Video The BEST Biltong Recipe – South African Traditional ‘beef jerky’

2 Lượt xem

0 Thích

16/04/2023

Video Beef Jerky ✅ Today on Passion for Food we’re going to be making the king of beef jerky, Biltong! I spent more than a decade perfecting this recipe for traditional south African beef jerky/Biltong and today I share it with you! I’ve actually thought about bottling and selling the biltong spice we will be making in this episode, maybe one day! ✅ The BEST Biltong Recipe – South African Traditional ‘beef jerky’

⏩ Video content : The BEST Biltong Recipe – South African Traditional ‘beef jerky’

0:00
today on passion for food I’ll show you
0:02
how to make my perfected biltong recipe
0:05
biltong is a traditional South African
0:08
beef jerky and it took me more than 10
0:10
years to perfect the flavors that I
0:12
remember from those small butcher shops
0:14
there that I grew up with there was
0:17
always a friendly butcher with an apron
0:20
and lots of meat hanging to dry now not
0:23
to start up beef with all the other
0:25
dried meats and Jerky’s out there but in
0:28
the realm of Jerky’s I really do think
0:30
biltong is something special so let’s go
Marinade
0:34
ahead and get moving here and talk a
0:36
little about our beef now my go-to cut
0:39
for this are these London Broyles these
0:41
are two pounds each now it is beneficial
0:44
to our final beef jerky if you see a
0:46
clearly defined grain pattern like that
0:48
you see how the meat fibers are clearly
0:50
travelling from one side to the other
0:52
that is very beneficial because once we
0:55
come in here to slice our biltong we’re
0:57
gonna wind up cutting across the grain
0:59
we could definitely use other cuts of
1:01
beef for this such as I of round a
1:03
tri-tip sirloin or really any other lean
1:07
cut but ideally it should be about an
1:10
inch to an inch and a half thick any
1:12
thinner and you risk over seasoning and
1:15
any thicker and you risk under seasoning
1:17
anyway the first thing we want to do
1:20
here is give these a quick marination we
1:22
could just use a large bowl for this
1:25
part but I think a large zip top bag
1:27
works a little better especially for
1:29
this amount it mostly just allows me to
1:31
use less marinade and the marinade
1:34
itself is super simple this is just a
1:36
two to one vinegar to water ratio
1:38
marinade so we’re gonna have two cups of
1:41
apple cider vinegar this is my vinegar
1:44
of choice here and to that we’ll add our
1:47
four parts that is four cups of water
1:50
and really those two ingredients are
1:53
just forming the base of the marinades
1:54
who delivered the flavour of our secret
1:57
ingredient this two tablespoons of woosh
2:00
Doshisha Worcestershire whoosh tushy Oh
2:03
whew sure whatever sauce all joking
2:07
aside those two tablespoons of
2:08
Worcestershire sauce will add a subtle
2:10
but noticeable savory note in the
2:12
background
2:13
of our final biltong this is one of
2:15
those little steps that took me awhile
2:17
to figure out and you can skip this of
2:20
course but you know they’ll just be a
2:21
little something missing from the flavor
2:23
profile of our finished beef jerky
2:26
unlike a lot of marinades we really
2:28
don’t want to let this marinate for too
2:30
long really only twenty or thirty
2:32
minutes max don’t store this in the
2:34
fridge overnight you’re gonna get
2:35
overwhelmed by that whoosh – sure sauce
2:37
but that gives us just enough time to
2:40
get spicy with it and prepare our own
2:42
biltong spice now here’s the fun part
Spice Mix
2:46
we’re gonna figure out how much spice
2:47
mix we need to make based on how much
2:50
meat we have so we’re not going to be
2:51
you know wasting a bunch of spices and
2:53
whatnot so we know we have about four
2:56
pounds of beef in total and for this
2:58
spice mix we want 10 grams of coriander
3:01
per pound so this is going to be 40
3:03
grams if you don’t have one of these
3:06
scales 10 grams of coriander it’s gonna
3:08
be about two tablespoons so that would
