Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

Product Information

Biltong is very similar to jerky in the sense that they are both spiced, dried meats but the ingredients used are different, the preparation process is also different and the taste too is completely different. So biltong and jerky are not the same things. Preparing your biltong Remove the spiced meat strips and rinse them into the initial mixture of vinegar. This is to remove all the spices outside the meat. The product had changed in size altho not weight, & not too sure at this stage whether this is better. Never the less, the 3 different products selected were very good. Typically, when we talk about beef jerky we’re looking at thin slices of lean beef (usually the sirloin tip or the eye of round), dried low and slow. There are a few different ways to create beef jerky, but smoking, salting, and dehydrating are the ones you’ll be most familiar with. Why all the salt? It helps gently draw out the moisture and give a bite of flavor to the meat. The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants.

Don’t get us wrong, we’ve been sourcing high quality beef for our biltong from day one. It’s always been British & Irish reared with some of the highest farming standards in the world. But we think it's time for a change. So without further ado we’d like to introduce you to our new Wilder Biltong. It's simple maths really: higher welfare + sustainable farming = higher quality meat = better taste (ok it's not actual maths but you get what we mean). The following is one of the best recipes for biltong. It will give you results that are traditional as well as authentic.If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your biltong Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong With dry Biltong, the purpose is to concentrate the flavour of the beef by removing moisture. A good combination of airflow and the cool temperature is the key to excellent biltong making. Avoid heat when making Biltong as it does not make better Biltong. When drying Biltong, the process should be slow to avoid cooking it; most biltong makers use a biltong box for the drying process to create good air circulation. When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe

We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid. What is a little less simple is finding the right farms to source our beef from. To keep our standards as high as possible we source our Wilder biltong from only a handful of farmers who are dedicated to farming regeneratively, rebuilding soil health and restoring wildlife. Homemade biltong can take about 15 minutes to prepare and to achieve the best results, in the end, you will need a cut of good beef that is suitable for making biltong. After you've bought the perfect beef for making biltong, you can follow the steps below to prepare your biltong: From our webstore we deliver to the UK including the Channel islands, France, Germany, Italy and Hungary.

I love Biltong, and previously bought it from lots of other companies. I chose Ember partly based on the recommendation of my friend, and also to support a British business, especially during the Pandemic. Since drying meat is one of the oldest and most common methods in the book for preserving food, it’s no wonder we get confused when looking at the origins. Most cultures have their own methods of drying and curing meat. So really, we can never 100% know where it comes from. But we can all agree that whoever discovered it is a culinary genius. We also like throwing it on top of salads for an extra punch of protein and flavour. Plus, it keeps you full for longer. Biltong can also take a sandwich to the next level. If you want to go traditional (and seriously tasty), try making your own sweet, milk-brushed mosbolletjies bread. We promise it’s not as hard as it sounds...And don’t forget to add some parmesan. Because, parmesan. Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat.

I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future. Although originating in South Acrica, over the years, there have been modern upgrades to some of the ingredients. Most families and butchers making biltong will have their own unique twists - and will always swear theirs is the best. They might switch classic vinegar for the red wine or apple cider variety. Or add a touch of brown sugar to sweeten things up. Or even bicarbonate of soda to tenderise and neutralise the biltong strips. You can change the details in your account by logging in through this link. What is a subscription? Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well. Various types of meat are used to produce Biltong, ranging from beef to game meats such as ostrich or kudu. The cutting methods also vary, from fillets of meat to meat strips.We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. How long does your biltong last once opened? Disgusting food full of mould! Don't buy this product, thank god we spotted this before biting it, I hope we don't get food poisoning from this garbage. The squeeze test will let you know whether your biltong is ready or not. When you squeeze the biltong, it should be hard but a bit squeezy because of the little moisture inside. Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. Storing your biltong Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact. That's why our biltong is made with lean silverside beef from British and Irish cows - marinated, seasoned and cured for 8 days.

Every single one of our products is sourced from British & Irish meat but we don't think that is enough. We want you to eat the best tasting biltong out there which means only using high welfare, 100% organic and grass-fed British beef. I love jerky having tried many from across the world and many different animals. I'm sorry to have to say this but Ember is the worst one I've tasted so far. The recipe just isn't up their compared to so many others. Compared to smoky beef jerky, biltong has a much meatier, deeper flavour - closer to game than most beef you will have tasted. Jerky can be teeth-shatteringly tough, whereas biltong should be tender and chewy. Oh, and biltong is much healthier thanks to the curing process (and low fat, low sugar content) to the way that it is made. What is biltong? The delicious benefits but Ember's closer to charcuterie than crisps. We take the best cuts of meat, season them and wait. Ember is a labour of love for us. We know that care and patience is what makes our products taste great - there's no rush. Each and every step is kept as simple as possible so the ingredients can speak for themselves. The meat should then be removed from the container. Next, pay it to dry using kitchen towels. Make sure to still keep the spice on the meet.When drying the Biltong, the airflow should be just enough to draw away moisture and not fast to avoid over-drying. You require a good steady stream of air running past the meat, but not too strong.