Biltong Tips n Tricks

Here are some very useful hints and suggestions for the best biltong in town…

THE PRODUCT

Biltong can be made from almost any kind of beef or venison, but the better the cut and grade, the better the Biltong!
Silverside is flawless.
Only use meat that has been freshly cut. Avoid using vacuum-sealed meat if at all necessary. (For more information, see “MOULD” below.)

For the best results, slice the meat against the grain with a very sharp knife.

THINKING Of SLICING THE MEAT

This is a critical point. The longer the meat takes to dry, the thicker it is. Aim for slices that are no more than 1cm thick. Now is the time to be cautious, as this will require some focus. When slicing, the bottom of the strip almost always ends up being much thicker than the top. It’s not the same as slicing bread! The trick is to start slicing thinly and keep slicing until you reach the end. Do not hack at the meat, then pause to evaluate your success before continuing to slice. You’ll end up with unappealing meat strips riddled with nicks and cuts.

THE ART OF MARINADING

Often marinate the meat with the thicker pieces at the bottom and the thinner pieces at the top of the dish or tray. For hygienic reasons, Do use a mask to keep flies away.

MEAT HANGING

Always hang your meat in a dry, drafty, insect-free environment. If flies lay eggs on the meat, you’ll get maggots and have to throw away your biltong! Use a dryer or biltong machine for the best results.

BILTONG STORAGE

To avoid mould, biltong or smoked foods should be consumed within a week of preparation, particularly during wet and rainy seasons or if you live near a humid coastal region. If you want to hold biltong for a long time, place some bits in a plastic bag, suck out as much air as you can with a straw, seal, and freeze for months.

MOULD

A few simple precautions will prevent the occurrence of this irritating phenomenon. Biltong, especially the “wettish” type, can be affected by mould after it has been purchased and not consumed within a few days. It can also occur while making your own biltong. The following are the most common causes of mould and include some tips on how to prevent it:

1.  Mould is more likely to occur during hot and humid summer periods, especially at coastal areas unless you put the Biltong Maker in an air-conditioned room. Traditionally the “Biltong Making Season” was during the winter months. However, with the new methods of making biltong such as drying cabinets, you can now make your biltong all year round. Just avoid putting your Biltong Maker in a humid damp surroundings.
2. Mould is very likely to occur if strips of meat touch each other during the hanging period. Special care should therefore be taken to ensure that each strip of meat hangs freely. Remember, if mould starts up it rapidly spreads to the rest of the batch.
3. Mould is also more likely to form on meat that has been vacuum sealed or pre-packed and been lying in its own blood for a few days on the cold racks in shops. If you only have access to vacuum or pre-packed meat, establish whether the bloodiness has gone “tacky” when you unseal it. If it has, beware, this is a prime mould stimulant. You will need to wipe the meat thoroughly with a cloth dipped in vinegar, and pat it dry with a kitchen towel before starting with your preparations for making biltong. The best is to always buy fresh meat at the butcher.
4. Do not hang meat in a dank out-building or a musty room which has been closed for months on end. The fresher the air and the better the ventilation, the less danger there will be of mould contamination.
5. Many people hang their biltong in the kitchen and there is nothing wrong with that. Take care however, if the kitchen is very compact the steam from the cooking pots, kettles and the wash-up can create unacceptably high humid conditions.
6. It is quite fine to keep your Biltong Maker in an air-conditioned area. This will prevent mould from happening especially in humid conditions.
7. If you detect the first signs of mould forming you can save your batch by acting quickly. Wipe of all traces of mould with cloth which has been dipped in vinegar. This kills of the mould spores and you can continue hanging the meat to dry.
8. If mould has severely contaminated a batch of hanging biltong it will not dry out, irrespective of how long it hangs. Give it to the dogs. It is not a pretty sight and it will get worse the longer it hangs!

BILTONG, SAUSAGES AND BOEREWORS

Various types of raw sausages are suitable for drying and you can experiment to your heart’s content. Just remember to use the thinner sausages for the best results .

Don’t use mutton sausages!!

PERFECT GROUND CORIANDER

Place seeds in a hot DRY frying pan. Swirl them around until they start crackling and get a very slight burn. Remove and slightly crush in a Mortar and Pestle or cover with paper and roll a bottle over them.

TIPS BEFORE SOAKING

Use half vinegar and half dry red wine
Add 100 ml lemon juice to the vinegar/wine mixture

TIPS BEFORE HANGING YOUR BILTONG

Make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. Sprinkle over the meat and press into flesh.

For those who like it HOT, sprinkle some peri-peri of your choice over the meat.