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Make These South African Delicacies with Mufasa Biltong in Alkimos

Make These South African Delicacies with Mufasa Biltong in Alkimos

It’s high time you tried some Mufasa biltong in Alkimos. Many people think it looks similar to beef jerky, and they’d be right. The two are not interchangeable because of their distinct flavours and textures. It’s important to note that the two snacks are manufactured in quite different ways, with one being far more beneficial to your health. To learn more about this delectable pork snack.

Dried beef, salt, vinegar, and spices are all that goes into making Biltong a high-protein, low-carb snack. It’s a lot like jerky, but it’s made differently and has a different flavour profile. Be aware that some biltong is quite salty and fatty. Furthermore, eating a lot of processed meat may put you at risk of developing cancer. To include Biltong in your healthy eating plan, you should eat it in moderation.

Before digging into the recipes, let us know a little about this dried meat’s origins. “Biltong” is “dried, cured beef” that was “originally developed in Southern African countries,” as Viterale puts it. There is a striking resemblance to jerky.” Biltong is made from beef mixed with simple spices and ingredients, including salt, pepper, ground coriander, and vinegar. Historically, South Africa has been the source of the meaty treat.

To make traditional Mufasa biltong in Alkimos, you’ll need to have on hand the following:

  • Meat
  • salt
  • vinegar
  • Black pepper
  • coriander

Although cattle, ostrich, and other forms of wild game have traditionally been used, any kind of meat, including chicken, fish, or pork, can be used instead. There are now more types of biltong available, each with its unique blend of ingredients and taste. Worcestershire sauce, brown sugar, garlic powder, onion powder, and hot pepper flakes are all good candidates for additions. Beef accounts for the vast bulk of commercial Biltong, but artisanal variations using ostrich, venison, and other game meats are common.

Created using several techniques

Even while dried meat is a key component of both jerky and Biltong, the two are made in fundamentally distinct ways. Mufasa biltong in Alkimos is not cooked in any way, whereas jerky is typically roasted or smoked for several hours. Instead, it is hung to dry after being treated with salt and vinegar brine. The drying and ageing process may take up to two weeks.

These seven recipes for Biltong will transport you to South Africa

Biltong Pizza

This is a great option even if you’re not a biltong meat eater but want to increase your protein consumption. The next time you make pizza, try subbing beef biltong for the salami or bacon.

Biltong Bruschetta

So, you’re looking for a weekend braai entree that will make everyone drool? We recommend a new take on the traditional bruschetta, using South African Biltong as a topping. Sliced and toasted bread is topped with beef biltong, tomatoes, garlic, basil, balsamic vinegar, olive oil, and anything else that tickles your fancy. Spruce it up with our Peri Peri Biltong or Chilli Biltong.

Cheesy biltong omelette cooked over a campfire

What?! Biltong for breakfast?! So, what if it doesn’t?! Cereal, doughnuts, and muffins are examples of the stereotypical breakfast fare that is full of sugar and will make you sluggish all morning. This straightforward method of drying biltong meat in Alkimos yields delicious and delicate results. Biltong is not like jerky; it is either packed full of additives and preservatives or dried at a high temperature. Because of its low fat and high protein content, Biltong is a great supplement to a well-rounded morning meal. These Campfire Cheesy Biltong Omelets are a delicious way to shake up your morning routine. In addition, your standard avocado smashed over toast would be greatly improved by adding Biltong. Tender slices of Lekker Ekse Wet Biltong highlight a breakfast of smashed avocado on toasted bread with hummus, soft poached eggs, fresh chilli, coriander leaves, and a sprinkle of salt and pepper.

Biltong Bread

A piece of warm, crusty bread, fresh from the oven, sounds about as good as it gets. Bantu Bread! Using only a few simple ingredients, you can whip up a batch of this delicious biltong bread in no time. Additionally, your close friends will be lining up outside your door once they catch wind that you just prepared a batch of biltong bread. Whether packed in a kid’s lunch or served at a backyard barbecue, this dish is sure to be a favourite.

Braai Biltong Cheese Toasties (With HP Sauce)

Since these toasted cheese pockets of delight are full and quick to create, the humble toasted sandwich has become a standard work lunch meal worldwide. Biltong sticks in Alkimos are also quite famous among regular consumers.

Biltong Burger

What could be more satisfying than sinking your teeth into a perfectly prepared, 100% beef burger? Strong in taste, this beef biltong burger is a speciality of South Africa. With just a whiff of this bad boy, you’ll be whisked away to the beautiful shores of South Africa.

Loaded Fries with Cheese and Biltong

Add some pizzazz to your next dinner with a serving of loaded biltong fries. Add your favourite beef biltong, and you won’t find a better flavour than delicious cheese and fries.

Although making Biltong is a simple process, it may take some time and effort to perfect. You will never go back to store-bought Biltong after trying this homemade recipe. Here, a feature in the recipe is included so that you may modify the serving size based on the amount of meat you use. Take a stab at making the greatest Biltong you’ve ever tasted by grabbing the necessary materials.

