making biltong in humid climate
Better to try smaller pieces in a fridge, I wrote about this here. Cut the meat along the grain into strips roughly an inch thick and around 8 to 10 inches long. Lightbulb to dehumidify, fan to circulate. If you want it quick and don't want to wait too long put it in a box. To easily make a biltong box at home, use a cardboard box, such as a computer monitor box. My wife cant stand biltong, never has, UNTIL NOW! but it was very good. I have one question this batch had lost a little bit of the Worcester sauce and vinegar flavour as I added bi-carb of soda to the mix. Its tricky to get the salt quantity right. Salami is definitely the advanced category of using a curing chamber. I only have whole muscle meats hanging in there at the moment : lamb pancetta arrotolata, bresaola and beef bacon. (Photo by V. Edgar). While the meat is marinating make the spice mix. Making Biltong in high humidity? : r/Biltong - Reddit If youve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. Have tried others but always come back to this recipe by Charle. Now some recipes also dont have fermentation, so just make sure you are following a decent one. Im lucky enough to harvest quality meat from the wild. Hi Charle This is something that took me a while to figure out on my first curing chamber. Below is an in-depth explanation of everything surrounding the making of biltong. The fan was drawing in the oxygen and therefore pumping some more additional fresh air. Remove the thinner strips at the top and dip them quickly in hot water. If you continue to use this site we will assume that you are happy with it. Any mould left on will grow back. By drying the meat we get rid of excess water which in turn helps to preserve it and also give it amazing flavour. I'm really big on prep, usually going from the end forward then back from beginning to end. ), A Biltong recipe that produces consistent results with an authentic, traditional spice mix. After your biltong has dried to your preferred consistency, you can continue to store it hanging in a well aerated space indefinitely. Happy you like! Biltong was originally created by Dutch pioneers in South Africa, Voortrekkers, who needed reliable food sources on their long treks across the continent. This was specific to my curing chamber since it was designed to have a fan continuously operating even when the compressor wasnt on (it was a drinks fridge). Trim off silver skin, connective tissue or any unwanted fat but I suggest you leave the fat on for moisture and flavour. I keep mine forever in a freezer vacuum sealed. This is so we can hang it up and track the moisture loss by weighing it. ), 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. In this guide, Im going to show you how to make it for yourself. 1) What is the ideal temperature and humidity range for making biltong? How to Make a Biltong Box or Buy | Biltong Blog . Just wanted to say, THANK YOU so kindly for sharing this amazing recipe! She actually liked it and that was fantastic! The main aim of all of these is to create dry warm circulating air so that the biltong dries correctly and efficiently. I salted for roughly 3 days in a ziplock bar in the refrigerator with a pan and 8 lb weight on top (as per Ruhlman and Polcyns Salumi). Use a high wattage bulb so it's nice a hot, it helps dry the air out. White spirit vinegar is traditional (made from grape must). If there is any give in the meat, theres still moisture in the middle. Roughly 20cm in length, and 1cm thickness is ideal. However, it's nice to have everything you need instead of having to buy stuff on the go. Add a pinch of pink salt if you want. 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. There is a dedicated a very important ingredient missing in the above recipe. I've used it in the past but try and use as little curing salt in my food as possible. So without further ado, heres my tried and tested biltong recipe. In the era of Parma where Parma Ham comes from, its next two areas of water which allows the generally higher level of moisture and humidity in the air to stop the outside drying (I just googled Parma, Italy whether. 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. I like to take 2 to 4 days to dry out biltong at around 28 to 35C, personal preference. Leave it too long and youll have some tooth-bustingly tough biltong on your hands. If I cut it thin (1/4) it can be ready within 36 hours. It just needs to be somewhere in the range of humidity approximately and temperature above. Travel writing, recipe development as well as writing about homesteading matters, camping, health, children, medical matters, press releases and copywriting keep me busy. The biltong in these pictures was made by an ex-South African / Zimbabwean couple living in Phoenix, Arizona, who missed their favorite snack in the US, and have perfected their way of doing it which I am going to share with you. Warning this recipe may lead to the purchase of a biltong slicer. Anyway I reckon your recipe is the best I have come across. This yellow fat is apparent in cattle that have been grass-fed rather than grain-fed. When you grind the spices, it releases the compounds that give them the flavor. When you trim the biltong, you need to choose for yourself. Are there any issues you have to pay special attention to when making biltong in a humid climate? Joseph Kouri Santa Monica,
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making biltong in humid climate