How To Make Biltong Powder

Now your biltong is ready to eat. Leave over night in the fridge;

Biltong soup...... 1 cup chicken stock Fresh cream 250ml

This fantastic flavour mix is extremely versatile and you don’t need to use too much of it to create superb flavours and completely new dishes.

How to make biltong powder. Use biltong that is dry enough to obtain a fine biltong powder. Place butternut and onion in a food processor. You can add a little chilli to give it a kick, if you like.

Sprinkle on the dry rub on the top side of the steaks and let them sit for 10 minutes so the rub sticks. There are so many ways to make a biltong maker and all you really need is a well ventilated box with a lid, a light and a fan. Place the dish inside the fridge for 24 hours ensuring that all the ingredients has properly soaked into the meat.

Traditional biltong calls for brown or malt vinegar to be used to make the biltong. Yes, biltong is tender and moist, depending on the cut, amount of spice/salt and the time left for drying. Start by adding a layer of your basting mix (vinegar) and seasoning spices to the bottom of a wide, flat dish or tray.

Lay your steaks flat in the dish, then add another equal layer of basting and seasoning on top. Add to the processor with 200 g of the biltong, lemon juice, cream and seasoning to taste. Combine all the spices together into a bowl, ready for adding on to the beef.

Lay the meat on the trays of the dehydrator. Roast the coriander seeds in a dry frying pan to bring out the flavour. It is easier to buy one and they are not expensive, considering how much money you will make if you decide to use it for a little home business.

Make sure that the pieces are not touching. Once the meat is completely covered, splash the vinegar onto the meat, use your hands to make sure it covers all the meat. Crush lightly with a pestle and mortar and mix with.

Sprinkle your strips of meat with coarse rock salt (don’t use normal salt) and spices and leave it in your fridge for about an hour. The first is to dry the biltong at a temperature of 140 degrees fahrenheit / 60 celsius. Food dehydrators can give you great results, sometimes even better than a biltong box dryer but it’s really important you set your biltong to the correct temperature… important:

How we make our biltong. Traditional biltong is cured in salt and white wine vinegar and coated with crushed coriander seeds and pepper. Do not point a fan directly at the meat (to avoid case hardening).

Cover, and leave overnight in the fridge. 3 tbsp onion powder (you can buy or make your own in the dehydrator) 2 tbsp garlic powder (again, buy or make your own) 1 tsp cumin powder; The spice mix or biltong powder leftover from your biltong is magic powers.

This will produce a batch in as little as 12 hours. The ingredients i use to make biltong are: You can keep it in the fridge for 6 to 24 hours, rubbing it occasionally and turning it.

Some people prefer it hard, some prefer it dried to the point where it becomes crumbly and easily turns into a powder when struck with a hammer on a hard surface. Then do the other side. Season, dry, slice, that’s it!

2 tbsp beef stock powder (or an equivalent beefy spice, such as barbecue, steak and chops or mince spice). Put the meat into a flat covered container and put it into the fridge. Sprinkle on the coriander, pepper, sugar and salt.

The easiest way to prepare meat for drying is to baste and season simultaneously. Too much sugar will make the biltong taste terrible, so i only add about three quarters of a tablespoon. Make sure none of the pieces are touching.

5 tbsp whole coriander seeds; Turn the oven light on and leave the oven door ajar (you shouldn’t need the fan on) 48 hours later it should be ready to eat! Biltong powder to pimp up your food.

Turn on the dehydrator, and leave the meat until the meat has dried out as much as you want. 2 parts of onion powder. Add remaining biltong and blend for a few seconds so that the biltong pieces remain chunky.

Hang in your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. You can also use apple cider vinegar. 2 parts of paprika powder, 1/2 part of garlic powder.

Perfect for sandwiches, salads and various cooking and baking recipes. Hang your biltong in your biltong/dehydration box. My only critique is that this results in a biltong that isn’t quite as tasty and complex as the natural method.

How to make your own biltong maker. Now i want to do something that’s not traditional for biltong. Another option is to first cut the biltong with a standard biltong slicer and then put the slices through the grater for a coarser biltong powder.

Make use of dry enough biltong slices. Set tempreture at 30°c to 40°c (max) learning how to dry biltong fast, the most important rule is that biltong is not fast food and you need to be patient. Ingredients for home made biltong.

Squeeze garlic out of skins and pull thyme leaves off the stick. Remove from the plastic container, lightly pat dry and arrange on a wire rack in the oven; 1/4 part of black pepper.

Remember to place a drip tray like foil or a pan on the bottom of your biltong box as there will be some dripping that happens. Make sure the meat is evenly coated; This will produce a batch in as little as 12 hours.

Biltong generally comes in either 'wet', 'medium', or 'dry.

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