Publish date : October 19, 2022
Categories: biltong sticks
Tags: biltong steak, biltong sticks, smoked 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.
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.
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.
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.
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.