Biltong - 1kg - Whole Sticks - Original Flavour

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In our relentless ambition to make the best and healthiest biltong 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. Research suggests that a higher intake of processed and cured red meats like biltong may lead to an increased risk of certain cancers in your gastrointestinal tract ( 7). This means the cows were fed from pastures containing grasses, wildflowers and herbs. The meat will be of a higher quality. Can You Eat Biltong When Pregnant? As more people came to Cape Town, there was a need for people to move north into the space of the open country.

I like my biltong a little tough, but still wet in the middle. Some like theirs tough like old leather. Getting it right is down to trial and error. The easiest way to measure dryness is with your fingers. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. If there is any give in the meat, there’s still moisture in the middle. Most likely, what you’re looking for is a really tough consistency with just a little bit of give. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wet biltong – a slight crust and still wet in the middle Traditionally, brown vinegar has been used to make biltong. It really has a recognisable flavour. Some recipes call for balsamic or cider vinegar. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. I’ve used cider vinegar a lot, purely because I have a large batch I made at home. Salt Start with a cut of good beef that is suitable for making biltong. We recommend cuts including bottom round (called silverside in South Africa) and sirloin. We have used approx. 2 lbs of sirloin in this example. You can do as much as 5 lbs or more if you have a larger biltong box or dehydrator. So without further ado, here’s my tried and tested biltong recipe. Once you’ve 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! Biltong has a very strong gamey taste," he says. "As for jerky, the second you bite into it, you taste the smokiness right away." The texture of the two is also wildly different. Biltong is more tender and chewy than jerky, which is much tougher and hard. How is biltong healthier for you than beef jerky?Like most other cured meats it's easy to adjust the flavourings and ingredients used. One can get extremely creative with this so here are a few ideas. Wet cure - This varies from recipe to recipe but I like using a mixture of red wine vinegar, Worcestershire sauce and honey. Some recipes use brown sugar, brown vinegar and even soy sauce. Traditionally only vinegar was used. Although biltong and jerky share their primary ingredient, the same does not necessarily hold true for their specific cuts of meat. A recent study found that dried, cured meats are often contaminated with toxic substances known as mycotoxins produced by fungi that grow on the meat.

All the protein remains in the biltong, so you are getting double the amount of protein in half the serving. Jerky tends to have a smokier flavor than biltong due to the way it’s cooked. Thus, biltong is sometimes described as tasting meatier and less smoky than jerky. Top rump and Silverside are the two preferred cuts, although I've had great results with other cuts like rump cap and striploin.

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Remove the spiced strips from the dish and rinse in the vinegar/water mix from 2 above. Most of the spices on the outside of the meat should rinse off. Squeeze or pat dry. Leave more or less of the spices to your taste. Hang your meat in a biltong box or other dry-air well-ventilated area away from pests, insects or animals. For most people, a balcony with a fan blowing over the meat would be the easiest. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. This is to minimise the chances of spoilage and mould. By drying the meat we get rid of excess water which in turn helps to preserve it and also give it amazing flavour. Throughout my 20+ year professional cooking career, I've used and developed many biltong recipes and this is my very special method to make my favourite cured meat. Enjoy! Jump to:

We recommend using Silverside or Topside cuts as these cuts of beef work well. In addition, you can use game meats like kudu, impala and springbok. Traditional Biltong Recipes Use a non-reactive storage container when soaking the meat in vinegar. Vinegar is acidic and reacts with certain metals.

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. While the Khoikhoi were finding ways to preserve meat, the Quechan Indians from the South American Native tribe, which was from the ancient Inca empire, were also preserving meat and called it charqui. Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be!

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

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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. Remove from your Biltong box once done to your liking. This “small” batch I removed after 3 days and was slightly wet inside. Store biltong in the fridge, especially in warm climates. Never store in a plastic bag unless vacuum sealed. Refer to this article for more information on proper storage of biltong.