Can you make biltong with silverside?
Silverside is ideal for making biltong. Making biltong take 3 to 5 days, depending on the thickness of the silverside. The sliced silverside is ready to hang, and we provide you with biltong spices. In addition, you will need a biltong dryer and some vinegar.
How thick should you cut meat for biltong?
Step 1: Make the Cut This stops the beef from being chewy, however that is sort of the effect we want from the biltong. I cut them into slices of around 1cm thick. The thicker you make the longer it will take to dry, and the thinner obviously it will be quicker.
What size should I cut biltong?
1cm to 2.5 cm thick
Thin and consistent is the best way to cut biltong meat. This enables it to dry thoroughly and evenly. Typically, you will use 1cm to 2.5 cm thick portions and size their length to fit your available drying space. This will increase drying efficiency and prevent you from using too many hooks or crowd the meat.
Do you cut biltong with or against the grain?
Long narrow strips of Biltong are most often cut with the grain while larger flat pieces of Biltong are cut across the grain. After being sliced, as much of the sinew or silverskin that can be removed is taken off and discarded.
Do you cut biltong with the grain?
How thick should biltong be?
Don’t cut the slices too thick or they will take too long to dry. Roughly 20cm in length, and 1cm thickness is ideal. Get rid of any gristle/sinew – these bits become extremely tough to chew when dried. Longer strips are more space efficient for drying, and reduce the number of drying hooks you’ll need to use.
Do you cut against the grain for biltong?
Should you soak biltong in vinegar?
The meat is cut into thinner strips and you do not need to soak in vinegar or brine in the spices for as long as the larger pieces. In addition, the drying time is significantly less and these are very suitable for drying in a dehydrator or even very low-temperature oven with the door cracked a few inches.
Do I need a fan in my biltong box?
Biltong should dry to ‘semi-moist’ within 24-48 hours, and should not take longer than a week even if you like it crisp. Just remember, when in doubt, leave the bulb out. Rather add an extra fan than heat. Enjoy that tasty homemade biltong!
What temperature should biltong be dried at?
30 degrees Celcius or 86 degrees Fahrenheit is the perfect temperature to dry biltong at. The air should preferably dry with good airflow.
What is the best vinegar to use for biltong?
Traditionally, brown vinegar has been used to make biltong. It really has a recognisable flavour. Some recipes call for balsamic or cider vinegar. I recommend brown vinegar for the best flavour, with cider vinegar coming in a close second.
Can you dry biltong in the sun?
The biltong is now ready for sun-drying for one day. Then the strips are moved into the shade for the rest of the drying period. The product is usually not smoked, but if it is smoked only light cold smoking is recommended, which takes one to two weeks under sufficient air circulation.
What light bulb do I need for biltong?
Recommend this product to a friend – 40 watt candle lightbulb can be bought separately to speed up drying, but the machine will work without it.
Can I hang biltong in the sun?
In this, the meat pieces are snipped into flat strips and these are then hung in theopensun with a good circulation of air around them. Also, these meat strips could be spread on wire meshes or trays which are kept in the sun for drying.
Is Mouldy biltong safe to eat?
You should also throw away any batch of biltong that has colored mould – it’s only safe to attempt to salvage white mould. Some molds, like those used to make blue cheese, are safe, but most should not be consumed.
Does biltong need curing salt?
Traditional biltong is cured in salt and white wine vinegar and coated with crushed coriander seeds and pepper. You can add a little chilli to give it a kick, if you like. Because biltong is classed as a slow-dried product, for safety I recommend the use of Prague Powder #2 (pink curing salt #2).
Do you need a fan in a biltong box?
How to cut biltong properly?
On a related note, it’s also a good idea to grab a wooden cutting board for your biltong. This will help you to cut the meat hygienically every time you make a cut. We recommend wood, so you don’t nick the edge of your blade with a harder surface every time you cut.
What is the best cut of meat for biltong?
Biltong can be made from virtually any meat or venison but remember – the better the cut and grade of the meat, the better the Biltong. Topside or Silverside is perfect. (For overseas users these cuts come from the buttock of the animal) Slice the meat with the grain and use a very sharp carving knife for the best results.
How to choose the best biltong knife for You?
Powered by either a motor or a hand crank, the spinning blade will thinly slice your biltong into perfect chunks. The best blades are made of high-strength steel, but you can also choose the rest of the design – many have beautiful carvings or etchings or are made of spectacular woods.
Can You Make your own biltong?
Making your own Biltong: Saves money Caters for personal tastes and textures With a Home Biltong Maker is as easy as 1-2-3! Just follow these simple instructions: Slice the meat into suitable strips and sprinkle with Biltong spice or marinate it in a brine of your choice.