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

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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’

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