Similar to Biltong Sukuthi is cut into thin strips, spices and salt are rubbed on and then it is either air dried, or smoked until it is totally dried out. Then you can decide what you will do with the rest of your meat. it needs much thinner cuts, no more than 1cm. Biltong is air cured, not cooked, not dehydrated. On average, biltong will take five days to dry. It basically just follows the procedure but since it is common to have a fermentation stage having that higher temperature and higher humidity allows that pH and acidity to increase to create a hostile environment for bad bacteria. These only have a short lifespan and disappear quite quickly. Its not unusual to have an entire slab missing by the time your biltong is ready. 4) Whats your biltong chamber look like? Over the years, many ways have become available for people to make cured meats at home or in tight spaces. The humidity will also be very . I must apologise for calling biltong South African beef jerky, because this is a far superior product. I have a question this time : I just bought a wine cellar (18 bottles). Pieces shouldn't be too thick Once youve given it a try, please let me know how you like it, and if there are any variations to the traditional ingredients you swear by, no matter how strange! Either way, both are tasty meat snacks with a very loyal global following even though they differ a lot. Very useful information. It was also typically made in the winter months when the colder temperatures would reduce the risk of mold. Its not a traditional ingredient if were going full purist, but it balances the saltiness well. You must log in or register to reply here. Ive made it about a dozen times, and it always turns out good. Other cuts can be used, but are not as high in quality. Another way is to rub the biltong with very hot cut chilli then add the rub. Was it tasty or did you run into any problems with your biltong recipe, let me know in the comments below how yours turned out? The key is to draw air around the meat without the airflow being too strong, to avoid case hardening, whereby the outside becomes overly tough, and the texture gradient falls off too quickly. Once the biltong meat has been spiced, its going to sit in a vinegar marinade for several hours to a day. If youve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin. It will last longer if it is vacuum sealed. Skies will clear making way for a sunny and dry day. The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire. 4 Pounds of beef - cut into 1-inch-thick strips that can be of any length. Nice basic recipe as used by my family for many years. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. I had another wine cellar that was too small to hang the meat, I had to lay it so the pieces preciously mentioned have been curing in there at 13C for 2-3 weeks and I just transferred them to the 17C wine cellar to be hang. I can now start my first batch of biltong with confidence. Cold Cold smoke it for a short time like 30 minutes just to get a hint on it. The idea is to retain the flavor of the beef by removing the majority of the moisture evenly. Now, these are my dry curing conditions, although I have spoken to award-winning biltong makers internationally. MAC is good if you're looking for good price/quality.
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