garlic biltong recipe

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 they’re muddying the clarity of the flavour and masking the star of the show—good quality meat! 18 to 20g per kg of meat. It should be mostly powder, with a few pieces of seed shells left in. With the back of a big knife or a meat mallet, pummel the meat until softened. However, it is recommended to stick to the brown vinegar for you to get the real unique taste of biltong. Drying times will vary with humidity, airflow and temperature. Remember to cut along with the grain. What you’re looking for is cool conditions with 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. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally. What you’re looking for is a slow drying process with gentle airflow. I tend to use 2% salt by weight to create a safe cure, and I leave it on for convenience as at that percentage it’s just right for me. If you don’t, the first option is to vacuum pack the biltong and store it in the fridge for one week to one month, depending on severity. Thanks for sharing your knowledge Douw. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. If you will use a dehydrator, marinate them for five minutes or so before putting it in the dehydrator. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Large chunks of fat can be a little unpleasant to deal with when eating biltong. your page has i assume been hacked there are two adds for steroids, one here,There are a lot of creative, almost ceremonial devices on steroids for sale cutting biltong, but I think nothing beats a good,the other here,the fat doesn’t shrink at the npp steroid same rate as the muscle. Roasted coriander seeds have more intense flavour than fresh ones. The strips of meat will take around five days or more to dry, depending on the weather conditions. Too much sugar is really unpleasant though—you’re walking dangerously close to beef jerky territory and I’d really recommend against it. If you see the first signs of mould appearing—white dots or furry mould—use a clean cloth with some vinegar and dab/wipe it off. Getting it right is down to trial and error. We use cookies to ensure that we give you the best experience on our website. After you have pickled the meat for 24 hours hang directly in a well ventilated area or in front of a fan. Combine all the spices and sprinkle into the meat. No absolutely not. It’s not a flavour you want. Hope it comes out great. 50/50 – vinegar and Worcestershire sauce mixture – enough to just wet and marinade the meat. READ ALSO: How to make quick and easy chicken biryani recipe in South Africa, Leave your email to receive our newsletter, Get the news that matters from one of the leading news sites in South Africa, Drop your mail and be the first to get fresh news, Droewors recipe: How to make the best homemade South African sausages. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. ), 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. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands. Biltong is a savoury snack, not a desert! Why do you specify the use of a non-metallic container? Make sure to coat the meat thoroughly. If you’re really savvy, you might vary the thickness of slices from thin to thick allow for consistent grazing over the drying process (highly recommended). If you’ve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. This one is perfect! Mix the crushed coriander seeds with pepper. My answer? Traditionally, the South African biltong recipe uses brown vinegar. It’s important to note that, while your biltong will shrink by around half the size when dried, the fat doesn’t shrink at the same rate as the muscle. Yellow raisin rice with a drizzle of honey butter, Pork spare ribs with smokey bbq braai sauce, ROASTED CHICKEN WITH PORK, SAGE AND CRANBERRY STUFFING, WATERMELON, MINT, BLACK PEPPER & FETA SALAD, STICKY GLAZED GAMMON – THE ULTIMATE CENTERPIECE, ROAST VEG SALAD WITH WHIPPED HERB CREAM CHEESE. What you want is a good steady stream of air running past the meat, but not too strong. Roast coriander seeds on a dry frying pan or crush them as fresh as they are using a pestle and mortar. The sugar helps with drying through osmosis, latching onto the water molecules and ‘wicking’ them away. Yes. As a perfect example of this, the Italians make a beautiful beef product called ‘Bresaola’, which is very slowly air dried at cold temperatures, so as to achieve an even dryness and texture. If you don’t have access to a vacuum sealer, stick your biltong in a paper bag and place it in the fridge for a few days. Enjoy your meal! It kills bacteria on the outside of the meat, and helps to draw moisture out. Allow it to stay in the dehydrator for 2-3 hours. We hope that you have found the best biltong recipe here. Please make sure that the meat is hanging in a cool area with no warm air. The inside should be slightly pink or grey. Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. Just don’t overdo it—biting into a lump of peppercorn is not a pleasant experience! If you find that you’ve cut your biltong early and it’s wetter than you’d like, use clean fingers to rub a little salt and vinegar on the exposed end and hang it back up. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. Plastic-covered paper clips make for a cheap solution. If you prefer a cut with a fat rind make use of Silverside or Topside if you want a lean cut. Some like theirs tough like old leather. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Every biltong maker has their own preference on spice mix. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. I’m a South African who has been living in California for 5 years—and, predictably, I am scouring the internet for biltong recipes. Above this fat renders and the meat case- hardens. So without further ado, here’s my tried and tested biltong recipe. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. Place the meat in the dehydrator while they are lying flat on the trays or hang them inside the dehydrator. Traditionally, brown vinegar has been used to make biltong. Biltong was originally created by Dutch pioneers in South Africa, “Voortrekkers”, who needed reliable food sources on their long treks across the continent. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. It will continue to dry slowly, but it will also keep for a long time this way. Cut into 2 – 2,5cm strips thick. Image: instagram.com, @no1biltongSource: UGC. https://briefly.co.za/54795-best-south-african-biltong-recipe.html Salt is a brilliant flavour enhancer and preservative. Be sure to get it all or it’s likely to spread again. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky Good airflow will help to avoid such catastrophes in future. This should go some way towards fixing the problem. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditions—just try to make sure none of the pieces are touching. Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. I deduce from the recipe that your salt to meat ratio is about 21g per kilogram—does that sound about right? Preparation: 7 days › Extra time: 2 min › Ready in: 7 days 2 min Wash the meat. It’s more convenient if the slices are left long, because you’ll have less pieces to find space for hanging. If you don’t know what you like, I suggest making a few thinner, quick drying pieces to experiment with. Some recipes call for the addition of bicarbonate of soda. Mix the meat thoroughly and let it marinade for another 12 hours. It makes the meat taste metalic. I use salt at 2% of the meat weight for a safe equilibrium cure, which works out at 20g per kilo. If conditions are particulary humid or hot, there’s a chance you might experience this problem. If you’ve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin.

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