How you can Make Biltong (The Greatest Survival Meat)


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Estimated studying time: 6 minutes

How to Make Biltong (The Best Survival Meat)

The method of drying and curing meats has been round for hundreds of years. It was important for food storage earlier than individuals had fridges and freezers. However even right this moment, it’s nonetheless a tasty, nutritious snack that’s straightforward to retailer and carry.

When you like beef jerky, it’s possible you’ll need to strive biltong, an in depth relative to the well-known, dried meat.

What Is Biltong?

Conventional biltong is a dried, cured meat that originated from South Africa. Sometimes, the meat is rubbed with salt and air-dried over the course of a number of days. It may be made out of various kinds of meat, however most frequently, it’s made out of beef.

What’s the Distinction Between Biltong and Beef Jerky?

Beef jerky can be a salted and dried meat. Beef jerky is normally a really lean minimize of beef with as little fats as potential because it doesn’t dry properly. Biltong is usually a thicker minimize of meat with various kinds of seasoning than beef jerky. And biltong makes use of vinegar, which makes it softer and extra flavorful.

What’s In Biltong?

Primary biltong consists of vinegar, salt, and coriander. Coriander is a vital ingredient in biltong. It tastes and smells unbelievable, however it isn’t only for taste. The coriander helps to cut back the expansion of micro organism through the drying course of. Whereas I used floor coriander, toasting and grinding your personal is much more helpful (and scrumptious).

Salt helps to take away moisture and protect the meat, whereas vinegar helps to melt it and make it extra flavorful. You can even add further spices, comparable to chili flakes or fennel, if you wish to change the flavour of your biltong. 

Components:

Biltong Ingredients

Instructions:

1. Put together your meat.

I bought beef that was already sliced skinny. Nonetheless, you should buy a roast and slice it your self for those who desire. You’ll need to trim off the fats, gristle, and any of the silver pores and skin. Lower it with the grain into slices which are about 2 cm thick.

Sliced Meat

2. Toast the coriander.

Ideally, you’ll have entire coriander. You’ll be able to toast it flippantly in a frying pan. It can scent superb! Then, coarsely grind it and the peppercorn with a mortar and pestle or in a espresso grinder.

Coriander in Bowl

3. Lay your beef in a deep tray or casserole dish.

4. Combine collectively the Worcestershire sauce and pink wine vinegar in a separate container, then pour it over your meat to cowl it. 

5. Combine the salt and spices in a separate bowl.

6. Use half of the combination to coat your meat, then flip it over and coat the opposite facet.

Seasoned Meat

7. Add all the meat, spices, and liquids to a Ziplock bag.

Marinating Meat

8. Retailer it in your fridge and permit it to marinade for twenty-four to 48 hours. Make sure that all the meat is roofed.

9. Take away the meat from the bag and weigh it on a kitchen scale, recording the load.

I weighed mine altogether, however you may weigh your biltong items individually for those who desire.

Weighing Meat

10. Dry the meat.

Conventional biltong is air-cured in a heat, sunny space with temperatures between 70- and 80-degrees Fahrenheit for about 5 days. To do that, hold every bit of meat on a hook that has loads of airflow round it.

Nonetheless, since I reside in a cooler local weather, I made a decision to place my biltong within the dehydrator. This can make the meat tackle a bit extra of a beef jerky texture, however it will likely be shut sufficient for my functions.

I laid every bit of meat out individually with loads of room round every bit so it could dry evenly.

Utilizing a dehydrator will treatment the meat quicker – it solely took about 12 hours for my meat to dehydrate.

Drying Meat

11. Weight it once more.

When the meat begins to look dry, you may weigh it to see if it’ i’s dry sufficient. My meat weighed in at round 55 to 60% weight reduction, however if you would like a dryer meat, you may go as much as 70%. If it is not there but, simply let it dry for longer.

Weighing Meat Again

12. Retailer it.

As soon as your meat is dry, you may retailer it in vacuum-sealed luggage in your fridge or freezer.

Biltong on Plate

Coriander is a vital ingredient. It tastes and smells unbelievable, however it isn’t only for taste! The coriander helps to cut back the expansion of micro organism through the drying course of. Salt helps to take away moisture and protect the meat.

You’ll be able to add further spices, comparable to chili flakes or fennel, if you wish to change the flavour of your biltong.  

When you don’t have a dehydrator, you may construct a biltong field for curing your meat. You’ll be able to learn to try this here.

Biltong on Plate

How you can Make Biltong

A standard South African dried and cured meat snack, typically made out of beef or recreation, seasoned with a mix of spices, and sliced into skinny strips.

Prep Time 30 minutes

Servings 18 Slices

Energy 60 kcal

  • 1 Giant knife

  • 1 Mortar and pestle

  • 1 lb Meat
  • 4 oz Purple wine vinegar
  • 2 oz Worcestershire sauce
  • 3.5 oz Salt
  • 1 oz Pepper corn
  • 2 oz Corander seed
  • Put together your meat by slicing it into slices which are 2 cm thick. Take away all of the fats, gristle, and pores and skin.

  • Toast the coriander flippantly in a frying pan, then coarsely grind it and the peppercorn with a mortar and pestle or in a espresso grinder.

  • Lay your beef in a deep tray or casserole dish.

  • Combine collectively the Worcestershire sauce and pink wine vinegar in a separate container, then pour it over your meat to cowl it. 

  • Combine the salt and spices in a separate bowl.

  • Use half of the combination to coat your meat, then flip it over and coat the opposite facet.

  • Add all the meat, spices, and liquids to a Ziplock bag.

  • Retailer it in your fridge and permit it to marinade for twenty-four to 48 hours. Make sure that all the meat is roofed.

  • Take away the meat from the bag and weigh it on a kitchen scale, recording the load.

  • Dry the meat. You’ll be able to air treatment it a heat, sunny space with temperatures between 70- and 80-degrees Fahrenheit for about 5 days. To do that, hold every bit of meat on a hook that has loads of airflow round it.Elective: As an alternative, you may place the meat in a dehydrator for about 12 hours. Make certain there’s loads of room round every bit.
  • Weight the meat once more and ensure it is misplaced at the very least 50% of its weight.

Serving: 1ozEnergy: 60kcal

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