While a moderate intake of saturated fat from biltong is not likely harmful, you’ll want to make sure you’re eating plenty of heart-healthy, plant-based fats, too. Balance is key. Summary A recent study found that dried, cured meats are often contaminated with toxic substances known as mycotoxins produced by fungi that grow on the meat. Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be! The total time to make biltong is around 20 minutes, excluding leaving it to marinate for 8 hours. Then, when the biltong is ready, we use the biltong cutter to share it evenly. I hope you enjoy making biltong. The Best Biltong Recipe Your thumb should be the width of an inch as it is pushing against the table, and this is the ideal width to cut the meat.

All the seasoning ingredients below are ones that I have personally used. Please make sure that you use a sharp knife and that the equipment used to cut and prepare the meat is sterile before use.By drying the meat we get rid of excess water which in turn helps to preserve it and also give it amazing flavour. The process starts with meat selection. I like to use beef silverside. You can also use Wagyu beef. I prefer to buy a silverside roasting joint and cut that up as it gives me enough biltong to last for a few days. Cutting the Silverside

Once you know how to make it, you have learned a lifelong skill that you can use anywhere in the world.

The best biltong to buy in 2023

Listeria is found in chilled ready-to-eat foods like cured meat, sliced ham, and cooked shellfish. It can even occur in blue cheese. Weight loss diets use it as it can suppress your appetite. However, being full of protein also keeps you full for longer. Because of their varied production methods and ingredients, biltong and jerky don’t taste the same. As more people came to Cape Town, there was a need for people to move north into the space of the open country.

Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. Humidity - It's best to keep the humidity low if possible, but not cork dry. Otherwise, the outside will suffer from case-hardening which results in biltong that's soft in the middle but bone dry on the outside. I've successfully cured biltong in as high as 80% humidity, but with a fan blowing full steam to keep airflow very good. The higher the humidity, the longer it takes to be ready, and there is also a higher chance of mould growing on the meat. Use a non-reactive storage container when soaking the meat in vinegar. Vinegar is acidic and reacts with certain metals. How can you make it the best recipe and the perfect biltong maker for your home? We will also cover the best ways to store it to last longer. Like most other cured meats it's easy to adjust the flavourings and ingredients used. One can get extremely creative with this so here are a few ideas.

More The Best Meat Recipes

I like my biltong a little tough, but still wet in the middle. Some like theirs tough like old leather. Getting it right is down to trial and error. The easiest way to measure dryness is with your fingers. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. If there is any give in the meat, there’s still moisture in the middle. Most likely, what you’re looking for is a really tough consistency with just a little bit of give. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wet biltong – a slight crust and still wet in the middle Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. While there are many valid health concerns around drying and curing raw beef, they really only apply to hobbyists trying to make biltong at home, which we would generally advise against.

While the meat is resting, I roast some coriander in a frying pan until it turns light brown, I then crush it in my pestle and mortar. This means the cows were fed from pastures containing grasses, wildflowers and herbs. The meat will be of a higher quality. Can You Eat Biltong When Pregnant? However, people with weakened immune systems, the elderly and pregnant women and their unborn babies are more susceptible to this bacteria.

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Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 12 hours There are many curing methods used for a variety of cured foods and the method used depends on the raw product and the desired final result. Start with a cut of good beef that is suitable for making biltong. We recommend cuts including bottom round (called silverside in South Africa) and sirloin. We have used approx. 2 lbs of sirloin in this example. You can do as much as 5 lbs or more if you have a larger biltong box or dehydrator. Place a tray underneath the meat while drying. This is to catch the spices that fall off as the meat shrink and dries. When you live in a city or a humid climate, you can use one of the following, proven and tested methods.