3:11
be about eight tablespoons in total
3:13
there and you might be wondering hey why
3:15
not use pre-ground coriander well
3:18
because a big part of the secret to this
3:20
is actually toasting our coriander so we
3:23
want to pour this into a dry pan over
3:26
medium heat and all we want to do is
3:28
continue toasting this giving it a
3:30
little swirl every 30 seconds or so
3:33
until it turns a couple of shades darker
3:35
and you’ll really be able to smell this
3:37
nutty aroma if you see little wisps of
3:41
smoke don’t panic just so long as it
3:44
still smells nutty you’re fine so once
3:47
we notice these dark and up a little and
3:49
we can smell that lovely nutty aroma
3:51
we’re gonna go ahead and pull these off
3:53
and get them back to the rest of the
3:55
spices and next up is our pepper now you
3:59
could just use regular whole peppercorns
4:01
for this but I like the tricolor pepper
4:03
I think I get a little more flavor out
4:05
of those and per pound of meat we want
4:08
about 3 grams of pepper so that’s going
4:11
to be around 12 grams in total again if
4:14
you’re measuring this with a tablespoon
4:16
it’s gonna be a little less than 2
4:17
tablespoons of whole peppercorns
4:19
we are not toasting this or anything so
4:22
if you wanted to use pre-ground pepper
4:24
that’s fine I’ve just never seen any of
4:26
the pre
4:27
ground tricolor pepper before and I’ve
4:29
already pre weighed our salt we also
4:31
want 10 grams per pound so that’s 40
4:34
grams or about 2 tablespoons you’ll just
4:36
have to take my word for it I wouldn’t
4:38
steer you wrong hey anyway let’s go
4:42
ahead and grab our coffee grinder if you
4:44
don’t have a grinder like this you can
4:46
easily grind the coriander with the bowl
4:49
and cup method that I used in our suya
4:52
spice roast potatoes recipe you can have
4:54
a look at that in the top right I
4:57
actually broke the button off this
4:59
stupid grinder like a year ago but it
5:01
still works so hey whatever and with the
5:05
pepper I like grinding it nice and fine
5:07
biting down on a chunk of pepper corn is
5:10
just not pleasant y’all so we’ll go
5:13
ahead and decant that into some kind of
5:15
spice receptacle a bowl would be fine
5:17
I’m gonna use a plastic bag so I can
5:19
seal it up for later and we can go ahead
5:21
and dump our 40 grams of salt in there
5:24
as well
5:25
and we’ll go ahead and give our
5:28
coriander a grind with the amount we
5:30
have here it’s gonna take two batches
5:32
and we can leave the coriander a little
5:35
coarser as the little pieces of
5:37
coriander shell are actually kind of a
5:39
signature look for a South African
5:41
traditional biltong and let me just tell
5:44
you if you’ve never ground fresh toasted
5:47
coriander before you’ll be blown away by
5:49
how good this smells it is way different
5:52
toasted than not toasted so we just want
5:55
to grind up our last batch of coriander
5:58
and that’s it we’ll just give this all a
6:00
quick mix and our biltong spice is ready
6:03
to go although if we keep it sealed up
6:06
like this we could store it pretty much
6:07
indefinitely but the flavour of that
6:09
toasted coriander will mellow over time
6:11
so I’m gonna go ahead and use this
6:13
immediately and by now our meat has had
Seasoning
6:16
enough time to finish marinating so I’m
6:19
just gonna give these a quick drain on a
6:21
kitchen towel yes I like to use a
6:23
kitchen towel rather than wasting a
6:25
bunch of paper towels I can just wash
6:27
the towel it’s fine and we just want to
6:29
give these a quick pat down they don’t
6:31
need to be bone-dry but we don’t want
6:33
any you know pools of liquid anywhere so
6:36
we’ll just pull these straight off onto
6:38
the cutting board and it’s time to get
6:40
seasoning because as we know the spice
6:43
must flow and here’s where carefully
6:46
selecting the right thickness of meat
6:48
and measuring out all of our spices are
6:51
going to pay off because we really don’t
6:54
have to worry about under or over
