Do you need a light in a biltong maker?

Light bulbs aren’t needed in most cases As we mentioned earlier, you need the right heat, airflow, and moisture balance to make a success of biltong making. The ideal climate is warm (not hot), dry, with steady airflow.

What meat is best for making biltong?

Use a good quality meat like silverside or topside.

Slice the meat, with the grain into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the vinegar.

Mix the salt, sugar, crushed coriander seeds, bicarbarbonate of soda, black pepper and paprika together in a bowl to form a rubbing mixture.

What is the best meat for biltong?

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. Other cuts can be used, but are not as high in quality.

How long does it take to make biltong in a biltong maker?

Pat thoroughly dry with kitchen paper towel and hang the strips in the Biltong Maker. Cover with the lid, switch on and wait for about 3-4 days depending on how thick the meat is sliced and how wet or dry you prefer your end product.

How long does biltong take to dry?

A biltong box is simply an enclosed container where you can hang your meat to dry. It will usually have small holes on the sides and a low wattage bulb to aid the drying process which can take up to 4 to 7 days. In some cases, you can also have a fan on low blowing near the holes to have good airflow.

What does vinegar do to biltong?

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.

Can you export biltong from South Africa?

The large commercial biltong factories in South Africa are in the process of EU certification so that they can export their products (Nel, 2016).

What type of vinegar to use for biltong?

Red wine vinegar is a great choice for making biltong.

What is the best cut for making biltong?

Almost any cut of beef may be used to make biltong, but the round is best. We recommend using a top round roast. There are 3 round cuts: top round (“topside”, sometimes called London Broil), eye of round and bottom round (“silverside”). Top round is the most tender, followed by eye of round and then bottom round.

How long should you soak biltong in vinegar?

Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. Make sure to coat the meat thoroughly. Then coat the meat both sides with the spice mixture and place in a large tray. Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours.

How long does vacuum packed biltong last?

“In general, biltong should last for at least 4-6 days before being at risk of mold. The best methods to extend that time are to vacuum seal it (preferred) or keep in the fridge. In a well ventilated, non humid environment biltong sticks / pieces can last for week or even months.