The word comes from Dutch with BIL meaning buttock Make sure none of the pieces are touching. I’m confident that this fool-hardy recipe sticks with the traditional roots of the dried meat, whilst adding a little refined finesse—it does not disappoint. Having said that, don’t be tempted to try and make it in the oven—biltong takes several days to dry, and most ovens won’t go low enough to dry the meat slowly enough to avoid cooking it. Salt is a brilliant flavour enhancer and preservative. Since I live in California with no humidity, I've discovered that my gas, convection oven is the best biltong maker ever! To make it, first marinate your meat in red wine vinegar and Worcestershire sauce. Thanks to Dr. Solly Rosenberg of Philidelphia, Dr. Mark Cohen of Winnipeg,
The longer your meat soaks, the more flavorful your biltong will be. BOEREWORS RECIPES. INSTRUCTIONS. Take the cuts of beef and cut the meat with the grain into 5cm thick strips. After a few hours dump any blood that has seeped out of the meat. To dry the meat turn on the light(regular light bulb) and the fan and leave for about
Rub a little salt on the cut ends to protect them. Any This image may not be used by other entities without the express written consent of wikiHow, Inc.
\n<\/p><\/div>"}. click on a pack below to begin shopping Quick View. To create a rubbing mixture, mix together 125 g (8.3 tbsp) of crushed coriander seeds and 15 g (1 tbsp) of black pepper in a large-sized mixing bowl…
All rights reserved. Quick View. POTJIE KOS RECIPES. What you want is a good steady stream of air running past the meat, but not too strong. Cut into 3/4" thick strips along the grain of the meat, Coarse grind roasted pepper and coriander with a blender. You can change the quantities of the ingredients to make more biltong if required. If there is too much air flow around your biltong, the outside can firm up really quickly, leaving the middle soft. Biltong is a savoury snack, not a desert! The paper clips easily stretch apart. person or have added too much salt! Cut the beef into strips about 4cm thick. It should be mostly powder, with a few pieces of seed shells left in.
Drying times will vary with humidity, airflow and temperature.
Biltong is really good.
This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. suggestions for different cities or countries please The salt is an excellent flavour enhancer and should definitely be included—just a little less to avoid the need for washing. Then, hang each piece of meat for 3-5 days in a biltong box, which is a specialised box equipped with a fan, until the meat is dry, and store at room temperature! If you’re using a good cut like silverside or toprump, you won’t need it at all. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Too much sugar is really unpleasant though—you’re walking dangerously close to beef jerky territory and I’d really recommend against it. Equipment: Biltong hooks. Large chunks of fat can be a little unpleasant to deal with when eating biltong.
Every biltong maker has their own preference on spice mix. Vinegar does a perfectly good job of sterilising the meat without mountains of salt. If you don’t, the first option is to vacuum pack the biltong and store it in the fridge for one week to one month, depending on severity.
When Michelle's two daughters moved to the East Coast, she filmed a few cooking tutorial videos to help guide her girls to make their favorite "Mom dishes" on their own. The best place to buy biltong in Toronto or for that matter Canada is at You can store your biltong in a plastic freezer bag or Tupperware container at room temperature. Do not even think of comparing biltong to "beef jerky". makes reasonably good biltong. 3 Tbsp coarse salt. The width you cut the meat is essential, an effective way to measure the meat before cutting is to place your thumb on a table and push down lightly. However, try to have the meat as level as possible. Copyright © 1996-2007, Mark Blumberg. This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Thanks to all authors for creating a page that has been read 9,639 times. If you like this biltong recipe you might want to have a look at our Biltong Chutney Recipe too! This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. Contrary to popular belief, heat is not required to make biltong—neither does it make for a better product. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws. Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. After the meat marinates for 12-24 hours, hang it to dry for 3-5 days. In most cases, flies aren’t a problem, but pepper has the added benefit of detering them. Like a lot of biltong lovers, I was introduced to this culinary treasure as a child, and the addiction has stuck. This image may not be used by other entities without the express written consent of wikiHow, Inc.
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Date: Thu, 11 Sep 1997 17:36:32 -0700
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