6:56
seasoning this we have just about the
6:58
perfect amount of seasoning so we just
7:00
want to apply as much seasoning as will
7:02
physically stick to both sides of our
7:05
beef once we have maximum seasoning
7:08
stick edge on the two big flat sides we
7:10
do want to season those outer edges as
7:12
well and there will be plenty of runoff
7:14
on the board so you can just kind of run
7:16
them around like that and get all of
7:18
those extra little sides coated and once
7:21
we’ve done that I’ll go ahead and turn
7:23
them so the side was down is now up and
7:26
if I have any remaining spice mix I’ll
7:28
go ahead and put that on that side do
7:30
you really want to get as much stuck on
7:32
here as you physically can at least when
7:35
we’re dealing with pieces that are this
7:37
size so now that we’ve used all of our
7:40
biltong spice mix it’s time to hang out
7:43
a little and one of my favorite tools to
7:46
make that a little easier are these
7:47
stainless steel binder rings you can
7:51
usually find these with stationery
7:52
supplies they’re technically meant for
7:54
binder notebooks and stuff but they work
7:56
great for this another great option is
7:59
to use a giant needle like this and some
8:01
string and you can literally literally
8:03
just string them up that way and push
8:06
comes to shove you can actually just
8:08
wrap the string straight around the meat
8:10
but because that means you’re gonna have
8:12
a lot of surface area of string coming
8:14
into contact with meat that can be a
8:16
little bit of a mold risk but it really
8:19
just depends on what the humidity is
8:21
going to be like in your final drying
8:23
area because we are going to use the
8:26
old-school traditional method here we’re
8:28
not going to be using a dehydrator we’re
8:30
not going to perform the blasphemy that
8:32
is sticking this in the oven and
8:33
basically just creating dried roast beef
8:36
hey I know that can be really tasty and
8:39
the FDA says that is technically jerky
8:42
but hey me personally I think they’re
8:43
just jerking me around anyway normally I
8:47
would just tie some string to those
8:49
rings but I thought I’d try something a
8:51
little different today I saw one of
8:53
these hangers
8:54
I just had a blast of inspiration so I
8:56
thought I’d try doing it this way it
8:59
almost looks like I planned that out but
9:01
I totally didn’t that was just
9:02
last-minute inspiration now I don’t know
9:06
about you but this is my kind of hangout
9:08
speaking of where should we hang this
9:11
well one of the original old-timey
9:14
recipes I was able to find for this
9:16
suggested hanging it in a tree in a cool
9:18
breezy spot but assuming you don’t want
9:22
your neighbors to think you’re a maniac
9:23
I recommend inside near-end air vent or
9:26
you can actually use a small fan like
9:28
this at least for the first couple of
9:30
days to kick start that drying process
9:32
and sticking these on a hanger was
9:34
actually super convenient as you can see
9:36
I was able just to attach it to one of
9:37
my little sealing hooks like that and
9:39
here it is after two days you can see
9:42
it’s already lost a significant amount
9:44
of moisture you can get creative with
9:46
the locations just keep in mind the
9:49
lower the humidity the better the amount
9:52
of time these will take to dry depends
9:54
directly on the humidity and the amount
9:56
of airflow I would say normally I would
9:58
expect it to take between one and two
10:00
weeks at which point they should look
10:03
something like this they’re gonna lose
10:05
about 60% of their moisture and at least
10:07
half their size they should be quite
10:10
firm to the touch but still have a
10:12
little give to them these took about a
10:15
week and a half but it’s wintertime here
10:17
and I’m running the heat so the air is
10:18
quite dry we’ll go ahead and unhook
10:21
these and we’ll get slicing and really
10:25
just to make that a little less messy I
10:27
like rubbing off all of this external
