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.
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.
If you are like most people and only buy a pack of biltong now and then, you definitely don’t need a biltong cutter. However, if you have the hobby of making your own biltong or even run a small business selling dried meat, there are several reasons why you should invest in one. Why would you buy a dedicated cutter when you can get the job done with a set of knives? The answer is simple: using a cutter or slicer will make your life better and easier in so many different ways.
While we tend to think of biltong as an on-the-go snack, it’s actually a very versatile food. There are many ways to enjoy it, both as a snack and as part of a meal. Are you surprised to hear that biltong can be an ingredient in a delicious meal? Keep in mind that biltong and jerky are worlds apart. While jerky is artificially flavored and only serves as a snack, the natural meat flavor of biltong lends itself to a variety of delicious meals, much like prosciutto and salami.
Is biltong on its way to becoming a South Africa -only brand? With Champagne as perhaps the most famous example of region-specific branding and an infamous (and failed) “coup” on the biltong name by Swiss company Catora AG, the battle for territorial recognition of this delicious snack could be interesting to watch. Yet South Africa is far from the only country to benefit from the biltong boom – a leading US biltong manufacturer has seen its profits increase by 500%.
For a long time, biltong has had a hard time gaining acceptance on American shores. The reason, of course, is twofold. First, America and beef jerky go hand in hand. Secondly, there were (outdated) food regulations by the FDA about drying and cooking meat. Enter, Stryve Biltong with their bold slogan: “Biltong is what jerky wants to be.” Keep on reading for this interesting story we’ve got to tell you.
Once you’ve built your biltong box, hung your meat, balanced the airflow, and cured it like a pro, how do you take the final hurdle to make delicious biltong? Today we’re taking a deep dive into how to cut biltong like a pro, using knives, manual and electric cutters and other little biltong-making tips and tricks you can use to perfect your biltong flavor experience.