Rely on airflow. Oh the joy of the craft and balancing the gear! You want to see the different spices. Then you disappeared and I cried. Biltong can also be made from: Chicken, simply referred to as chicken biltong. As a 28 yo French woman it was about time ! See the post for an in-depth explanation of the processes involved. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. 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. And perhaps this contributed to the greyish tinge/oxidation? Making biltong Next Biltong (spiced dried meat) is a South African delicacy. go old school.look up south African biltong. It is vital to make safe to eat biltong. Absolutely brilliant!!! If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. The biltong in these pictures was made by an ex-South African / Zimbabwean couple living in Phoenix, Arizona, who missed their favorite snack in the US, and have perfected their way of doing it which I am going to share with you. Can i exclude the sugar from the the recipe or replace with a sugar alternative? My Aussie and ZA mates all love it. Salami is definitely the advanced category of using a curing chamber. Always use a sharp knife. This will balance out the gradient. I wanted to thank you for all the knowledge Im getting from your blog. Sugar on our meat is not popular among biltong fans. 4 Pounds of beef - cut into 1-inch-thick strips that can be of any length. If you want something a little more fancy, there are biltong cutters (a board with a hinged knife attached), biltong knives (traditional knives made for purpose), hand crank mechanical cutters, and at the high end, expensive elecric cutters, mostly used by butchers and biltong suppliers. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. Getting it right is down to trial and error. Perfect for game days, high protein diets and anyone that enjoys great food. I ended up unplugging the humidifier as it appears I dont need it in such a small space. If youve made a lot more than that, then consider vacuum-sealing the slabs to keep them for longer. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. If you want a little more control, you can upgrade to a biltong box or other drying box. If you use old spices mixed weeks ago, youre compromising the taste of your biltong. Step #1: draw templates for cutting. Try to create these conditions in whatever way you see fit. First time making the biltong. Avoid spoilage and make the food more delicious. There's a lengthy thread on biltong making. Case hardening happens when the outside of the biltong dries very fast, but the inside of the biltong strip remains raw meat. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. It should lose at least 40% - 50% moisture before it's ready. Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. Why wash off and waste all that good flavour? Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. I had this probably with a large commercial fridge, too much power! South Africans can get fussy about the way it is sliced too so bringing out the slicer and cutting according to guest preferences also makes something of a talking point at a gathering! Not dehydrated. - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. Viva La France! Most South Africans have a biltong slicer, which makes the job easier. This case hardening can happen if the humidity is way too low or if theres a gale force blowing onto the biltong. I cant give accurate advice on how long to store it this way, but I think its safe to say that no sane person is going to leave biltong uneaten for more than a few days. Salt the meat all over and let it sit for 3 hours flipping a few times to make sure it salts evenly. 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. My wife cant stand biltong, never has, UNTIL NOW! Cover the meat completely in spices making sure to get it into every nook and cranny. Pieces shouldn't be too thick Many home biltong makers add a lot of ingredients to their biltong, thinking that adding more will lead to a better result, but in reality theyre muddying the clarity of the flavour and masking the star of the showgood quality meat! In most cases, flies arent a problem, but pepper has the added benefit of detering them. Whole muscle dry curing is also easier then salami, less air is exposed to meat surfaces which could have potentially bad bacteria get into it. It is a baseline for you to start with. Thank you very much for sharing it. About 17 minutes to read this article. The meat hooks you want to use here should be food grade and have a plastic covering. plugged into a temperature controller? Let's discuss beef as it's the most widely used meat for making biltong. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Personally, I wouldnt.Portable cooler? The meat is then air-dried in a dry environment with very good airflow. Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container. ), and too much salt can leave a burning sensation, so many recipes call for the salt to be washed off with a water/vinegar solution. In the era of Parma where Parma Ham comes from, its next two areas of water which allows the generally higher level of moisture and humidity in the air to stop the outside drying (I just googled Parma, Italy whether. You can always just test the environment like out the back, in the garage or some other place protected from pests with a bit of airflow. As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. Thanks again. 2 Tablespoons of roasted coriander seeds - you can crush these or chop a bit to release the favors. You must log in or register to reply here. It's cured meat which has its origins in much the same way as many other famous cured types of meat. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. It should be mostly powder, with a few pieces of seed shells left in. Cold Cold smoke it for a short time like 30 minutes just to get a hint on it. Now I am going to expand to Biltonghad my first taste and loved it. Will that work ok? Buddy a bit of input would be appreciated.I will start tomorrow. Pick one side of the meat slab and slide the meat hook through. First, know your weather. When you grind the spices, it releases the compounds that give them the flavor. It's best to look at weight or moisture loss rather than time to judge when it's done. If it swings like 10%, no problem. (Non aged). This is to catch the spices that fall off as the meat shrink and dries. The humidity will also be very . 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. Make a biltong box from a cardboard box to save money. So is the the greyish tinge/oxidation okay? You should assume any link is an affiliate link. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. Quite - but dehumidifier heating. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. Vacuum seal tight and store in the fridge or freezer. (freezers can deteriorate smell/flavor so it depends how its frozen too (with air or without like with vacpac (which we do for harvest wild game generally), i friend had a wild young goat in the freezer for 2 yearswe roasted it up, it was amazing! Any mould left on will grow back. It makes an amazing summer snack platter when served with drowors, marinated olives, Parmesan sables, spiced nuts, pea and mint dip and freshly baked sourdough bread. