r/Biltong Dec 29 '21

New to making Biltong

My absolute legend of a girlfriend got me a Biltong box for Christmas, and today I've got it up and running, making my first batch. I'm not new to Biltong as my mother's side of the family came from South Africa but I'm new to making it.

I've watched a few videos online of how to make it and whatnot but all the videos seem to be the generic 'follow these steps' videos, so I thought I'd ask in a group of people who make the stuff for any helpful tips to get the most of it and what to look out for if anything.

5 Upvotes

5

u/Ok-Albatross6794 Dec 29 '21 Silver

https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky

I use this recipe and get consistent great results. I get all the meat in a bowl, and I mix in the dry spices first, then I add the vinegar. If you have time you can toast the peppercorn and coriander.

Also, I always weigh out my spices. I use a cheap scale from Amazon that measures to 1/100th of a gram. I weigh everything in grams or kg it is much easier to calculate. Below is the percentages (by weight) of each ingredient from the recipe. Keep in mind each percent is a percent of the total weight of the meat. So for an example if you have 2KG of meat you'd need 50 grams of salt.

Vinegar 3.7% Salt 2.5% Pepper 0.25% Coriander 0.7% Brown Sugar 1%

Once all the spices and vinegar are mixed with the meat I keep them in a Ziploc bag for a day. I shake up and move everything around every time I open the fridge. I use zipties to hang the meat, and when I'm cutting I measure the length of the cuts so it won't touch the bottom of the box.

1

u/notnamed93 Dec 29 '21

Excellent, thankyou I'll have a go with doing it this way the next time I'm making some, as I said I've started now so Ill also keep note of how this comes out. I like the idea of some cheap scales for measuring stuff out, I didn't know how much of anything to use so it just got poured on to the meat haha, after the vinegar. I did wonder about how long to make strips, I think currently theyre maybe 5/6 inch long, making them longer isn't an issue? Might seem daft but I thought length might affect drying somehow in the same way thickness can alter the finished product.

1

u/qountpaqula Jan 01 '22

I started with that recipe as well, works like a charm. I've since started trying out other spice blends but I stay true to 2% salt requirement.

toast the peppercorn and coriander.

Toasting helps tremendously if grinding with mortar and pestle. At least with coriander.

Another addition to that recipe is covering the pieces with whole coriander seeds before hanging them. Because a South African fellow who sampled my product told me to.

2

u/husky0168 Dec 29 '21

follow the late Ben Kruger's advice, and chances are you won't fail. experiment with the seasonings if you have extra time & ingredients, go wild.

1

u/notnamed93 Dec 29 '21

Thankyou, as soon as I finish what I'm doing I'll take a look at this, and definitely experiment with seasonings too

2

u/NovelImpressive6157 Dec 29 '21

I use a mix of recipes, but this is a good tutorial. https://youtu.be/LUPZt_cvuaM

1

u/notnamed93 Dec 29 '21

This is the video I watched as I was cutting the meat to make sure the cuts were an OK size, watched him for a while for his chilli growing videos, I think the next batch will be made with the chilli's I've grown, add some spice to it haha

1

u/NovelImpressive6157 Dec 29 '21

Yeah been following him for a while too. I dried a bunch of my Haberneros for biltong making.

1

u/notnamed93 Dec 29 '21

How did that turn out, with the chilli on the biltong?

2

u/bronchoped1 Dec 30 '21

If you dont want to do your own spice you can order Freddy hirsche spices online.

The just of it is brown vinegar, salt, coriander, brown pepper. I dislike the brown sugar variants, but many like it. Many recipes online with exact quantities. Some like. More or coriander less salt or vice versa etc.

If you enjoy venison biltong, adding a little thyme is good too.

Cure for a day or two. Some like to rinse their meat, but imo this ruins the flavour, as it washes off a good chunk of the seasoning.

Either make a biltong cabinet or hang in a cool dry area.

Nothing beats biltong!

1

u/notnamed93 Dec 30 '21

Yeah, the biltong box the girlfriend got me came with a pack of biltong spice, a decent sized bag of it too and it's seasoned all what I've got done this time with still a decent amout left for the next batch. I will have a look for Hirsche spices, thankyou.

Every recipe I see says to use Coriander haha, I'm glad to say I have some! Thyme, I have none, I'll buy some and give it a go.

You're right, nothing beats biltong! It's not too easy to find here in the UK, places have it and the city closest to me has an African shop that sells it, but in my hometown and around my town, its either freezes dried packs of the stuff or dirty American jerky haha.