When European settlers arrived in the early 1600s (primarily Dutch, German, and French), they brought with them their own curing process that involved vinegar and spices and thus biltong was born. Toast the coriander seed in a dry pan on medium heat, shaking the pan frequently so the seeds toast evenly (about 2 minutes), then set aside to cool. What is so good about biltong that we should all eat more of it? Well, to start with our biltong is only ever made using grass-fed, British beef. That will never change. It keeps our meat traceable and our supplier relationships stronger which is important to how we choose to do business at M-EAT! . Did you know that our method of slow drying helps retain the meat’s core nutrients? There’s no missing out on the good stuff here. Drenched in vinegar, then rubbed with salt, pepper, coriander and other spices prevents the meat from turning chewy.

While the meat is resting, I roast some coriander in a frying pan until it turns light brown, I then crush it in my pestle and mortar.

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The most important thing to remember when choosing meat is the quality of the meat and fat marbling.

A traditional slow dry will deliver a medium cure in about four days. An electric fan-assisted oven set to 40–70°C (104–158°F), with the door open a fraction to let out moist air, can dry the meat in about four hours. [16] Although oven-dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow-dried meat to be safer and of superior quality.

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Vitamin B12 status and rate of brain volume loss in community-dwelling elderly” by A. Vogiatzoglou et al., published in Neurology in 2008. The jerky is ready when it reaches a moisture protein level of 0.75 to 1 and a water activity of less than 0.85.

While there are many valid health concerns around drying and curing raw beef, they really only apply to hobbyists trying to make biltong at home, which we would generally advise against. Biltong tends to have a softer and saltier taste due to the way it is marinated while jerky can be drier, smokier and more chewy. Jerky’s preparation also allows for much more varied flavours to be created.As a dried meat, Biltong is naturally well preserved. Light and easy to carry, you can literally take it anywhere without the worry of it spoiling in the bottom of your bag. Add the meat to the wet cure and let it sit for another 2 hours flipping over twice to make sure it's evenly covered in the liquid. Do this in a clean plastic or non-reactive metal container where the meat fits snugly. Wet cure - I've tried many ways, but the wet cure is the part that actually gives the least flavour. However, if you start adding fermented fish sauce, naturally brewed soy sauce, curry paste or adjika and up the sugar content to balance the saltiness, you will get amazing results.

Fish in this case, known as bokkoms ( shark biltong can also be found in South Africa). [9] [10] Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.Over the years, many ways have become available for people to make cured meats at home or in tight spaces. Because of their varied production methods and ingredients, biltong and jerky don’t taste the same. I use Crown National biltong spice for my biltong mix. I use 45g/kg, so I used 135g of biltong spice for this mix. I mixed the crushed coriander and the biltong spice. Spice All The Meat