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. Having said that, dont be tempted to try and make it in the ovenbiltong takes several days to dry, and most ovens wont go low enough to dry the meat slowly enough to avoid cooking it. 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). Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. You can use any vinegar for marinating your beef slices. I offsetting a lid to the compressor, which was just next to the fan in the compressor. If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! The main aim of all of these is to create dry warm circulating air so that the biltong dries correctly and efficiently. Good. This time can be shorter or longer depending on the thickness of the meat, the humidity of the environment, the wind flow around the biltong, the temperature, and lastly, how you prefer your biltong, slightly wet or dry. Now with the current climate and setup I have this has the chamber averaging around 7deg C. My thinking is that this is preferable to when I had the fridge controlled by the temp controller to maintain ~12deg C, but RH was averaging 85%. Whats going on and is it anything to worry about? Iodized salt has a chemical aftertaste. Just remember that although biltong meat will dehydrate to about 50% of its original mass, the fat will pretty much stay the same. Your house seems like the place to be) Thanks! Once you have the art of making biltong honed, then maybe you want to start using some of the meat from hunting expeditions. Do you have any recommendations on gear that would collect those readings (ideally, digitally) and record them so that I can do a trend analysis? You are right. 1 Tablespoon of finely ground black pepper. If you continue to use this site we will assume that you are happy with it. She actually liked it and that was fantastic! Everyone's happy. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. I dont think a modern dehydrator cuts it. Step #6: attach the dehumidifier. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. The trick is just getting it done. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. Since curing meat in a curing chamber is a craft, temperature and humidity do not have to be exact, but more so within a range. Everybodys preferences with biltong tend to be different. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. I really enjoy the percentages used to calculate almost everything. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. Seeking the passionate behind the passion. I double checked, but I am presuming you didnt use any nitrates/nitrites. Thanks Sebastian. Certainly would disqualify it as authentic . It's now ready to slice thinly with a sharp knife. I use an ex- wine barrel which doubles as a cold smoker and biltong maker. In the early days, when there were no fridges to store fresh meat, and once a steer had been slaughtered or an antelope had been shot, people had to preserve the meat by air drying it. 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. This time-temperature lethality process targets a 5-log reduction in the most thermally resistant pathogen, Salmonella spp. 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. Every biltong maker has their own preference on spice mix. Cheers Tom. 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. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Brown vinegar is more traditional. Also, I purchased this shoulder a few months ago at the farmers market (sold frozen) and its been in the back of the freezer ever since. If you don't have a vacuum sealer, then wrap airtight. If you need a recipe for biltong spice, click here: The best meat to use for biltong will always have a low amount of marbling and muscle sinew. and moisture balance to make a success of biltong making. So without further ado, heres my tried and tested biltong recipe. Biltong is a type of dried meat typically made from beef, but also from game meat such as venison, ostrich, kudu, and eland (to name a few). I live in the PNW, so were rarely very hot or cold, and the basement of course mitigates that further. Instructions. 3) When I make the bigger cabinet should I have: a: Just a fan, b: Just a lightbulb, c: both fan & lightbulb? I have an Anova Precision Oven which can dehydrate meat at that exact temperature and humidity. I can't wait to try your process in that device. So before I try your recipe I have a question, in the recipe for salting you say 2 hrs yet the video says 3 hrs and for curing recipe 2 hrs video 1 hrs. Biltong is best done at around 21C .Air dried Mongolian beef use a higher temp to dry with heat . For the most basic type of jerky, you can use your kitchen oven with the door ajar open, and it will take a lot faster since jerky is only a thin cut of meat. Best for hot smoking, head to do cold smoking at under 86F/30C! In New Zealand's humid climate a biltong maker (a box containing a light bulb and fan) is usually necessary, whereas in South Africa's dry climate the meat is commonly dried outside in the shade. When cutting the meat to prepare, cut along the grain of the meat. While the meat is salting mix together all the wet cure ingredients. I live in Denmark and have decided to build my own box. by Runder Biltong February 26, 2022. You need to find the balance between quality and cost because in the drying process, youre going to lose some of the weight, and then per pound biltong can work out quite expensive but it is so worth it! I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. When the weather is warm and humid, there is a chance that mould (white dots or furry dots) will appear on the meat. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. You can use red wine vinegar rather than balsamic vinegar if you prefer. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. The choice is yours but I fully recommend leaving the fat on. Coriander seed is the signature spice that makes biltong instantly recognisable. But before I started doing jerky I was making South African biltong, this is a slower drying process and uses much chunkier bits of meat. 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. Im lucky enough to harvest quality meat from the wild. If you are hanging the meat in a room with a fan it may take up to 10 days to dry. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. If you are hanging the meat in a room with afanit may take up to 10 days to dry. Use Kosher or natural untreated coarse salt. This biltong recipe will teach you how to make biltong the traditional South African way. The bicarb acts as a meat tenderizer. Throw the marinade out or use it to marinade other meats. The other option if youre new to the whole idea of dry curing meat, is to just use your normal kitchen fridge. By their operation, dehumidifiers extract water from the conditioned air. 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. Too much sugar is really unpleasant thoughyoure walking dangerously close to beef jerky territory and Id really recommend against it.