making biltong in humid climate

The more translucent and oilier the saturated fat is, the better. The top of this article goes through all the best beef cuts for making biltong. Step #3: cut the holes for the dowel sticks. Just follow these simple instructions: Slice the meat into suitable strips and sprinkle with Biltong spice or marinate it in a brine of your choice. Ultimately, I feel like what I need to do is get daily readings of min/max temp and humidity over the course of a year or so to determine whether it stays in the curing temp and humidity ranges. But once you have this culture growing inside the curing chamber, the salt cured meat you put in there will be well protected (as long as you follow a good methodology of course). If you want a little more control, you can upgrade to a biltong box or other drying box. Optionally add baking soda to the meat along with the marinade and give it a good mix. Aim for 50% weight loss. Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. And is the long time in the freezer okay? Just found out youre back and to save myself a major maths equation youve added a superb adding thingy. If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! Hi Charle Everyone's happy. Roughly 20cm in length, and 1cm thickness is ideal. My South African friends say Biltong is superior to Jerky in every way and if that is true, I can't wait to try this. I know this probably doesnt make any sense, but remember that after the biltong has been dried, you will cut it a second time, and that time it will be against the grain. I will do it again for sure!! Considering that we no longer tie biltong slabs up outside on trees, the best source of this is from a fan. JavaScript is disabled. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. I then sealed it and placed a HEPA filter over it. I have one question this batch had lost a little bit of the Worcester sauce and vinegar flavour as I added bi-carb of soda to the mix. Hopefully, theyre dry enough to handle the hotter setting. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. People who visit South Africa and are introduced to biltong always want to take some back to their home countries whether it is Scandinavia, France, Italy, or the UK just as long as they can get meat products through customs. Save my name, email, and website in this browser for the next time I comment. A Note on Humidity and Mould. Rub a little salt on the cut ends to protect them. It can also occur while making your own biltong. Once all your meat slab pieces are hooked up, hang them in the drying area. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. Not a problem the difference between jerky and BIltong is its more traditional and more like the original settlers and natives of America. Although heat doesnt add to the quality of the product, it can be used to increase air circulation around the meat, by means of a temperature gradient (heat rises!). The yellow color comes from beta-carotene, a type of vitamin A thats healthier for you than the white fat produced from grain-fed cattle. When cutting the meat to prepare, cut along the grain of the meat. There are affiliate programs and is compensated for referring traffic and business to these companies. You can use any vinegar for marinating your beef slices. Start by removing excess fat. Interesting 7 Deg could mean thinks drying slowly Also, beneficial bacteria (penicillin) prefers is a little warmer too 85 is doable, but when you have meat in there (which is 70% water), its going to probably be a wetter environment, initially. One can get extremely creative with this so here are a few ideas. Biltong is such a delicious snack you may not be able to keep it away from the family and visitors long enough to have to worry about preserving it alter all you can always make more! Would love to try this. A Wind Advisory has been issued through Sunday morning. Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. An ultrasonic humidifier is the best way to go because you end up pumping out a fine mist and hopefully, there is some kind of filtration going on inside the humidifier. This will help with the drying process, and ensure greater longevity of the final product. He said it never got below 77F/25C at any time of the year, day or night! Top rump and Silverside are the two preferred cuts of beef, although I've had great results with other cuts including the following. I believe eating and cooking well attributes majorly to a happy life. Make sure your meat is fresh and blood-free. Here is simple cheap sensor pack to check temperatures around the home. I sometimes use them in case of emergency biltong shortage, so Im not sure how to break it to them. cheers, Sounds like a good time is coming. In principle, biltong is made by marinading, spicing, and airdrying strips of meat. These methods rely on drawing air across a cold surface. As soon as the froth has settled, remove the meat from the marinade and pat it dry with a paper towel. If it smells or looks rotten then throw it out as some other bad bacteria took hold and you can't save spoiled meat. it needs much thinner cuts, no more than 1cm. So make sure you meet slabs are dry before rubbing them with the spice mix. Back in the days when refrigerators werent a thing, the pioneers needed a way to preserve their meat. Start weighing after about 4 days to monitor the weight loss. Many DIY biltong makers will use a biltong box with a fan and a lightbulb in to create good air circulation. I live in Alaska and our house and garage stay about 66F. Most likely, what youre looking for is a really tough consistency with just a little bit of give. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. Firstly, you will always cut the meat strip with the grain. Nice basic recipe as used by my family for many years. And perhaps this contributed to the greyish tinge/oxidation? When slicing to serve or eat, cut across the grain. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Got one of those cheap BiltongKing makers or some such from Game ages ago. The process of making this traditional, deliciously meaty South African snack is simple, though getting it just right can be tricky. We use cookies to ensure that we give you the best experience on our website. Controller is working correctly and switching when it should. You must log in or register to reply here. Great instructions and simple well balanced ingredients. You can blitz your peppercorns with the spices or grind them in with a pepper mill. I'm really big on prep, usually going from the end forward then back from beginning to end. As soon as the spices are nicely toasted, slightly smoky and fragrant, remove them from the pan and let them cool down completely. Space them about 3 - 4 inches apart. So is the the greyish tinge/oxidation okay? Coat the meat in the spice mix making sure to get it into every nook and cranny. and moisture balance to make a success of biltong making. However, the exact process and recipe vary according to personal taste and the tools and . Is it drying too fast or too slow? Its important to note that, while your biltong will shrink by around half the size when dried, the fat doesnt shrink at the same rate as the muscle. Low humidity for biltong is anything below 50%. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. I've just made my first batch and it's fantastic! Lightbulb to dehumidify, fan to circulate. We will add the peppercorns unroasted. But what I love of the weight ratio youve added in. This comes down to personal preference. Place the 100 watt bulb in the center of section A. The main seasonings are coriander, sugar, salt, pepper and vinegar. I have compiled a recipe book as we speak, which will be available soon, it will include what I have learned around meat curing across many different countries as well. The fan was drawing in the oxygen and therefore pumping some more additional fresh air. If youve made a lot more than that, then consider vacuum-sealing the slabs to keep them for longer. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Dankie! So, my plan is to use the standard dehydrator. Biltong is air cured, not cooked, not dehydrated. Spray every part of the meat liberally. . It was invented or happily came about because Dutch settlers needed a way to preserve fresh meat for their long travels exploring the rugged South African terrain. This biltong recipe is easy and all it takes is a little patience as the biltong dries. This moisture gets in the way of your biltong absorbing the biltong spice and marinade. I do have a query regarding lower temperatures. Biltong dries best when it is cool, not humid, and theres plenty of airflow. As I did 6.4 kg of topside and at the last minute decided to not introduce any smoke on the grounds it should be kept original. 2 Tablespoons of coarse salt. 2) Is it ok to do this without the lightbulb? I recently found out you can equilibrium percentage calculate your pickling of vegetables! Hi Charle, what do you use to sharpen your knives and what knoves to you use? Now with the current climate and setup I have this has the chamber averaging around 7deg C. My thinking is that this is preferable to when I had the fridge controlled by the temp controller to maintain ~12deg C, but RH was averaging 85%. Not dehydrated. The best materials for humid climates are engineered hardwood, spray foam insulation, clay or lime plasters, proper windows and ventilation, waterproof paint, and sealants. In fact, rub it into every nook and cranny you can find. 3 cm or 1.1 inch thick. Mould sometimes happen if the airflow is not good enough and the humidity is high. First time making the biltong. I however eat it like Biltong This is my version: Cut topside or silverside into 2 cm wide strips and marinade in salt, curry powder and lemon juice for 24 hrs. Temperature and Humidity for Meat Curing Chamber, Want to Make Charcuterie at Home? Salt is essential to let the meat dry and cure properly. I must apologise for calling biltong South African beef jerky, because this is a far superior product. Make sure your wet meat is sprinkled everywhere with vinegar and salt and then marinate for at least 12 hours in the refrigerator so it can penetrate. By bookmarking these links you help support the upkeep of this site. Can you please advise. My favorite is apple cider vinegar. If you use old spices mixed weeks ago, youre compromising the taste of your biltong. Can it cause spoilage or just a longer time for the meat to cure ? What were trying to achieve when drying biltong is to concentrate the flavour of the beef by removing a lot of the moisture, similar to dry aging. Iodized salt has a chemical aftertaste. Coriander seed is the signature spice that makes biltong instantly recognisable. 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. The biltong can avoid case hardening by ensuring that the humidity is moderate to low and the air movement is not pointed directly at the biltong meat. The brown vinegar in South Africa typically has a bit of brown sugar in it. Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. . Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. Sugar on our meat is not popular among biltong fans. just a random story. For biltong strips, cut tenderized steak into 2cm strips and follow the recipe. Pick one side of the meat slab and slide the meat hook through. Im confident that this fool-hardy recipe sticks with the traditional roots of the dried meat, whilst adding a little refined finesseit does not disappoint. If you like very smokey then go for longer but you will lose some of that pure meatiness a bit if you smoke it a lot. It's best to look at weight or moisture loss rather than time to judge when it's done. Hey mate, thanks! That said, its fairly forgiving and a day or two over wont do too much harm. Thats why I decided to try curing meat at home. Biltong is not sweet or rubbery like jerky. You can loosely cover the meat with a muslin cloth to prevent any flies from getting to it. So, many omit the salt soak and add the salt to the spice mix instead. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. This is what my grandfather did, and I suspect the early pioneers too. Keep up the great work! You can pick them up pretty cheap online. Recipe was easy and the result was tasty. Now that you know how to make biltong, let me know how yours turns out. As you can see from the previous paragraph, the best biltong is made in mild conditions. Another really easy way to make biltong sticks (thinner, dry pieces) is to put oven on lowest temp (170 F in USA) and leave the door open a crack to let warm air escape. Might need that temp controller too Cheers T. Thank you for putting in so much effort in your site and sharing your experience. Secondly, you need your biltong slabs to fit into the drying area that you have. Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. There is a reddit r/biltong for any questions and recipes you may have. I dont think a modern dehydrator cuts it. About to start my first batch, will let you know how it turns out. Now and then I had some Louisiana Cajun Spice for a kick. and your blog is so amazing to lear about that. I can't wait to try your process in that device. Try to keep as much of the spice on the meat as possible. As soon as you spot mould wipe it off with vinegar making sure to get all of it. Been making and munching the stuff for years. The whole concept of using a lightbulb seems fundamentally fuc.ked, Health, Wealth, Leisure and Relationships. Ive added liquid smoke to my brine in the past. As long as I handle the meat in a hygienic way, avoiding any cross-contamination and refrigerated it then I use it either fresh or frozen. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. The biltong in these pictures was made by an ex-South African / Zimbabwean couple living in Phoenix, Arizona, who missed their favorite snack in the US, and have perfected their way of doing it which I am going to share with you. It should be mostly powder, with a few pieces of seed shells left in. What I suggest is that if you get a computer fan and have it mounted inside a curing chamber, it will then pulling the air out. Keeping relative humidity in the box below 50% ensures consistent, quality results. I use a 275 w Infra red lamp for heat connected to a inkbird temperature controller and a computer fan controlled by a light dimmer to give me the perfect environment. You can buy ready made biltong boxes, or make your own. You can also do this in a fridge, but make sure the fridge is spotlessly clean and the meat does not touch anything. Salami is definitely the advanced category of using a curing chamber. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. Vinegar does a perfectly good job of sterilising the meat without mountains of salt. Only issue is it got so dry it wasn't that appealing to eat as is and I ended up making biltong stew with it. This next point cant be overemphasized; use fresh spices and toast, grind and mix them just before youre about to apply them. Ive since upgraded to an old fridge with the mechanics removed, holes in the bottom, and a fan drawing air past the meat. This is to minimise the chances of spoilage and mould. I'd love it if you could post a photo. Really awesome recipe!! Its just too delicious! The following are the most common causes of mould and include some tips on how to prevent it: Mould is more likely to occur during hot and humid summer periods, especially at coastal areas unless you put the Biltong Maker in an air-conditioned room. I had another wine cellar that was too small to hang the meat, I had to lay it so the pieces preciously mentioned have been curing in there at 13C for 2-3 weeks and I just transferred them to the 17C wine cellar to be hang. but it was very good. Sounds like you are on the right track! Most South Africans have a biltong slicer, which makes the job easier. I have made some cured hams in the past and used Prague curing salt in the wet cure. Thanks for dropping by, Ive been passionate about meat curing for decades. Remove the thinner strips at the top and dip them quickly in hot water. Since there was always a little bit of pressure going through the chamber, it was always coming out the hole. Some like theirs tough like old leather. Can be stored in the freezer for many months. I have used it with great success with beef, kangaroo, fallow and red deer meat. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. I live in the PNW, so were rarely very hot or cold, and the basement of course mitigates that further. If you dont have access to a vacuum sealer, stick your biltong in a paper bag and place it in the fridge for a few days. Be careful when drying and storing your biltong so that it does not spoil. As a babe in the woods when It comes to curing (iv only made hams, bacons, and pancetta) having someone share the lessons they have learnt is much appreciated. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. Mix the coriander, black pepper, ground cumin, and salt. Biltong made from beef or venison is the most popular.

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