Biltong for Beginners (Easy to Follow Recipe)

Introduction

This tutorial will guide you through the process of making South African Biltong at home, using a straightforward recipe suitable for beginners. Biltong is a popular dried meat snack that is easy to prepare with the right ingredients and techniques. Follow these steps to create your own delicious biltong.

Step 1: Gather Your Ingredients

Before starting, ensure you have all the necessary ingredients. Here’s what you’ll need:

• Meat: Choose a lean cut such as beef (top round, sirloin, or brisket).
• Salt: Coarse salt is preferred for curing.
• Spices:
  • Black pepper
  • Coriander seeds
  • Optional: chili flakes or garlic powder for added flavor
• Vinegar: White or apple cider vinegar for marinating.
• Sugar: Optional, for balancing flavors.

Step 2: Prepare the Meat

1. Trim the Meat: Remove any excess fat from the meat, as fat can spoil and affect the flavor.
2. Cut the Meat: Slice the meat into strips about 1 to 2 inches thick, cutting against the grain for better texture.

Step 3: Marinate the Meat

1. Vinegar Soak: In a large bowl, soak the meat strips in vinegar for at least 30 minutes. This helps with flavor and preservation.
2. Season the Meat:
   • Mix the salt and spices in a small bowl.
   • Season the meat strips generously on all sides with the spice mixture.

Step 4: Cure the Meat

1. Layering: Place the seasoned meat in a non-reactive container (like glass or plastic) in layers, sprinkling additional salt and spices between layers.
2. Refrigerate: Cover the container and refrigerate for 24 hours to allow the curing process to begin.

Step 5: Dry the Meat

1. Prepare Drying Area: Set up a biltong box or use a well-ventilated area. If using a biltong box, ensure it has proper airflow and temperature control.
2. Hang the Meat: Remove the meat from the refrigerator and shake off excess spices. Use butcher twine to tie the strips or hang them using stainless steel hooks.
3. Drying Process: Allow the meat to dry for 3 to 7 days, depending on your desired dryness and texture. The environment should be cool and dry.

Step 6: Check for Doneness

• The biltong is ready when it is firm to the touch but still slightly pliable. The outer layer should be dry, while the inside retains some moisture.

Step 7: Slice and Store

1. Slicing: Once dried, slice the biltong thinly against the grain using a sharp knife for the best texture.
2. Storage: Store the sliced biltong in an airtight container. For longer preservation, consider using a vacuum sealer.

Conclusion

You have now successfully made your own biltong! Enjoy it as a snack, add it to salads, or use it in sandwiches. Experiment with different spices and drying times to find your perfect recipe. Happy biltong making!