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Making Beef Biltong at Home in Canning Vale

Making Beef Biltong at Home in Canning Vale

A love for gourmet cuisine inspired the creation of beef biltong in Canning Vale. The idea was born from a need for a high-quality on-the-go snack backed by a light-hearted, approachable brand. Because of this, we set out to create a nutritious snack that was true to the original beef flavour. Bareback Biltong stands out because, although being made from other types of meat, it tastes just like beef because of its delicate texture and savoury blend of spices.

How To Prepare Beef Biltong At Home In Canning Vale?

Even though making biltong, a type of South African dried meat and cured beef, is a simple operation, it takes a long time. To achieve ideal marination, the meat must be cleaned, hung in a drying facility at 40-60 degrees Celsius (104-140 degrees Fahrenheit) for four to six days, cured for 24 hours (turned at the 12-hour mark), seasoned, and cooked. After cooking, the beef is chopped into bite-sized pieces and served.

Ingredients

  • 1 kg of beef top round (capped or uncapped)
  • Brown vinegar, 200 ml
  • Two tablespoons salt
  • Pepper, about two tablespoons
  • One teaspoon of powdered garlic
  • One Tablespoon of Paprika
  • One tablespoon of ground or shaved nutmeg
  • Coriander, one tablespoon

Method:

  • Step 1: Cut the topside steak into strips that are 25 millimetres wide, then marinate the meat in brown vinegar and store it in a Tupperware container.
  • Step 2: Cover the container in the refrigerator for 24 hours, turning once after 12 hours.
  • Step 3: Mix the spices and herbs in a bowl.
  • Step 4: Get the beef out of the fridge and let it sit in a marinade of your choice.
  • Step 5: Set aside four to six days to dry the beef after marinating it. When you want your biltong to be done depends on how wet you want it.
  • Step 6: Cut the dried, cured beef into slices when the moisture level is right. The story of doneness is a matter of personal opinion, but the meat should be firm throughout, with no slack where the fork can’t go in easily and a noticeable spring when released.
  • Step 7: Always keep your biltong in an airtight glass container in a cold, dry area.

Origins:

The Dutch words for “buttock” (“bil”) and “tongue” (or “strip”) were combined to get the English expression “biltong.” In the days before refrigerators, pioneers had to get creative to keep their meat fresh. To achieve this, they cured or dried their meat. Because of this, biltong shops were often fashioned from anything a hunter could capture. In addition, it was usually produced in the winter, when colder temperatures lowered the likelihood of mould growth.

Excellent Choice for Biltong:

Because beef is readily available at any grocery store or butcher shop, it will be used in this dish.

You should start using some meat from hunting adventures once you’ve mastered creating biltong. The most common types of biltong are those made from beef and venison. Deer biltong is fantastic if you prefer your meat on the drier side. Fattier cuts of beef might be more difficult to dry without rotting, so it’s best to steer clear of those if possible. Instead of buying pricey cuts of meat for preparing biltong, spend that money on grilling high-quality steaks like fillets.

The drying process causes part of the weight to be lost, so that biltong can be very pricey per pound, but it is well worth it! It would help if you trimmed the fat after you’ve decided on a cut, most likely silverside or topside. It would help if you also trimmed the biltong of any gristle or sinew that might make the snack unappealing once dried. Many do not prefer making this dried meat at home and hence, order their favourite biltong online or from nearby biltong shops.

Important Facts About Dehydrating Biltong

Air drying the biltong takes longer and requires favourable weather conditions. In contrast, a commercial biltong maker or dehydrator has a built-in fan for continuous airflow to speed up the process, as well as a light fitting that prevents the formation of mold, and also helps reduce moisture. If you don’t have access to an electric dryer but want to dry your meat quickly, you can purchase air-drying nets and point a fan at heart. As the deterioration of beef is more likely in humid conditions, biltong is best made in the drier and cooler seasons of the year. If you weren’t aware, beef biltong in Canning Vale is air-dried rather than smoked.

Pay Attention to Mold:

  • If your biltong has mold on it, throw it away immediately. A consumer felt the biltong he had forgotten in the fridge for a while would be fine if he only removed the small rotten piece from the middle. His better half flat-out refused to partake.
  • His wife called an ambulance after he fainted later that night from vomiting and diarrhoea. He was brought to the hospital and spent ten days in critical care before being released.
  • Even if mold only seems to be on the surface of a meal, its threadlike spores may have already colonised deeper within.
  • Everyone who is any good at making biltong has their secret recipe. 

It takes only a little time and patience to make this delicious biltong. Biltong is a tasty dried beef snack that can be made in large quantities. The difficult part is doing it.

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15 Interesting Facts About Mufasa Biltong in Wangara

15 Interesting Facts About Mufasa Biltong in Wangara

Don’t we all love snacking throughout the day? But we often make unhealthy snacking choices. Today we will talk about a protein-rich traditional meat snack of South Africa – Biltong. This meaty, satisfying, and nutrient-dense snack will leave you wanting more. No wonder it is gaining popularity faster than ever.

If it is your first time hearing the name, then let us help you get a better understanding. Let’s begin by figuring out what biltong is. Biltong is an extremely popular dried meat snack and a staple in the diet of most South Africans. It is an intensely flavourful heritage snack with an oh-so-interesting origin story. Eating dried meat as a snack in many cultures is common. These snacks are known by different names in countries, like American beef jerky or Italian prosciutto. But the unique drying process makes Biltong stand out in the crowd. The distinct flavour and texture can be attained only by following the traditional preparation method.

