Gerhard's Biltong Hut
This is about REAL South African Biltong
Africa's Method of drying meat is
well worth trying
Biltong and Jerky
The comparison is taken from an article By Steve Cooke
Most people in North America, whether outdoorsmen or not, know what Jerky is. If you
mentioned biltong, however, heads would shake and shoulders would shrug. Those who have
been to Africa and tasted it, however, would declare it a much tastier version of our
jerky
The History
Originally, meat in Africa was dried plain. When Cape Horn became a stoppingplace on the early trade routes, however, it wasn't long before the first settlers started incorporating exotic spices into their recipes. Apart from Flavoring the meat, the Spices also helped preserve it and kept flies and insects off as it was drying. In the original jerking process the Meat was smoked in order to keep insects off. Native Africans adopted the addition of spices but it was the early Boer settlers that perfected the process. It was about the only way they could preserve meat for any length of time while they were trekking through the bush. And while at war with England the Boers lived off the land and made Biltong on-the-move to go with their rusks.
How to make Biltong
Basically, the best biltong is made from the Fillet, Silverside, Topside or the eye muscles - running down both sides of the backbone. Biltong is cut with the grain in strips with a thickness of about the size of a man's thumb and as long as possible. Remove as much of the connective tissue as possible.
After cutting the meat, rub the salt or salt mixture into the meat and place it in a suitable container (plastic bowl, etc. - not metal !). The salt mixture can consist of only salt and pepper or with other spices such as scorched coriander. Sprinkle a little vinigar over it and leave it overnight.
Next day, dip the strips in hot vinegar water (350ml vinegar to 5l boiling water) to remove the surface salt. Use thin hooks to hang the strips of meat. They must not touch one another - other mould might set in. Hang the meat in a dry draughty place. A fan could be used to circulate the air. It should take about 2 weeks to dry. Do keep the flies and insects away !!!!!!!!
Biltong-Makers can also be used. They dry meat in about 3 to 4 days.
Variations
Biltong can be made from a variety of meat - beef, kudu, impala, springbok, ostrich, buffalo, elephant, etc. However, not from ANY meat - waterbuck, etc., is not suited for nice biltong. For the normal guy in the street, buffalo and elephant is not on the daily menu. This is however done in the Kruger National Park, where they have to cull from time to time. It is wonderfull stuff !!! The taste of biltong also varies from meat to meat. Beef is the most common and a lot of people prefer normal beef biltong to game biltong.
Over and above the types of meat, the spices vary - garlic biltong, pepper biltong, etc. Before you think this is a wide variety, you must also consider wet or dry, lean or with a lot of fat !
OK, then we have to consider sticks, or 'Donkie ore' (donkey ears - not REALLY donkey ears !!! *LOL* - the meat is cut in very thin slices and then dried), or maybe 'bites' or even 'chilli bites' Sticks can be cut, grated, or eaten 'off the stick'
The most popular remains the 'stick' - wet or dry with fat or with little or no fat.
On the left is a biltong 'stick', in front are 'chilli bites', leaning against the rifle and in front of the rifle are 'Donkey ears'. Just for info, before you think I want to boast about the enourmous cattle we have here in South Africa - making biltong almost the size of a rifle - the rifle is a exact miniture replica of a Musgrave with working parts, chequering, etc. It's about 18inches long and was made for my dad (by Musgrave) - a beautifull piece of art. The iron in the background for ironing clothes is also an antique, the top opens up and hot coals from a fire are poured into the iron - it's closed up again and hey presto !! you can iron your clothes !
Storage
It will last a few months without any help from freezers, etc. To keep biltong from drying out further if you want store it, wrap the biltong in clingwrap, press out al the air and put it in the freezer. It can last basically indefinately. To thaw it, put it in the refrigirator overnight and then for an hour or two at room temperature.
If let alone, not freezing it, it will get 'drier'. If you prefer this, store it in a dry, cool place. Stored like this, it will last for months. Never store it in a plastic bag - it needs air.
This is not a joke : How to eat Biltong
To eat, shave the biltong with a sharp knife across the grain with a knife or biltong
cutter. The thickness depends on how you want it - very thin to man size chunks. It can
also be eaten 'off the stick' or it can be grated, which can then be used on a slice of
bread, crackers, etc.
Try your favourite mustart with biltong. Experiment a little. I prefer 'Coleman's Hot English Mustart' available here in South Africa. It's HOT, so just a LIIIITLE bit is put on - it adds a remarkable taste to biltong.
This picture is for South Africans - they will know the beer and while watching a Rugby game - these are essential requirements !!
A few guidelines (This is a personal taste issue !)
If the biltong is too 'wet' (the innerside is still 'red' and 'raw'), leave it a few days to dry more
If it is too 'dry' , hosing it down will not help - eat ASAP - or grate it.
Too much fat - cut off the fat, too little fat, it won't help to glue on a piece of fat.
The drier it gets, the harder it gets - often I LOVE dry and salty biltong. It's so nice to eat 'from the stick' !!!. Then it's also 'crispier' and more ideal for grating - 'wet' biltong does not grate well.
Biltong Recipes
There are a number of recipes for the use of Biltong in stews, etc.
Heard of Biltong Muffins, Biltong Salad, Spread, etc ??
Biltong Potbread ?? (OK, maybe potbread is ANOTHER South African issue !!!!)
Want to know more about Biltong ?
I came across an excellent book about Biltong - 'Make your own Biltong and Droëwors'. The book has MUCH more detail than I can supply here - pictures, etc. It also shows how to make 'Wors' (sausage), Salami's, etc. All with mouthwatering recipe's for making salads, spreads, omelettes, etc.. If you would like a copy, email me and I will try to get a copy for you. Something you must realize - making nice biltong is an art - this book can help you mastering the art.
Maybe want to buy Biltong ?
I sell biltong at $40 per Kg (2.2 lbs) - that's about $10 (US) per stick (currently, sticks only). I might not be able to make up exactly one Kg, but you will NOT receive LESS than 1 KG. It would rather be a bit more, but not less. Also, that includes S&H. I send everything by airmail - it should reach you in within a week to 10 days.
For local South African buyers, obviously there is a difference, please contact me for more info.
All orders are per Kg and done through PayPal. You can use your credit card.
If you do not belong to PayPal, join, it's easy and quick. You can use the logo at the top.
Please state whether you want :
Wet with fat, Wet without fat, Dry with fat, Dry without fat
Please remember that 'with fat' means its got a decent piece of fat virtually along the entire piece,
'without fat' means it's got either no fat or maybe a LITTLE piece of fat wich you can easily cut off..
Contact Gerhard
if you have any queries
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