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

Product Information

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. Mix all of the spices together and sprinkle over the beef. Sprinkle the vinegar and vigorously rub it all while keeping the hands on the beef. The biltong should then be cured for 24 hours. This should be done in the refrigerator, turning and rubbing the meat every now and then. 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

Coriander: This is the spice enhancer that makes the biltong flavour so tasty. Toast the coriander seed to have the oils for flavour and because the oil helps fight off bacteria.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? 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 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. Then mix ¾ white vinegar and ¼ sauce into a large container where you can immerse the meat strips. Leave the meat strips in the mixture for about 3 to 4 hours to absorb and begin the curing process.

Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat. Salt: Sea salt is a fantastic flavour enhancer, and it helps preserve the meat too. On top of that, it destroys bacteria outside the meat and allows the drying process. However, make sure you use the right amount of salt. 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. It's getting colder, we're craving some delicious comfort food so we thought we'd whip up an Ember style Nasi Goreng to give us that warming feeling. You can test the meat every day go see if it's ready, this can be done by squeezing the sides. Make sure your fingers are clean. If it's completely dry, you shouldn't feel any give in.I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future. Tasty, no-fuss, and super filling - all you need is a handful of ingredients and some Ember biltong, of course.

A low-carb, low calorie alternative to the usual chips? This one definitely hits the spot. Eating healthy just got easier (and tastier!). After the hours have passed, you should then remove the strips, squeeze and pat dry. Make sure you keep the mixture for rinsing the strips later on in the process Tis the season for some delicious comfort food to ring in that warm festive feeling. And believe us, nothing says comfort food better than pasta with an Ember biltong twist. 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 Remove the spiced meat strips and rinse them into the initial mixture of vinegar. This is to remove all the spices outside the meat.

Drying your biltong

A whiff of these burgers will transport you to sunny South Africa. Big servings and even bigger flavours? Count us in. The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid. All this is to make sure the meat air-dries just right. It needs to be in a place with plenty of air circulating, and will take between five-seven days, depending on how you like your biltong. Good things come to those who wait, and all that...