How is the Mufasa Biltong in Wangara prepared?

This thinly sliced, cured meat originated in the Southern part of Africa, like Zimbabwe, Botswana, and South Africa. It tastes almost like beef jerky but is still very different. It has the closest similarity to beef jerky, but still, its unique flavour gives it a whole new dimension. Although Biltong has been traditionally eaten in South Africa forever, it was never mainstream like beef jerky. But slowly, Biltong is giving tough competition to the already popular beef jerky. And why not? Biltong jerky is prepared using less amount of preservatives compared to beef jerky 

Let’s take a peek into the mind-blowing  history behind the origin of Biltong 

Biltong jerky will blow your mind with its flavour fullness. However, we bet that this fatty biltong will taste even better once you know its origin story. 

The natives used to salt and hand-dry the meat to carry along their long-distance journeys. The weary travellers would get pepped by having these on their way.

The drying and curing of meat started in South Africa 400 years ago. Dried and cured meat can be anything from beef to pork and ostrich to antelope. This is why when we say biltong jerky, we refer to the ones made traditionally. South Africans have been rubbing with salt and preparing air dried meat for ages, and now the rest of the world is catching on to the trend.

Want to know more? We Give You 15 interesting facts about Biltong jerky 

  1. You may wonder where the name Biltong comes from. “Bil” means rump, and “Tong” means strip in Afrikaan vocabulary. This explains the origin behind the interesting name.
  2. Before the European and the Dutch arrived in Africa around 17 the century, the natives only used to rub the meat with salt and air dry it. They started experimenting by adding vinegar and spices like cloves, coriander, pepper, etc.
  3. Although it’s a traditional meat snack in South Africa, it is very new to the rest of the world. Biltong jerky has never been commercialised at this scale.
  4. Biltong has some incredible stories associated with its origin. According to some folklore, travellers migrating from one place to another would place the strips under the saddle. The chafing of the whole day would make the meat tender, and the sweat of the horse would spice it up.
  5. Biltong can be made from any meat, but beef is most commonly used. The meat cuts used to make this meaty snack is usually silverside, topside, rump, or eye fillet.
  6. Besides beef, the most used game for making Biltong is pork and kudu. Kudu is an antelope inhabiting the forests of East and South Africa. Apart from these, buffalo, impala, springbok, and other animals are often used to make Biltong.
  7. Fish biltong, known as “Bokkoms”, originated in the 17th century on the Western coast of Cape province. Young mullet fish is used to prepare this delicacy.
  8. The traditional process was to dry the meat in the open air in winter. The ideal temperature is between 20-25°c, which toughens the meat.
  9. Authentic biltong only had black pepper, coriander vinegar, and brown sugar in it. However, today, various flavours are available, like chilli biltong, peri peri biltong, and Barbecue biltong.
  10. If you wish to bring biltong to Australia, it cannot be made with pork. Moreover, it has to be commercially made and sealed correctly.
  11. It is interesting to know that importing biltong in the USA is strictly prohibited. However, there is no law prohibiting the manufacturing of Biltong jerky.
  12. For anyone looking for a healthy snack, biltong is one good find. When made authentically, it contains zero additives or preservatives. Not just protein, it is also an excellent source of Vit B12, Zinc, and creatine.
  13. Biltong is not limited to a single style. The variety is quite huge, from wet biltong to drier and chewier versions and from fatty biltong to lean ones.
  14. Never mistake the biltong for beef jerky. They are completely different. Unlike air-dried biltong, beef jerky is slow-cooked meat in an oven.
  15. Being extremely versatile, you can use it in many ways. Be it as a pizza topping, in salads, or sandwiches, it works everywhere.
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How To Store Biltong In Perth CBD

How To Store Biltong In Perth CBD

Whether you’re in the desirable situation of having too much biltong or gathering some severe self-control, accumulating the biltong correctly is very significant. Biltong is a cured meat derivative, but it is nonetheless vulnerable! It is, therefore, best consumed untouched. Nevertheless, this may not invariably be probable. So it’s essential to know how to store biltong in Perth CBD. Once the biltong vacuum closed container has been unlocked, it should be regulated and stored ideally, or it will erode.

How to rightly accumulate biltong in Perth CBD

Here are some biltong steak storage dealing tips for maintaining the delectable, raw savour of the biltong.

Short-Term Biltong Storage (2-3 Days Maximum)

Once unlocked, extract the biltong steak from the plastic vacuum-locked bag or authentic seal. Put the smoked biltong in a brown paper bag. These bags permit the meat to inhale, exhale, and furlough vapour, maintaining its self-vitality. It is better not to position the biltong steak in a lockable plastic bag or plastic-locked receptacle. Plastic catches vapour and rationales mold.

Keep the beef jerky in Perth out of direct daylight. Biltong is a meat derivative, so it requires to be accumulated in a calm dry atmosphere. A cabinet is excellent if you live in a cooler temperature with little moisture in the air. Suppose you live in an environment above 20 degrees celsius or by the seaside with lots of moisture. In that case, it is highly instructed to accumulate the biltong into a brown stationery bag or an empty bowl and position it in the fridge. Do not forget to shake the smoked biltong backpack every day to circulate the air around the biltong and allow the biltong to breathe inside. Good airflow gives less chance for mold growth.

