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Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

£9.9£99Clearance
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Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong

We also like throwing it on top of salads for an extra punch of protein and flavour. Plus, it keeps you full for longer. Biltong can also take a sandwich to the next level. If you want to go traditional (and seriously tasty), try making your own sweet, milk-brushed mosbolletjies bread. We promise it’s not as hard as it sounds...And don’t forget to add some parmesan. Because, parmesan.You can test the meat every day go see if it's ready, this can be done by squeezing the sides. Make sure your fingers are clean. If it's completely dry, you shouldn't feel any give in. Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact.

When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe Tong - the word for tongue (eg. ‘This beef biltong’s so spicy my tong is on fire’) What meats are we talking? How long it takes for your meat to dry will vary, this will be dependent on many factors including temperature, airflow as well as humidity. When drying the Biltong, the airflow should be just enough to draw away moisture and not fast to avoid over-drying. You require a good steady stream of air running past the meat, but not too strong. I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go!) :)From our webstore we deliver to the UK including the Channel islands, France, Germany, Italy and Hungary.

Don’t get us wrong, we’ve been sourcing high quality beef for our biltong from day one. It’s always been British & Irish reared with some of the highest farming standards in the world. But we think it's time for a change. So without further ado we’d like to introduce you to our new Wilder Biltong. I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future. All this is to make sure the meat air-dries just right. It needs to be in a place with plenty of air circulating, and will take between five-seven days, depending on how you like your biltong. Good things come to those who wait, and all that... In the first step, you're required to cut the beef into flat strips about 1-inch-deep by 2 inches wide. The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants.The next step involves mixing spices and then layer unto the bottom of a container large enough to lay the strips flat. Leave into the container to cure for about 6 hours. All the spices will then be absorbed into the meat. Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat. The squeeze test will let you know whether your biltong is ready or not. When you squeeze the biltong, it should be hard but a bit squeezy because of the little moisture inside. Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. Storing your biltong Then mix ¾ white vinegar and ¼ sauce into a large container where you can immerse the meat strips. Leave the meat strips in the mixture for about 3 to 4 hours to absorb and begin the curing process. You can change the details in your account by logging in through this link. What is a subscription?

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