This is biltong but not as you know it. If you're a biltong fanatic you may notice that there's something a little different about this one - our wilder biltong is made using a blend of multiple cuts of beef instead of using whole silverside cuts. This allows us to keep the supply chain small and the meat organic. But don't worry we've made sure to not compromise on taste. It’s a win - win. Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well. Although originating in South Acrica, over the years, there have been modern upgrades to some of the ingredients. Most families and butchers making biltong will have their own unique twists - and will always swear theirs is the best. They might switch classic vinegar for the red wine or apple cider variety. Or add a touch of brown sugar to sweeten things up. Or even bicarbonate of soda to tenderise and neutralise the biltong strips. Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong So we did some digging - a lot of digging actually - and once we had all the information it was clear that organic was the way to go. But we didn’t stop there. We wanted the organic farms we sourced from to be the best of the best so we teamed up with our friends at Farm Wilder who work with farmers dedicated to restoring soil health and farming regeneratively.

Biltong is very similar to jerky in the sense that they are both spiced, dried meats but the ingredients used are different, the preparation process is also different and the taste too is completely different. So biltong and jerky are not the same things. Preparing your biltong Tong - the word for tongue (eg. ‘This beef biltong’s so spicy my tong is on fire’) What meats are we talking?

You can change the details in your account by logging in through this link. What is a subscription? Compared to smoky beef jerky, biltong has a much meatier, deeper flavour - closer to game than most beef you will have tasted. Jerky can be teeth-shatteringly tough, whereas biltong should be tender and chewy. Oh, and biltong is much healthier thanks to the curing process (and low fat, low sugar content) to the way that it is made. What is biltong? The delicious benefits If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your biltong I can understand having to cancel if the product on offer was no longer available but to do so without even bothering to inform me is highly disrespectful. So while the product is tasty the company itself takes it's customers for granted and treats them poorly. In the first step, you're required to cut the beef into flat strips about 1-inch-deep by 2 inches wide.

We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. That's why our biltong is made with lean silverside beef from British and Irish cows - marinated, seasoned and cured for 8 days. How long it takes for your meat to dry will vary, this will be dependent on many factors including temperature, airflow as well as humidity. Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat. The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants.

Vinegar: Brown vinegar has been used to make Biltong traditionally; this is because of the strong flavour it has. Some people use apple cider vinegar, and it's okay too. However, if you want to achieve the best flavour, brown sugar is best; apple cider vinegar comes second.

Lovely meat with a bit of a conscience. Bought the charcuterie in Sainsburys on a special offer and am now a convert buying the biltong direct on subscription. Plain biltong is the best. Lovely thin and not too chewy pieces. I love Biltong, and previously bought it from lots of other companies. I chose Ember partly based on the recommendation of my friend, and also to support a British business, especially during the Pandemic. You can test the meat every day go see if it's ready, this can be done by squeezing the sides. Make sure your fingers are clean. If it's completely dry, you shouldn't feel any give in.The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid.