4) Whats your biltong chamber look like? The fan was drawing in the oxygen and therefore pumping some more additional fresh air. If you want trim the fat a bit or leave it on. If your thinking longer term dry curing. Rhymes too. it needs much thinner cuts, no more than 1cm. Making Biltong in high humidity? : r/Biltong - Reddit Really awesome recipe!! Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. When you grind the spices, it releases the compounds that give them the flavor. Here is simple cheap sensor pack to check temperatures around the home. Check your biltong daily; you want to know how fast its drying. With an acidity of at least 10%. 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. Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. She actually liked it and that was fantastic! Contrary to popular belief, heat is not required to make biltongneither does it make for a better product. Ive added liquid smoke to my brine in the past. If youve read any forums on biltong recipes, you will find people talking about yellow fat biltong being the best. Are there any issues you have to pay special attention to when making biltong in a humid climate? 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. Combine all the spices and sprinkle into the meat. Biltong is best done at around 21C .Air dried Mongolian beef use a higher temp to dry with heat . Thanks Chris! We, South Africans, save the sweetness for desserts and we do have some super-sweet ones like koeksisters something like a doughnut thats plaited, deep fried, then dunked in a cold lemony syrup; or malva pudding a soft pudding thats given a sauce that soaks through made from cream, butter, and sugar. Making Biltong for the first time - Milkwood: permaculture - stories Now that you know how to make biltong, let me know how yours turns out. The point of using vinegar is to neutralize any bacteria that may affect the meat. That said, its fairly forgiving and a day or two over wont do too much harm. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. I double checked, but I am presuming you didnt use any nitrates/nitrites. 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. Hi John, Thanks for your kind words, really encouraging for me. Yeah me neither. What is the ideal biltong drying temperature? - Meately Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution. 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. Some visitors even buy the biltong box kits when they visit, which they can assemble at home. Perfect for game days, high protein diets and anyone that enjoys great food. Cut the meat into 3cm or 1,1-inch strips along the grain of the meat. Biltong quite often is 1 thick. 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. This step is often skipped, but it can make a big difference to the flavor that is absorbed by the biltong slab. In fact, rub it into every nook and cranny you can find. 1 Tablespoon of finely ground black pepper. So youve looked into the temperature and humidity conditions you need. This is something that took me a while to figure out on my first curing chamber. Buddy a bit of input would be appreciated.I will start tomorrow. Don't blitz it too fine. In general, biltong should last for at least 4-6 days before being at risk of developing mold. What cut of meat is used for biltong? | how to make biltong Cool, is, of course by South African standards, anything around 18 to 25C. If there is any topic you want to suggest feel free. AWESOME!!! Sounds like you are on the right track! Making biltong does not require a load of fancy equipment and many DIY methods are available online. Adding heat nullifies the process, because then you are making jerky, not biltong. Truthfully, it beats jerky by a mile. For biltong making it is not worth buying super expensive meat as you should rather grill your top quality cuts, like fillet steak. To this day it's enjoyed in excessive quantities as it's such an addictive snack. Controller is working correctly and switching when it should. Salt the meat all over and let it sit for 3 hours flipping a few times to make sure it salts evenly. For a better experience, please enable JavaScript in your browser before proceeding. Pick one side of the meat slab and slide the meat hook through. The yellow color comes from beta-carotene, a type of vitamin A thats healthier for you than the white fat produced from grain-fed cattle. You can blitz your peppercorns with the spices or grind them in with a pepper mill. Worked well. It slows the contraction of the proteins, leaving the final product still dry, but less tough. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. But its good to just go over the basics, first off the quality of the meat. Its all about the unique spice mix and salt and enjoying this snack with a cold lager. You can use red wine instead of vinegar if youd prefer. The more translucent and oilier the saturated fat is, the better. Low humidity for biltong is anything below 50%. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Either way, both are tasty meat snacks with a very loyal global following even though they differ a lot. How to make biltong - Yuppiechef Magazine just a random story. Make sure to work clean to minimise the risk of contamination or bad bacteria. Some people would never consider eating biltong without this fat; others prefer to cut off before the biltong is made. Cold Cold smoke it for a short time like 30 minutes just to get a hint on it. Use a non-reactive storage container when soaking the meat in vinegar. Throw the marinade out or use it to marinade other meats. You want to see the different spices. The best way is to vacuum seal it tight and let it sit in the fridge for 2 to 3 days to make sure the moisture evens out. If youve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin. Its perfectly fine and very common to dry out jerky which has been in a dehydrator. Now let the meat marinate. Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. Cut with the grain of the meat and aim for thick slaps. Back in the days when refrigerators werent a thing, the pioneers needed a way to preserve their meat. 