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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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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.