Make your own biltong In 5 days using these easy steps.
Biltong is a crispy, non-perishable meat snack of South African origin. The name “biltong” is of Dutch origin meaning “preserved meat” (“biltongen” is the Dutch verb meaning “to preserve [meat] by [drying] [it] on [slices] [of meat]”). Biltong was developed on the highveld grass plains of South Africa. Delicious biltong takes on a myriad of flavors, from sweet spices to ground pepper, lime and a long list of more traditional tastes. As a non perishables ingredient, biltong is a perfect addition to a backpack, because it can withstand a whole lot of abuse. It also tastes as good as any as an appetizer.
Why make your own biltong?
- Enjoy and experience and different taste and texture than the store-bought version.
- Avoid preservatives in prepackaged Biltong which can cause steaks to spoil.
- Choose your own cuts of meat from any of the supermarket delicatessens.
- Season your own biltong your way.
- Enjoy your new-found hobby with friends and family.
- Saves you an average of 50% of the cost of buying prepackaged biltong.
There is nothing quite like the feeling of making your own biltong.
What you will need.
- Meat
- 2kgs of Beef Silverside (Preferably B-grade)
- The Silverside cut is a firm but tender meat and the fat that lines the Rump and then down into the Silverside is FULL of flavor which is a key ingredient in our view.
- B-grade indicates an older animal, which normally has more of the delicious “yellow” fat.
- Spices
- SAFARI® SEASONING FOR BILTONG, DRY WORS AND CHILLI BITES or AFRICA SPCE CARAVAN BILTONG SEASONING
- Liquids
- Half a cup of white grape vinegar or brown grape vinegar.
- Half a cup of water.
- Equipment
- Cutting board
- Sharp knife
- Oven dish or other deep type dish
- Measuring cup
- Biltong Meister Biltong Maker
“Remember that the better the cut and quality of the meat you use, the better your biltong will be.”
Step 1 (Schritt eins)
Cut the meat into strips or ask your butcher to do it for you and place in the deep dish.
Step 2 (Schritt zwei)
Pour the half a cup of water and the half a cup of white or brown vinegar over the meat.
Step 3 (Schritt drei)
Turn the meat a few times, now generously sprinkle the SAFARI® SEASONING FOR BILTONG, DRY WORS AND CHILLI BITES or AFRICA SPICE CARAVAN BILTONG SEASONING turn and repeat.
Step 4 (Schritt vier)
Cover deep dish and leave to cure for 2 hours.
Step 5 (Schritt fünf)
Take your spiced and cured meat and pierce each piece with a drying hook.
Step 6 (Schritt sechs)
Hang the pieces in your Biltong Meister Biltong Maker, plug the biltong maker in and switch on.
Step 7 (Schritt sieben)
Allow to dry for 3 – 5 days based on your personal preferences and enjoy your own home made biltong.
“Repeat weekly and make biltong a part of your daily life.”
By Richard “The Meister” Jones