making biltong in humid climate

• 8 September 2023

Do you need to increase the ventilation in your biltong box? Be careful when drying and storing your biltong so that it does not spoil. Do you ever use pink curing salt when making Biltong? Temperature and Humidity for Meat Curing Chamber, Want to Make Charcuterie at Home? Once youve got the coriander seeds ground, coarsely grind your black peppercorns and add them to the mix. This fat can add a considerable amount of flavor to your biltong. Keeping below 24C in the initial phases stops the fats from going rancid. But what I love of the weight ratio youve added in. If youre using a good cut like silverside or toprump, you wont need it at all. He said it never got below 77F/25C at any time of the year, day or night! Once all your meat slab pieces are hooked up, hang them in the drying area. I do have a query regarding lower temperatures. Ultimately, I feel like what I need to do is get daily readings of min/max temp and humidity over the course of a year or so to determine whether it stays in the curing temp and humidity ranges. I double checked, but I am presuming you didnt use any nitrates/nitrites. I still need to find some stuff to fashion a biltong box out of, so I have some time. I would at least vacuum seal it. So make sure you meet slabs are dry before rubbing them with the spice mix. And perhaps this contributed to the greyish tinge/oxidation? I live in Alaska and our house and garage stay about 66F. Check out the courses link at the top if you want a booklet on DIY curing chamber, my charcuterie course will be out later this year too! But I havent tried it and I cant say Ive heard any great outcomes if youre looking at longer-term dry curing for months. Repeat the layers until the thin strips are on top, and add a final dressing of salt. and if you get a little mould wash with vinegar and it is fine. WHAT AN AMAZING TREAT!!! Really awesome recipe!! Other cuts can be used, but are not as high in quality. I was able to share it with my friends and everyone really loved it. Optionally add baking soda to the meat along with the marinade and give it a good mix. I recommend leaving it on. Low humidity for biltong is anything below 50%. 3 cm or 1.1 inch thick. Is it drying too fast or too slow? I'm really big on prep, usually going from the end forward then back from beginning to end. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. beef silverside or topside 4 tablespoons salt 8 tablespoons coriander 4 tablespoons black peppercorns 1 tablespoon ground cumin optional 10 ounces balsamic vinegar Worcestershire sauce Instructions Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Add a hook to the thickest end of each length. 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. If youve read any forums on biltong recipes, you will find people talking about yellow fat biltong being the best. Once you have your chosen cut probably silverside or topside, remove some of the excess fat. Throw the marinade out or use it to marinade other meats. Below are a few items that will make your life easier. Secondly, you need your biltong slabs to fit into the drying area that you have. Opinions vary on curing methods, spice mixes and drying conditions, and there is a lot of misinformation around, so trial and error has been my friend. White spirit vinegar is traditional (made from grape must). Below are some other South African classics and dishes I love to prepare as well as a few other forms of curing and fermentation. Any advice on how to infuse a bit more chili flavour into the meat for a bit of extra kick. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Weigh each piece of meat individually before drying, so you can keep track of the weight loss. Now and then I had some Louisiana Cajun Spice for a kick. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. I've used it in the past but try and use as little curing salt in my food as possible. Build Your Plastic Biltong Box: Step By Step - karnivore.co If youve ever tried cutting over-dried biltong, youll know how tough it can betough as old boots! penicillin a.k.a. You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out. Temp stays right in range. Rub a little salt on the cut ends to protect them. Would love to try this. Its not unusual to have an entire slab missing by the time your biltong is ready. If there is any topic you want to suggest feel free. Four hours should be enough; however, I often leave the tray in the refrigerator overnight. Could you use a freeze dryer to make this? Will that work ok? The recipe for the biltong spice can be found below and this can be made at the same time. Freezing is a good option as it can last for up to 12 months in a freezer, but will last a few days in the fridge in a paper bag or in a glass jar. But have never seen anyone in south africa use this. From costly handmade stuff that is not practical to my favourite 20 dollar knives with no branding. Now I am going to expand to Biltonghad my first taste and loved it. I have a question this time : I just bought a wine cellar (18 bottles). How to Make a Biltong Box or Buy | Biltong Blog And that is saltpeter. In the early days, when there were no fridges to store fresh meat, and once a steer had been slaughtered or an antelope had been shot, people had to preserve the meat by air drying it. South Africans can get fussy about the way it is sliced too so bringing out the slicer and cutting according to guest preferences also makes something of a talking point at a gathering! Charcuterie is indeed a French word but I have to say the Italians are the masters in that matter. Two or three slabs will not last that long and will be eaten within a week or two. You want to see the different spices. When starting off, I had the right temperature and humidity, but I learned unless I inoculated the curing chamber it may take a little while to build up some good bacteria a.k.a. 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Let it sit for 2 hours in the salt flipping a few times to ensure even salting. Sprinkle the salt all over the meat including the sides. - Soak meat overnight in vinegar. The recipes for the classic recipe is dead simple salt, coriander, and malt vinegar. As a perfect example of this, the Italians make a beautiful beef product called Bresaola, which is very slowly air dried at cold temperatures, so as to achieve an even dryness and texture.

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