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Posted 20 hours ago

Biltong - 1kg - Whole Sticks - Original Flavour

£9.9£99Clearance
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Mycotoxins may cause cancer in humans. What’s more, many countries don’t test for them as part of their food safety standards ( 8). When you make biltong, you don’t cook the meat like Jerky. Instead, you use the air to dry it. This means that biltong takes longer before it is ready to eat. I then turn the meat around and spray the other side too. This is an important step as coating the meat with vinegar stops mould forming. Roast Coriander

Let the strips sit in a mixture of vinegar and Worcestershire sauce ( apple cider vinegar is best and Worcestershire sauce is optional) for a few hours (thin strips do not need as much time as larger pieces of biltong). Alternatively, you can just sprinkle a little vinegar over the pieces at the same time that you are applying the biltong spices – see the step below.Currently, the majority of commercial biltong is made from beef, but you may occasionally find ostrich, venison, and other game meat versions from artisanal producers. Summary This is the best-tasting spice for the biltong recipe. It is essential to follow the instructions. You can make small changes to the recipe until you get the perfect combination that suits your taste. Toast the spices (apart from the peppercorns) in a dry pan until fragrant and starting to gently smoke. We will add the peppercorns unroasted. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Don't blitz it too fine. You want to see the different spices. Blitz your peppercorns before adding the other spices or grind them with a pepper mill.

In our relentless ambition to make the best and healthiest jerky possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste. Biltong is a simple but excellent food, made from dried beef flavoured with salt, herbs and spices.A fridge - Make sure it's spotlessly clean and not overcrowded with foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry. Thus, biltong’s salt content might make it unsuitable for certain diets, especially those that restrict sodium ( 11). Certain varieties may be high in fat If you’ve ever tried cutting over-dried biltong, you’ll know how tough it can be—tough as old boots! In desperation, I’ve taken to resting a knife on top of some over-dried biltong and hitting it with a camping mallet (not recommended, and not only because I upset the neighbours and smashed the chopping board!). There are a lot of creative, almost ceremonial devices on cutting biltong, but I think nothing beats a good, sharp knife. If you want something a little more fancy, there are biltong cutters (a board with a hinged knife attached), biltong knives (traditional knives made for purpose), hand crank mechanical cutters, and at the high end, expensive elecric cutters, mostly used by butchers and biltong suppliers. Dealing with mould The process starts with meat selection. I like to use beef silverside. You can also use Wagyu beef. I prefer to buy a silverside roasting joint and cut that up as it gives me enough biltong to last for a few days. Cutting the Silverside When finished this initial curing remove the strips and squeeze and pat dry. You can keep the vinegar/water mix for rinsing the strips later (see below).

The meat is then flavoured. People have their recipes, but most use either marinades or brine. Salt, spicers and sugars can be added as well. What Meat Can You Use to Make Jerky? The main aim of all of these is to create dry circulating air so that the biltong cures correctly and efficiently. While jerky has a more consistent moisture content and texture because it relies on lean cuts of meat, biltong has more diverse textures because various cuts may be used. Some types may be very moist and fatty, with others dry and crumbly. Summary Optionally, add the bicarbonate of soda and give it a good mix through. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This step takes about 15 to 20 minutes.

Humidity - It's best to keep the humidity low if possible, but not cork dry. Otherwise, the outside will suffer from case-hardening which results in biltong that's soft in the middle but bone dry on the outside. I've successfully cured biltong in as high as 80% humidity, but with a fan blowing full steam to keep airflow very good. The higher the humidity, the longer it takes to be ready, and there is also a higher chance of mould growing on the meat. Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly.

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