Biltong – Dried Meat from South Africa
219 kcal
Biltong – dried meat from South Africa – if you like dried meat and want to prepare it yourself without dealing with specialized refrigerators, this recipe is for you. This meat is perfectly prepared at room temperature and belongs to South African cuisine. Traditionally, nitrite salt is not added to biltong, however after the meat has marinated, a small amount of baking soda, literally 6 g, is sprinkled on top. A thick foam immediately forms on the surface of the marinade and in this marinade the meat is kept for another 30 minutes, after which it is removed and coated with spices. This process reduces acidity and prevents mold formation. Who are we to argue with them, however nitrite salt is more reliable. The meat is prepared for approximately 6 days, but it all depends on the temperature, if it is lower, the meat dries longer, if higher, it dries faster. And of course the time also depends on the size of the meat pieces. Naturally no one will eat the meat immediately after drying. Therefore the question arises how to store it so that it does not continue to dry out. The answer is simple — vacuum sealing. Vacuum seal each piece separately and storing it in this form does not necessarily require refrigeration. There is another positive aspect of vacuum sealing.
Ingredients for Biltong – Dried Meat from South Africa
How to Make Biltong – Dried Meat from South Africa
Step Title
Slicing Beef for Biltong
Slice the meat along the grain into pieces about 3 cm thick. If needed, use both lean parts and pieces with a small amount of fat. Remove connective tissue and membrane so that the texture of the finished biltong is even.
Step Title
Dry Curing the Meat
Mix table salt and nitrite salt. Evenly sprinkle the meat pieces on all sides, place them in a container, cover with plastic wrap and refrigerate for 3 hours. During curing turn the meat several times for even salting.
Step Title
Preparing the Spices
Place the spices in a dry pan and heat them until they begin to lightly crackle. Stir constantly to prevent burning. Cool and grind in a coffee grinder or mortar to the desired texture.
Step Title
Preparing the Marinade for Wet Curing
Mix Worcestershire sauce, red wine vinegar and honey. If the honey is thick, gently warm it or mix thoroughly so that it completely dissolves in the liquid.
Step Title
Wet Curing
Remove the meat from the refrigerator and pat dry with a paper towel. Return it to the container and pour over the marinade. Press well so that the liquid evenly covers the pieces. Leave in the refrigerator for 1,5 hours, turning periodically.
Step Title
Coating with Spices
Remove the meat from the marinade and dry thoroughly. Evenly coat with the prepared spice mix on all sides, ensuring full coverage of the surface.
Step Title
Hanging and Drying
Pierce each piece and thread a string through it, forming a loop for hanging. Weigh each piece and record the weight. Hang the meat in a room with a temperature of 22-28°С (72-82°F) or use a dryer, turning it on periodically. Dry until a loss of 40-50% of the initial weight.
Tips for Biltong – Dried Meat from South Africa
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For consistent results maintain a constant temperature within 22-28°С (72-82°F) and ensure good air circulation. Excess humidity may slow drying and affect texture. If necessary use a fan or a dedicated curing chamber.
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Do not shorten the dry and wet curing time, as these stages determine product safety and depth of flavor. Proper curing helps control microflora and ensures even drying.
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After reaching the required weight loss allow the meat to stabilize for 12-24 hours in a dry place. Then vacuum seal each piece separately to preserve texture and prevent further drying.