Ahhhh…. Biltong!
Or as other nations know it: beef Jerky, only better! (This is actually an insult to our beloved South African delicacy/tradition/main-source-of-protein-and-cholesterol)
This simple snack, can be the topic of conversation between biltong lovers at many a braai. Anything, from where to buy the best to who has the best recipe.
When you have moved to another country, like we have, the marvelous taste and smell of biltong and the chatter that usually goes along with it, is sorely missed. Sure, Auckland has many shops that sell biltong, but at an overinflated price, who can enjoy it?
The only logical thing that remains, is to make our own Biltong! This is a how-to, on How to make Biltong in New Zealand.
WHAT DO WE NEED
Well. If I we were in South Africa, it would have been simple… Meat, spices from the corner cafe and a cool dry place to hang it… Fortunately, we’re not in South Africa, so it’s a bit more difficult.
This might sound funny, but firstly, the meat is not exactly the same here in New Zealand as it is in South Africa.Sure, the cuts are supposedly the same, but the major difference is the price and the availability. For good measure, we’ll use either Rump or Silver-side beef. They are roughly the same price in NZ and they make the best Biltong. Any reputable butcher or meat market should sell larger whole pieces of either.
Secondly, the air in New Zealand is much too humid, for this we need a device normally used only in butcheries, called a Biltong drying case. This is nothing more than a wooden or steel box, with a heat-source and a fan. Depending on the size of the box, an element heater or a light bulb would work perfectly as heat source and any case fan would work. The Fan is after all only to provide circulation so that the meat doesn’t cook from the heat source. the heat source is there to dry the air a little bit. So the meat is essentially air-dried.
The third and final piece of this delicious puzzle is the ever so wonderful and mysterious spices. This is usually where countless arguments and ‘cock-fights’ (for lack of a more descriptive word) usually start. Many people believe that salt and pepper mixed with balsamic vinegar and raw sugar is the ideal spice for biltong, but any biltong expert would know that the only secret ingredient in ANY biltong recipe is Timing. Timing to know when to stop adding salt to the spices. Timing to know how long to marinade the meat for, timing to know how long to hang it, and timing to know when is the best time during the rugby game to introduce the “good stuff”. The rest of the recipe should be developed over time, by means of trial and error.
Biltong recipes are so valuable, to some people, that they will share them with no-one, in South Africa. Luckily, we are in the digital age, where we can find anything on-line. Even Bilton recipes. I found that pre-mixed spices from the SA Shop works well, as a good starting point and to quench the craving quickly.
For some other good recipes, have a look at these:
Boerekos.com (for the Afrikaans speaking)
Do check back for part two.
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