Making Biltong the Lazy Way

#biltong #curingmeat #vanPlaas

Biltong is a form of dried, cured meat that originated in Southern African countries.Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used.
Traditionally biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years.
Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mould can begin to form on the meat.
A traditional slow dry will deliver a medium cure in about four days.
The word biltong is from the Dutch bil ("buttock") and tong ("strip" or "tongue")
Source: https://en.wikipedia.org/wiki/Biltong

Stuff We Do - Biltong Potjie
   • BILTONG POTJIE: OUTDOOR COOKING using...  

Seasoning/spices used in this video:
container 113g
salt 103g
pepper 18g
coriander seeds 25g + 35g = 60g total
Chili 1g
pickle spice mix 11 g

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Note: This is my adventures of attempting to make biltong and is only for entertainment purposes, this is not a guide in any way or form. You agree that use of this information is at your own risk, and cannot hold anyone legally responsible for any and all losses, liabilities, injuries or damages resulting from any and all claims.