Do you ever use pink curing salt when making Biltong? Your email address will not be published. Do you need to increase the ventilation in your biltong box? Biltong made from beef or venison is the most popular. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat youll ever eat. Start by removing excess fat. My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. These commercial quick dry solutions wont taste the same. A combination of good airflow and relatively cool temperatures are the key to successful biltong making. Place several (about 7) wooden rods (C) inside the box about 2 inches from the top. 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. 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Its important to note that, while your biltong will shrink by around half the size when dried, the fat doesnt shrink at the same rate as the muscle. 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. The Worcestershire sauce just adds depth of flavor to the biltong. So some rewiring was done, which only turned on the fan when the compressor was on. The other option if youre new to the whole idea of dry curing meat, is to just use your normal kitchen fridge. 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. He said it never got below 77F/25C at any time of the year, day or night! When you trim the biltong, you need to choose for yourself. You must log in or register to reply here. Holidays and weekends have been spent in the great outdoors, hiking, fishing and diving all around the world. 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. If you are drying your biltong in a biltong box, make sure that the biltong slabs are not longer than the hanging length you have in the biltong box. Make sure your wet meat is sprinkled everywhere with vinegar and salt and then marinate for at least 12 hours in the refrigerator so it can penetrate. 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. Its worth noting that the thicker you cut your initial beef cuts, the slower the drying process must be to avoid case hardening, so try cutting thinner next time. 4 1/2kg now drying. Yes you could do that or you could grind the chilli flakes a bit and add more. It can also occur while making your own biltong. Choose a box with dimensions of about 60.7 60.7 91.4 cm (1.99 1.99 3.00 ft). You can do your own research on pink curing salt otherwise known as sodium nitrite and sodium nitrate mixes with regular salt, I still use it as a form of protection just to make sure the meat is safe. While that is happening mix together the wet cure. Trial and error is the way! Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. I need to buy a portable cooler. It's 3 hours salting and 2 hours marinating. 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. Additional comment actions. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. Room temperature in most houses is fine, but air flow can be a problem. Two or three slabs will not last that long and will be eaten within a week or two. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Plastic-covered paper clips make for a cheap solution. Back in the days when refrigerators werent a thing, the pioneers needed a way to preserve their meat. 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. By bookmarking these links you help support the upkeep of this site. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 1 Tablespoon of finely ground black pepper. If you pick the right meat, you wont need to use bicarb at all. Most likely, what youre looking for is a really tough consistency with just a little bit of give. Be careful when drying and storing your biltong so that it does not spoil. You are right. Truthfully, it beats jerky by a mile. Step #4: cut out the insect netting. This step is often skipped, but it can make a big difference to the flavor that is absorbed by the biltong slab. Its tricky to get the salt quantity right. . In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . My answer? To easily make a biltong box at home, use a cardboard box, such as a computer monitor box. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon. Some visitors even buy the biltong box kits when they visit, which they can assemble at home. As long as I handle the meat in a hygienic way, avoiding any cross-contamination and refrigerated it then I use it either fresh or frozen. in the right zone of 10-20C, thats fine/ humidity not dry over 60%. Once you have the art of making biltong honed, then maybe you want to start using some of the meat from hunting expeditions. The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire. Also, check out my page with an equilibrium curing calculator to make the calc easy! Make sure none of the pieces are touching. This is what my grandfather did, and I suspect the early pioneers too. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. Happy you like! I use a 275 w Infra red lamp for heat connected to a inkbird temperature controller and a computer fan controlled by a light dimmer to give me the perfect environment. If you find that youve been testing your biltong for readiness for 2-3 weeks and it just doesnt seem to be drying in the middle, this may be your problem. 1 Cup of vinegar. Nothing dehumidifies like an aircon. Ill wait for the cooler months to try salami. Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. 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. These only have a short lifespan and disappear quite quickly. Wet stones and ceramic steels. I ended up doing this without the pink salt and it is a great recipe. But the results and the process improved once I improved the airflow and oxygen going in the chamber. If you dont have access to a vacuum sealer, stick your biltong in a paper bag and place it in the fridge for a few days. My wife cant stand biltong, never has, UNTIL NOW! 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. 