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HOW TO:
Make your own Biltong Box |
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Historical Note: This recipe has been online since 1993.
Biltong is one of our (South African) greatest pastimes and will remain so well into the future and will no doubt be enjoyed by future generations! Biltong has enormously strong ties with South African culture and over the years there have been many a recipe claiming that they had found the "Holy Grail" of Biltong curing, spicing and drying and many of them were right - what they haven't realised is that Biltong is an acquired taste and most people prefer their own specific flavour, cut, trim and type of venison.
Yes, Biltong comes from most of the game we have here in South Africa and there really is no shortage of it - Biltong is truly the staple to any sporting event that we have in South Africa, such as the likes of rugby, cricket, soccer and even tennis - we're a strange bunch...so strange in fact that there are some people who will go out of their way to make their own curing boxes and contraptions to dry and create their own Biltong, just the way they like it. Here is just one of the more popular methods being used today... |
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Ingredients needed:
• Beef (Preferably Silverside/London Broil)
- truly any kind of game meat can be used here, but there are different drying and curing times for different types of venison, so make sure you've done your research before buying any ol'piece of meat.
• Rock Salt
• Coarse Ground Black Pepper
• Coarse Ground Coriander
• Vinegar (preferably Apple-Cider vinegar)
"First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.
Get some half-inch thick strips of beef (silverside - called London Broil in the US). Make sure it's cut with the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.
After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Then get some vinegar - preferably apple-cider vinegar, but any vinegar will do. Put some vinegar in a bowl and brush (do not dip) the strips of meat with the vinegar - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off.
Then sprinkle ground pepper and ground coriander over the meat on all sides."
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Everybody has there own idea in their head about the way meat should be spiced. Here in South Africa, we have some of the best meat in the world and therefore, some of the best butchers on any continent. Do yourself a favour and before embarking on your quest for the Holy-Grail of Biltong Perfection, ask your local butcher if he has or would recommend any spices for the drying of meat to make Biltong, we're sure he'd be more than happy to oblige. If you're the online ordering type, take a trip to The Biltong Box (Link Below). "These spice mixtures give excellent and consistent results with no salting necessary - just sprinkle the spice on, and hang." - The seem to be the most highly recommended online store for such a quest.
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"Once you have done this, the meat is ready to dry. There are several methods of drying. One is to hang it up on a line in a cool place and have a fan blow on it. This method is a bit difficult because if the air is humid the meat can spoil."
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The Method of Legends: "The Biltong Box"
"The Biltong Box"...the front, open.
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"This is basically a sealed wooden box (you can use cardboard if you like) with holes in it and a 60w lightbulb inside. Just hang the meat at the top of the box, and leave the lightbulb on at the bottom.
The heat from the lightbulb helps dry the meat (even in humid weather) in about 3-4 days. Remember, the box must be closed on all 6 sides except for a few holes (as per the diagram below).
The whole theory behind this method is that hot dry air rises thus drying the biltong. The holes are quite important as they promote good air circulation in the box.
The little black device at the bottom is the light bulb fitting. At the top you can see the rails for hanging the biltong on. In between the bulb fitting and the rails 1/3 from the bottom is the perforated board. This must have holes in it to allow the hot air from the lightbulb to rise through the box and dry the air. Depending on how much biltong you make, you may need to replace this from time to time."
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"The Biltong Box"...the sides, notice the ventilation.
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"You'll know when the biltong is ready when it is quite hard, but still a bit moist inside. Of course, some people like it 'wet' and others like it 'dry'. It's all a matter of taste. Most South Africans I know like it in between - basically just a bit red inside. If it has gone green, then the meat has spoiled (i.e. don't eat it).
Variations include the above recipe, but add flavours like Worcestershire sauce, BBQ sauce, Tabasco sauce, soy sauce, etc.. Just brush these sauces on after applying the vinegar using a basting brush."
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Ready to go...Nom nom Nom!!!
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Depending on how "wet" or "dry" you like your Biltong, the longer you leave it to hang and dry out. It seems as though - well, at least from our inner circle of South Africans - that somewhere inbetween wet and dry is the optimal consistency for eating Biltong. Personally, I prefer my quite dry, almost crunching and stringy at the same time. In the end, it reall does depend on a personal choice and if you're so inclined, feel free to make for friends and family because as we all know here in South Africa...there is never too much Biltong at a braai --- so get going!
We'd like to thank the Biltong Box SA for all the wonderful tips and photo's for the article. Recipes and tips like this should be shared and passed on to others to adopt and improve upon. Biltong Box SA would love to hear your feedback on any and all attempts on making your own "Biltong Box" after following these guidelines...there link and email is below the editorial.
Regards
The Biltong ZAG-ger
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Writer, David Alves 
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