biltong meat - Mufasa Biltong

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.

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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