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The total time to make biltong is around 20 minutes, excluding leaving it to marinate for 8 hours. Then, when the biltong is ready, we use the biltong cutter to share it evenly. I hope you enjoy making biltong. The Best Biltong Recipe However, be careful when seasoning super-thin biltong slices as it’s easy to overdo it, especially with the salt. It should cure in just 24-48 hours. What about a biltong slicer? Biltongmakers – Biltong Cutter Cutting biltong is not difficult, but it does require taking good care of your tools. Keep your knife sharp, maintain your biltong cutter, and be sure to follow the manufacturer’s cleaning instructions. Finest quality stainless steel blade · Stylish wooden base fitted with anti-slip silicon rubber pads
When the Dutch, French Huguenots and German settlers arrived in South Africa in the 17th, the hot climate made it essential for them to find a way to store meat without it spoiling. For your peace of mind, I recommend you consult with your local doctor to fully understand the risks and benefits to make up your mind about whether you can eat biltong while pregnant. How To Make Biltong You usually need to use soapy water for a good clean. You can clean the cutting surface with a little isopropyl alcohol or even cheap vodka to sterilize it before use, but make sure you rinse the knife well after a few minutes, so your biltong doesn’t get contaminated. Learning how to make biltong at home is easy and a fantastic way to spend time with your family and highly rewarding.Drying time takes 5 to 7 days, depending on the climate you are in. The airflow should be able to flow around the meat in the box, and no meat should be touching each other as this can cause mould. Whether manual or electric, dried meat cutters are not dishwasher-friendly, safe; they must be washed by hand. It basically consists of a 0.75kW motor (much like a swimming pool motor) to which a specially designed cutting head and blade has been fitted.
Adjustable Slice Size: This is honestly a no-brainer because one of the benefits of a biltong cutter is that you can adjust the blade to get the slice size you want.Unique design facilitates fine slicing with both a simultaneous cutting and rolling, shearing action
If you cut anything with the edge of a knife, you may experience microwear. If the knife is used consistently for a specific type and texture, this is not an issue, but it can contribute to a less effective cut over time if you use it for a variety of surfaces. To understand how easier it is to use a designated cutter instead of a knife, you must first understand how each method works. Mrs Balls Chutney gives a lovely flavour. It is easy to make if you follow the chutney biltong recipe below.Make sure the strip is about 1cm/0,39 inches in width. It’s natural for the strip of meat to warp as you cut it, but keep it as even as possible. Don’t chop or slice at the raw meat just to get the cut! That’s how you end up with ugly, torn-up biltong. Do you like your biltong wafer-thin? Do you want to speed up the drying of biltong? Freezing your meat for no more than an hour will give you a firmer texture for slicing. If you use a knife, position your dried meat on a clean, flat surface like a cutting board and simply slice through the biltong as you would any other food. Blade Sharpener: The more you use your slicer, the duller the blade will become over time. For this reason, you need to buy a slicer that comes with a sharpener. Or at least with the possibility of being able to sharpen it. Biltong Cutters: Safety Precautions There are some risks, though; although biltong is made in a controlled environment, it is not cooked, which means it could contain a bacteria called Listeria.
Of course, once your delicious biltong is dried to perfection, it’s time to shape the final pieces.This is the best-tasting spice for the biltong recipe. It is essential to follow the instructions. You can make small changes to the recipe until you get the perfect combination that suits your taste. After cutting the meat, I lay it side by side in a dish and spray it with vinegar. I use a spray bottle with vinegar as it is easier to coat the meat, and the meat is not drenched in vinegar. If you’re still using a knife to cut your biltong, you’re doing it all wrong! Not only do you have to sharpen your knife to get through that tough meat constantly, but you also run the risk of slicing your fingers instead of the biltong. Yikes! When you make biltong, you don’t cook the meat like Jerky. Instead, you use the air to dry it. This means that biltong takes longer before it is ready to eat.
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