Biltong - 1kg - Whole Sticks - Original Flavour

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Weight loss diets use it as it can suppress your appetite. However, being full of protein also keeps you full for longer. For chili bites add some chili powder or peri-peri spice. Start with about one tablespoon and adjust to make it spicier if desired. Cut the beef into flat strips of about 1 inch deep by 2 inches wide. Cut the strips with the grain and if possible (and desired) leave a thin strip of the fat on one side. The fat will dry out nicely and add to the taste.

People often ask me the following questions once they know what biltong is and what it is made from. Is it healthy for you? So we have detailed the benefits for you to see yourself. Is Biltong Healthy For You This is the best-tasting spice for the biltong recipe. It is essential to follow the instructions. You can make small changes to the recipe until you get the perfect combination that suits your taste. cup of whole coriander seeds (these will be roasted in a pan then crushed and applied just before drying and also after cutting the finished biltong) Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level.

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A more recognisable product to UK and especially US readers is jerky – more specifically, beef jerky. Jerky differs from biltong in a number of ways. It’s usually made from thinner cuts of meat, is cured without vinegar, is often smoked as part of the preparation process, and is much more likely to involve sugar at some stage of production. Therefore jerky tends to have a softer texture and a sweeter, smokier flavour, when compared with biltong. Why do people eat biltong? Opinions vary on curing methods, spice mixes and drying conditions, and there is a lot of misinformation around, so trial and error has been my friend. Some recipes call for several stages of curing and washing off spices, reapplying them, etc—this is not necessary. I don’t like to throw away good spices, so I coat once, leave to cure in the fridge, pat dry, then hang with no additional stages. Why wash off and waste all that good flavour? It’s easy to over-salt biltong, making it almost unbearable to eat in bigger quantities (let’s face it, who’s going to only eat a little biltong?), and too much salt can leave a burning sensation, so many recipes call for the salt to be washed off with a water/vinegar solution. My answer? Use less salt! Vinegar does a perfectly good job of sterilising the meat without mountains of salt. The salt is an excellent flavour enhancer and should definitely be included—just a little less to avoid the need for washing. Temperature and airflow I let the meat rest for 8 hours. I turn the meat around at the 4-hour mark to let the other side marinade. I also drain excess liquid from the bowl. of beef – Round or Sirloin does well (see this article for the best selection of meat to make biltong). The final product will taste great; you only need a sharp knife to cut the meat and enjoy it. If you like this biltong recipe, you might also want to look at our Biltong Chutney Recipe! Chutney Biltong Recipe

Because biltong is sometimes made with high-fat cuts of meat, certain varieties may contain more calories in the form of saturated fat. This could make it a poor choice for certain diets. When the Spanish arrived in North America, they realised this was a great way to preserve meat, and the name became jerky. Your biltong will be ready once it's lost 40% - 50% of its weight. Start weighing after about 3 days to monitor the weight loss.If you slightly roast the coriander seeds in a pan before crushing them this releases the additional flavor of the seeds. You can also put the seeds into the microwave for 20-30 seconds to cook them slightly. I use Crown National biltong spice for my biltong mix. I use 45g/kg, so I used 135g of biltong spice for this mix. I mixed the crushed coriander and the biltong spice. Spice All The Meat 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 it down lightly. I like my biltong a little tough, but still wet in the middle. Some like theirs tough like old leather. Getting it right is down to trial and error. The easiest way to measure dryness is with your fingers. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. If there is any give in the meat, there’s still moisture in the middle. Most likely, what you’re looking for is a really tough consistency with just a little bit of give. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wet biltong – a slight crust and still wet in the middle

Top rump and Silverside are the two preferred cuts, although I've had great results with other cuts like rump cap and striploin.Currently, the majority of commercial biltong is made from beef, but you may occasionally find ostrich, venison, and other game meat versions from artisanal producers. Summary Mycotoxins may cause cancer in humans. What’s more, many countries don’t test for them as part of their food safety standards ( 8). Jerky is almost always made from very lean cuts of beef, whereas biltong may be made from either lean or fatty cuts, depending on the style and desired outcome. Depending on your preference, you can use white vinegar, brown vinegar, or cider vinegar. We prefer cider vinegar. We place the cider vinegar in a spray bottle. This makes it easy to cover the meat by spraying each side of the meat. Biltong Spices