Biltong - 1kg - Whole Sticks - Original Flavour

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Research suggests that excessive sodium intake may negatively affect your heart health, blood pressure, and stroke risk ( 10). While the meat is resting, I roast some coriander in a frying pan until it turns light brown, I then crush it in my pestle and mortar. Traditionally, biltong is made with a simple combination of salt, vinegar, and spices. Jerky, on the other hand, does not contain vinegar and is more likely to contain secondary ingredients like sugar, soy sauce, and Worcestershire sauce.

For me the best biltong has got to have a nice layer of fat on top, but if you want, you can trim the fat to your liking. 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 Biltong is a simple but excellent food, made from dried beef flavoured with salt, herbs and spices. Our Original Beef Jerky is totally lean and will have a Well Done consistency, as all the moisture has been removed during the drying process. Please be aware it is quite a tough chew. Just the way it’s supposed to be!The process starts the same, but with jerky, the meat is sliced thinner than biltong. All the fat is removed, so the jerky will not spoil prematurely. Press spices into the strips. Set aside to cure for 6 – 24 hours. The longer you leave it the more the meat will absorb the salt, pepper, coriander – i.e. if you prefer a more natural taste then leave the meat in the spices for less time. We left this batch for approx. 6 hours. Research suggests that replacing animal-based saturated fats, such as those in biltong, with unsaturated fats from plant-based sources like nuts, seeds, avocados, and olives, offers more protection against heart disease ( 12).

So, have we convinced you to try it yet? If so, here are a few biltong brands we recommend and think you'll love. You should aim for 40% - 50% moisture loss for a wet or medium cure biltong and up to 70% for dryer biltong.If you slightly roast the coriander seeds in a pan before crushing them this releases the additional flavor of the seeds. You can also put the seeds into the microwave for 20-30 seconds to cook them slightly. cup of whole coriander seeds (these will be roasted in a pan then crushed and applied just before drying and also after cutting the finished biltong) Instead, it is soaked in a salt-and-vinegar brine before being hung to air-dry. This drying and aging process can last for as long as 1–2 weeks before it is ready to eat ( 3). Use different cuts of meat and ingredients