Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

Product Information

We're always looking to hear more from our customers. If you want to get in touch, feel free to drop us a line! 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 Remove the spiced meat strips and rinse them into the initial mixture of vinegar. This is to remove all the spices outside the meat.

I can understand having to cancel if the product on offer was no longer available but to do so without even bothering to inform me is highly disrespectful. So while the product is tasty the company itself takes it's customers for granted and treats them poorly. Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat. Salt: Sea salt is a fantastic flavour enhancer, and it helps preserve the meat too. On top of that, it destroys bacteria outside the meat and allows the drying process. However, make sure you use the right amount of salt.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.

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. Biltong may not seem like a likely breakfast addition but after being tried and tested these recipes have the Ember thumbs up. We've brought a bite sized piece of Italy to the British summer (literally). Try out our Biltong Bruschetta recipe for a delicious lunch or light dinnerThe 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. 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.

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 meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid. All this is to make sure the meat air-dries just right. It needs to be in a place with plenty of air circulating, and will take between five-seven days, depending on how you like your biltong. Good things come to those who wait, and all that... I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go!) :)

Storing your biltong

Various types of meat are used to produce Biltong, ranging from beef to game meats such as ostrich or kudu. The cutting methods also vary, from fillets of meat to meat strips. 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. Disgusting food full of mould! Don't buy this product, thank god we spotted this before biting it, I hope we don't get food poisoning from this garbage. Every single one of our products is sourced from British & Irish meat but we don't think that is enough. We want you to eat the best tasting biltong out there which means only using high welfare, 100% organic and grass-fed British beef.