Drying time takes 5 to 7 days, depending on the climate you are in. The airflow should be able to flow around the meat in the box, and no meat should be touching each other as this can cause mould. Beef - typically the beef used for biltong comes from the round (as seen in the diagram above), this is also known as silverside or topside. However tenderloins, sirloin and rump can also be used. Biltong can be dried in an isolated, dry environment. Most people use a properly constructed chamber (like a biltong maker) that allows one to manage the heat and keep unwelcome visitors like flies at bay. Humidity is the adversary and primary cause of spoiled biltong. Thus, creating the proper drying environment is critical – especially in colder or more humid locations. It contains vitamins and minerals, including vitamin B12 which makes red blood cells and keeps your nervous system healthy. This means the cows were fed from pastures containing grasses, wildflowers and herbs. The meat will be of a higher quality. Can You Eat Biltong When Pregnant?

They help to build hormones in the pituitary gland. These hormones then go on to trigger the release of sex hormones, estrogen, testosterone, and progesterone. The longer you hang the meat, the drier it gets, depending on your climate conditions and location. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa, but biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. Other cuts can be used, but are not as high in quality.Thus, biltong’s salt content might make it unsuitable for certain diets, especially those that restrict sodium ( 11). Certain varieties may be high in fat The Voortrekkers prepared for these long trips by hunting. As the hunters went out to hunt in the mornings, they found Wild game like kudu, impala or springboks, which they shot and used to make biltong and hung out to dry.

Some recipes call for the addition of bicarbonate of soda. This might seem a little odd, but it has scientific reasoning. The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. It slows the contraction of the proteins, leaving the final product still dry, but less tough. Bicarb has a pretty unpleasant taste, so it’s important to keep the quantity low. If you’re using a good cut like silverside or toprump, you won’t need it at all. Cutting methods Biltong slices cut with a sharp knifeFish in this case, known as bokkoms ( shark biltong can also be found in South Africa). [9] [10] Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek. Here are a few simple precautions you can take to prevent the occurrence of this irritating phenomenon. When it comes to biltong makers there are many that cut corners. Generally, most biltong makers sprinke some spice after drying their meat. We do it the other way around - it is always best to infuse good quality meat before air-drying your biltong to max that M-EAT! taste. This is harder, takes longer, and we do it this way because it's better for you.