Biltong

[Cunuckgaucho]

So built a biltong dryer and started my first batch of biltong.

Biltong was originally created by Dutch pioneers in South Africa, “Voortrekkers”, who needed reliable food sources on their long treks across the continent. The method and spice mix hasn’t changed much in hundreds of years, but a few variations have appeared recently, like ‘piri piri’ biltong and the use of additional ingredients like worcestershire sauce and dried chillies.

It's their version of jerky but doesn't use heat and more about airflow. I've added a web pic of what the finish product looks like.

People add chili or Peri-peri to make it spicy. This is commonly done with game meats as a way to preserve them.

[shepp]

I’m in a few curing groups on Facebook but this is some thing I’ve yet to try 

Edited May 11, 2020 by shepp

[sketch]

googa foods on yt. does a goog job at meat  aging also .

[Cunuckgaucho]

So first batch done.

I made some different thicknesses to compare drying rate, and different chew texture etc

Flavor wasn't bad but a touch bland but will definitely tweak the spice mix, do a batch with chilli but the next batch with be rubbed down with Dillio Dust courtesy of @98Z5V

 

 

[98Z5V]

You need more, just let me know, brother. 

That Dillo Dust version will be your Def Leppard version...  

 

Edited May 13, 2020 by 98Z5V

[Cunuckgaucho]

It will be my 'secret' ingredient  when I share my biltong with my African friends 

[shepp]

7 hours ago, Cunuckgaucho said:

So first batch done.

I made some different thicknesses to compare drying rate, and different chew texture etc

Flavor wasn't bad but a touch bland but will definitely tweak the spice mix, do a batch with chilli but the next batch with be rubbed down with Dillio Dust courtesy of @98Z5V

 

 

Do you wet marinade it like you would jerky or just a dry rub 

[Cunuckgaucho]

Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.

Using a sharp knife, following the grain of the meat, cut into 1 inch (2.5cm) thick lengths and place in a non-metallic container.

Combine all the spices and sprinkle into the meat with a tablespoon. Sprinkle the vinegar on and rub everything in thoroughly.

Cover the container and let your biltong cure for 12 hours in the fridge, turning and rubbing through the meat occasionally.

Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.

Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.

Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it’s still ‘wet’ inside.

 

[shepp]

Interesting @Cunuckgaucho, I’ve made a lot of jerky in my day usually whole muscle like that mainly wild game venison, Canada and snow goose. I do a wet marinade tho