making biltong in humid climate

If youve made a lot more than that, then consider vacuum-sealing the slabs to keep them for longer. No need to slice it after wards it breaks like a biscuit! Hello I would like to try this recipe how does it work on elk or deer meat they might be to lean. The fan was drawing in the oxygen and therefore pumping some more additional fresh air. I had another wine cellar that was too small to hang the meat, I had to lay it so the pieces preciously mentioned have been curing in there at 13C for 2-3 weeks and I just transferred them to the 17C wine cellar to be hang. You can use red wine vinegar rather than balsamic vinegar if you prefer. Fixed that for you. Anyway I reckon your recipe is the best I have come across. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. When you live in a city or a humid climate, you can use one of the following proven and tested methods. If you want it quick and don't want to wait too long put it in a box. The fennel and chilli is very much an inspiration that came from Italian cured sausage I had. There is a dedicated a very important ingredient missing in the above recipe. (This is a little less than you would typically use, but youre applying it directly with the biltong spice). Step drill bit. Optionally add the bicarbonate of soda and give it a good mix through. In general, FSIS recommends achieving a minimum internal meat temperature of 145F (~63C) held for 4 minutes, and a 1 hour hold at RH90% to ensure sufficient delivery of thermal energy to the surface. Biltong making at home - A Quick Introduction - Meately We will add the peppercorns unroasted. He did use 3/4 tablespoon of pink salt in his wet marinate.I'm going to try and add fennel. Make sure to work clean to minimise the risk of contamination or bad bacteria. Step #5: glue the fan. Hot cutting tool. In the era of Parma where Parma Ham comes from, its next two areas of water which allows the generally higher level of moisture and humidity in the air to stop the outside drying (I just googled Parma, Italy whether. Im still on the learning curve with biltong but this recipe is giving me the best results. 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. My local butcher goes way overboard with salt on their biltong. Start weighing after about 4 days to monitor the weight loss. Make a biltong box from a cardboard box to save money. The author gave me a tongue lashing because I added fennel which was awesome just not to much as it is so strong and I used worcheshire sauce. Hi Tom, thanks for your very informative blog! After youve cut the biltong slabs, dry all the moisture off with towels. I like my biltong a little tough, but still wet in the middle. This is why it is important to check on the progress of the biltong every single day. When you grind the spices, it releases the compounds that give them the flavor. For me the best biltong has got to have a nice layer of fat on it, but if you want you can trim the fat as much as you like or choose a lean cut like eye of round. Right now it averages 30 to 40 degrees Celsius with humidity around 80% plus. Never, ever eat any biltong that has mold growing on it! The length of the strips will depend on the height of your dryer as the meat must not touch the tray at the bottom. Nice basic recipe as used by my family for many years. It may not display this or other websites correctly. White spirit vinegar is traditional (made from grape must). Good airflow will help to avoid such catastrophes in future. This biltong recipe will teach you how to make biltong the traditional South African way. Awesome. Below are some other South African classics and dishes I love to prepare as well as a few other forms of curing and fermentation. You need a coolish temperature (less than 86 F / 30 C), and sufficient airflow for the best quality biltong. Perfect for game days, high protein diets and anyone that enjoys great food. Let it sit for 2 hours in the salt flipping a few times to ensure even salting. Mould sometimes happen if the airflow is not good enough and the humidity is high. This is by far the best recipe I have ever used the salt content is perfect. A cool air-conditioned room, or dry cool basement, will also help provide the right environment for making and storing biltong. What were trying to achieve when drying biltong is to concentrate the flavour of the beef by removing a lot of the moisture, similar to dry aging. When ready, take it off the hooks, chop up a biltong slab and enjoy. Mold can look like its only on the surface but often the threads in the mold may have penetrated the food to a deeper level. Fennel is the way forward. Top rump and Silverside are the two preferred cuts of beef, although I've had great results with other cuts including the following. I never like the pre-mix because they add some flavouring too, but that's just me. Don't store in craft bags as the meat will keep drying out. Ive added liquid smoke to my brine in the past. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. With that said if you want an extra guarantee for safe meat then use it by all means. Vacuum seal tight and store in the fridge or freezer. Many DIY biltong makers will construct a 'biltong box' with a fan and a lightbulb to create good air circulation and warm temperatures. What humidity should biltong be? As a 28 yo French woman it was about time ! Salami is definitely the advanced category of using a curing chamber. Additional comment actions. Use Kosher or natural untreated coarse salt. These commercial quick dry solutions wont taste the same. Sugar on our meat is not popular among biltong fans. Copyright 2023 NewLifeOnAHomestead.com - All rights reserved. There's a lengthy thread on biltong making. Try to make biltong in the dry and cooler seasons of the year, as humid conditions can lead to meat spoilage. I actually tried growing some gray oyster mushrooms in the chamber and it didnt work because they need such a significant amount of oxygen and airflow. Once youve got the coriander seeds ground, coarsely grind your black peppercorns and add them to the mix. If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. Biltong from the land of the Gurkhas! 