 The above depository recommendations are advised if you plan to eat up the biltong within 2-3 days. However, If you plan to maintain your biltong for longer, then you can check the following biltong storage tips.

Long-Term Biltong Storage (2-6 Months)

It has to be rightly sealed if you plan to accumulate biltong in the fridge or freezer. This would be vacuum shut ideally using a vacuum shutter with the correct plastic sealing, and each bag will need oxygen suckers.

If the sealing is not done adequately, the vapour will wreck the biltong as it will entice mold, and the biltong steak can undergo freeze burn. An approach for oxygen absorbers is to manipulate 1 for every 500g of biltong.

Storing Biltong in the Fridge

If the vacuum-locked biltong is sealed perfectly and has oxygen absorbers, you can harmlessly accumulate the biltong in the refrigerator for up to 2 months. Some declare that one can continue this for up to 6 months. But, if storing biltong is to be done for more than two months, it is recommended to be positioned in a freezer.

How to Freeze Biltong

Once again, if the smoked biltong is vacuum-sealed perfectly and has oxygen suckers, you can rightly hold the biltong in the freezer for up to 6 months.

How to Safely Prepare Frozen Biltong Slices

The hidden element to retaining the incredible savour of the biltong is first to hold it rightly. The second part is to unfreeze it perfectly.

A familiar blunder people create is taking meat directly out of the freezer and positioning it on a slab, in open sunlight, or, even worse, in a microwave to unfreeze meat. This coerced procedure of unfreezing ravages the arrangement of the meat and furloughs vapour too fast, creating the meat harsh, dry and ravaging the flavours.

The correct way of unfreezing the biltong steak is to grab it from the freezer and position it in the fridge. This entitles the biltong to unfreeze gradually and does not ravage it. Once unfrozen, make it dry by patting it with a paper towel.

Is Moldy Biltong Safe to Eat?

Biltong comes to be moldy, significantly, when there is too much vapour in the air and not adequate air regulation. This usually happens in a residence when the box is congested too tightly or the air gush is inadequate.

Nevertheless, it can happen after curing and drying if you haven’t accumulated the biltong perfectly. Wet biltong steak is more common than dry biltong. If there is a little portion of white mold on the biltong, you can try several tidying up advice on the internet as well. Throw away any biltong with coloured mold – it’s only secure to try to recover white mold.

Biltong, as a food, is as widely preferred as it is vulnerable to go waste if not stored properly. If you are hoping to store biltong, remember that it won’t take long to unfreeze when it’s ready to be taken out. Just don’t forget to kep it at a cool and dry, employing one of the repository procedures above once it’s unfreezes.

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What is Biltong? Everything You Need To Know

What is Biltong? Everything You Need To Know

Throughout human history, from the forest-dwelling days to the mediaeval ages to modern times, meat has been a very important part of our diet. That is the reason why we developed a lot of methods of preserving meat. One such method is used to produce Biltong.

The word biltong comprises two dutch words, bill (which means buttock) and tong (meaning strips). It is one of the most popular, tasty and healthy meat snacks consumed all over South Africa, Namibia, Zimbabwe, Perth and many other nations.

In short, Biltong is a variety of sliced meat that is dried and cured using ingredients like black pepper, coriander, salt, vinegar etc., in order to preserve it for a long time and prepare a different kind of taste. Traditionally in southern African countries where Biltong originated, it is prepared with various types of meats, e.g. beef and meats of wild hunted animals like ostrich, antelopes etc. In current times mostly beef fillets and sirloin are used for making biltongs. 

Traditional Biltongs

As mentioned earlier, Biltong is native to South African countries, where it has been prepared for generations in traditional ways, which are a bit different from biltongs prepared in other places. Unlike other countries, biltong was made only during the winter season and heat was not generally used in the traditional South African methods.

In this process, the meat is cut into thick slices and then hung outdoors for the cold chilly winds to dehydrate the meat slowly and effectively. For some of these recipes, the meat is dipped into vinegar for a few hours, and then salt and other spices are also added to it before hanging it to dry out.

Cold weather conditions play a major role in creating biltong because such weather has very low chances of bacterial growth and mold. In the traditional ways, heat is not preferred as it won’t produce the best authentic biltong. 

There are also other methods like using wooden Biltong boxes or climate control rooms which use heat to dry out the meat. In these methods, the risk of bacterial growth and mold formation is very high. That is the reason substances like curing salts (nitrates or nitrites) are used which prevents bacterial growth and mold formation. Apart from all these lots of different flavours of biltongs are prepared by using various other spices.

Delicacies like DRYWORS/DROËWORS – TRADITIONAL FLAVOUR & GARLIC BITES – BILTONG STICKS are two very flavours examples of traditional and modern Biltong.

Are Biltong and Jerky the Same Thing?

Similarities in terms of looks, preparation process and lack of awareness often cause this confusion among people regarding the difference between biltong and jerky. But in spite of both being cured meat and all the similarities, these two have lots of differences which is important to note.

