. We supply drying cabinets and ovens, fans and dehumidifiers for optimal control of the ambient air, so that you can produce a top-quality product. Put some vinegar in a bowl and dip the strips of meat in the Hold the biltong up so that the excess vinegar drips off. Take the combined spices and rub them into the pieces of meat. It's best to use the leanest cut of beef you can find when processing meat in this manner. Join Date Dec 2009 Location Gordon's Bay Age 52 Posts 28,875 So, if you are making this snack in a humid climate, you should be careful about the temperature. (2) Some people go this route and deliver good Biltong. So, if you are making this snack in a humid climate, you should be careful about the temperature. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of Salmonella without a heat lethality step and with, or without, the use of additional antimicrobials. By definition Biltong is a cured product, which means that it can be kept for extended periods of time. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom. Leave for 12 hours. How long can I keep my Biltong? Step 2 - Cut the meat The method I use is a home-made 'Biltong Box'. and also how long it is intended to be stored. Many home biltong makers add a lot of ingredients to their biltong, thinking that adding more will lead to a better result, but in reality they're muddying the clarity of the flavour and masking the star of the showgood quality meat! Place the thicker biltong strips at the bottom of an enamel container, cover with a layer of salt and then a layer of the spice mixture. Personal taste also comes into play, as some like their biltong moist while others prefer the rock hard variety. It can hold up to 10kgs of wet meat, fish, fruit or herbs at one time. All the mineral salts dissolved in the oils and juices of the meat can dry out. 1 like. Exterior walls will be grouted concrete block . CFW supplies drying rooms and equipment for producing biltong, jerky and other dried meat. 2 Humidity lower than 50% The biltong-making process Step 1 - Choose the meat Traditionally, biltong is made with game or beef, but other types can also be used. To make biltong, you will need: 4 Pounds of beef - cut into 1-inch-thick strips that can be of any length. I smoke the meat at 175F until it is brittle, but you can use the sun if you are in a desert area in summer, or a dehydrator, or even an oven set on low. Take 5 lbs of Eye of Round, and cut it along the grain in to 1 inch strips. Post not marked as liked 1. Once you have done this, the meat is ready to dry. South African winters are mild compared to other territories. Sphincter. Never artificial. 1 A temperature between 67F and 77F You're looking for a temperature that's around standard room temperature, that would be 20C - 25C (67-77F). As the meat cures, the salts can rise to the surface and become visible. Silverside is perfect. Humidity is the enemy and primary cause of spoilt biltong so creating the right environment for drying is an essential part of the process, especially in colder or more humid climates. He doesn't say exactly where, but conditions are certainly challenging: high heat and high humidity, with nighttime temperatures dipping only into the upper 70s and outdoor relative humidity hovering at about 70%. He said it never got below 77F/25C at any time of the year, day or night! I talk about it all the time on . A cooler climate is preferable in making the biltong. Making biltong is fairly straightforward, but these tips and tricks might mean better meat preservation strategies. 4. 2. Charl, the resident South African who was wwoofing at Milkwood at the time, was in charge of the recipe: - Cut meat along the natural grain, into strips about 1 cm wide. Stick it into the wooden frame with drawing pins, so you can lift the front section up to get to the biltong! Cooking; 29 views 0 comments. Most people say to store it in paper bags. Product shelf-life is one year when stored in a cool, dry place - but we bet it will be gone much sooner! I want to make a biltong box but from a small bit of research I can see a regular biltong box won't work and the meat will just mould. . Rub the salt, coriander, and pepper onto the all sides of the meat slices. After 12 hours, the vinegar should cause the meat to feel firmer. Remove excess fat, connective tissue, silverskin, etc. big enough to make decent amounts of biltong at a time. Biltong needs a fresh air supply to wick the moisture off the meat and dehydrates it. Keeping relative humidity in the box below 50% ensures consistent, quality results. We usually make Biltong during the dry months, because you do not want humid weather, it has to dry within 5 -7 days. Large biltong pieces should be approximately the same size as a normal steak: Steak sized cut. Aim for slices of anything up to 1cm in thickness. There are also excellent commercial . They will look like white spots on the biltong and can easily be mistaken for white mould. Posted on October 21, 2010 by Modern Survival. 