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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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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.