Comments on: Making Traditional South African Biltong – A Recipe

By: Brian Croswhite

Brian Croswhite — Sun, 19 Jul 2020 14:21:15 +0000

After years of making beef and turkey jerky, I’m trying biltong for the first time. We live in South Florida/Miami where outdoor temps are usually 80-95 degrees F in the summer, but maintain indoor temp around 77F and humidity around 55-60%. I have a dehydrator (for jerky etc.) that can provide air flow but lowest temp is 90 degrees F. Is that too warm to safely make Biltong in this humidity? Thanks!

By: Tracy

Tracy — Thu, 08 Aug 2019 07:43:09 +0000

In reply to John Els. I soak good quality wooden skewers in vinegar and skewer meat on and tie string to hang with. A bit like a coat hanger. Works a treat.

By: Sam

Sam — Fri, 28 Jun 2019 15:56:19 +0000

In reply to Henrik Andersson.

Henrik
Leave out the coriander and use a third of a teaspoon on paprika and three tablespoons of garlic salt.
Try that

By: John

John — Tue, 25 Jun 2019 14:23:37 +0000

In reply to Carlen Woods. Yes, I would recommend coarse salt. If a recipe calls for "2 tablespoons of salt" it typically refers to coarse salt. If you use table salt, you run the risk of over-salting the biltong due to the granules being so much smaller.

By: Carlen Woods

Carlen Woods — Tue, 25 Jun 2019 09:27:08 +0000

Just a question on why you recommend course salt and not table salt. I’ve seen recipes that grind the salt. What’s the difference?

By: John

John — Thu, 20 Sep 2018 15:43:01 +0000

In reply to Albert. There will be liquid in the bottom. That's normal. As long as you put your meat in layers into the container and spices and vinegar for each layer as you went along, you'll be fine.

By: Albert

Albert — Sun, 16 Sep 2018 16:04:20 +0000

I have a question about biltong. I have it in the fridge marinating for the past 12 hours, is it supposed have liquid in the container or does the meat suppposed to absorb it

By: John

John — Wed, 15 Aug 2018 18:34:02 +0000

In reply to Jim. Hi Jim. Some people add a bulb in the bottom of their biltong boxes. The heat helps to dry the air out a bit. If your house is air-conditioned, that will remove enough moisture from the surrounding air. The meat is not refrigerated after being seasoned. Most biltong recipes include vinegar, which acts as a preservative. Here's our article about biltong boxes: https://www.sa-austin.com/make-biltong-box.html. We use the cardboard box at the bottom of the article.

By: Jim

Jim — Tue, 14 Aug 2018 18:38:27 +0000

This is a great forum, thank you all for the info. I live in Vermont in the North East U.S. and it is quite humid 55 – 70% the past 3 weeks. Will this affect the Biltong? Also is the meat ever refrigerated after being seasoned? I make a lot of jerky and I will let it cure with nitrates in the fridge before smoking at a low temp as do all my buddy’s and to be honest I’m getting sick of all the smoke!

One other thing, anyone have pics of their Biltong drying boxes?

Cheers!

By: Richard

Richard — Wed, 25 Jul 2018 10:54:50 +0000

In reply to corrie. Do you use salt in your mix? If so, when and how do you remove it without taking al the spice?