For our first real bit of banter on our refreshed site we simply want to tell you a bit about what it is we're doing here, what is Biltong anyway?
Biltong is cured and dried meat, usually beef, but other meats can be used. The more tender the meat the better, so you want a quality cut of meat to avoid a chewy, leathery piece of nonsense.
The meat is cut into long "sticks" which are cured by marinading them in a mixture of vinegar and spices, predominantly salt and coriander, for up to 24 hours.
After it's cured, it needs to be dried to preserve it. Once upon a time this happened in an ox wagon on the Highveld, but here in Scotland we use a special drying cabinet, which holds the Biltong at constant temperature with moving air.
After several days of drying (in air only, no smoking like Jerky), the finished product is a beautiful bit of steak with a longer shelf life. The spices and drying are essential in preserving the meat, but too much of either, or a poor piece of meat, will result in a horrific specimen that should not be called Biltong!
So that's how it's made, but it's also important to know how to eat it. Of course you could simply stick it in your mouth and chew - and you should, regularly - but such a carefully prepared bit of quality meat has more to offer. Use it as an ingredient in meals, a sandwich filler or bake it in bread (no seriously) and you'll be amazed at the results.
That's it for now, we could go into more depth but we'll keep that for another day. There's more about Biltong and how to use it on the website if needed.
Spread the word about Biltong people!