3 likes. Dehydrating. Salt it well and store in the refrigerator overnight. Toast the coriander. . Allow meat to draw in its own brine for 3 hours. Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. After 12 hours, the meat is slightly pink, but this perfectly fine to eat. However, the humid climate of Mauritius adversely impacts the length of time that Biltong can kept without taking special care. A cooler climate is preferable in making the biltong. Depending on the amount of meat and method of drying you use, it can take anything from 24 hours to 10 days to complete the process. 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. SLICING THE MEAT This is very important. The Southern African climate is warm and humidity levels are generally below 30%, perfect for making and keeping biltong for long period of time. . With daytime highs reaching 77F or higher, so depending on where you live, temperatures ranging from . After all, the whole concept of biltong is it . South African winters are mild compared to other territories. The perfect candy-making climate has a relative humidity of less than 35 percent. Use material mesh on the sides to prevent unwanted critters from getting to the meat before you do. part of the process, especially in colder or more humid climates. 5kg of rump. Cut the meat to size, try to keep the thickness down to 1cm max. The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire. We usually make Biltong during the dry months, because . Repeat the layers until the thin strips are on top, and add a final dressing of salt. A very fine sprinkle of brown sugar, as shown (about half a teaspoon/pound of meat) 3. This is why it is important to check on the progress of the biltong every single day. And everyone I know who knows how to make biltong live, and has always lived, in bone dry climates. This is a custom made biltong maker in pine which can be personalised. Turnkey solutions of any scale can also be . The drying takes around 4-5 days for small or medium pieces, and for the larger pieces, they . More humid weather requires dryer biltong, to stave off mold. Biltong is best enjoyed when it is. Either choose your season (the dry of winter) or dehumidify via low heat (a lightbulb in the drying box). With a Home Biltong Maker is as easy as 1-2-3! First, let's look at what ideal conditions for drying biltong are. You want cool and dry to encourage the . However, the humid climate of Mauritius adversely impacts the length of time that Biltong can kept without taking special care. That's warm enough to dry the biltong but not hot enough so that the fat on the biltong starts going rancid. Best for hot smoking, head to do cold smoking at under 86F/30C! Mix all dry spices together. If you have one, use a jigsaw to cut the hole. I have finally gotten the spice mix right on the meat i have tried but have only been using an electric oven to try to make biltong using temp settings 50 to 80c. or even in humid climates, using a drying cabinet or box. The thicker the meat the longer it takes to dry. Pile the cuts together so that each size/cut is grouped together: Steak cuts. However, a closer inspection should reveal the difference. Once all the meat is cut, its time to prepare the vinegar. Then, depending on the size of the steaks place them one by one (or two at a time) into the vinegar and submerge them for between 2 to 4 minutes. Chill the meat. (please do not consume) to avoid humidity build-up. You can dry biltong in the summer, using a fan, or even in humid climates, using a drying cabinet or box. It is air-dried for a week by hanging the spiced and cured pieces of meat vertically from the hooks. Experimentation Hey guys! Lifeplus Evaporative Cooler. Humidity is the enemy and primary cause of spoilt biltong so creating the right environment for drying is an essential part of the process, especially in colder or more humid climates. This is basically a sealed wooden box (you can use cardboard if you like) with holes in it and a 60w lightbulb inside. Keeping below 24C in the initial phases stops the fats from going rancid. It is air-dried for a week by hanging the spiced and cured pieces of meat vertically from the hooks. For the light bulb you can use a standard bulb socket with wire If the air flow