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. This recipe looks fantastic, very new at all of this. If you don't have a vacuum sealer, then wrap airtight. Since the saturation vapor pressure of water decreases with decreasing temperature, the water in the air condenses on the surface, separating the water from the air. Bicarbonate of soda is only used when the meat you choose will be tough to chew on. Yeah me neither. The Worcestershire sauce just adds depth of flavor to the biltong. I ended up unplugging the humidifier as it appears I dont need it in such a small space. In the temperate environments that Ive 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. Try to make biltong in the dry and cooler seasons of the year, as humid conditions can lead to meat spoilage. When the fan was blowing, that moisture got pushed into the chamber. Keeping below 24C in the initial phases stops the fats from going rancid. Make sure your meat is fresh and blood-free. BTW Charlie, have you ever used a pre-mix call Crown Mills now Crown National? 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. The best methods to extend that time are to vacuum seal it or keep in a fridge. Mold can look like its only on the surface but often the threads in the mold may have penetrated the food to a deeper level. Sugar on our meat is not popular among biltong fans. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Excellent website. I know this probably doesnt make any sense, but remember that after the biltong has been dried, you will cut it a second time, and that time it will be against the grain. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. It is advisable to put a tray down before hanging up the meat because they will tend to drip a bit before they get dry. As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. Can i exclude the sugar from the the recipe or replace with a sugar alternative? I would at least vacuum seal it. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. Recipe was easy and the result was tasty. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. For this biltong recipe, we will spray the vinegar onto the meat. I got contacted by a man in East Africa, he was keen on dry-curing meat he definitely needs to build something suitable. Stand the box upright and open the flaps on top. Use less salt! We will add the peppercorns unroasted. If you need more information on how to store your biltong after you have made it, you can check out these ideas here. I offsetting a lid to the compressor, which was just next to the fan in the compressor. - Soak meat overnight in vinegar. Getting it right is down to trial and error. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. Oh the joy of the craft and balancing the gear! Thank you so very much. 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? Was it tasty or did you run into any problems with your biltong recipe, let me know in the comments below how yours turned out? While the meat is salting mix together all the wet cure ingredients. Keeping relative humidity in the box below 50% ensures consistent, quality results. I know we have amazing charcuterie, Im Muslim so no pork for me. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. I have looked at many different recipes and I think this sounds like the best. Then proceed as you would with Biltong! I'd love it if you could post a photo. Pieces shouldn't be too thick Dry in a well ventilated low humidity environment to ensure proper curing. Viva La France! idk about this lightbulb plan. If you continue to use this site we will assume that you are happy with it. Concrete can be used in humid climates, but excellent humidity control needs to be established as well. I thought there was enough air being pulled through the compressor but it seems it wasnt the case. When ready, take it off the hooks, chop up a biltong slab and enjoy. - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. I live in Denmark and have decided to build my own box. I work on a yacht and make it in the engine room, so perfect. Would love to try this. Leave for 12 hours. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. About 17 minutes to read this article. With generation after generation using roughly the same method and ingredients to make it. Vinegar does a perfectly good job of sterilising the meat without mountains of salt. ), 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. The bicarb acts as a meat tenderizer. The salt is an excellent flavour enhancer and should definitely be includedjust a little less to avoid the need for washing. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. Salt is essential to let the meat dry and cure properly. Never, ever eat any biltong that has mold growing on it! Other cuts can be used, but are not as high in quality. Charcuterie is indeed a French word but I have to say the Italians are the masters in that matter. I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. For a better experience, please enable JavaScript in your browser before proceeding. 1) What is the ideal temperature and humidity range for making biltong? It is a baseline for you to start with. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. Save my name, email, and website in this browser for the next time I comment. Making biltong does not require a load of fancy equipment and many DIY methods are available online. So youve looked into the temperature and humidity conditions you need. The longer you leave it in the wet cure the more the wet cure flavour will be there in the end product. You can blitz your peppercorns with the spices or grind them in with a pepper mill. Space them about 3 - 4 inches apart. As an Amazon Associate I earn from qualifying purchases. 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. Mix it with your salt and add as instructed. Controller is working correctly and switching when it should. If you like quite a dry biltong then the venison is really good. 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. Another way is to rub the biltong with very hot cut chilli then add the rub. JavaScript is disabled. Leave it too long and youll have some tooth-bustingly tough biltong on your hands. Avoid spoilage and make the food more delicious. If you suspect that case hardening is your problem, I recommend cutting through the end of the meat and checking it. 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. Biltong can also be made from: Chicken, simply referred to as chicken biltong. 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. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. 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. Thank you. Ive been using this recipe for the past 4 years. Geez people , biltong is air cured meat. Weigh the meat and write it on the label. I can't wait to try your process in that device. 