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. These only have a short lifespan and disappear quite quickly. 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. I live in Alaska and our house and garage stay about 66F. 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. Jerky is a much sweeter, chewier meat snack and the method of making it has changed from air drying to high-temperature drying which basically cooks the meat. Think it should be fine with a fan to keep the air moving? (You can see this on the dehydrator biltong recipe). In principle, biltong is made by marinading, spicing, and airdrying strips of meat. I added a UV light to prevent mould forming (because I live in a very humid part of the world! Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Step #4: cut out the insect netting. This is usually the secret to how to make biltong . Place several (about 7) wooden rods (C) inside the box about 2 inches from the top. Just remember that although biltong meat will dehydrate to about 50% of its original mass, the fat will pretty much stay the same. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. Build Your Plastic Biltong Box: Step By Step - karnivore.co BILTONG MAKING INSTRUCTIONS - Biltong Makers I like my biltong a little tough, but still wet in the middle. Can it cause spoilage or just a longer time for the meat to cure ? The word biltong comes from the combination of the Dutch words bil which means buttock and tong which means tongue or strip. Don't store in craft bags as the meat will keep drying out. If you find that youve cut your biltong early and its wetter than youd like, use clean fingers to rub a little salt and vinegar on the exposed end and hang it back up. Oh the joy of the craft and balancing the gear! Brown malt vinegar is traditional. Too much sugar is really unpleasant thoughyoure walking dangerously close to beef jerky territory and Id really recommend against it. This is by far the best recipe I have ever used the salt content is perfect. If it swings like 10%, no problem. Which comes from areas that are pretty much untouched. 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. Thank you. This fat can add a considerable amount of flavor to your biltong. It is eaten in great quantities here, but its popularity is only now starting to spread around the world. Used your recipe with some wildebeest, and the only change was adding some allspice berries to the dry herb mix. As an Amazon Associate I earn from qualifying purchases. Step #1: draw templates for cutting. 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. Make sure the meat is covered in the biltong spice. The air should preferably dry with good airflow. Thanks Sebastian. The golden standard for perfectly cured biltong is medium wet with lots of fat. You must log in or register to reply here. The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. If yo u live in a naturally humid place, or if it has been raining a lot, you need to be extra careful - especially if it's also hot! If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! Especially biltong that can in most cases do without it. See the post for an in-depth explanation of the processes involved. They did this either by curing or dehydrating their meat. A combination of good airflow and relatively cool temperatures are the key to successful biltong making. Hello I would like to try this recipe how does it work on elk or deer meat they might be to lean. I work on a yacht and make it in the engine room, so perfect. Some people like their biltong lean without any fat and some prefer the added flavor of a bit of fat on the biltong its up to you but you have to be more careful to ensure that the fat is properly dried. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. For me, 2 hours is good for maximum beefiness while the cure does its job. This is to catch the spices that fall off as the meat shrink and dries. Biltong needs a fresh air supply to wick the moisture off the meat and dehydrates it. Iodized salt has a chemical aftertaste. When the fan was blowing, that moisture got pushed into the chamber. How to build the DIY homemade Biltong Box. Room temperature in most houses is fine, but air flow can be a problem. Its not unusual to have an entire slab missing by the time your biltong is ready. Just add a teaspoon of bicarb to the biltong spice for every 1 kg of meat. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. So dont leave a whack on expecting it to disappear as the meat does. I got a bunch of knives. Thank you! Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat youll ever eat. What I see is my humidity collapses in conjunction with the temp dropping.appears the humidity collapse might precede temp drop but not certain, they follow very closely. As a bit of a prepper, I have been making beef and venison jerky for more than a decade. When it's ready, slice with a sharp knife or biltong slicer. Lie the meat down in a flat glass container (you dont want to use metal because the vinegar might react with it), then place this glass container in the refrigerator. If youve made a lot more than that, then consider vacuum-sealing the slabs to keep them for longer. In fact, if you have other members in your household, its not unusual to have half your biltong missing by the time its ready . Please dont rely on heat. I never like the pre-mix because they add some flavouring too, but that's just me. I got contacted by a man in East Africa, he was keen on dry-curing meat he definitely needs to build something suitable. The top of this article goes through all the best beef cuts for making biltong. Add a hook to the thickest end of each length. 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 should go some way towards fixing the problem. 