Traditionally, biltong was dried by hanging it in a cool and dry space with good ventilation, but nowadays, modern technology has introduced more efficient ways of drying biltong. One of these methods is using a food dehydrator or a biltong box.
Yes, wet Biltong is indeed a thing. It is a moist and tender variation of the traditional South African dried meat snack called Biltong. I’ve discovered that wet Biltong is cured and air-dried but not to the extent of its dry counterpart, which gives it a distinctively juicy and flavorful profile.
The vinegar helps tenderize the meat, enhances the flavor, and acts as a natural preservative.
When I make biltong, I’ve found that the choice of vinegar has a significant impact on the flavor profile and overall quality of the final product. I’ve tried several types of vinegar for biltong soaking, and each one offers a unique taste and different properties.
Are you ready to take your biltong-making skills to the next level? In this quick guide, we’ll go over all the necessary spices you need to craft the perfect batch …