Biltong - 1kg - Whole Sticks - Original Flavour

Product Information

The jerky is ready when it reaches a moisture protein level of 0.75 to 1 and a water activity of less than 0.85. When you make biltong, you don’t cook the meat like Jerky. Instead, you use the air to dry it. This means that biltong takes longer before it is ready to eat. Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be! The process starts with meat selection. I like to use beef silverside. You can also use Wagyu beef. I prefer to buy a silverside roasting joint and cut that up as it gives me enough biltong to last for a few days. Cutting the Silverside The total time to make biltong is around 20 minutes, excluding leaving it to marinate for 8 hours. Then, when the biltong is ready, we use the biltong cutter to share it evenly. I hope you enjoy making biltong. The Best Biltong Recipe

Over the years, many ways have become available for people to make cured meats at home or in tight spaces. However, people with weakened immune systems, the elderly and pregnant women and their unborn babies are more susceptible to this bacteria.How can you make it the best recipe and the perfect biltong maker for your home? We will also cover the best ways to store it to last longer. other optional ingredients: paprika, cayenne pepper or peri-peri spice (for spicier biltong – not much needed..), crushed dry garlic, any other herbs and spices that you want to experiment with. 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. This is what my grandfather did and it worked perfectly. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Shops that sell biltong will often hang it and leave it out, and these are ample storage conditions—just try to make sure none of the pieces are touching. It will continue to dry slowly, but it will also keep for a long time this way. If you’ve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. I can’t give accurate advice on how long to store it this way, but I think it’s safe to say that no sane person is going to leave biltong uneaten for more than a few days. It’s just too delicious! Case hardening They learned to preserve fruit and vegetables and dried meat, an essential part of the daily routine and provided food in the winter months. History

Jerky is almost always made from very lean cuts of beef, whereas biltong may be made from either lean or fatty cuts, depending on the style and desired outcome. Your thumb should be the width of an inch as it is pushing against the table, and this is the ideal width to cut the meat. There have been 200 cases of Listeria out of nearly 4 million pregnancies every year in America. So becoming ill with Listeria is fairly low. Biltong curing consists of salting the meat and then giving it a dredge in a marinade or vinegar solution.Your biltong will be ready once it's lost 40% - 50% of its weight. Start weighing after about 3 days to monitor the weight loss. 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.

Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 12 hours Research suggests that replacing animal-based saturated fats, such as those in biltong, with unsaturated fats from plant-based sources like nuts, seeds, avocados, and olives, offers more protection against heart disease ( 12). I let the meat rest for 8 hours. I turn the meat around at the 4-hour mark to let the other side marinade. I also drain excess liquid from the bowl.Wet cure - I've tried many ways, but the wet cure is the part that actually gives the least flavour. However, if you start adding fermented fish sauce, naturally brewed soy sauce, curry paste or adjika and up the sugar content to balance the saltiness, you will get amazing results.