. It it too high ? Some people soak their meat in salt first, then rinse off the salt before placing it in vinegar, but it can make the meat very salty. 4) Whats your biltong chamber look like? This recipe will still work for that but make sure to use 6% salt still. Hi John, Thanks for your kind words, really encouraging for me. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. Keeps it from spoiling a bit longer than simply salt and vinegar. This is the most common type of dry curing people do at home apart from jerky. Rhymes too. This affects the quality of the biltong and also increases the risk of mould growth. If youre interested in a simple guide and recipe, please check out the page I wrote on jerky & biltong here. Put it in an air-conditioned room. Now I truly appreciate other people are learning from this blog which summarizes what I have learned. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. Look for meat that is ultra-fresh and has a bit of fat running through the meat. You need a coolish temperature (less than 86 F / 30 C), and sufficient airflow for the best quality biltong. Nine times out of ten, the answer will be its fine and to leave it and check on it tomorrow. Ive used cider vinegar a lot, purely because I have a large batch I made at home. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Try a small batch first and keep an eye on it :) 4 Reply ethnastydizasty 4 yr. ago I'm also in the PNW (Vancouver, Canada) and I just finished building a new box. Remove the meat from the vinegar/Worcestershire sauce mix, pat it, dry with a clean kitchen cloth, and then coat it evenly with spices. Ive made it about a dozen times, and it always turns out good. And if it's on the wet side, it'll go rancid faster. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. I made my first biltong by hanging it from a piece of wood jammed into a window frame beside a cool window, with a fan on low to circulate air. My dad used to do that but I remain unconvinced that it actually does much of anything beyond raise the temp by a degree or two. 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. Your biltong will be ready once it's lost 50% of its weight. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Place a tray underneath the meat while drying. Hey mate, thanks! Happy you like! So dont leave a whack on expecting it to disappear as the meat does. Pick one side of the meat slab and slide the meat hook through. Worked well. Step drill bit. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. You can use red wine vinegar rather than balsamic vinegar if you prefer. 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. Some recipes call for the addition of bicarbonate of soda. 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. This is to minimise the chances of spoilage and mould. Whole muscle meat maybe, salami no thank you! Its really hard to guess whats going on without seeing it. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. Dr Biltong says you're doing it wrong! This PhD shares some - Food24 Im lucky enough to harvest quality meat from the wild. Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong. Don't worry too much if you leave it longer in the wet cure. I salted for roughly 3 days in a ziplock bar in the refrigerator with a pan and 8 lb weight on top (as per Ruhlman and Polcyns Salumi). With an acidity of at least 10%. My favorite is apple cider vinegar. Cheers Tom. It really has a recognisable flavour. Although you can buy a pre-cut steak and hang that as a biltong slab, your best option is to buy a whole roast and cut the meat yourself into slabs. If you want it quick and don't want to wait too long put it in a box. Combine all the spices and sprinkle into the meat. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. Can be stored in the freezer for many months. I had some success with dry curing meat because I had the right humidity and the right temperature. Mix the coriander, black pepper, ground cumin, and salt. No need to slice it after wards it breaks like a biscuit! About to start my first batch, will let you know how it turns out. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Was wondering if you could give me ingredient amounts for a 2kg silverside. Hang the meat in a well-ventilated, dry-air, warm environment(close to 30C or 86F) protected from insects and animals. I wanted to thank you for all the knowledge Im getting from your blog. The choice is yours but I fully recommend leaving the fat on. You want roughly 1/4 pepper to 3/4 coriander seed for a good balance. Chill the beef in the fridge. This is something that took me a while to figure out on my first curing chamber. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. Now I am going to expand to Biltonghad my first taste and loved it. Thank you so very much. Thank you for the time you have put into the presentation!!! I have used it with great success with beef, kangaroo, fallow and red deer meat. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. Its such a delicious dried meat snack and you can make quite a lot of biltong in one go. Making Biltong - The Best Smoking Meat Forum On Earth! What you want is a good steady stream of air running past the meat, but not too strong. If you spot mould, wipe it off with vinegar and move the biltong to a dryer better-ventilated area. Quite - but dehumidifier heating. I ended up unplugging the humidifier as it appears I dont need it in such a small space. The right amount of fat to keep on your meat for biltong is contentious, and quite honestly, it comes down to personal taste. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. 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. Just make sure you have a little air flow, or the meat can gather mouldIm sorry to say this has happened to me in the past! The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. The aim of curing food is to accomplish two things. Good airflow will help to avoid such catastrophes in future. Try to create these conditions in whatever way you see fit. I dont think a modern dehydrator cuts it. Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. The following are the most common causes of mould and include some tips on how to prevent it: Mould is more likely to occur during hot and humid summer periods, especially at coastal areas unless you put the Biltong Maker in an air-conditioned room. As far as I am concerned the light bulb is used to draw air upwards and out of the Four hours should be enough; however, I often leave the tray in the refrigerator overnight. Are there any issues you have to pay special attention to when making biltong in a humid climate? Do not point a fan directly at the meat (to avoid case hardening). I live in Alaska and our house and garage stay about 66F. Best for hot smoking, head to do cold smoking at under 86F/30C! Add a hook to the thickest end of each length.
Gary Phillip Spector, Articles M