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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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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.