One of the key differences between Biltong and beef jerky is the size of the cuts. Jerky is cut into very lean slices, whereas biltong is sliced into thick pieces. 

In terms of preparation, Biltong is cured with vinegar, salt and other spices and then hung out in the air to get dehydrated. While in the case of Jerky preparation, vinegar is not used. Jerky is rubbed with salt, spices etc. and then cooked over heat to slowly dry and cook the meat.

When it comes to taste and flavour, both Biltong and beef Jerky depend on the spicing used on them. But the drying process also adds some taste to these items. For example, the vinegar added to Biltong causes a small acidic hint to its taste and flavour. As Jerky is often smoked, they have a smokey taste in comparison to Biltong which is rarely smoked and gives a thick meaty taste. 

The texture of Jerky is also quite different from Biltong. Biltong having a higher fat percentage than Jerky, is mostly chewy and soft, unlike Jerky, which is tougher and thinner. The meat used for Jerky is also mostly beef, but Biltong is traditionally made out of different kinds of meat. 

Another difference and reason for the confusion between these two items are their cultural origins and eating habits. Jerky is primarily from North America, and Biltong is from South Africa. South African Beef Jerky is also often referred to as Biltong. 

When looking at the nutritional value and health benefits, Biltong is a bit superior as it is naturally made and flavoured without any addition of sugar additives which is not the case with Jerky. Jerky is generally made with a lot of sauces, artificial flavours and salt, which causes a subtle decrease in its nutritional qualities. Apart from this, the protein content of Biltong is also slightly higher than Jerky.

How to Eat Biltong or South African Beef Jerky?

For those who are not native to nations where Biltong is popularly consumed, this can be a query of meat lovers before trying it for the first time. The best way to get this answer is to ask out a South African friend, but if you don’t have that luxury, you can have a look at the following.

Generally, Biltong is consumed as a dry snack, but it is not the only way it can be consumed. Putting it into stews and muffins is a good recipe to get a soft juicy taste of it, with its flavours elevating the taste of the stew.

Nowadays, finely shredded Biltongs are also used in muffins, pot bread, sandwiches etc. Biltong-flavored potato Crisps are also present in the market.

Nutritional Values of Biltong or South African Beef Jerky

For Biltong and Jerky lovers, it is very good news that both these foods are rich in micronutrients like protein, iron, magnesium, vitamin B6 etc., which are very much needed for a healthy body.

For those of you who are looking for lean muscle gains, Biltong is a very tasty option to be included in your diet.

Where Can We Get the Best Biltong?

The increasing popularity of Biltong in many countries like Australia, Canada, Ireland, India etc., has given rise to many online and offline retail enterprises that claim to provide authentic South African Beef Jerky or Biltong. 

Trying out this item and reading various reviews are some of the most common methods to find out which one is the best, but if you are looking for the best beef Jerky in Perth, you just have to visit the Mufasa Biltong and get the most authentic South African Beef Jerky or Biltong in very affordable prices.

Biltong is an extremely tasty, healthy and ancient delicacy that is celebrated by many meat lovers all over the world. The manufacturing process is easy, and you can get a plethora of tastes and flavours from some of the best online or physical meat shops around you. Try this delicacy and indulge in a world of exquisite and luxurious meat today.

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Biltong Vs Beef Jerky

Biltong Vs Beef Jerky

For far too long, there has been no clear distinction between biltong and beef jerky. Many people believe they are synonymous adjectives for the same culinary delight, yet this couldn’t be further from the reality. At first glance, they may appear identical (after all, they are both dried and cured pork products, hence the mistake), but that’s where the similarities end, and they become completely different. 

The meat for jerky is sliced extremely thinly and then gently dehydrated and fried on a rack at a low temperature. Biltong, on the other hand, is hung for up to a week to dry after being cured and marinated for 24 hours. It is left in thicker slices and allowed to dry gently before being sliced to the desired thickness. Some prominent distinctions are mentioned below.

As a Snack, is Biltong or Jerky Better for You?

The nutritional value of biltong is comparable to that of beef jerky. Both are high in sodium and protein but low in calories. Sugar is a strong contrastive factor. In contrast to certain jerky brands, which employ a lot of sugar in their marinade, biltong is created with no added sugar. That’s why, in most cases, Biltong is the better choice when it comes to your health. Nonetheless, jerky is remarkably similar to sugar-free beef biltong.

Its Flavour and Texture

Although the seasoning plays a significant role in determining the final flavour of jerky or biltong, the curing procedure necessary to manufacture biltong does transmit some flavour into the finished product, typically a hint of acidity from the vinegar.

Because of their unique drying processes, jerky meat and biltong meat have quite different flavours. Biltong meat has a strong flavour, while jerky has a smoky aftertaste that lingers in the mouth. Meat’s texture is altered by these drying processes as well.

The low-fat content of jerky makes for a more robust texture and a chew that is reminiscent of a good cut of steak. On the other hand, the fat level of the cut you select will determine the texture of the fatty biltong you eat. Meat from lean biltong will be tough and crumbly, while meat from fatty biltong will be tender and chewy.

