BILTONG History and Hints
The word BILTONG is derived from the words "BIL" (BUTTOCK) or meat and 'TONG" or strip. So it is just a strip of meat.Also known as "Jerky" in the USA.
For centuries mankind has endeavoured to preserve meat. Seafarers, centuries ago, pickled meat in large wooden caskets and devoured this during the months they were at sea. No wonder they suffered from scurvy!!
African folklore has it that migrating African tribesmen, herding their stock, would place strips of venison under the saddles on their horses as the chaffing would tenderise the meat and the sweat of the animals would spice it! This must be when vegetarians were born!!
There is nothing like real South African Biltong andyou can make it yourself! BILTONG as we know this delicacy today is a rich inheritance from pioneering South African forefathers who sun dried meat during their trek across the African Subcontinent.
The basic spicing is a dramatic blend of vinegar, salt, sugar, coriander and other spices. Various brine recipes and marinades were created and handed down for generations!
BILTONG and DROE WORS (dried South African sausage) is most sought after delicacies in Southern Africa.
HINTS AND TIPS FOR MAKING BIlTONG
THE MEAT
Biltong can be made from virtually any beef or venison but remember, the better the
cut and grade of the meat, the better the Biltong!
Silverside is perfect.
Always use freshly cut meat. If at all possible do not use vacuum sealed meat. (See "MOULD" below)
Always slice the meat with the grain and use a very sharp knife for best results.
Slicing the meat
This is very important. The thicker the meat the longer it takes to dry. Aim for slices of anything up to 1cm in thickness. Careful now, as these needs a bit of concentration. While slicing, one inevitably tends to end up with the bottom of the strip being much thicker than the top. It is not like slicing bread! The trick is to start slicing thinly, and to carry on slicing till the strip of meat falls away. Do not hack at the meat, and then stop to assess your progress, and slice further. You will end up with unattractive strips of meat covered in nicks and cuts.
Marinating the meat
When marinating the meat always put the thicker pieces at the bottom of the dish or tray with the thinner pieces at the top. ALWAYS use a cover to keep away any flies for hygienic purposes.
Hanging the meat
Always hang your meat in a dry, "drafty" area, free of insects and flies. If flies lay eggs on the meat you will end up with maggots and you can throw your biltong away!