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. Like most other cured meats it's easy to adjust the flavourings and ingredients used. This is the ultimate way of making the famous South African cured meat, often confused with beef jerky. Airflow and how consistent the moisture is in the environment is key to any dry curing project, but it can work in many scenarios. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Alternatively OP you could look at getting a smoker thingthose don't mind humidity afaik, I didn't realise the lightbulb was meant to dehumidify. There are a couple of ways to apply this vinegar, such as dribbling it through the hand. Biltong is not sweet or rubbery like jerky. (You can see this on the dehydrator biltong recipe). Biltong - Better Meat Preservation than Jerky - UrbanSurvivalShop.com So some rewiring was done, which only turned on the fan when the compressor was on. In general, biltong should last for at least 4-6 days before being at risk of developing mold. I had a friend diffuse the airflow with a metal plate and another commercial fridge, which actually also had an impact on stabilising humidity. To this day it's enjoyed in excessive quantities as it's such an addictive snack. You can blitz your peppercorns with the spices or grind them in with a pepper mill. 1 Cup of vinegar. MAC is good if you're looking for good price/quality. First, know your weather. Some recipes call for several stages of curing and washing off spices, reapplying them, etcthis is not necessary. Repeat the layers until the thin strips are on top, and add a final dressing of salt. I ended up unplugging the humidifier as it appears I dont need it in such a small space. Whats going on and is it anything to worry about? Most South Africans have a biltong slicer, which makes the job easier. Nothing dehumidifies like an aircon. So make sure you meet slabs are dry before rubbing them with the spice mix. So without further ado, heres my tried and tested biltong recipe. When I started off and built my first meat a curing chamber over 15 years ago, I did a lot of research and read quite a lot of books to make sure I was on the right track. Better to try smaller pieces in a fridge, I wrote about this here. The right amount of fat to keep on your meat for biltong is contentious, and quite honestly, it comes down to personal taste. A combination of good airflow, moderate temperature and low humidity are the key to successful biltong making. Rain will end tonight making way for a dry and sunny Sunday But I havent tried it and I cant say Ive heard any great outcomes if youre looking at longer-term dry curing for months. Even putting it in a biltong box is not traditional, as the flavor wont have time to develop. They did this either by curing or dehydrating their meat. Sprinkle the salt all over the meat including the sides. But what I love of the weight ratio youve added in. Make sure the meat is covered in the biltong spice. The airflow is just enough to draw away moisture, but not too fast so as to avoid over drying the outside of the meat. It's best to look at weight or moisture loss rather than time to judge when it's done. Can it cause spoilage or just a longer time for the meat to cure ? Unfortunately, the hot and humid climate will limit how dry your biltong can get and the conditions are perfect for bacteria, microbes, and enzymes to flourish. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. I have a question this time : I just bought a wine cellar (18 bottles). There is a reddit r/biltong for any questions and recipes you may have. Two or three slabs will not last that long and will be eaten within a week or two. You got me addicted to making my own biltong. As soon as you spot mould wipe it off with vinegar making sure to get all of it. Four hours should be enough; however, I often leave the tray in the refrigerator overnight. What is the ideal biltong drying temperature? - Meately Now I truly appreciate other people are learning from this blog which summarizes what I have learned. The reason for this plastic covering is that vinegar reacts with metal, so you dont want this affecting the taste of your meat. When slicing to serve or eat, cut across the grain. Add the meat to the wet cure and let it sit for another 2 hours flipping twice to make sure it's evenly covered in the liquid. Always use a sharp knife. Having said that, dont be tempted to try and make it in the ovenbiltong takes several days to dry, and most ovens wont go low enough to dry the meat slowly enough to avoid cooking it. Below are a few items that will make your life easier. Nine times out of ten, the answer will be its fine and to leave it and check on it tomorrow. Then you're in for a treat. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Its easy to over-salt biltong, making it almost unbearable to eat in bigger quantities (lets face it, whos going to only eat a little biltong? A Wind Advisory has been issued through Sunday morning. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. A Link to this webpage was sent to me by a friend in South Africa and it looks delicious. Just remember the acid has been slightly neutralised in the mix so you need to add more vinegar if you want to make another batch of biltong. