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02 August on ed skrein spouse  

She later started experimenting in the kitchen, recreating dishes she discovered on her travels to countries around the world. Slabs of meat, the thickness of a piece of steak, are cured and then sliced. Biltong is a savoury snack, not a desert!Some recipes call for the addition of bicarbonate of soda.

You still need a little air movement, but the slower it dries, the more even the moisture gradient will be from inside to out.So without further ado, here’s my tried and tested biltong recipe. If you’ve cut your biltong and want to store it, wrap it in a few paper bags and store it in the fridge. Cut lengths of string, and tie them tightly around one end of each beef strip. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.Cover the container and let your biltong cure for 12 hours in the fridge, turning and rubbing through the meat occasionally.Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.Add a hook to the thickest end of each length. I like a little fat because it helps carry flavour, but I tend to remove most of it before hanging. With the exception of the drying time, mushroom jerky is quick and really simple to make.

I’ve used cider vinegar a lot, purely because I have a large batch I made at home.Salt is a brilliant flavour enhancer and preservative. What can I do with the two main ingredientsYou can substitute for any vinegar – preferably something you’d be happy to dress a salad with. Make sure none of the pieces are touching. The paper will allow excess moisture to continue leaving the meat, discouraging mould growth. Install about 3 or 4 dowl rods at the top for hanging the meat using paper clips. Your recipe was very thorough and delicious! Leave it too long and you’ll have some tooth-bustingly tough biltong on your hands. However, the best solution to prevent case hardening from occuring is to change your drying setup to reduce air flow. If you feel any give in the meat, it’s still ‘wet’ inside.Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you’ll ever eat.Hi Mandy … as a Bulawayo boy living in Oz it is great to make some bilies that u don’t have to mortgage the house to buy … great recipe !,I’m in the Phillipines and cant find coriander or brown vinegar. Thoroughly wash and dry your hands, and squeeze the flattest sides of the meat in with your fingers. Roll in the spices once more. In desperation, I’ve taken to resting a knife on top of some over-dried biltong and hitting it with a camping mallet (not recommended, and not only because I upset the neighbours and smashed the chopping board!). It’s best to toast the seeds to release the oils for flavour, but also because the oil suppresses bacterial growth.Black pepper and beef are a pair made in heaven. We take our Biltong seriously, our MSA grade Australian beef is infused with a 20 year old recipe of rich spices and marinades. I found a small personal electric fan, placed it at the bottom of large plastic crate that I enclosed with newspaper, marinated my meat and let it do its thing. Some like theirs tough like old leather. If the case hardening is severe, the tough outer layer can prevent moisture from leaving the middle. If you’ve not checked for a while and found your biltong totally covered, sadly the best place for it is the bin. Use less salt! Perfect Biltong Recipe—South African Beef Jerky. The key is to draw air around the meat without the airflow being too strong, to avoid ‘case hardening’, whereby the outside becomes overly tough, and the texture gradient falls off too quickly.I made my first biltong by hanging it from a piece of wood jammed into a window frame beside a cool window, with a fan on low to circulate air. The amount of coriander and black pepper used to really up to your personal taste. This recipe and instructions is for one of my daughter's friends. My recipe uses the smallest amount of salt required to make a safe cure, based on the weight of the meat. What you’re looking for is cool conditions with good airflow. Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow.

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