Biltong - 1kg - Whole Sticks - Original Flavour

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Note – if you like larger pieces of biltong you can do leave the cuts up to 4 inches wide by 1 inch deep. Thus, biltong’s salt content might make it unsuitable for certain diets, especially those that restrict sodium ( 11). Certain varieties may be high in fat Currently, the majority of commercial biltong is made from beef, but you may occasionally find ostrich, venison, and other game meat versions from artisanal producers. Summary Like most other cured meats it's easy to adjust the flavourings and ingredients used. One can get extremely creative with this so here are a few ideas.

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 Mycotoxins may cause cancer in humans. What’s more, many countries don’t test for them as part of their food safety standards ( 8). 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. The use of vinegar in the production of biltong also adds a distinctly acidic flavor that jerky doesn’t possess.Your thumb should be the width of an inch as it is pushing against the table, and this is the ideal width to cut the meat. 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. Some recipes call for several stages of curing and washing off spices, reapplying them, etc—this is not necessary. I don’t like to throw away good spices, so I coat once, leave to cure in the fridge, pat dry, then hang with no additional stages. Why wash off and waste all that good flavour? It’s easy to over-salt biltong, making it almost unbearable to eat in bigger quantities (let’s face it, who’s going to only eat a little biltong?), and too much salt can leave a burning sensation, so many recipes call for the salt to be washed off with a water/vinegar solution. My answer? Use less salt! Vinegar does a perfectly good job of sterilising the meat without mountains of salt. The salt is an excellent flavour enhancer and should definitely be included—just a little less to avoid the need for washing. Temperature and airflow

I like my biltong a little tough, but still wet in the middle. Some like theirs tough like old leather. Getting it right is down to trial and error. The easiest way to measure dryness is with your fingers. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. If there is any give in the meat, there’s still moisture in the middle. Most likely, what you’re looking for is a really tough consistency with just a little bit of give. Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. That said, it’s fairly forgiving and a day or two over won’t do too much harm. Wet biltong – a slight crust and still wet in the middle Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. In our relentless ambition to make the best and healthiest jerky possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste.Because biltong is sometimes made with high-fat cuts of meat, certain varieties may contain more calories in the form of saturated fat. This could make it a poor choice for certain diets. A more recognisable product to UK and especially US readers is jerky – more specifically, beef jerky. Jerky differs from biltong in a number of ways. It’s usually made from thinner cuts of meat, is cured without vinegar, is often smoked as part of the preparation process, and is much more likely to involve sugar at some stage of production. Therefore jerky tends to have a softer texture and a sweeter, smokier flavour, when compared with biltong. Why do people eat biltong? Because of their varied production methods and ingredients, biltong and jerky don’t taste the same.