is too strong, it will dry the outside of the meat, and the inside won't cure properly. Logged. This is what my grandfather did, and I suspect the early pioneers too. Avoid too much heat. The main aim of all of these is to create dry warm circulating air so that the biltong dries correctly and efficiently. Many South Africans - and SA expats around the world - make their own biltong at home and there are special meat-drying units that one can buy to do this, if the traditional 2 week air-dry option is tricky. Using the upper end of this range would take longer to dry. When I was using a biltong dedicated box I preferred the light bulb approach as it developed heat and convection. Cut the beef joint into 1 inch (2.5 cm) thick slices, along the length of the grain of the meat: Then cut these slices, again along the lines of the grain of the meat, into approximately 1 inch (2.5 cm) cubic cross-section 'long chunks'. Drain off the juices from the tray and dip the meat into vinegar to rinse off salt on the exterior. This air cooler combines a simple tower fan, an evaporative cooler and a humidifier. Freddy Hirsch Biltong spice or Crown Safari biltong spice works the best with least amount of work +1 ek begin in elk geval eers met bruin asyn,maar verkies Crown Safari.<!-- / message --><!-- sig --> Because excessive softness in candy is the result of high relative . Pat thoroughly dry with kitchen paper towel and hang the strips in the Biltong Maker. 2. However, the USDA recommends heating meat . Ideal size is around 600cm (height) by 450cm (width) - i.e. Keep in the fridge only if the packet is still vacuumed sealed. It also offers an easy-to-control 3-speed setting and 360 rotation, for better coverage. 24 hours to 10 days Humidity is the enemy and primary cause of spoilt biltong so creating the right environment for drying is an essential part of the process, especially in colder or more humid climates. You need a coolish temperature (less than 86 F / 30 C), and sufficient air flow for the best quality biltong. After 30 minutes replace the paper towel or drip tray. In the temperate environments that I've lived in, the moisture is always higher at night time and this is also useful since you can want the higher levels of humidity when you cold smoking. The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Can you re-freeze biltong if the meat you used was previously frozen. Wholesale; . Biltong is a natural product made from meat and spices and is best stored naturally. 29. 230gr Make Biltong Biltong consists of strips of cured, air-dried beef or game and is a form of African style jerked meat. (Do not dip the meat in the mixture) Leave it in a cool place for 24 hours. If I don't store it in the freezer, I was thinking of storing it in quart jars that have been vacuum sealed with a foodsaver vacuum packer. No show today folks as I have to take my wife to the dentist. Nothing major but they do have to sedate her and therefore she can't drive afterwords so I am choosing today to release the long awaited video series on biltong . If at all possible do not use vacuum sealed meat. However, a closer inspection should reveal the difference. . 0. The main seasonings are coriander, sugar, salt, pepper and vinegar. It really has a recognisable flavour. Remove the thinner strips at the top and dip them quickly in hot water. The ideal temperature and drying time for biltong is 22C to 24C for the first 24 hours and thereafter at 30C to 33C for two days. You can dry biltong in the summer, using a fan, or even in humid climates, using a drying cabinet or box. The idea is to retain the flavor of the beef by removing the majority of the moisture evenly. Place the meat in a food dehydrator and dry according to the manufacturer's directions. AlbertoArriaga33 is wrestling with plans for a new home in a tropical location. 5. After a day, remove from the fridge and dry with paper towels. As the meat cures, the salts can rise to the surface and become visible. Personal taste also comes into play, as some like . Place meat into a non-metallic bowl and add the vinegar. Using metal paperclips, hook the thinner part of the meat 3. Reserve a teaspoon of coriander for later use. An old video. To make biltong, you will need: 4 Pounds of beef - cut into 1-inch-thick strips that can be of any length. This is particularly relevant in the northern hemisphere, where climates are colder and more humid. A Note on Humidity and Mould. Marinate meat in the fridge for 24 hours, mixing occasionally. . Always use freshly cut meat. Biltong (spiced dried meat) is a South African delicacy. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. Then sprinkle ground pepper and ground coriander over the meat on all sides. . Put the meat into a flat covered container and put it into the fridge. 2y I'm also in the PNW (Vancouver, Canada) and I just finished building a new box. Considering that we no longer tie biltong slabs up outside on trees, the best source of this is from a fan. Our dryers are used in both domestic and industrial contexts. So creating the correct environment for drying is an essential part of the process, especially in colder or more humid climates. But if you live in an area that's hardly ever that dry, you can always use your air conditioner or a dehumidifier for about a day or so before making candy. 3. Strips are hung to air-dry in a climate controlled room for up to 7 days - losing more than 50% of its moisture content. In making biltong, large pieces of meat, such as a rump roast, are sliced along the grain into strips, resembling tongues, 5-7 cm thick. Insert a lamp bulb or fan (or both, especially in humid climates) in the bottom of the box to circulate air. This works and in a humid climate and with an old model biltong box. When asked about the best way to store biltong, Maxine says, "I recommend to not store it in the fridge if the biltong is in any form of packaging. Coarse salt, as shown on all raw biltong cuts (about 1.5 tsp/pound of meat) 2. . Preparation Start by removing excess fat. Traditionally biltong was made in the cold dry months. (thicker pieces to the bottom of the bowl) Remove meat and put back into vinegar mix for around 10 minutes. It's important to cover the bowel to prevent flies from getting to it. vinegar will do. Once the meat is completely covered, splash the vinegar onto the meat, use your hands to make sure it covers all the meat. Heat a pan to a medium heat and add coriander. If used in a humid climate, it should be used in an air conditioned home. Don't cut the slices too thick or they will take too long to dry. - Soak meat overnight in vinegar. At the same time, you can easily find the normal mode that suits your taste: fan, cooling and humidification. each layer. Biltong is 100% natural . You can keep it in the fridge for 6 to 24 hours, rubbing it occasionally . This affects the drying as the humidity and temperature play a role when drying biltong at home". Although with airflow, the biltong dries in higher humidity than this. Niner, the fan and light bulb combination will work well in a humid or wet climate, the fan will draw the air into the dryer and the light bulb should maintain an ambient temperature of 28 degrees . Starting with the thicker pieces at the bottom, layer the strips of meat in a large bowel. Let the meat cure and marinate for at least 24 hours and up to 48 hours. By definition Biltong is a cured product, which means that it can be kept for extended periods of time. Depending on the amount of meat and method of drying you use, it can take anything from 24 hours to 10 days to complete the process. You can technically use any cut of beef that you want but a very popular choice for biltong is the bottom round (aka silver side), top round is also another popular cut as well. . Set temperature at 65C for 12-24 hours. Slice the meat as thin as you can, either across or with the grain -- your choice. When the weather is warm and humid, there is a chance that mould (white dots or furry dots) will appear on the meat. Plastic can be used but may be stained red by the paprika in the spice mix. I would cut my . They will look like white spots on the biltong and can easily be mistaken for white mould. Always Natural. Making Biltong; Shipping; Contact; Select Page. Right now it averages 30 to 40 degrees Celsius with humidity around 80% plus. Glass or ceramic containers are ideal for making biltong. If you need to you can remove any fat before processing & when it's dried, cut the meat across the grain so it's easier to chew if you're not going to use it in a soup/stew. Ensure there is plenty of room between each piece of meat and so not let them touch one another. Freshly baked farm bread. by Richard Potgieter | Oct 1, 2018 | STORAGE. Roll meat in the mixed dry spices in a CLEAN bowl. This affects the quality of the biltong and also increases the risk of mould growth. drying. 