Lie the meat down in a flat glass container (you dont want to use metal because the vinegar might react with it), then place this glass container in the refrigerator. Anyway I reckon your recipe is the best I have come across. If you are hanging the meat in a room with a fan it may take up to 10 days to dry. Thanks for your time. Biltong spice is a mixture of toasted, crushed coriander seed, cracked black pepper, flaked or coarse salt, and brown sugar. Biltong was typically made out of whatever a hunter could catch as that was what was available. Ive used cider vinegar a lot, purely because I have a large batch I made at home. I'm looking to start making my own, and I live in an area that's over 90% humidity for. Ive been making my own for a few years, gradually tweaking the recipe and feeding it to people with a how is it, honestly?, and plenty of willing feedback. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). Remove the spices from the pan and let them cool down before blitzing in a spice grinder. in the right zone of 10-20C, thats fine/ humidity not dry over 60%. 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. I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. They did this either by curing or dehydrating their meat. Below are a few items that will make your life easier. My Aussie and ZA mates all love it. Check out the courses link at the top if you want a booklet on DIY curing chamber, my charcuterie course will be out later this year too! 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. The golden standard for perfectly cured biltong is medium wet with lots of fat. The easiest way to measure dryness is with your fingers. Lie the meat down in a flat glass container (you don't want to use metal because the vinegar might react with it), then place this glass container in the refrigerator. In general, biltong should last for at least 4-6 days before being at risk of developing mold. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat youll ever eat. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. It may not display this or other websites correctly. Geez people , biltong is air cured meat. There's a lengthy thread on biltong making. Try to avoid fatty cuts of beef as it is trickier to dry fatty meat without it spoiling. Why wash off and waste all that good flavour? Four hours should be enough; however, I often leave the tray in the refrigerator overnight. The packing date was mid February, so I also wasnt sure if the long time in the freezer would negatively affect the curing process? I believe eating and cooking well attributes majorly to a happy life. 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. Step #2: cut the holes for the fan and the dehumidifier. So glad I found your post!! Since there was always a little bit of pressure going through the chamber, it was always coming out the hole. Also, check out my page with an equilibrium curing calculator to make the calc easy! On average, biltong will take five days to dry. This might seem a little odd, but it has scientific reasoning. Its just a bit hit or miss and can be frustrating when its inconsistent, but its done this way in homes all across Italy or other places across the world. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. Learning tricks from other cultures on planting and gardening brought new ideas to food gardens and creating beautiful outdoor spaces. Whats going on and is it anything to worry about? Check your biltong daily; you want to know how fast its drying. What I see is my humidity collapses in conjunction with the temp dropping.appears the humidity collapse might precede temp drop but not certain, they follow very closely. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Every biltong maker has their own preference on spice mix. For me the best biltong has got to have a nice layer of fat on it, but if you want you can trim the fat as much as you like or choose a lean cut like eye of round. Play with the biltong spice recipe until you find what you like. And is the long time in the freezer okay? I thought it just generated heat. There are two essential things to note here. You should aim for 40% - 50% moisture loss for a wet or medium cure biltong and up to 70% for a hard cure dryer biltong. I use a half pound of beefsteak (anything that doesnt have much fat) and cut the strips in a variety of widths from 1/2 inch to 1 1/2 inch so that they cure at different rates, and I can enjoy over a few days. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. I have a question on a 4.5 lb Pork shoulder that Im attempting to cure into Spalla. For most people, a balcony with a fan blowing over the meat would be the easiest. However, the exact process and recipe vary according to personal taste and the tools and . In a well ventilated, non-humid environment . Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. This depends on the size of the meat and your method of drying. Great instructions and simple well balanced ingredients. It will happily stay high quality in the fridge for two weeks loosely wrapped or a few months vacuum sealed. Place the thicker biltong strips at the bottom of an enamel container, cover with a layer of salt and then a layer of the spice mixture. JavaScript is disabled. 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! 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! In most cases, flies arent a problem, but pepper has the added benefit of detering them. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. This affects the quality of the biltong and also increases the risk of mould growth. Cool, is, of course by South African standards, anything around 18 to 25C. Rhymes too. If you want a little more control, you can upgrade to a biltong box or other drying box. Once dry, these biltong slabs are sliced and eaten. Always slice across the grain of the meat when eating it. I may earn a tiny commission on qualifying purchases at no extra cost to you. If you don't have a vacuum sealer, then wrap airtight. In the temperate environments that I've lived in, the moisture is always higher at night time and this is also useful since you can want the higher levels of humidity when you cold smoking. My wife cant stand biltong, never has, UNTIL NOW! You need a coolish temperature (less than 86 F / 30 C), and sufficient airflow for the best quality biltong. Use less salt! 