There is a reddit r/biltong for any questions and recipes you may have. Hi Andew looks lekker my last batch using another recipe (my first) was too salty 1.4 tbsp per kilo for 24 hrs. If you want to have complete control over drying conditions, either making or buying a biltong box might be the best option for you. Click here for the recipe. If you want a little more control, you can upgrade to a biltong box or other drying box. Mold proliferates at a humidity above 55%; it also increases with poor ventilation. Mix it with your salt and add as instructed. But what I love of the weight ratio youve added in. Check your biltong daily; you want to know how fast its drying. Thanks mate! When you have mastered the art of making biltong you will have plenty of friends flocking around to enjoy big games with a couple of drinks and the platter of biltong being passed around. Authentic Biltong Recipe Ingredients 4 lbs. This should go some way towards fixing the problem. Biltong from the land of the Gurkhas! This is especially necessary in countries /areas with high humidity to prevent mould and spoilage. Like most other cured meats it's easy to adjust the flavourings and ingredients used. Although heat doesnt add to the quality of the product, it can be used to increase air circulation around the meat, by means of a temperature gradient (heat rises!). Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. I will do it again for sure!! Vinegar is acidic and reacts with certain metals. The sugar helps with drying through osmosis, latching onto the water molecules and wicking them away. Just add a teaspoon of bicarb to the biltong spice for every 1 kg of meat. You got me addicted to making my own biltong. If you want to see how it's done, jump to the video in the recipe using the above button. Charl, the resident South African who was wwoofing at Milkwood at the time, was in charge of the recipe: - Cut meat along the natural grain, into strips about 1 cm wide. As a bit of a prepper, I have been making beef and venison jerky for more than a decade. How to Make a Biltong Box or Buy | Biltong Blog Add a pinch of pink salt if you want. The best way is to vacuum seal it tight and let it sit in the fridge for 2 to 3 days to make sure the moisture evens out. I live in the PNW, so were rarely very hot or cold, and the basement of course mitigates that further. Happy you like! And everyone I know who knows how to make biltong live, and has always lived, in bone dry climates. Additional comment actions. Once cooled, blitz the spices in a spice grinder or pestle and mortar until nicely broken up but not too fine. If you are hanging the meat in a room with a fan it may take up to 10 days to dry.
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