The squeeze test will let you know whether your biltong is ready or not. When you squeeze the biltong, it should be hard but a bit squeezy because of the little moisture inside. Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. Storing your biltong We also like throwing it on top of salads for an extra punch of protein and flavour. Plus, it keeps you full for longer. Biltong can also take a sandwich to the next level. If you want to go traditional (and seriously tasty), try making your own sweet, milk-brushed mosbolletjies bread. We promise it’s not as hard as it sounds...And don’t forget to add some parmesan. Because, parmesan. Tong - the word for tongue (eg. ‘This beef biltong’s so spicy my tong is on fire’) What meats are we talking? Vinegar: Brown vinegar has been used to make Biltong traditionally; this is because of the strong flavour it has. Some people use apple cider vinegar, and it's okay too. However, if you want to achieve the best flavour, brown sugar is best; apple cider vinegar comes second. Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong

Biltong is very similar to jerky in the sense that they are both spiced, dried meats but the ingredients used are different, the preparation process is also different and the taste too is completely different. So biltong and jerky are not the same things. Preparing your biltong I love Biltong, and previously bought it from lots of other companies. I chose Ember partly based on the recommendation of my friend, and also to support a British business, especially during the Pandemic. Then mix ¾ white vinegar and ¼ sauce into a large container where you can immerse the meat strips. Leave the meat strips in the mixture for about 3 to 4 hours to absorb and begin the curing process.

Since drying meat is one of the oldest and most common methods in the book for preserving food, it’s no wonder we get confused when looking at the origins. Most cultures have their own methods of drying and curing meat. So really, we can never 100% know where it comes from. But we can all agree that whoever discovered it is a culinary genius. Coriander: This is the spice enhancer that makes the biltong flavour so tasty. Toast the coriander seed to have the oils for flavour and because the oil helps fight off bacteria. Mix all of the spices together and sprinkle over the beef. Sprinkle the vinegar and vigorously rub it all while keeping the hands on the beef. The biltong should then be cured for 24 hours. This should be done in the refrigerator, turning and rubbing the meat every now and then.

I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go!) :) Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact. The next step involves mixing spices and then layer unto the bottom of a container large enough to lay the strips flat. Leave into the container to cure for about 6 hours. All the spices will then be absorbed into the meat. How long it takes for your meat to dry will vary, this will be dependent on many factors including temperature, airflow as well as humidity. The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid.We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. Typically, when we talk about beef jerky we’re looking at thin slices of lean beef (usually the sirloin tip or the eye of round), dried low and slow. There are a few different ways to create beef jerky, but smoking, salting, and dehydrating are the ones you’ll be most familiar with. Why all the salt? It helps gently draw out the moisture and give a bite of flavor to the meat. Compared to smoky beef jerky, biltong has a much meatier, deeper flavour - closer to game than most beef you will have tasted. Jerky can be teeth-shatteringly tough, whereas biltong should be tender and chewy. Oh, and biltong is much healthier thanks to the curing process (and low fat, low sugar content) to the way that it is made. What is biltong? The delicious benefits You can change the details in your account by logging in through this link. What is a subscription? The meat should then be removed from the container. Next, pay it to dry using kitchen towels. Make sure to still keep the spice on the meet.

When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your biltong

The best lean meat for biltong

So we did some digging - a lot of digging actually - and once we had all the information it was clear that organic was the way to go. But we didn’t stop there. We wanted the organic farms we sourced from to be the best of the best so we teamed up with our friends at Farm Wilder who work with farmers dedicated to restoring soil health and farming regeneratively. When drying the Biltong, the airflow should be just enough to draw away moisture and not fast to avoid over-drying. You require a good steady stream of air running past the meat, but not too strong.