Major Constituents

Vinegar is the star of the show when it comes to creating biltong. In fact, without it, you wouldn’t be able to keep the meat fresh. Common spices in biltong include cloves, allspice, pepper, ground coriander, and salt. This is a centuries-old recipe. Although sugar is generally considered unhealthy, it is not used in the traditional recipe. Jerky is made without the use of vinegar, unlike biltong. 

Beef jerky typically has a high salt/sugar content and uses artificial flavourings to enhance the flavour of the meat while it is cooked in ovens or dehydrators. In a nutshell, jerky is spiced using marinades and/or spice rubs, while biltong uses more basic, all-natural spices and seasonings. Thus, both snacks begin with the same basic cut of beef but are drastically altered by the use of various cooking techniques and seasonings. And therein lies the rub, neighbours and friends. 

Soft vs. Hard, Chewy vs. Soft

To facilitate the cooking and drying processes, beef jerky is typically chopped into strips first. Beef Biltong is air-dried as a whole piece and then cut into smaller pieces for eating. While beef jerky has a more steak-like chew to it, the drying and slicing process gives most biltong a softer, fluffier feel.

Steps of Preparation

Both beef biltong and beef jerky can be prepared from bison, hog, chicken, ostrich, antelope, and turkey, but beef is the original staple. Biltong and beef jerky look identical, but they’re made differently.

The thinly sliced meat is marinated, smoked, salted, and then cooked or dehydrated for 12 hours to make beef jerky. Salt draws out moisture and flavours of meat. Heating and dehydrating the meat makes it tough, so it’s commonly steeped in a salty-sweet marinade to add flavour and tenderise it.

Biltong is sliced thicker before being marinated in vinegar and spices, including salt, pepper, and coriander. It’s hanging up to dry after being left overnight (often for up to 5 days or more). Vinegar, salt, and spices in biltong, coupled with air-drying, cure and flavour the meat. Unlike beef jerky, biltong isn’t heated or smoked.

A Look at the Roots

Beef Biltong and jerky are centuries old. Biltong was found in South Africa in the 17th century by Dutch settlers who hung meat to dry with salt, vinegar, and spices. Biltong was the perfect nourishment for their lengthy trips over a bold new frontier.

Beef jerky may trace back to an Inca tribe called the Quechua, who invented the phrase ch’arki (which evolved into jerky). It’s dried beef. Quechua made jerky around the 1500s. When the first Europeans arrived in the New World, they discovered this sturdy, healthy new food source was perfect for travelling, and it quickly became a favourite snack and an American staple.

Today, snacking is more popular than ever before. People are also starving for creative snacks that have a wide range of flavours. That’s why there are so many novel snack options out there now. Make sure you take advantage of Excellent MSA Rump steak, aged to perfection and seasoned in a special sauce combination. Adds a signature barbecue flavour.  

Items are sold in-store only. To locate the nearest retail outlet, you can also check out our website and tap the shop option.

However, the days of settling for mediocre snacks that lack both flavour and nutritional value are over. Those shopping for groceries today prioritise products that are both healthy and delicious. Beef jerky’s popularity has risen in recent years, and one reason is that it makes a great snack. Jerky is the ideal snack because it is convenient, high in protein, and delicious.

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How to Make South African-Style Biltong

How To Make South African-Style Biltong

Biltong has always been a fan favourite, especially the ones made in the African style made of beef jerky. Like many other biltong enthusiasts, I was initially introduced to this culinary treasure as a child, and my addiction has remained. 

Since I started making my Biltong a long time now,  I am rather confident that this easy recipe maintains faithfulness to the dried meat’s ancient roots and does not fall short while adding a little refined elegance.

Biltong was created by Dutch settlers in South Africa known as “Voortrekkers,” who required dependable food sources for their protracted travels across the continent. The method and spice mixture has not altered much over time, but new kinds have lately appeared, including “piri piri” biltong and biltong which includes Worcestershire sauce and dried chiles.

How Can You Make the Best Biltong?

Curing Process

Trial and error will be your constant companion because there is a lot of misinformation and opinions on curing techniques, spice blends, and drying conditions. These also vary widely in nature. There is no need for some recipes’ multiple stages of curing, washing off, and reapplying spices. If you dislike throwing away delicate spices, you can only coat them once, let them cure in the refrigerator, pat them dry, and then hang them.

Temperature and Airflow

Biltong is dried to concentrate the flavour of the beef by removing a significant amount of moisture, a process known as “dry ageing.” Successful biltong production requires both sufficient ventilation and reasonably cool temperatures. Contrary to common opinion, heat is not necessary for the production of biltong, nor does it result in a superior product. The Italians produce a stunning beef product called “Bresaola” as the ideal illustration of this; it is produced by very slowly air drying meat at low temperatures in order to attain a uniform level of dryness and texture. Heat can be employed to boost air circulation around the meat by the use of a temperature gradient, even if the heat doesn’t improve the product’s quality.

Process of Drying Biltong

When I produced my first batch of biltong, I hung it from a piece of wood that I had wedged into a window frame next to a cool window and used a low-speed fan to move the air around. Really, all you require to succeed is that. Upgrade to a biltong box or another drying box for a bit more control. Since then, I’ve upgraded to a rusted-out fridge with holes in the bottom, missing mechanics, and a fan that draws air over the meat. Just enough airflow is used to remove moisture from the meat without drying the outside of the animal too quickly. What you need are cool surroundings with good airflow. The majority of homes have comfortable room temperatures; however, airflow can make it good. This meat is especially good for preparing biltong sticks, biltong steak, and smoked biltong.