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. This next point cant be overemphasized; use fresh spices and toast, grind and mix them just before youre about to apply them. Oh, I also added an extra function to the recipe that allows you to change quantities based on meat weight dont say I dont spoil you! Wet stones and ceramic steels. In desperation, Ive taken to resting a knife on top of some over-dried biltong and hitting it with a camping mallet (not recommended, and not only because I upset the neighbours and smashed the chopping board!). Making biltong - South Africans - Te Ara Encyclopedia of New Zealand Mould sometimes happen if the airflow is not good enough and the humidity is high. In most cases, flies arent a problem, but pepper has the added benefit of detering them. Used it before when I had to go on a long hike. I keep mine forever in a freezer vacuum sealed. Every biltong maker has their own preference on spice mix. Ive used cider vinegar a lot, purely because I have a large batch I made at home. Best wishes. Warning this recipe may lead to the purchase of a biltong slicer. The Nepalese then pound it into powder and fry it with vegetables. It should be mostly powder, with a few pieces of seed shells left in. If you don't have a vacuum sealer, then wrap airtight. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. This recipe will still work for that but make sure to use 6% salt still. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. Best for hot smoking, head to do cold smoking at under 86F/30C! Hint and tips for making Biltong - Biltong Makers When you have mastered the art of making biltong you will have plenty of friends flocking around to enjoy big games with a couple of drinks and the platter of biltong being passed around. Ive been using this recipe for the past 4 years. Traditionally, brown vinegar has been used to make biltong. I salted for roughly 3 days in a ziplock bar in the refrigerator with a pan and 8 lb weight on top (as per Ruhlman and Polcyns Salumi). Just found out youre back and to save myself a major maths equation youve added a superb adding thingy. The easiest ways to achieve the high humidity and high level of temperature is to have a humidifier and a heater of some sort in the curing chamber. If you continue to use this site we will assume that you are happy with it. This case hardening can happen if the humidity is way too low or if theres a gale force blowing onto the biltong. This can be challenging in Africa, where the temperature can get up to 40C in summer. It should lose at least 40% - 50% moisture before it's ready. Don't use more than 1% Prague/pink salt to the weight of the 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. Also, I purchased this shoulder a few months ago at the farmers market (sold frozen) and its been in the back of the freezer ever since. Biltong is a type of dried meat typically made from beef, but also from game meat such as venison, ostrich, kudu, and eland (to name a few). 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. I ended up doing this without the pink salt and it is a great recipe. A Wind Advisory has been issued through Sunday morning. There is a reddit r/biltong for any questions and recipes you may have. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. The tray helps to deal with the mess. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. And is the long time in the freezer okay? Mix the coriander, black pepper, ground cumin, and salt. You can use curing salt. Learning tricks from other cultures on planting and gardening brought new ideas to food gardens and creating beautiful outdoor spaces. If you see the first signs of mould appearingwhite dots or furry moulduse a clean cloth with some vinegar and dab/wipe it off. This affects the quality of the biltong and also increases the risk of mould growth. Its the bomb!! What youre looking for is a slow drying process with gentle airflow. This is definitely one style and very popular. How to Make Authentic Biltong - Tastes Better Than Jerky! Do not point a fan directly at the meat (to avoid case hardening). Charl, the resident South African who was wwoofing at Milkwood at the time, was in charge of the recipe: - Cut meat along the natural grain, into strips about 1 cm wide. This biltong recipe is easy and all it takes is a little patience as the biltong dries. 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. It's now ready to slice thinly with a sharp knife. About to start my first batch, will let you know how it turns out. Rub a little salt on the cut ends to protect them. Personally, I wouldnt.Portable cooler? Good. The process of making this traditional, deliciously meaty South African snack is simple, though getting it just right can be tricky. Mix it with your salt and add as instructed. And perhaps this contributed to the greyish tinge/oxidation? If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. Dry in a well ventilated low humidity environment to ensure proper curing. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. He said it never got below 77F/25C at any time of the year, day or night! Put a small meat hook or paperclip through the meat with a label attached to it. Concrete can be used in humid climates, but excellent humidity control needs to be established as well. The best materials for humid climates are engineered hardwood, spray foam insulation, clay or lime plasters, proper windows and ventilation, waterproof paint, and sealants. 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. I recently found out you can equilibrium percentage calculate your pickling of vegetables! This will balance out the gradient. For this, you will need a spray bottle for food. Some recipes call for the addition of bicarbonate of soda. After 3 hours simply wipe off the salt but. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. Now, these are my dry curing conditions, although I have spoken to award-winning biltong makers internationally. Authentic Biltong Recipe Ingredients 4 lbs. Then proceed as you would with Biltong! Been making and munching the stuff for years. Can u give me tips on using an airfryer, I have one that goes down to 90F on dehydrate mode and got some in there now as a tester but open to any tips. If your approx. It was my 1st time ever making biltong. I do have a query regarding lower temperatures. Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. 