Biltong, a popular South African snack, has been gaining worldwide recognition for its rich flavor and tender texture. This air-dried meat delicacy is typically made from beef, game meats, or even ostrich, and is cured in a mixture of spices, vinegar, and salt. While traditional methods of making biltong involve air-drying the meat in a cool, well-ventilated area, using a food dehydrator can significantly reduce the drying time and produce more consistent results. In this article, we will explore the process of making biltong in a food dehydrator, including the necessary ingredients, equipment, and techniques.
Understanding the Basics of Biltong
Before we dive into the process of making biltong in a food dehydrator, it’s essential to understand the basics of this traditional South African snack. Biltong is made from thinly sliced meat, typically beef or game meats, which is cured in a mixture of spices, vinegar, and salt. The curing process involves applying a spice blend to the meat, allowing it to sit for a few hours or overnight, and then drying it in a cool, well-ventilated area.
The Importance of Meat Selection
When it comes to making biltong, the type of meat used is crucial. The most popular meats used for biltong are beef, game meats, and ostrich. Beef is the most commonly used meat, and it’s recommended to use a lean cut, such as sirloin or ribeye. Game meats, such as venison or kudu, can also be used, but they may require a slightly different curing process. Ostrich meat is another popular option, and it’s known for its tender and flavorful texture.
Meat Preparation
Before curing the meat, it’s essential to prepare it properly. The meat should be sliced into thin strips, approximately 1/4 inch thick. It’s also important to trim any excess fat from the meat, as this can affect the drying process.
Ingredients and Equipment Needed
To make biltong in a food dehydrator, you’ll need the following ingredients and equipment:
- 1 pound of beef, game meat, or ostrich, sliced into thin strips
- 1/4 cup of vinegar (apple cider or white wine)
- 2 tablespoons of brown sugar
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper (optional)
- 1/4 cup of water
- A food dehydrator
- A large bowl or container
- A wire rack or tray
The Curing Process
The curing process is a critical step in making biltong. The spice blend is applied to the meat, allowing it to sit for a few hours or overnight. This process helps to tenderize the meat, add flavor, and prevent bacterial growth.
Preparing the Spice Blend
To prepare the spice blend, combine the vinegar, brown sugar, salt, black pepper, coriander, paprika, and cayenne pepper (if using) in a small bowl. Mix well until the sugar and salt are dissolved.
Applying the Spice Blend
Place the sliced meat in a large bowl or container, and pour the spice blend over the meat. Mix well to ensure the meat is evenly coated. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight.
Drying the Biltong in a Food Dehydrator
Once the meat has been cured, it’s time to dry it in a food dehydrator. This process can take anywhere from 3 to 6 hours, depending on the temperature and thickness of the meat.
Preparing the Food Dehydrator
Preheat the food dehydrator to 160°F (70°C). If your dehydrator has a temperature control, use it to set the temperature. If not, use the default temperature setting.
Loading the Meat
Remove the meat from the bowl, and place it on the wire rack or tray in a single layer. Make sure the meat is not overlapping, as this can affect the drying process.
Drying the Biltong
Place the wire rack or tray in the food dehydrator, and set the timer according to the manufacturer’s instructions. The drying time will depend on the thickness of the meat and the temperature of the dehydrator. As a general guideline, you can use the following drying times:
| Meat Thickness | Drying Time |
| — | — |
| 1/4 inch | 3-4 hours |
| 1/2 inch | 4-5 hours |
| 3/4 inch | 5-6 hours |
Monitoring the Biltong
It’s essential to monitor the biltong during the drying process to ensure it reaches the desired level of dryness. Check the biltong every hour or so, and use the following guidelines to determine if it’s dry enough:
- The biltong should be dry to the touch, but still slightly flexible.
- The biltong should have a slightly firm texture, but not be too hard.
- The biltong should have a rich, savory flavor.
Storing and Serving the Biltong
Once the biltong is dry and ready, it’s time to store it and serve it. Here are some tips for storing and serving biltong:
Storing the Biltong
Store the biltong in an airtight container, such as a glass jar or plastic bag. Keep the container in a cool, dry place, such as a pantry or cupboard.
Serving the Biltong
Serve the biltong as a snack, or use it as an ingredient in recipes. Biltong can be sliced thinly and served on its own, or used in dishes such as stews, soups, and salads.
