Biltong, South Africa’s favorite meat snack, is a delicious and protein-packed treat that you can easily make at home. Whether you’re a seasoned chef or a complete beginner, this guide will walk you through the entire process, from selecting the right meat to curing and drying it to perfection. Follow along, and you’ll soon be enjoying your very own homemade biltong!
Biltong for Beginners – Step 1: Preparing the Meat
Choosing the Right Cut
The best cuts for biltong include silverside (also known as bottom round), top round, or eye of round. These cuts are lean with just enough fat to enhance flavor. If your chosen cut has a silver skin layer, be sure to remove it, as it won’t dry well and can make the final product tough.
Trimming and Cutting the Meat
- Remove any excess silver skin and unwanted soft fat.
- Identify the direction of the grain in the meat. This is important because you will be cutting the meat with the grain.
- Cut the meat into strips about 2 cm thick. This size allows for even drying and a great final texture.
Biltong for Beginners – Step 2: Curing the Meat
Ingredients for the Cure:
- Red wine vinegar
- Worcestershire sauce
- Salt
- Whole black peppercorns
- Coriander seeds
- (Optional) Red chili flakes for extra heat
Prepping the Spices:
- Toast the coriander seeds in a dry pan. This enhances their flavor and releases natural oils that have antimicrobial properties.
- Grind the coriander seeds, black peppercorns, and chili flakes using a mortar and pestle or a spice grinder. You want a coarse texture, not a fine powder.
Curing Process:
- Weigh your meat to determine the correct amount of salt. This ensures proper curing.
- Mix the red wine vinegar and Worcestershire sauce, then coat all sides of the meat.
- Apply half of the salt and spice mixture to one side of the meat, then flip and apply the rest.
- Place the meat in a vacuum-sealed or zip-lock bag, ensuring that all spices and liquid stay in contact with the meat.
- Refrigerate for 24 to 36 hours to allow the meat to absorb the flavors and cure properly.
Step 3: Drying the Meat
Getting Ready to Dry:
- Prepare hanging hooks. You can use plastic meat hooks or coated paper clips (soaked in vinegar for disinfection).
- Weigh each piece of meat and record its weight.
- Set a target weight for drying. A 50% weight loss will result in wet biltong, while a 70-75% loss will make it very dry. A good balance is around 55-58% weight loss.
Hanging the Meat:
- If desired, coat the meat with additional coriander spice mix before hanging.
- Hang the meat in a well-ventilated area with low humidity and good air circulation.
- Allow the meat to dry for 5 to 6 days, depending on how dry you want it.
Step 4: Enjoying Your Biltong
Biltong for Beginners – Once your biltong reaches the desired dryness, remove it from the hooks and slice it against the grain for the best texture. Store in an airtight container to maintain freshness.
Congratulations! You’ve successfully made your very own homemade biltong. Experiment with different spices and drying times to find your perfect balance of flavor and texture. Enjoy!