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. It's very simple to make, takes much less time than other cured meats and is the perfect snack for many occasions. If you dont know what you like, I suggest making a few thinner, quick drying pieces to experiment with. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. We looked at how to pick the best meat so let's check out the rest of the ingredients. Products to help with mold in humid weather? : r/Biltong - Reddit Would love to try this. Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. You can read it here. Try to keep as much of the spice on the meat as possible. This will ensure a succulent top-notch result. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. Try to avoid grinding the peppercorns too fine if you want the best flavor. I need to buy a portable cooler. My dads buddy from South Africa used to make it using this pre-mix spice and it was unbelievable. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditionsjust try to make sure none of the pieces are touching. Biltong traditionally did not include sugar at all and the preservation is mainly achieved by the addition of vinegar. Over the years, many ways have become available for people to make cured meats at home or in tight spaces. I wanted to thank you for all the knowledge Im getting from your blog. 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. Make sure none of the pieces are touching. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. The aim of curing food is to accomplish two things. I have one question this batch had lost a little bit of the Worcester sauce and vinegar flavour as I added bi-carb of soda to the mix. What is Biltong? Everything you need to know about biltong Your email address will not be published. Hang the meat in a well-ventilated, dry-air, warm environment(close to 30C or 86F) protected from insects and animals. Brown vinegar is more traditional. As soon as you spot mould wipe it off with vinegar making sure to get all of it. Then just lay the cured and spiced thin pieces out on a wire rack in the oven. and your blog is so amazing to lear about that. We use cookies to ensure that we give you the best experience on our website. Cover the meat completely in spices making sure to get it into every nook and cranny. MAC is good if you're looking for good price/quality. The author gave me a tongue lashing because I added fennel which was awesome just not to much as it is so strong and I used worcheshire sauce. Thats really all you need to make it. beef silverside or topside 4 tablespoons salt 8 tablespoons coriander 4 tablespoons black peppercorns 1 tablespoon ground cumin optional 10 ounces balsamic vinegar Worcestershire sauce Instructions Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Was wondering if you could give me ingredient amounts for a 2kg silverside. A friends husband thought if he cut the little moldy section off a piece of biltong hed left in the refrigerator for a while it would be fine. Thanks for your time. When you live in a city or a humid climate, you can use one of the following proven and tested methods. Now with the current climate and setup I have this has the chamber averaging around 7deg C. My thinking is that this is preferable to when I had the fridge controlled by the temp controller to maintain ~12deg C, but RH was averaging 85%. Great instructions and simple well balanced ingredients. My local butcher goes way overboard with salt on their biltong. Prepare your own Biltong spices for use with this dehydrator biltong. Pieces shouldn't be too thick Biltong is a savoury snack, not a desert! 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? If you are hanging the meat in a room with a fan it may take up to 10 days to dry. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. What light bulb do I need for biltong? - Daily Justnow When I took the shoulder out of the bag to hang, it had a slightly greyish tinge to it. Trouble is, it's getting more difficult to find incandescent bulbs. 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. Like most other cured meats it's easy to adjust the flavourings and ingredients used. Every experienced biltong maker has a personal recipe for making biltong. Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. Your strips need to hang freely, without contact. If there is any give in the meat, theres still moisture in the middle. Raw beef inoculated with 4-strain cocktails of either E. coli O157:H7, Listeria monocytogenes, or Staphylococcus aureus, and processed with a standard biltong process, were shown to incur a >5-log reduction . It will last longer if it is vacuum sealed. Leave the meat to dry for between 24 hours to 4 days in the biltong maker, and close to a day if using a dehydrator. Thank you so much for all of the information on your website! It just needs to be somewhere in the range of humidity approximately and temperature above. Check your biltong every day for mould. I was able to share it with my friends and everyone really loved it. Based on your DIY chamber booklet Ive almost got a complete setup hooked up over the past week, cant wait to see the results. and if you get a little mould wash with vinegar and it is fine. Humidity and Temperature Ranges for a Curing Chamber. If you use old spices mixed weeks ago, youre compromising the taste of your biltong. Once youve made the biltong spice mix, rub it onto both sides of the meat. Traditional favorites are brown vinegar, white vinegar, and apple cider vinegar. Then, one day when marking about the 256th essay during exam time I decided enough Ill do my own writing instead and have never looked back. South Africans can get fussy about the way it is sliced too so bringing out the slicer and cutting according to guest preferences also makes something of a talking point at a gathering! 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. For cutting after dried, may I suggest a $125 band saw, makes quick work, but only use it for your Biltong. Keep up the great work!
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making biltong in humid climate