The sugar helps with drying through osmosis, latching onto the water molecules and wicking them away. This was specific to my curing chamber since it was designed to have a fan continuously operating even when the compressor wasnt on (it was a drinks fridge). After 3 hours simply wipe off the salt but. 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. Weigh the meat individually and place a label onto a stainless steel or paper clip or meat hook and then the paper clip or meat hook through the meat. A friends husband thought if he cut the little moldy section off a piece of biltong hed left in the refrigerator for a while it would be fine. Biltong made from beef or venison is the most popular. Whole muscle dry curing is also easier then salami, less air is exposed to meat surfaces which could have potentially bad bacteria get into it. We use cookies to ensure that we give you the best experience on our website. 30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. 1 Cup of vinegar. There are a lot of creative, almost ceremonial devices oncutting biltong, but I think nothing beats a good, sharp knife. The meat is then air-dried in a dry environment with very good airflow. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. 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. I really enjoy the percentages used to calculate almost everything. Place the meat and the cure in a fitting non-reactive food-safe plastic or ceramic container. Although the actual meat of biltong will have little marbling and close to no fat, you will quite often see a ridge of fat that runs along the top of a biltong slab. Your house seems like the place to be) Thanks! White spirit vinegar is traditional (made from grape must). Firstly, you will always cut the meat strip with the grain. Also dont use balsamic as this will alter the taste. Roughly 20cm in length, and 1cm thickness is ideal. These coated slabs are then marinated in vinegar for a few hours, then air-dried for several days until dry. You're trying to dry the meat, not cook it. Toast the spices, apart from the peppercorns, in a dry pan until fragrant and giving off a bit of smoke. You can use curing salt. If your approx. I have a question on a 4.5 lb Pork shoulder that Im attempting to cure into Spalla. Its really hard to guess whats going on without seeing it. Some people soak their meat in salt first, then rinse off the salt before placing it in vinegar, but it can make the meat very salty. So, my plan is to use the standard dehydrator. This might seem a little odd, but it has scientific reasoning. You can use red wine vinegar rather than balsamic vinegar if you prefer. Try to create these conditions in whatever way you see fit. This fat can add a considerable amount of flavor to your biltong. For this biltong recipe, we will spray the vinegar onto the meat. The best way is to vacuum seal it tight and let it sit in the fridge for 2 to 3 days to make sure the moisture evens out. This recipe will still work for that but make sure to use 6% salt still. I need to buy a portable cooler. Combine all the spices and sprinkle into the meat. Store wrapped airtight or in vacuum bags in the fridge or freeze for longer storage. Its just a bit hit or miss and can be frustrating when its inconsistent, but its done this way in homes all across Italy or other places across the world. Thanks Sebastian. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. Buddy a bit of input would be appreciated.I will start tomorrow. This might apply to some venison meat or beef cuts not on the prescribed biltong recipe list. Biltong is a dry beef product that is manufactured without a heat lethality step, raising concerns of whether effective microbial pathogen reduction can occur during biltong processing. Let's discuss beef as it's the most widely used meat for making biltong. If you need more information on how to store your biltong after you have made it, you can check out these ideas here. Some people like their biltong lean without any fat and some prefer the added flavor of a bit of fat on the biltong its up to you but you have to be more careful to ensure that the fat is properly dried. Mix it with your salt and add as instructed. Step drill bit. As a perfect example of this, the Italians make a beautiful beef product called Bresaola, which is very slowly air dried at cold temperatures, so as to achieve an even dryness and texture. Save my name, email, and website in this browser for the next time I comment. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. You want roughly 1/4 pepper to 3/4 coriander seed for a good balance. If you continue to use this site we will assume that you are happy with it. Biltong needs a fresh air supply to wick the moisture off the meat and dehydrates it. I made my first biltong by hanging it from a piece of wood jammed into a window frame beside a cool window, with a fan on low to circulate air. Total cycle during the swing it about the same time as when its stable in-range. Cheers T. Ive been wanting to find out if my crawlspace (no actual crawling required) is suitable for hanging and curing meats. It's now ready to slice thinly with a sharp knife. Is it too humid? Hello I would like to try this recipe how does it work on elk or deer meat they might be to lean. 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. Some dry biltong in a dehydratorand some people use a DIY biltong dehydrator or "biltong box" as it's often called. This is why it is important to check on the progress of the biltong every single day. If youre making this biltong recipe for yourself, consider making or buying a biltong box or biltong dryer where you can control the environment where the biltong is made. How to make biltong - Yuppiechef Magazine Recipe was easy and the result was tasty. So glad I found your post!! Nowadays with the plug-and-play controllers for fridges, it makes it super simple, if you use a standard old frost free fridge. What is the science of drying/dehydrating meat? Biltong, jerky, etc It will continue to dry slowly, but it will also keep for a long time this way.