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second. How To Make A Biltong Box | SA-Austin.com This is something that just needs testing to get some balance generally. Check your biltong daily; you want to know how fast its drying. It really does depend on the environment you live in, you could be anywhere in the world wide web so you may have a more suitable environment when it comes to the humidity or you may not. Adding sugar brown sugar, for example may sweeten the taste but it also brings you closer to beef jerky than to South African biltong. Howdy, I prefer 11-13C all the time, since bacteria grows exponentially the hotter it gets. I love this recipe. Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. Here is simple cheap sensor pack to check temperatures around the home. I have just set up a small curing chamber, 8 ft cu, from a refrigerator but am seeing some instability in my humidity control..confirmed by a recording temp/hum monitor. Its tricky to get the salt quantity right. What youre looking for is a slow drying process with gentle airflow. 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). If you dont have access to a vacuum sealer, stick your biltong in a paper bag and place it in the fridge for a few days. 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. If you suspect that case hardening is your problem, I recommend cutting through the end of the meat and checking it. and our Government go in and kill deer yet we cant. If you prefer softer biltong, with a good dryer and thin cuts, your biltong can be ready to your liking in 2 to 3 days. As each piece is covered inspice, set it aside in a dish until you are ready to hang it up to dry. Your strips need to hang freely, without contact. 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. Making biltong Next Biltong (spiced dried meat) is a South African delicacy. So I end up starting most dry curring at around 75 to 80% humidity for the first two or three days and then take it down to about 70% for most of the dry-cured projects I do like pancetta, braesola, Lonza or dry-cured and then cold smoked bacon. Your email address will not be published. Step #1: draw templates for cutting. But before I started doing jerky I was making South African biltong, this is a slower drying process and uses much chunkier bits of meat. If you are hanging the meat in a room with afanit may take up to 10 days to dry. I cant give accurate advice on how long to store it this way, but I think its safe to say that no sane person is going to leave biltong uneaten for more than a few days. And that is saltpeter. Certainly would disqualify it as authentic . When cutting the meat to prepare, cut along the grain of the meat. Its really hard to guess whats going on without seeing it. I may earn a tiny commission on qualifying purchases at no extra cost to you. Bicarb has a pretty unpleasant taste, so its important to keep the quantity low. What youre looking for is cool conditions with good airflow. Its not unusual to have an entire slab missing by the time your biltong is ready. Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. And if it's on the wet side, it'll go rancid faster. One can get extremely creative with this so here are a few ideas. Dankie! Brown sugar has a caramel and molasses flavour that adds complexity to the meat, without masking it. 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. As a babe in the woods when It comes to curing (iv only made hams, bacons, and pancetta) having someone share the lessons they have learnt is much appreciated. What Ive seen with temperature control and different curing chambers is that the compressor or whatever form of cooling is used may create more or less moisture as well as impacting the humidifier or dehumidifier. (Photo by V. Edgar). As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. When it's ready, slice with a sharp knife or biltong slicer. Increase the airflow and decrease the humidity to prevent another bout of mould. I'd love it if you could post a photo. How to make biltong - Yuppiechef Magazine Aim for 50% weight loss. Bicarbonate of soda is only used when the meat you choose will be tough to chew on. I did a fair bit of experimentation around this, so I wrote a guide about how to cure meat in your kitchen fridge I got consistent results. This should go some way towards fixing the problem. I use the same recipe also and my wife loves it and unfortunately, the dog is now addicted. Biltong can also be made from: Chicken, simply referred to as chicken biltong. 01 May 2023 01:09:48 Apr 1, 2023 by ASK SOUTH AFRICA. If you are happy waiting a few weeks then the low temp is good and you'll get a very good product. As you start getting closer to the biltong being ready, you will probably begin to test pieces of the biltong to see how they are. Are there any issues you have to pay special attention to when making biltong in a humid climate? There is a recipe for making biltong spice below here. If you see the first signs of mould appearingwhite dots or furry moulduse a clean cloth with some vinegar and dab/wipe it off. For this biltong recipe, we will spray the vinegar onto the meat. Hi John, Thanks for your kind words, really encouraging for me. When the fan was blowing, that moisture got pushed into the chamber. You can substitute the cumin in this recipe for paprika, and add in some dried chili if you prefer a spicier biltong, but the spices used here are the more traditional ones. Make sure to work very clean to avoid any bad bacteria creeping it. Thanks for dropping by, Ive been passionate about meat curing for decades. . While the meat is marinating make the spice mix. If you dont know what you like, I suggest making a few thinner, quick drying pieces to experiment with. 2 Tablespoons of roasted coriander seeds - you can crush these or chop a bit to release the favors. Back in the days when refrigerators werent a thing, the pioneers needed a way