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. When you grind the spices, it releases the compounds that give them the flavor. It was also typically made in the winter months when the colder temperatures would reduce the risk of mold. Biltong is such a delicious snack you may not be able to keep it away from the family and visitors long enough to have to worry about preserving it alter all you can always make more! Use a high wattage bulb so it's nice a hot, it helps dry the air out. Hello I would like to try this recipe how does it work on elk or deer meat they might be to lean. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. If you like quite a dry biltong then the venison is really good. In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . Most mould problems are caused by improper drying procedures. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. That said, its fairly forgiving and a day or two over wont do too much harm. Charcuterie is indeed a French word but I have to say the Italians are the masters in that matter. The recipe for the biltong spice can be found below and this can be made at the same time. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. Thank you. Biltong is best done at around 21C .Air dried Mongolian beef use a higher temp to dry with heat . I offsetting a lid to the compressor, which was just next to the fan in the compressor. Keeping relative humidity in the box below 50% ensures consistent, quality results. We, South Africans, save the sweetness for desserts and we do have some super-sweet ones like koeksisters something like a doughnut thats plaited, deep fried, then dunked in a cold lemony syrup; or malva pudding a soft pudding thats given a sauce that soaks through made from cream, butter, and sugar. This is by far the best recipe I have ever used the salt content is perfect. 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. Spray every part of the meat liberally. The best methods to extend that time are to vacuum seal it or keep in a fridge. When starting off, I had the right temperature and humidity, but I learned unless I inoculated the curing chamber it may take a little while to build up some good bacteria a.k.a. Oui, vive la France ! Make sure none of the pieces are touching. It slows the contraction of the proteins, leaving the final product still dry, but less tough. But once you have this culture growing inside the curing chamber, the salt cured meat you put in there will be well protected (as long as you follow a good methodology of course). The Worcestershire sauce just adds depth of flavor to the biltong. Don't use more than 1% Prague/pink salt to the weight of the meat. If you dont, the first option is to vacuum pack the biltong and store it in the fridge for one week to one month, depending on severity. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. 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. After 3 hours simply wipe off the salt but. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. As a babe in the woods when It comes to curing (iv only made hams, bacons, and pancetta) having someone share the lessons they have learnt is much appreciated. Biltong from the land of the Gurkhas! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent website. Are there any issues you have to pay special attention to when making biltong in a humid climate? Cut with the grain of the meat and aim for thick slaps. Biltong made from beef or venison is the most popular. Your biltong will be ready once it's lost 50% of its weight. Travel writing, recipe development as well as writing about homesteading matters, camping, health, children, medical matters, press releases and copywriting keep me busy. 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. The top of this article goes through all the best beef cuts for making biltong. Always use salt and vinegar. 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. Although biltong is often made with a pure vinegar marinade, the addition of Worcestershire sauce is often used as well. What youre looking for is a slow drying process with gentle airflow. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. Its all about the unique spice mix and salt and enjoying this snack with a cold lager. I keep mine forever in a freezer vacuum sealed. Don't worry too much if you leave it longer in the wet cure. The meat is then air-dried in a dry environment with very good airflow. We use cookies to ensure that we give you the best experience on our website. Remove the meat from the vinegar/Worcestershire sauce mix, pat it, dry with a clean kitchen cloth, and then coat it evenly with spices. See the post for an in-depth explanation of the processes involved. Would a little chili powder in the wet marinade be OK or would it ruin it? white powdery mold (Some folks do like to spray the meat surface in encourage this growth). There is a dedicated a very important ingredient missing in the above recipe. Make sure the meat is covered in the biltong spice. The ideal temperature and drying time for biltong is 22C to 24C for the first 24 hours and thereafter at 30C to 33C for two days. Its really hard to guess whats going on without seeing it. Now I truly appreciate other people are learning from this blog which summarizes what I have learned. Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. Some recipes call for several stages of curing and washing off spices, reapplying them, etcthis is not necessary. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. This comes down to personal preference. This is to catch the spices that fall off as the meat shrink and dries. Can it cause spoilage or just a longer time for the meat to cure ? Making biltong Next Biltong (spiced dried meat) is a South African delicacy. Mold is the biggest killer of biltong, especially in humid climates. This will ensure a succulent top-notch result. Thanks mate! Make sure to work very clean to avoid any bad bacteria creeping it. Some visitors even buy the biltong box kits when they visit, which they can assemble at home. Then you disappeared and I cried. This is so we can hang it up and track the moisture loss by weighing it. I know this is probably because of oxidation but I wasnt sure if this would negatively affect the curing process? Cheers Tom. Very useful information. 