7. The fat can turn rancid. (See "MOULD" below) Always slice the meat with the grain and use a very sharp knife for best results. Layer in a bowl with the vinegar for hour. Mix the Worcestershire sauce and vinegar together and sprinkle the mixture over. Depending on the amount of meat and method of drying you use, it can take anything from 24 hours to 10 days to complete the process. Now lets get started 1 5. Sprinkle with water and brown vinegar (about 1 tbsp/pound of meat) 4. The drying takes around 4-5 days for small or medium pieces, and for the larger pieces, they . Let's make some biltong . Pour the apple cider vinegar into a large bowl and after 1.5 hours pick up each steak and using a knife scrape off as much of the rock salt as possible (it has done its job). OK, don't roast me, it was a while back when I couldn't get much enough information on how to make biltong. - pat meat dry and season with biltong spices - coriander (mandatory), chilli (optional) and salt and pepper. Recent Posts See All. Too hot and you are drying or worse yet cooking your Biltong. Once dry, these biltong slabs are sliced and eaten. Choosing the right cut of meat is extremely important when making high quality biltong. Note: Hot humid climates are the hardest places to make biltong. One is to hang it up on a line in a cool place and have a fan blow on I'm also getting mixed messages on storing biltong in the freezer. January 1, 2011. For biltong, as it has a small diameter, I think anything in the 60-80% RH range would be fine. Low humidity for biltong is anything below 50%. If you do not have a dehydrator, skip this step and make your own drying room. Dehydrate it. Moisture will slow the curing process and enable mold growth. . All the Biltong we make is made fresh in a registered premise that holds all required certification and is inspected on a regular basis to verify that our high standards are being maintained. We live in South Florida/Miami where outdoor temps are usually 80-95 degrees F in the summer, but maintain indoor temp around 77F and humidity around 55-60%. Here goes: 1. South African winters are mild compared to other territories. Yeah me neither. Place the meat into the dehydrator. A small computer cooling fan works well. In cool, dry climates, your initial strips of meat can be cut fairly thick but in warm, moist climates, your initial strips of meat should be cut thinner to avoid spoil during . I still need to find some stuff to fashion a biltong box out of, so I have some . This will help with the drying process, and ensure greater longevity of the final product. Hang the meat up in the biltong box with a paper towel on the floor of the box. Place this dry mix in a dish and cover the meat well. All the mineral salts dissolved in the oils and juices of the meat can dry out. CURING. Biltong was originally a food for pioneers into South Africa during the 1700's and for . Make sure you turn the meat over at least twice to ensure that all the meat marinates in the seasoning liquid so that the flavor is evenly distributed. If it is too humid a slow fire us helpful. At Runder, we ensure great taste and quality by using only 100% premium Dutch beef to make our biltong. Biltong is a cured meat product and as such is usually prepared and eaten without cooking. Biltong must be dried in a low-humidity environment. Vinegar. The Survival Podcast. Post not marked as liked 3. In New Zealand's humid climate a biltong maker (a box containing a light bulb and fan) is usually necessary, whereas in South Africa's dry climate the meat is commonly dried outside in the shade. Coriander seeds (ground rather coarse). Heat is required to lower the humidity as here our British climate is very humid compared to Africa, it is the airflow that dries the biltong. I'm looking for some advice, I live in an extremely humid climate where it gets to roughly 50% humidity on a regular day. Leave some fat for extra flavour, as you like it. . Humidity is the enemy of candy makers. Biltong is best enjoyed when it is fresh and not completely dried out, but if you do wish to store it, here are . Instructions. Making biltong in a dehydrator - Follow steps 1-6, taking into consideration how thick the meat can be in the . Directions: 1. Thinner strips are better in humid climates. Roughly 20cm in length, and 1cm thickness is ideal. After years of making beef and turkey jerky, I'm trying biltong for the first time. Caters for personal tastes and textures. The humidity is a bit low for biltong but it should work. If you buy biltong keep it in the brown paper bag. Traditional biltong is made by slicing large strips of beef and coating them with a mixture of crushed coriander seeds, cracked pepper, salt, and brown sugar. You can use the following methods to store it: Keep it in a wooden bowl on the table with a cloth covering it. Traditionally, brown vinegar has been used to make biltong. Depending on the amount of meat and method of drying you use, it can take anything from 24 hours to 10 days to complete the process.