to preserve their meat. The point of using vinegar is to neutralize any bacteria that may affect the meat. This site contains affiliate links. You want roughly 1/4 pepper to 3/4 coriander seed for a good balance. In desperation, Ive taken to resting a knife on top of some over-dried biltong and hitting it with a camping mallet (not recommended, and not only because I upset the neighbours and smashed the chopping board!). Brown vinegar is more traditional. It all depends on the type of dryer and thickness of the meat as to how soon your meat is ready. Biltong is a traditional South African cured meat. Place a tray underneath the meat while drying. Well just an update since this is my third attempt which I followed to a Tee. I got contacted by a man in East Africa, he was keen on dry-curing meat he definitely needs to build something suitable. This is the most common type of dry curing people do at home apart from jerky. Do a speed test on our app and win R5,000, https://mybroadband.co.za/vb/showthread.php/613014-The-Official-Biltong-Enthusiasts-Thread. That way, you can cut the biltong into the thickness of slabs you prefer and trim off the amount of fat so that it is precisely how you would like it. Thats really all you need to make it. Ultimate Biltong Recipe - South African Beef Jerky (Video) beef silverside or topside 4 tablespoons salt 8 tablespoons coriander 4 tablespoons black peppercorns 1 tablespoon ground cumin optional 10 ounces balsamic vinegar Worcestershire sauce Instructions Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. With an acidity of at least 10%. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. If youve got a really raw centre and thick, tough outer surface, give it a try and see if you like the texture. Lie the meat down in a flat glass container (you don't want to use metal because the vinegar might react with it), then place this glass container in the refrigerator. 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. I do not mind waiting 2 or 3 weeks. 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. Check your biltong every day for mould. Once the meat is ready remove the hooks. Best for hot smoking, head to do cold smoking at under 86F/30C! Malt vinegar is what is used in foreign countries perhaps where they cannot find Spirit vinegar. Now I am going to expand to Biltonghad my first taste and loved it. The air fryer will give a harder dryer piece of meat in 4 to 6 hours. Freezing is a good option as it can last for up to 12 months in a freezer, but will last a few days in the fridge in a paper bag or in a glass jar. Secondly, you need your biltong slabs to fit into the drying area that you have. Some recipes call for balsamic or cider vinegar. You can do your own research on pink curing salt otherwise known as sodium nitrite and sodium nitrate mixes with regular salt, I still use it as a form of protection just to make sure the meat is safe. Ive since upgraded to an old fridge with the mechanics removed, holes in the bottom, and a fan drawing air past the meat. I had some success with dry curing meat because I had the right humidity and the right temperature. BILTONG MAKING INSTRUCTIONS - Biltong Makers His wife refused to have any. Is it too humid? white powdery mold (Some folks do like to spray the meat surface in encourage this growth). The best materials for humid climates are engineered hardwood, spray foam insulation, clay or lime plasters, proper windows and ventilation, waterproof paint, and sealants. Learn how your comment data is processed. Then you can decide what you will do with the rest of your meat. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Once you have tasted biltong, youll be a fan of this spiced dried meat that South Africans have made famous around the world. Note that biltong treated (in humid areas) with saltpeter and baking soda for mold will have a much redder final color but should not be moist inside. Any mould left on will grow back. Most likely, what youre looking for is a really tough consistency with just a little bit of give. One of the obstacles to making good biltong is mold. This is definitely one style and very popular. If you use old spices mixed weeks ago, youre compromising the taste of your biltong. The salt is an excellent flavour enhancer and should definitely be includedjust a little less to avoid the need for washing. The longer you leave it in the wet cure the more the wet cure flavour will be there in the end product. Everything is easy to understand and clear. Biltong spice is a mixture of toasted, crushed coriander seed, cracked black pepper, flaked or coarse salt, and brown sugar. Anything too extreme will create an extreme result. Truthfully, it beats jerky by a mile. I have made some cured hams in the past and used Prague curing salt in the wet cure. It will froth as the acid reacts with the soda. This will be grain-fed beef. Ultimately, I feel like what I need to do is get daily readings of min/max temp and humidity over the course of a year or so to determine whether it stays in the curing temp and humidity ranges. Jerky is a much sweeter, chewier meat snack and the method of making it has changed from air drying to high-temperature drying which basically cooks the meat. For the most basic type of jerky, you can use your kitchen oven with the door ajar open, and it will take a lot faster since jerky is only a thin cut of meat. There are many curing methods used for a variety of cured foods and the method used depends on the raw product and the desired final result. Biltong is best done at around 21C .Air dried Mongolian beef use a higher temp to dry with heat . It's very simple to make, takes much less time than other cured meats and is the perfect snack for many occasions.
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