Ingredients

  • Meat – 2000 g Beef— Biltong Fatty Meat.
  • Curing spice mix
  • 5 tbsp Brown (malt) or cider vinegar
  • 2.5 tbsp Coarse salt (2% of the meat weight)
  • 2 tsp Ground black pepper
  • 2 tbsp Coriander seed
  • 1.5 tbsp Brown sugar

Instructions

  • Toast the coriander seeds in a dry pan, then grind them down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
  • Using a sharp knife, following the grain of the meat, cut into 1-inch (2.5cm) thick lengths and place in a non-metallic container.
  • Combine all the spices and sprinkle them into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
  • Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
  • Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
  • Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box or in a well-aired, ventilated space with a fan blowing gently to increase airflow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces is touching. Place some newspaper below the meat to catch any liquid.
  • Drying times will vary with humidity, airflow, and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.
  • Once ready, cut it into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.

Conclusion

Making Biltong is an easy process, but it might require some patience and practice. Once you’ve tried it, you will swear by this homemade recipe and never look back at store-bought biltong. For your convenience, I have also added a function to the recipe that lets you adjust the serving sizes based on the weight of the meat. Grab the ingredients and try your luck to make the best biltong delicacy you have ever tried.

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Choosing Meat For Biltong

Choosing Meat For Biltong

The Dutch words “bil” (meaning “rump,” “buttock,” or “hindquarter”) and “tong” (meaning “strip” or “tongue”) are combined to form the Afrikaans word “biltong.” Hence, biltong is “lean meat that is salted and dried in strips,” as defined by the Oxford English Dictionary.

Biltong, however, is not simply meat strips. Its history is intertwined with our own, and it serves as an example of how we manage to persevere in the face of adversity. Here, we’ve covered the basics of picking out the right cut of meat for biltong. Mufasa Biltong is a trustworthy website to purchase biltong online.

How to Pick the Perfect Meat for Biltong?

Any kind of meat can be dried into biltong, although the outcome can vary greatly depending on what you decide to use. The meat used in the majority of biltong sold is typically beef. The demand for biltong produced from game meat, especially venison, is on the rise as well. Though The Biltong Merchant favours beef, pheasant makes excellent biltong because of its relatively rich bird meat.

In any case, historically speaking, biltong in southern Africa was prepared from a wide variety of animals found roaming the country’s vast plains and savannas. This cured, air-dried, protein-rich delicacy was made from a wide variety of game animals, including zebra, wildebeest, antelope, ostrich, and even elephant. The origins of biltong are discussed in further detail here.

These days, you can get just about anything you want in the way of beef. The vinegar and coriander of the original bushveld recipes appeal to purists’ traditional tastes, but there are other options for garlic fans, pepper addicts, those craving a spicy jolt, and jerky purists looking for something sweet. What’s the quickest and easiest approach to find out which one you prefer? Put them all to the test. How can you figure out which one you like best? Give them all a shot!

Making Biltong Requires Mostly Two Things

Meat Cut

Since biltong is produced from raw, unprocessed meat, it is essential that it be of the highest quality. Silverside and topside slices are used by the best biltong manufacturers because they tend to be the most sensitive. They have a healthy amount of intramuscular fat, or marbling, which is ideal. It’s favoured by some of us in large quantities. Yet another taste preference is for lean biltong.

The top biltong makers have a deep understanding of their product’s main ingredient. They have figured out the ideal slab thickness and drying period. Making biltong that appeals to the tastes of a wide variety of people is an art form in and of itself. Some people prefer it dry, when the flavour is stronger, and the texture is chewier. Some people like it really wet, like a lovely, rare steak, with lots of juicy fat for a mouth-watering experience. 

The Mufasa Biltong has everything you could want; all you have to do is pick what you want at their website.

The Superiority of the Flesh

True, high-quality biltong starts with cattle that have been raised on grass and cared after properly. Our vendors take pride in the fact that they only use meat from humanely raised animals to make their products.

Biltong is a delightful and nutritious snack since it is made from premium cuts of beef that have been seasoned and air-dried. Since the meat has not been cooked, its beneficial nutrients, such as protein and vitamins, have been maintained in the curing process. Despite the fact that biltong has a high sticker price, many may not realise how much it is worth. 

For example, 1 kilogramme of grass-fed beef yields only about 250 grams of biltong due to volume loss of about 75 percent during the drying process. Consequently, biltong is an excellent source of low-cost, highly nutritious, and minimally processed animal protein.

Is it Possible to Make Biltong from Meat that Has Been Frozen?

Biltong can be made from dry-aged beef that has been frozen once and then thawed. However, the texture and moisture content of the meat will change after being frozen and thawed several times, so the biltong you make will have a slightly different flavour.

It’s not a big deal if this doesn’t bother you, but you should probably stay away from it if you can. Freezing weakens the meat’s fibres (from the sharp water crystals) and makes it softer. Although this may seem like a good idea at first, it actually imparts a mushy taste to the meat that isn’t always complimentary to dried meat. Use a venison or wild game cut instead of beef if you have to use frozen meat.