Conclusion
Making biltong in a food dehydrator is a simple and convenient process that produces delicious and tender results. By following the steps outlined in this article, you can create your own biltong at home, using a variety of meats and spice blends. Whether you’re a seasoned biltong enthusiast or just starting out, this guide will help you to create delicious and authentic biltong that’s sure to impress.
What is biltong and how does it differ from beef jerky?
Biltong is a type of cured meat that originated in South Africa. It is made from thinly sliced pieces of meat, typically beef or game meats, that are marinated in a mixture of spices, vinegar, and other ingredients before being dried. Unlike beef jerky, which is typically dried at a high temperature to create a chewy texture, biltong is dried at a lower temperature to preserve its tender and flavorful texture.
The drying process for biltong is also longer than for beef jerky, which helps to break down the connective tissues in the meat and create a more complex flavor profile. Additionally, biltong is often sliced thicker than beef jerky, which makes it more tender and easier to chew. Overall, biltong has a unique texture and flavor that sets it apart from other types of dried meats.
What type of meat is best for making biltong?
The best type of meat for making biltong is a lean cut of beef, such as sirloin, ribeye, or round. These cuts have a good balance of flavor and tenderness, and they are relatively easy to slice thinly. It’s also important to choose a cut of meat that is high in protein and low in fat, as this will help the biltong to dry evenly and prevent it from becoming too greasy.
When selecting a cut of meat, look for one that is labeled as “grass-fed” or “pasture-raised,” as these types of meat tend to have a more complex flavor profile and a better texture. Avoid using meat that is too fatty or too tough, as this can make the biltong difficult to dry and may result in an unpleasant texture.
What is the ideal temperature for dehydrating biltong?
The ideal temperature for dehydrating biltong is between 135°F and 155°F (57°C and 68°C). This temperature range allows for a slow and gentle drying process that helps to preserve the texture and flavor of the meat. If the temperature is too high, the biltong may dry too quickly and become tough or brittle.
It’s also important to note that the temperature may need to be adjusted depending on the type of dehydrator being used and the thickness of the meat slices. Some dehydrators may have a temperature range that is more narrow, so it’s a good idea to consult the manufacturer’s instructions for specific guidance.
How long does it take to dehydrate biltong in a food dehydrator?
The time it takes to dehydrate biltong in a food dehydrator can vary depending on the thickness of the meat slices and the temperature of the dehydrator. Generally, it can take anywhere from 3 to 6 hours to dehydrate biltong, although some recipes may require longer or shorter drying times.
It’s a good idea to check on the biltong periodically during the drying process to ensure that it is not over-drying or under-drying. The biltong should be dry and slightly flexible, but still tender and flavorful. If it becomes too dry or brittle, it may be necessary to adjust the drying time or temperature.
Can I add other ingredients to my biltong recipe?
Yes, you can add other ingredients to your biltong recipe to give it more flavor and texture. Some common ingredients that are added to biltong include garlic, ginger, coriander, and cayenne pepper. You can also add other spices or herbs to give the biltong a unique flavor profile.
When adding other ingredients, be sure to mix them into the marinade before applying it to the meat. This will help to ensure that the flavors are evenly distributed throughout the biltong. You can also experiment with different types of vinegar or citrus juice to add more flavor to the biltong.
How do I store biltong to keep it fresh?
To keep biltong fresh, it’s best to store it in an airtight container in a cool, dry place. You can also store it in the refrigerator or freezer to extend its shelf life. When storing biltong, be sure to keep it away from direct sunlight and moisture, as this can cause it to become stale or develop off-flavors.
It’s also a good idea to slice the biltong just before serving, as this will help to preserve its texture and flavor. If you need to store the biltong for an extended period, consider vacuum-sealing it or using a food saver to remove any air from the container.
Is biltong a healthy snack option?
Biltong can be a healthy snack option, depending on the ingredients and methods used to make it. Because biltong is made from lean meat and is low in fat, it can be a good source of protein and other essential nutrients. Additionally, biltong is often made with natural ingredients and does not contain any added preservatives or artificial flavorings.
However, some biltong recipes may include high-sodium ingredients or added sugars, which can make it less healthy. To make biltong a healthier snack option, be sure to choose a recipe that uses natural ingredients and is low in added salt and sugar. You can also experiment with different spices and herbs to add flavor without adding extra salt or sugar.