Biltong reminds me of my family vacations in South Africa. Spices: Biltong dry rub is usually made up of coarse salt, black pepper, brown sugar, vinegar and coriander. Take note that this recipe uses a mixture of wet and dry ingredients.First, you’ll combine the wet marinade ingredients into a large bowl. How is biltong different from beef jerky? Biltong meat is air-dried and then sliced into strips.
I line that base with newspaper to avoid the drips from getting onto the gas line. It was delicious. Practically speaking, I just mix everything together in a big bowl.Then, either in the bowl or even a Ziploc bag, store the meat and marinade together in the refrigerator overnight for between 10 and 12 hours.Using a dehydrator, set the machine to 150° F and dry the meat for upwards of six hours. I then adjust the rack so it sits on the highest level. My daughters and all their friends have learned about South Africa through biltong! If you’re a bit open-minded, this is one I think you’ll really enjoy.Our first step, and arguably the most important, is to trim away all fat. Biltong Bar, the first restaurant and bar of its kind, is re-calibrating South African street food. Slabs of meat, the thickness of a piece of steak, are cured and then sliced. Unlike American beef jerky, South African biltong is meaty. With “Beef Jerky and Booze” as our motto, we’re best known for the traditional snack, biltong (aka South African beef jerky… Hooks are needed to suspend the meat. It’s a bit thicker than the North American variety and maintains a texture and flavor that’s both interesting and foreign to our palettes. It almost seemed that a road trip would be remiss without biltong, chips and soda!
I usually roast whole black pepper corns and coriander seeds in a dry skillet.
It may be more challenging to dry your biltong in humid climates before the mold sets in!Unlike American beef jerky, South African biltong is meaty.
Biltong is the beef jerky common to South Africa. To Michelle's dismay, it appeared that 45,000 anonymous viewers enjoyed her tutorial videos...but not her daughters!
When she isn't working with her engineers to write code, she can be found in her kitchen absorbed in a new project. Biltong is the beef jerky common to South Africa.
After 12 hours, the vinegar should cause the meat to feel firmer.Using metal paperclips, hook the thinner part of the meat and let hang to dry in a convection oven with sufficient air circulation and light and fan on. Please consult a healthcare practitioner before making changes to your diet.
When Michelle's two daughters moved to the East Coast, she filmed a few cooking tutorial videos to help guide her girls to make their favorite "Mom dishes" on their own. Do not use table salt. I made some hooks using metal paper clips and twisting them into a "S" shape.Since I live in California with no humidity, I've discovered that my gas, convection oven is the best biltong maker ever! The meat snack has been made in South Africa for centuries. They are:Then, blend together the following dry ingredients:Once the wet and dry marinade ingredients have been prepared, you’ll need to whisk them together and massage the resulting mixture into the meat strips. It’s a bit thicker than the North American variety and maintains a texture and flavor that’s both interesting and foreign to our palettes. It’s a popular delicacy in South Africa…
When making your own biltong, you can make it less dry than store bought biltong.
I remove the base of the oven to allow more air circulation.
It was then that I realized the best beef jerky doesn't come from a store! If you’re a bit open-minded, this is one I think you’ll really enjoy. It is too fine and is quickly absorbed into the meat, making it very salty. We never bought store bought biltong again! My parents used to buy store bought biltong until one day, they decided to buy a biltong maker. Rotate the strips at regular intervals and remove them when they have reached your desired level of tenderness.In 2017, a good friend introduced me to the most amazing beef jerky I had ever tasted. Once it starts to smell, remove it and grind it to a coarse grind in a Equipment: Biltong hooks. Fat doesn’t preserve well nor is it an appetizing aspect to lean jerky.We’ll then cut our beef into thick slices, typically 1/8th of an inch.Now we’ll again cut the beef into smaller, more individualized portions for later consumption once dried.Once we have our beef sliced according, we’ll move onto making our marinade.
Vinegar is used not only as a preservative, but the acid is also a natural tenderizer.
Slabs of meat, the thickness of a piece of steak, are cured and then sliced. Michelle currently lives in Irvine, CA and manages a tech company that she founded ten years ago. This recipe and instructions is for one of my daughter's friends. I love the taste of coriander and black pepper so I tend to add more than most recipes. I hope you enjoy this Jojo!
Michelle also started The OC Supper Club, a group of foodies that get together for member-lead cooking class meals, potluck competitions, and tastings through the many hidden culinary gems of Orange County.
The amount of coriander and black pepper used to really up to your personal taste. Biltong jerky, at its most basic, is cured and dried meat of Southern African origin that came out of the need to preserve meat from game such as kudu, impala, springbok and even wildebeest. My daughters and all their friends have learned about South Africa through biltong…