However, it's nice to have everything you need instead of having to buy stuff on the go. If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! There's a lengthy thread on biltong making. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon. Always use a sharp knife. When cutting the meat to prepare, cut along the grain of the meat. As with jerky, biltong making arose out of necessity. This is a great recipe but being the experimental person that I am I am considering two-hour smoke I do bacon and Pancetta for 8 hrs and its great. There are many curing methods used for a variety of cured foods and the method used depends on the raw product and the desired final result. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. having travelled to ZA 3 times over the years to hunt i am firmly obsessed with biltong and drywors. Have just bought 6.4 kg of topside and am ready to go again this time I will not hand it out maybe a little bit because it had a 100% approval which I thank charlie but it cost me 100 dollars to buy. Total cycle during the swing it about the same time as when its stable in-range. I had a friend diffuse the airflow with a metal plate and another commercial fridge, which actually also had an impact on stabilising humidity. Pick one side of the meat slab and slide the meat hook through. 1) What is the ideal temperature and humidity range for making biltong? 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. Once you have your chosen cut probably silverside or topside, remove some of the excess fat. My favorite is apple cider vinegar. If there is any topic you want to suggest feel free. . I believe eating and cooking well attributes majorly to a happy life. Look for meat that is ultra-fresh and has a bit of fat running through the meat. The recipe for the biltong spice can be found below and this can be made at the same time. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. It just needs to be somewhere in the range of humidity approximately and temperature above. I followed all your instructions, to the tea! Aim for 50% weight loss. This is the most well explained and straight forward blog post I have found. This is definitely one style and very popular. This is to catch the spices that fall off as the meat shrink and dries. So, my plan is to use the standard dehydrator. Happy you like! Making Biltong - The Best Smoking Meat Forum On Earth! How biltong is made - Runder Biltong Anything too extreme will create an extreme result. This site may earn commissions when you visit certain links. 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! 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. Then you disappeared and I cried. Controller is working correctly and switching when it should. 8 Best Building Materials for Humid Climates - BuilderSpace Just wondering what the downside would be to having the temp a few degrees cooler, but the humidity in the desired range? In this guide, Im going to show you how to make it for yourself. Some recipes call for the addition of bicarbonate of soda. Below is an in-depth explanation of everything surrounding the making of biltong. Place the 100 watt bulb in the center of section A. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. Store vacuum sealed or wrapped airtight in the fridge or freezer. I added a UV light to prevent mould forming (because I live in a very humid part of the world! The top of this article goes through all the best beef cuts for making biltong. Then just lay the cured and spiced thin pieces out on a wire rack in the oven. Hi Charle, what do you use to sharpen your knives and what knoves to you use? There is a reddit r/biltong for any questions and recipes you may have. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. Secondly, you need your biltong slabs to fit into the drying area that you have. Avoid spoilage and make the food more delicious. Ive made it about a dozen times, and it always turns out good. Is it drying too fast or too slow? Worked well. Nice Sophia, thanks for the kind words. Although with airflow, the biltong dries in higher humidity than this. 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). 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! Build Your Plastic Biltong Box: Step By Step - karnivore.co ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. An ultrasonic humidifier is the best way to go because you end up pumping out a fine mist and hopefully, there is some kind of filtration going on inside the humidifier. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. I recently found out you can equilibrium percentage calculate your pickling of vegetables! If you like very smokey then go for longer but you will lose some of that pure meatiness a bit if you smoke it a lot. Everything is easy to understand and clear. These commercial quick dry solutions wont taste the same. When I took the shoulder out of the bag to hang, it had a slightly greyish tinge to it. In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . The ideal climate is warm (not hot), dry, with steady reliable balanced airflow. Start weighing after about 4 days to monitor the weight loss. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. Place the meat in a mixture of salt, Worcestershire sauce and balsamic vinegar making sure each part of the meat is moistened in the mix you can set the meat aside to marinade in the fridge for between half an hour to an hour. When you grind the spices, it releases the compounds that give them the flavor. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. Click here for the recipe. Biltong pronounced bill-tong is air dried, and although you can use a dehydrator, most South Africans use a biltong box, as it makes drying the meat easier and more hygienic. Im still on the learning curve with biltong but this recipe is giving me the best results. Then proceed as you would with Biltong! The tray helps to deal with the mess. The sugar helps with drying through osmosis, latching onto the water molecules and wicking them away. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. Two or three slabs will not last that long and will be eaten within a week or two. Another way is to rub the biltong with very hot cut chilli then add the rub. Well explained. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. Traditional favorites are brown vinegar, white vinegar, and apple cider vinegar. Large chunks of fat can be a little unpleasant to deal with when eating biltong. So, many omit the salt soak and add the salt to the spice mix instead. 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. Then you're in for a treat. Do you need to increase the ventilation in your biltong box? Save my name, email, and website in this browser for the next time I comment. Will that work ok? The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Always slice across the grain of the meat when eating it. This yellow fat is apparent in cattle that have been grass-fed rather than grain-fed. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. Its important to know that biltong is not smoked meat it is air-dried. 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. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally. For this recipe we will be using beef as anyone can get their hands on some at the local butcher or supermarket. Freezing is a good option as it can last for up to 12 months in a freezer, but will last a few days in the fridge in a paper bag or in a glass jar. The meat is then air-dried in a dry environment with very good airflow. Let's discuss beef as it's the most widely used meat for making biltong. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. 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. When you live in a city or a humid climate, you can use one of the following proven and tested methods. Your strips need to hang freely, without contact. With a Home Biltong Maker is as easy as 1-2-3! While the meat is marinating make the spice mix. 