Authentic biltong recipe for beginners – Artofit

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Authentic Biltong Recipe for Beginners

Authentic Biltong Recipe for Beginners
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Biltong en Droeë wors
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Authentic Biltong

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Ultimate South African Biltong Recipe (Video)

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Biltong | The Meat Merchant NZ

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Biltong Recipe - Easy as 1 2 3. Go on, surprise yourself.

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Ultimate South African Biltong Recipe (Video)

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South African Recipes - BILTONG (Make your own Biltong and Droëwors, pg. 9-13) For most South Africans, these strips of salted, dried beef still remain the tastiest snack. This popular delicacy is synonymous with tradition and, although various forms of “biltong” are found in other countries, nowhere is it found in exactly the same form as we know it here. STEPS: CUTTING THE MEAT: Remove as much connective tissue as possible and cut the meat into long strips ranging in width from 1-2 inch (20-50 mm). In more humid areas it would be necessary to cut thinner strips. Use a large, sharp knife to make neat, clean incisions into the meat – loose pieces of meat can cause mould to set in. SALTING: Weigh the meat; calculate the quantity of spices needed. Rub the mixture into the meat and place it in a suitable container (plastic stainless steel, enamel or earthenware – metal or chipped enamel is unsuitable as the salt reacts to the metal), putting the thicker pieces at the bottom and the thinner strips on top. Sprinkle a little vinegar over and leave overnight. When using a premixed blend from biltong makers or companies follow their instuctions as it differs from making homemade biltong. DRYING: Dip the strips of meat into hot vinegar water - 1½ cup to 21 cups (350 ml to 5 l boiling water) to remove the surface salt and, using thin hooks or string loops, hang up the strips of meat. Hang them well apart so that they do not touch one another, otherwise mould will set in. allow the strips to sun-dry for the first day, then move them to the shade for the rest of the drying period, two to three weeks. Biltong can be hung indoors, but make sure there is a draught – an electric fan can be used to create a good air-flow. YIELD: During the drying process, about 50-60% of the meat mass is lost, which means that only about 40% of the original weight will be left as biltong. For example, a 55 lbs. (25 kg) buttock will yield only about 22lbs. (10 kg) of biltong. STORING BILTONG: Beef biltong is at its best when the inside is soft, moist and red in colour, with a hard brown outer layer. To keep it from drying out further, wrap the biltong in cling wrap, squeeze out all the air, and deep-freeze it indefinitely. Thaw biltong overnight in the refrigerator, and then at room temperature for 1 hour. Never store dry biltong in plastic. BASIC RECIPE: 55 lbs. (25 kg) meat 1 – 2 lbs. (500 g – 1 kg/500ml – 1 l) salt 0.4 lbs. (180 g/225 ml) sugar Optional Additions: 1 tbsp. (20 g/ 15 ml) Saltpeter 4 tsp. (20 g/25 ml) Bicarbonate of soda 1 tbsp. (15 ml)Pepper Spices: 1½ cup/.22 lbs (100 g/350 ml) Aniseed 0.17 – 0.35 lbs (80-160 g/200-400 ml) Coriander 1 tsp. (5 ml) Allspice 1 tbsp. (15 ml) Garlic salt Tips: • Choose the time for making biltong as carefully as you choose your meat. Late autumn or winter is preferable as the weather is cold and dry. In humid areas, it is preferable to dry the meat in a biltong-maker. • Use good quality meat and remove as much connective tissue as possible. • Bear in mind that the longer the meat remains in the salt, the more salt is absorbed and that the longer the biltong is left to dry the more salty it will become. • Many biltong makers and companies have their own special blends, although salt or salt & pepper is common practice. o Brown sugar: Counteracts the toughening effect of salt, resulting in more tender biltong. o Bicarbonate of soda: Prevents mould forming on biltong made in more humid areas. o Pepper and freshly scorched and ground coriander: Add flavour. o Saltpetre: Gives beef biltong its characteristic red colour. o Other spices such as aniseed, garlic salt and allspice: Can also be added but should never overpower the flavour of the meat. • To scorch coriander: Place the seeds in a dry frying pan and heat, stirring constantly, until they become light brown. Grind them in a blender or with a pestle and mortar, or crush them between two pieces of cloth using a rolling pin. Pass the crushed seeds through a sieve to remove the husks. Crush 1 tbsp. (15 ml) whole coriander to obtain 1 tsp. (5 ml) ground coriander

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