Biltong
BILTONG
How to make Biltong USA Biltong
- Prep Time: 10 min
- Total Time: 24 - 36h
- Category: Meal, Snack
- Method: Curing, Drying
- Cuisine: South African
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Sugar-Free
Ingredients
Per 1 Kg (2.2lb) of Meat:
75 g Worcestershire (or vinegars of your choice)
42g Biltong USA Original Biltong Spice / 50g Biltong USA Peri Peri Biltong Spice
Instructions
Pour the weighed out Worcestershire (or vinegars of your choice) into a tote (tub) large enough to not exceed half the depth of the Meat planned to be used for Biltong.
Mix the portioned Biltong USA Biltong Spice into the same tote (tub) & mix with the liquid.
Lay the Biltong in the tote (tub) ensuring to turn & coat the meat really well in the marinade. Once the meat is completely coated, please leave the Meat in the tote (tub) in the marinade & store in a fridge. Turn every few hours to ensure even distribution & spice absorption.
Wait 24 to 36 hours, then hang in a well ventilated area or dryer until preferred dryness is reached.
Notes
Times based on Beef already Sliced. Time per 1 Kg
DROEWORS
How to make Biltong USA Droewors
- Prep Time: 10 min
- Total Time: 24 - 36h
- Yield: 45% to 48% of original weight
- Category: Meal, Snack
- Method: Curing, Drying
- Cuisine: South African
- Diet: Carnivore, Dairy-Free, Gluten-Free, Keto, Low-Carb, Sugar-Free
Ingredients
Per 1 Kg (2.2lb) of Beef:
70 g Ice Water
42 g Biltong USA Droewors Spice
36 g Worcestershire (or vinegars of your choice)
Instructions
Place Ice Cold (almost frozen) coarse ground (approximately 1/4″) Beef at a ratio of 80 / 20 or 800g Meat per 200g Fat, in the meat mixer or a large enough tote (tub). If you like it more fatty you can use 75% to 73% Meat & 25% to 27% Fat but the Droewors will take a little longer to dry
Add the Droewors Spice to the Ground Beef & mix until slightly tacky.
Mix & add the Ice Water & Worcestershire (or vinegars of your choice) into the Beef & spices, mix well into the meat to ensure equal distribution.
Rest the mixture in the fridge overnight.
Stuff into 22mm / 24mm casings, then hang in a well ventilated area or dryer until preferred dryness is reached.
Sausage (Wors)
BOEREWORS
How to make Biltong USA Boerewors
- Prep Time: 10 min
- Total Time: 24 - 36h
- Category: Breakfast, Dinner, Lunch, Meal
- Method: Flame-Grill, Frying, Grilling, Roasting, Sautéing, Smoking
- Cuisine: South African
- Diet: Carnivore, Dairy-Free, Gluten-Free, Keto, Low-Carb, Sugar-Free
Ingredients
Per 1 Kg (2.2lb) of Beef:
65 g Ice Water
50 g Crushed Tomato (can puree the tomatoes if you want it finer)
44 g Biltong USA Boerewors Spice
30 g Worcestershire (or vinegars of your choice)
Instructions
Place Ice Cold (almost frozen) coarse ground (approximately 1/2″) Beef at a ratio of 73/27 or 730g Meat per 270g Fat, in the meat mixer or a large enough tote (tub). If you like it more fatty you can use 70% Meat & 30% Fat but do not exceed 35% fat ratio. Boerewors is generally a leaner style sausage.
Add the Boerewors Spice to the Ground Beef & mix until slightly tacky.
Mix & add the Ice Water, Tomatoes & Worcestershire (or vinegars of your choice) into the Beef & spices, mix well into the meat to ensure equal distribution.
Rest the mixture in the fridge overnight.
Stuff into casings of your choice & portion to your choice of pack sizes.
Notes
Times are based on Beef already ground. Time per 1 Kg