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. When asked about the best way to store biltong, Maxine says, "I recommend to not store it in the fridge if the biltong is in any form of packaging. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. She actually liked it and that was fantastic! I ended up unplugging the humidifier as it appears I dont need it in such a small space. Its the bomb!! Another really easy way to make biltong sticks (thinner, dry pieces) is to put oven on lowest temp (170 F in USA) and leave the door open a crack to let warm air escape. Salami is definitely the advanced category of using a curing chamber. I live in the United States and I want to try curing some different meats. What light bulb do I need for biltong? - Daily Justnow Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Making biltong - South Africans - Te Ara Encyclopedia of New Zealand I have a question on a 4.5 lb Pork shoulder that Im attempting to cure into Spalla. I live in the PNW, so were rarely very hot or cold, and the basement of course mitigates that further. Im confident that this fool-hardy recipe sticks with the traditional roots of the dried meat, whilst adding a little refined finesseit does not disappoint. Shelf life of Biltong : r/Biltong - Reddit 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. Making biltong does not require a load of fancy equipment and many DIY methods are available online. Authentic Biltong Recipe Ingredients 4 lbs. For this, you will need a spray bottle for food. About 17 minutes to read this article. I can't wait to try your process in that device. If you are hanging the meat in a room with afanit may take up to 10 days to dry. And perhaps this contributed to the greyish tinge/oxidation? So without further ado, heres my tried and tested biltong recipe. This affects the drying as the humidity and temperature play a role when drying biltong at home". Im getting into charcuterie. This is why it is important to check on the progress of the biltong every single day. 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). This is what my grandfather did, and I suspect the early pioneers too. Make sure to work very clean to avoid any bad bacteria creeping it. Mix it with your salt and add as instructed. It can also occur while making your own biltong. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. go old school.look up south African biltong. Very useful information. In general, biltong should last for at least 4-6 days before being at risk of developing mold. Unfortunately its pretty hot in France and the actual temperature of the cellar is 17-18C/62,6-64,4F. After a couple of university degrees, a teaching career in Art Education and English at secondary and tertiary level, a few years in journalism, the modelling and fashion industry, and a family followed. I'm looking to start making my own, and I live in an area that's over 90% humidity for. Perfect recipe. The other option if youre new to the whole idea of dry curing meat, is to just use your normal kitchen fridge. If not why not and if you do how much and how would you put it into the process. The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. 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. Better to try smaller pieces in a fridge, I wrote about this here. 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. Keeping below 24C in the initial phases stops the fats from going rancid. 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. Learning tricks from other cultures on planting and gardening brought new ideas to food gardens and creating beautiful outdoor spaces. If it swings like 10%, no problem. Used it before when I had to go on a long hike. How to Make a Biltong Box or Buy | Biltong Blog The best materials for humid climates are engineered hardwood, spray foam insulation, clay or lime plasters, proper windows and ventilation, waterproof paint, and sealants. Salt is a brilliant flavour enhancer and preservative. In most cases, flies arent a problem, but pepper has the added benefit of detering them. They did this either by curing or dehydrating their meat. As far as I am concerned the light bulb is used to draw air upwards and out of the As I dont yet have a dehumidifier I have been controlling the humidity through having the fridge plugged into the humidity controller to try and maintain an average of 75% RH. Traditional biltong is made by slicing large strips of beef and coating them with a mixture of crushed coriander seeds, cracked pepper, salt, and brown sugar. This batch of for Saturdays rugby. Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the . Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. Right now it averages 30 to 40 degrees Celsius with humidity around 80% plus. 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. I'd consider getting a commercial dehumidifiercause I've had biltong go mouldy before so the risk is real. No need to slice it after wards it breaks like a biscuit! I love this recipe. 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! Either way, both are tasty meat snacks with a very loyal global following even though they differ a lot. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? Bicarbonate of soda is only used when the meat you choose will be tough to chew on. Step #2: cut the holes for the fan and the dehumidifier. Put a small meat hook or paperclip through the meat with a label attached to it. I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. That said, its fairly forgiving and a day or two over wont do too much harm. Perfect for game days, high protein diets and anyone that enjoys great food. Oui, vive la France ! Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. 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. Hi Tom, thanks for your very informative blog! Too much sugar is really unpleasant thoughyoure walking dangerously close to beef jerky territory and Id really recommend against it. Step drill bit. Spray every part of the meat liberally. Biltong making at home - A Quick Introduction - Meately One can get extremely creative with this so here are a few ideas. My curing chamber does operate a little bit drier, its a big double door to bar fridge that I converted. You should assume any link is an affiliate link. your thoughts? 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. But its good to just go over the basics, first off the quality of the meat. I then drilled through the side and opened up an exit hole of about 3 x 3. https://asktheexpert.custhelp.com/app/answers/detail/a_id/109/~/what-causes-grayish-color-on-cured-pork%3F. I wanted to thank you for all the knowledge Im getting from your blog. Below are a few items that will make your life easier. Never, ever eat any biltong that has mold growing on it! . Best for hot smoking, head to do cold smoking at under 86F/30C! Also dont use balsamic as this will alter the taste. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. The vinegar tenderizes the meat, preserves the meat by killing off any microbes, and balances the salt. Viva La France! Roughly 20cm in length, and 1cm thickness is ideal. What you want is a good steady stream of air running past the meat, but not too strong. This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. I prefer brown, but white, balsamic, or even cider will also work. Humidity comes back with temp but sometimes overshoots and crawls back down as dehumidifier comes on. Perfect Biltong RecipeSouth African Beef Jerky Just found out youre back and to save myself a major maths equation youve added a superb adding thingy. a Bad initial product won't turn out nice. Similar to Biltong Sukuthi is cut into thin strips, spices and salt are rubbed on and then it is either air dried, or smoked until it is totally dried out. The main aim of all of these is to create dry warm circulating air so that the biltong dries correctly and efficiently. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour.