Biltong ingredients
Every biltong maker has their own spice blend. For the Biltong House product we use authentic spices, straight from South Africa. Our Favorit is the classic variant, enriched with some chilli. In our opinion, the taste of meat should be in the foreground.
Vinegar
Our favorite is malt vinegar, which is less well known in Switzerland.
Alternatively can also simply apple vinegar be used.
Streaky or lean cut of meat?
This is also a matter of taste. Fat is known to be a flavor carrier. I found that people in Namibia or South Africa like fatter cuts, while Europeans prefer leaner meat. It should be noted that fat shrinks less than muscle mass during the drying process.
Curing process
Curing methods, seasoning mix, drying conditions. Opinions differ everywhere . Some recipes say multiple passes (curing/washing off the spices) are necessary.
We my this is not necessary and one pass is enough. Spread it on once and leave it in the fridge - that's enough! Salt is a flavor enhancer and a preservative at the same time. Vinegar, which must not be missing, also serves to preserve. We work with a little less salt since we do without several stages of salting and washing off the spices in this recipe.
Temperature and air flow
The taste of the beef is intensified by the drying. The secret to successful biltong production is the combination of perfect airflow and cool temperatures. Many think that heat is necessary, this is not true. A good example is «Breseola», which the Italians dry slowly in cold temperatures in order to achieve an even structure and drying. So don't come up with the idea of using the oven. Ideal is a «Biltong box», which you can also make yourself. The art is to find an optimal air flow so that the meat outside does not become hard.
How to dry biltong
When I make my own biltong at home, I use a «Biltong box» and put it in a cool place. The lightbulb and the fan give me the right climate.
The air flow generated by the fan must not be too strong so that the meat does not dry out on the outside and mold does not form. As you can see, it's not easy, so I recommend buying a box specifically designed for biltong production.
Drying time
That depends on how you like the jerky. Some like it still wet, others prefer it really dry. The drier, the longer it lasts. You can determine the degree of drying by pressing on the meat. If the meat gives way, it will still be moist on the inside.
With our own Biltong House product, we always have to make a compromise so that the meat can be kept for some time.
Keep in mind that thinner pieces will dry faster. Wenn Du ein Fleisch angeschnitten hast und sollte es Dir noch zu feucht sein, reibe die angeschnittene Stelle wieder mit Salz and vinegar and hang the piece again .
Perfect Biltong Recipe - South African Beef Jerky
Biltong should never be compared to beef jerky. Biltong is a high quality product and 100% natural. Learn more about how biltong is made here
Salt
As mentioned above, salt is a basic requirement for the production of biltong.
If you like it exclusive, you can use a gourmet salt like fleur de sel, pink Himalayan salt or crystals from Hawaii.
Sugar & Worcestershire Sauce
The original recipe does not include any sugar or Worcestershire Sauce . Brown sugar balances the saltiness nicely and we just like the aforementioned sauce. Dose both sparingly.
Cutting methods
Nothing beats a sharp knife for a clean cut. This is essential. There are also biltong cutters (a board with a hinged blade), biltong knives (traditional knives made specifically for this purpose), hand-cranked mechanical cutters and, as a deluxe version, electric cutters. I recommend this for commercial use.
Dealing with mold
If the climate is too warm or humid, mold can form. I recommend checking your Biltong daily for mold growth. If you see the first mold (small white dots) you can still save your dried meat. Remove the fungus with a clean cloth and coat the area with vinegar and salt. If the spread is already far advanced, the meat unfortunately has to be disposed of. You can prevent mold growth with good airflow.
Storage of biltong
Once the dried meat has reached the desired consistency, you can store it hanging in a well-ventilated place. Make sure that the pieces of meat are not touching.
IMPORTANT: Once cut, you must store the biltong in a paper bag in the refrigerator so that the liquid can be absorbed by the paper and mold can be avoided.
Biltong House's own product is vacuum packed in a suitable package (without gas) and has a shelf life of a few weeks. Another advantage of this packaging is that no gas is used and the meat retains its authentic taste.
Biltong hard or soft?
If too much air flows around the meat from the outside during drying, the biltong may be too hard on the outside and too soft on the inside. To counteract this, you can vacuum the dried meat in one piece and store it in the fridge for a week to a month until the desired degree of maturity is reached. Alternatively, the meat can be wrapped in paper and refrigerated for a few days. Before you put the meat in the cooler, please don't forget to rub the cuts with vinegar and salt again.
To avoid the above scenario, you need to reduce the airflow or use smaller cuts of meat for the next batch.
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We hope to have helped you with diesen information about the production of this exclusive snack.
If you have any questions or suggestions, we look forward to hearing from you.
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Coriander
Coriander accounts for the typical taste of biltong. Fry the seeds briefly to release the oils. The essential oils also help to suppress bacterial growth.
Black pepper
Nothing works without pepper. We like it self a bit pepperier, but the recommendation is 1/4 pepper and 3/4 coriander seeds.