10:29
seasoning before I get started the meat
10:31
is already perfectly seasoned and we are
10:33
gonna use that seasoning here in just a
10:36
moment don’t worry and that gives it a
10:39
little better look at it when it’s dry
10:40
you can see those meat fibers are
10:42
running clearly from one side to the
10:44
other so we’ll just clean off the other
10:46
piece and then as for the slicing you
10:49
could use a sharp knife for this but I
10:51
do have this deli slicer so I’m gonna go
10:53
ahead and use that and let’s see if I
10:56
can do this all in one smooth shot here
11:00
there we go yeah yeah all right
11:03
okay okay all right there we go
11:07
not
11:07
too bad so let’s go ahead and slice this
11:10
and if there’s a small and and a thick
11:13
and always start slicing on the thick
11:15
end it just makes it easier and how
11:18
thick you want to slice this is really
11:19
just a personal preference I cut mine a
11:21
pretty standard size I don’t know
11:23
probably eighth of an inch or so now as
Drying
11:26
you can see despite how dry and firm
11:28
those felt on the outside there’s
11:30
actually still quite a lot of moisture
11:32
on the inside here in those old timey
11:35
South African butcher shops if you asked
11:37
for your bill tongue rare this is how
11:39
they would give it to you this is
11:41
actually how my mother preferred to have
11:43
hers but I would describe this more like
11:45
a dry aged steak tartare at this point
11:48
than what most people think of as a beef
11:50
jerky so let’s go ahead and get the rest
11:53
of this sliced up and then it’s on to
11:55
the final drawing stage and you remember
11:58
all of that seasoning we brushed off
11:59
into that pan well here’s where we’re
12:01
going to use it again we’re just gonna
12:03
dump all of our sliced beef jerkey
12:05
biltong back into that pan and mix it
12:07
back together with all of those
12:09
seasonings and depending on the amount
12:12
you made you may need a second pan I’d
12:17
say about one pan per London broil is
12:20
about right so I’m gonna use two pans
12:21
for this and we just want to lay our
12:24
slices out in as even of a layer as we
12:27
can and we’re gonna set these somewhere
12:30
safe to dry for an additional 24 to 48
12:34
hours preferably out of the reach of the
12:36
cat and I do recommend like every 12 or
12:40
24 hours to check in and give it a
12:42
little stir around see how it’s doing
12:45
now wait you might be thinking that’s it
12:48
doesn’t that mean this meat is
12:50
completely raw well yes but don’t have a
12:54
cow all of that salt we use during the
12:57
curing process helps prevent the growth
12:59
of bacteria and other troublesome
13:01
microbes so it’s no different than
13:02
eating a rare steak so here we are after
13:06
about 36 hours and this is about the
13:09
level of dryness I like mine I have a
13:12
little test I do to know when it’s
13:14
perfect I call it the bend test you see
13:16
when it when you bend it like this it
13:18
should kind of Bandhan as you get a
13:19
little crease like that but it
13:21
shouldn’t snap I’ll show you that with
13:24
one more piece you should be able to
13:26
bend it and it’ll sort of have a little
13:28
crease on the one side you can see how
13:30
it kind of starts to pull apart but it’s
13:32
not too dry that is perfect and that’s
13:36
it ours traditional South African
13:38
biltong is ready to bag up and enjoy and
13:42
if you want to store it more long-term
13:44
you can stick it in a plastic bag and
13:47
actually just throw it in the freezer
13:49
although mine never sticks around that
13:52
long it took me a while to perfect this
13:55
recipe and method but I really do think
13:57
this is the peak of biltong perfection I
14:02
hope you’ve enjoyed today’s episode of
14:04
passion for food if you have give me a
14:06
thumbs up below and consider subscribing
14:09
and hitting that little bow so you don’t
14:11
miss our future episodes this has been
14:15
Graham with passion for food
14:32
[Music]