4 1/2kg now drying. Tanja, I live in Colorado (low humidity) and just hang my biltong in the garage with a fan blowing it. I can now start my first batch of biltong with confidence. When you have mastered the art of making biltong you will have plenty of friends flocking around to enjoy big games with a couple of drinks and the platter of biltong being passed around. Cant wait ! Weigh the meat and write it on the label. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. As I did 6.4 kg of topside and at the last minute decided to not introduce any smoke on the grounds it should be kept original. Hopefully, theyre dry enough to handle the hotter setting. Bicarbonate of soda is only used when the meat you choose will be tough to chew on. I thought there was enough air being pulled through the compressor but it seems it wasnt the case. Viva La France! . Try to make biltong in the dry and cooler seasons of the year, as humid conditions can lead to meat spoilage. Your email address will not be published. This moisture gets in the way of your biltong absorbing the biltong spice and marinade. Make sure to work clean to minimise the risk of contamination or bad bacteria. Also, remove any gristle or sinew which once it is dried is pretty much inedible and you dont want that ruining your biltong snack. Salt is essential to let the meat dry and cure properly. Do this in a well-ventilated kitchen. 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. 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. Yeah me neither. For biltong making it is not worth buying super expensive meat as you should rather grill your top quality cuts, like fillet steak. My curing chamber does operate a little bit drier, its a big double door to bar fridge that I converted. As each piece is covered inspice, set it aside in a dish until you are ready to hang it up to dry. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. This is something that just needs testing to get some balance generally. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally. His wife refused to have any. Don't store in craft bags as the meat will keep drying out. If you see the first signs of mould appearingwhite dots or furry moulduse a clean cloth with some vinegar and dab/wipe it off. Only issue is it got so dry it wasn't that appealing to eat as is and I ended up making biltong stew with it. Biltong traditionally did not include sugar at all and the preservation is mainly achieved by the addition of vinegar. Ill wait for the cooler months to try salami. If you suspect that case hardening is your problem, I recommend cutting through the end of the meat and checking it. My South African friends say Biltong is superior to Jerky in every way and if that is true, I can't wait to try this. Prepare your own Biltong spices for use with this dehydrator biltong. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. Salami is definitely the advanced category of using a curing chamber. It basically just follows the procedure but since it is common to have a fermentation stage having that higher temperature and higher humidity allows that pH and acidity to increase to create a hostile environment for bad bacteria. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. If youre using a good cut like silverside or toprump, you wont need it at all. I assume the compressor is on during the drop. If you spot mould, wipe it off with vinegar and move the biltong to a dryer better-ventilated area. If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. Apr 1, 2023 by ASK SOUTH AFRICA. Mold proliferates at a humidity above 55%; it also increases with poor ventilation. Based on your DIY chamber booklet Ive almost got a complete setup hooked up over the past week, cant wait to see the results. Well just an update since this is my third attempt which I followed to a Tee. If you want to see how it's done, jump to the video in the recipe using the above button. You are right. Once youve given it a try, please let me know how you like it, and if there are any variations to the traditional ingredients you swear by, no matter how strange! Contact13 Chester Terrace Westville, South Africa, Choosing the best beef to use for biltong, Optional: Additions of Bicarbonate of Soda, Grilled Biltong Steak You Can Make Tonight [Full Recipe], Biltong Slicers How To Cut Your Biltong, Tips for Drying Biltong in a Biltong Box: Ideal Conditions and Testing for Dryness, How Long Does Charcoal Last Estimating What You Need, Best Charcoal Chimney Starter: The Only 3 You Should Consider, 4 Insanely Easy Ways To Use Wood Pellets On a Charcoal Grill, Venison Biltong Recipe: Make Delicious Wild Game Biltong, The Right Biltong Box Temperature For Drying, 77 of the Best Recipes to Try with Biltong, Biltong Vinegar: 7 Delicious Vinegar Options for Biltong. Once youve made the biltong spice mix, rub it onto both sides of the meat. But yes I would say oxidation, smell it and try using your senses, does it have any off smell (our evolutionary noses are quite useful), Fresh frozen meat that is thawed and then cured, I personally have had no problems with as long as it was fresh (so you have to get your source to acknowledge this), I know recipes dont have (pink) curing salt, but I prefer to use it, not just for color but also the other obvious safety reasons. (Non aged). While the meat is salting mix together all the wet cure ingredients. 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. This time-temperature lethality process targets a 5-log reduction in the most thermally resistant pathogen, Salmonella spp. If not why not and if you do how much and how would you put it into the process. It can also occur while making your own biltong. So, my plan is to use the standard dehydrator. So I go for longer slower biltong which takes 2-4 days. Could you use a freeze dryer to make this? Stand the box upright and open the flaps on top. 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!
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