Some Tips for Keeping Your Biltong Fresh and Safe to Eat

  • Be sure to keep it dry
  • Cold storage is recommended.
  • Pack it in a vacuum bag.
  • Separate the pieces or shuffle them every day.

Summing up, 

In general, the round is the best cut of beef to use while making biltong, but other cuts can be used as well. Specifically, a top round roast is what you need.

Top round (“topside,” often called London Broil), eye of round, and bottom round are the three types of round cuts (“silverside”). The most tender is the top round, followed by the eye of round, and finally the bottom round. Most of the lean is found in the eye of the round, then the top round, and finally the bottom round. Biltong is commonly prepared from the bottom round.

It is easiest to cut roasts with the grain into long strips; therefore they are our top choice (especially if you get your meat pre-packaged rather than from a butcher). Unfortunately, most pre-packaged steaks are sliced against the grain, which is how the meat should be prepared. Steaks that are thicker can be used as long as they are sliced against the grain.

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Beef Jerky In Perth

Beef Jerky In Perth

Beef Jerky In Perth

“Aha, Mufasa’s Beef Jerky in Perth. You’re like the high school sweetheart of snacks—you’ve been there for us through thick and thin. Through our first kiss, our first breakup, and every awkward party we’ve ever gone to” – customers know us best we say!

But Mufasa Beef Jerky in Perth is more than just a snack – it is a lifesaver! Mufasa Beef Jerky has all the protein, nutrients, and vitamins that your body needs to stay healthy, strong, and fit. Not all Beef jerky is Gluten Free, but Mufasa Beef Jerky in Perth is also low in calories, so it won’t leave you feeling bloated or guilty after eating it. You can even take it with you when you go on adventures!

If you’re looking for a delicious, tasty, premium cut of beef jerky in Perth that’s been handmade to perfection and if you’ve got all ages in your home, then you’ll love Mufasa Beef Jerky as much as your kids will! It’s made from 100% grass-fed beef and has no added hormones or chemicals. You can enjoy it any time of day, whether it be at the gym or before bedtime. And if you’re a sports lover, Mufasa’s Beef Jerky in Perth is perfect for fuelling your body with protein and keeping your muscles strong.

Be an adventurer and try the different flavours of Mufasa Beef Jerky in Perth! The different flavours make it easy to find one that suits everyone’s tastes.

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Exploring The Best Biltong In Perth Before Buying It From Stores

Best biltong in Perth

Biltong is a form of air-dried meat, originated in South Africa. African communities have been making this delicious snack to preserve meat for hundreds of years.

The basic ingredients used in traditional biltong are:

  • meat
  • salt
  • black pepper
  • vinegar
  • coriander

Historically, beef and ostrich have been the most common choices of biltong meat. However, any other meat can be used to make biltong, including fish, chicken, and pork.

As the best biltong in Perth production continues to grow, variations in the ingredients and flavours are expanding. Common add-ons include brown sugar, Worcestershire sauce, chilli peppers, garlic and onion powder, and other spices.

Currently, the majority of commercially produced biltong is made from beef. However, you may occasionally find venison, ostrich, and other game meat biltong from artisanal producers.

Biltong can be prepared with different types of meats

Traditionally, beef is used in biltong due to its availability. However, any type of red meat will do the trick. Pork, ostrich, game, turkey thigh meat, and pigeon breasts can be used to make biltong. Each type of meat provides a unique and delicious flavour.

The recipe uses a variety of incredibly flavorful ingredients

While the meat itself has its unique flavour, the process of making biltong involves adding other flavourful ingredients, such as salt, vinegar, and other spices. Black pepper, coriander, brown sugar, paprika, sea salt and garlic are used most commonly. It is never too salty and too acidic from the vinegar. With all the different flavours combined, it creates a unique and unforgettable taste.

Nutrients and potential benefits of biltong

Biltong’s surge in popularity is partly because of its favourable nutrient composition, which other common snacks lack.

Its low carbohydrate and high protein content make it an ideal fit for a number of diets. Biltong is known to be a rich source of iron, an essential nutrient that most people are lacking.

The nutrition profile of a 1 oz serving of beef biltong is:

  • Calories: 80
  • Carbs: 1 gram
  • Fat: 2 grams
  • Protein: 16 grams
  • Sodium: 19% of the DV
  • Iron: 35% of the daily value (DV)

Dried beef (biltong) also serves as a good source of several other nutrients like potassium, magnesium, and B vitamins.

Biltong is not the same as jerky

Biltong is often confused with jerky as they are both dried, meat-based snacks. The ingredients and preparation techniques are quite distinct, however.

Different processes of preparing the two snacks

Both biltong and jerky use dried meat, but the meats are dried differently.

Jerky is roasted or smoked for a few hours; in contrast, biltong is not cooked but wholly air-dried.

In fact, biltong is soaked in a mixture of salt and vinegar brine before hanging to air-dry. This aging and drying process can last for as long as 1 to 2 weeks before it is ready to serve.

If you are thinking of adding biltong to your snack diet, make sure you buy it from a quality biltong shop like Mufasa Biltong. Visit our website if you have further queries.