5 Steps to DIY South African Biltong

Dutch settlers in South Africa, known as “Voortrekkers,” who needed dependable food supplies for their long journeys across the continent, invented biltong. The process and spice mixture haven’t changed much over the years, but some new varieties, such as “piri piri” biltong and the inclusion of Worcestershire sauce and dried chillies, have emerged recently.

Beef has always been used to make biltong. The taste and texture it delivers play a role in this, in part. While the texture of the beef can either be tender and juicy or tough and crumbly, biltong is both sweet and spicy with hints of rich spices. In addition, beef is inexpensive and frequently available.

However, in addition to beef, other species of meat can also be used to make biltong. In addition to fish, ostrich, chicken, game, and pork biltong have all been used to make biltong. Even without meat, biltong can be produced. An excellent vegetarian alternative to classic beef biltong that has a comparable texture and appearance is mushroom biltong.

Boerewors sausage is a South African sausage that is traditionally made with wild game. However, instead of wild game, we make our Boerewors with beef and pork seasoned with black pepper, coriander, clove, allspice, and nutmeg. It is also used to make biltong.

Step 1- Preparation of Meat

When creating high-quality biltong, picking the appropriate meat cut is crucial. Although the cook may technically use whatever beef cut you like for your biltong, the bottom round and top round are two of the most common choices.

Since the cook specialises in the recipe, they may make that decision for themselves. The best bit is to leave the fat on since it is more appreciated. The added flavour and tongue feel are mind-blowing. Trim any silver skin, gristle, or soft fat from your meat, then cut your steaks against the grain to a thickness of about 2 cm.

The biltong will take 4–6 days to dry completely at 2 cm thickness. The chance of developing case hardening, where the outside of the flesh becomes a hard shell and prevents the interior from drying, increases if the cook cuts the slices too thin.

Step 2 - Curing of the Meat

It is frequently mentioned how salty biltong can be. To ensure that the biltong turns out perfectly every time, a calculated equilibrium cure has been included in today’s recipe. The cook only needs to fill out the “How much do you want to make” box with the weight of the trimmed biltong steaks. Depending on how much meat they have, the dish will change accordingly.

The cure for this recipe is very simple, and it tastes more like a traditional South African Biltong. Feel free to adjust the spices but not the salt or vinegar. Some people like to add fennel, brown sugar, paprika, or allspice, so the cook can have fun with it.

Step 3 - Drying the Meat

When it’s time to dry the biltong, all the cook needs to do is hang it in a warm, somewhat windy, low-humidity environment. Basically, aim for a temperature of 70 to 80 degrees Fahrenheit and a humidity of 50 to 60 per cent. These circumstances are shown to be ideal for creating good biltong that doesn’t dry out too quickly. Usually, hanging in a warm, sunny spot near a window in my kitchen is sufficient.

If one’s residence doesn’t meet these requirements, one might want to think about building or purchasing a biltong box. A relatively straightforward box called a “biltong box” allows you to regulate the temperature and airflow. Essentially, it is made up of a heating element.

Step 4 - 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 aging.” 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. Having said that, resist the urge to attempt to produce biltong in the oven because the process takes several days, and most ovens can’t be set to a low enough temperature to dry the meat slowly enough to prevent cooking. The cook is searching for a soft airflow and a leisurely drying procedure.

To ensure proper air circulation, many do-it-yourself biltong producers employ a “biltong box” that has a fan and a lightbulb. To prevent “case hardening,” which causes the outside of the meat to become too tough, it’s important to draw air around the meat without making it flow too strongly.

Step 5 - How to Understand if the Biltong Has Cooked?

Using the fingers, you can quickly determine how dry something is. Wash and dry your hands thoroughly before squeezing the meat’s flattest sides in with your fingers. There is still fluid in the centre of the meat if there is any give. Most likely, they are seeking a substance that is extremely tough with a tiny bit of giving. They will have some unbelievably tough biltong on their hands if they wait too long. However, it is quite forgiving, so going a day or two late won’t be too bad.

Ingredients

• 4540 g bottom round or top round trimmed and cut into 2cm thick steaks — with the grain
• 120 ml red wine vinegar
• 60 ml Worcestershire sauce
• 102 g salt
• 34 g peppercorn
• 68.1 g coriander seed toasted
• 22.7 g chilli flakes optional for heat

Some of the most famous biltongs are fatty biltongs, lean biltongs, biltong sticks and biltong leaves. Here is the authentic biltong recipe without further ado. Please share your feedback after the cook has given it a try, as well as any unusual substitutions for the standard items that they swear by!