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! Here is a quick synopsis on how to make biltong. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. 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. As soon as you spot mould wipe it off with vinegar making sure to get all of it. Store vacuum sealed or wrapped airtight in the fridge or freezer. Biltong is not sweet or rubbery like jerky. Keeps it from spoiling a bit longer than simply salt and vinegar. You want to see the different spices. It will froth as the acid reacts with the soda. This is something that took me a while to figure out on my first curing chamber. Nice Sophia, thanks for the kind words. On average, biltong will take five days to dry. If there is any give in the meat, theres still moisture in the middle. 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. Hi John, Thanks for your kind words, really encouraging for me. Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. The sugar helps with drying through osmosis, latching onto the water molecules and wicking them away. 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. having travelled to ZA 3 times over the years to hunt i am firmly obsessed with biltong and drywors. Any mould left on will grow back. Your tutorial is very good and your recipe looks amazing. Thank you so much for all of the information on your website! Every biltong maker has their own preference on spice mix. go old school.look up south African biltong. Tom, gem of a site and already great help as I begin my own dry-cured meat hobby. 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. 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. Nice basic recipe as used by my family for many years. What I suggest is that if you get a computer fan and have it mounted inside a curing chamber, it will then pulling the air out. Just follow these simple instructions: Slice the meat into suitable strips and sprinkle with Biltong spice or marinate it in a brine of your choice. 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. Once the biltong meat has been spiced, its going to sit in a vinegar marinade for several hours to a day. It will last longer if it is vacuum sealed. When it comes to slicing biltong remember that it is quite tough, and the knife can slip easily. Some recipes call for balsamic or cider vinegar. just a random story. Be sure to get it all or its likely to spread again. Hey mate, thanks! 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. However living in South Africa most of my life, I have seen people dry it in garages with the meat hung on lines, and a fan going to keep any insects off and make sure the drying progresses evenly. 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. If youve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin. . 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. Its not unusual to have an entire slab missing by the time your biltong is ready. After so many failed previous attempts, finally your recipe worked beautifully for meits like being back in south Africa again, Love it. When I started off and built my first meat a curing chamber over 15 years ago, I did a lot of research and read quite a lot of books to make sure I was on the right track. Sure thing. But what I love of the weight ratio youve added in. Step #3: cut the holes for the dowel sticks. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands. Good. It just needs to be somewhere in the range of humidity approximately and temperature above. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. Case hardening happens when the outside of the biltong dries very fast, but the inside of the biltong strip remains raw meat. If youre really savvy, you might vary the thickness of slices from thin to thick allow for consistent grazing over the drying process (highly recommended). I don't know anyone that likes dry or hard cured biltong but some do prefer it. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. But I havent tried it and I cant say Ive heard any great outcomes if youre looking at longer-term dry curing for months. 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. Really awesome recipe!! I followed all your instructions, to the tea! (You can see this on the dehydrator biltong recipe). Buddy a bit of input would be appreciated.I will start tomorrow. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. The Nepalese then pound it into powder and fry it with vegetables. If you want it quick and don't want to wait too long put it in a box. Many folks do love it and that's cool too. Combine all the spices and sprinkle into the meat. 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. 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. This will be grain-fed beef. Thank you! Mould sometimes happen if the airflow is not good enough and the humidity is high. Step #5: glue the fan. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. I'm looking to start making my own, and I live in an area that's over 90% humidity for. Make a biltong box from a cardboard box to save money. This is more often found in cows that are a little more aged than the prime cuts of beef. If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. In a well ventilated, non-humid environment . Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. plugged into a temperature controller? I must apologise for calling biltong South African beef jerky, because this is a far superior product. it needs much thinner cuts, no more than 1cm. This biltong recipe will teach you how to make biltong the traditional South African way. In most cases, flies arent a problem, but pepper has the added benefit of detering them. Use scales when weighing out ingredients. When I took the shoulder out of the bag to hang, it had a slightly greyish tinge to it. So here is a table summarizing the temperature and humidity ranges and then Ill go over a few tips relevant to the curing chamber and its environment. https://asktheexpert.custhelp.com/app/answers/detail/a_id/109/~/what-causes-grayish-color-on-cured-pork%3F. A Wind Advisory has been issued through Sunday morning. People who visit South Africa and are introduced to biltong always want to take some back to their home countries whether it is Scandinavia, France, Italy, or the UK just as long as they can get meat products through customs.
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