If youve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin. After youve cut the biltong slabs, dry all the moisture off with towels. 1 Cup of vinegar. In fact, rub it into every nook and cranny you can find. Let's discuss beef as it's the most widely used meat for making biltong. Stand the box upright and open the flaps on top. Biltong dries best when it is cool, not humid, and theres plenty of airflow. Although you can buy a pre-cut steak and hang that as a biltong slab, your best option is to buy a whole roast and cut the meat yourself into slabs. You can blitz your peppercorns with the spices or grind them in with a pepper mill. 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. Salt is a brilliant flavour enhancer and preservative. Another way is to rub the biltong with very hot cut chilli then add the rub. Apr 1, 2023 by ASK SOUTH AFRICA. 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. Yeah me neither. Biltong making at home - A Quick Introduction - Meately Secondly, you need your biltong slabs to fit into the drying area that you have. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Don't worry too much if you leave it longer in the wet cure. His wife refused to have any. This will be the first curing recipe I will try, but I will be using a refrigerator dedicated to this and I will keep it around 12 Celsius, with a fan inside and a device to monitor humidity. Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice. I prefer brown, but white, balsamic, or even cider will also work. 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. There are affiliate programs and is compensated for referring traffic and business to these companies. 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. Play with the biltong spice recipe until you find what you like. One question I would like to ask is how do you make chutney biltong flavour. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. After 3 hours simply wipe off the salt but. Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat youll ever eat. Most South Africans have a biltong slicer, which makes the job easier. Similar to Biltong Sukuthi is cut into thin strips, spices and salt are rubbed on and then it is either air dried, or smoked until it is totally dried out. Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. Place the thicker biltong strips at the bottom of an enamel container, cover with a layer of salt and then a layer of the spice mixture. 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. 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. If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge.