Best 2 Beef Jerky Biltong Flavouring Recipes
Indulge in the delectable world of homemade beef jerky and biltong, crafted with mouthwatering flavors that tantalize your taste buds. Embark on a culinary journey with our comprehensive guide, featuring a diverse collection of recipes that cater to every palate.
From the classic and timeless original beef jerky recipe to the adventurous and exotic flavors of the Jamaican beef jerky, teriyaki beef jerky, and peri-peri biltong, this article presents a treasure trove of options to satisfy your cravings. Each recipe is meticulously detailed, ensuring successful preparation and an unforgettable taste experience.
Discover the art of making beef jerky using a dehydrator or oven, with step-by-step instructions and expert tips to guide you through the process. Delight in the rich and savory flavors of biltong, a South African delicacy, with recipes for both traditional and innovative variations.
Whether you prefer the simplicity of plain beef jerky or desire a burst of flavors with our flavored and spiced recipes, this article has something for everyone. Explore the diverse range of options, from the zesty citrus and herb-infused beef jerky to the bold and smoky chipotle beef jerky.
So, prepare your taste buds for an extraordinary adventure as you delve into the world of homemade beef jerky and biltong. Let your kitchen be filled with enticing aromas and create delectable snacks that will leave you wanting more.
SOUTH AFRICAN BILTONG
stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging
Provided by MarraMamba
Categories Lunch/Snacks
Time 4h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
- Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
- Meanwhile, mix the coriander and pepper together in another bowl.
- In a third bowl, mix the salt, sugar and bicarbonate of soda together.
- Remove the meat from the marinade, but reserve the marinade for later use.
- Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick.
- Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
- Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
- Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty).
- Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging.
- Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom.
- Leave the strips hanging for 3-20 days in a warm, dry place. It is difficult to say exactly how long it will take for the biltong to reach the correct stage, it's basically when the meat is as tough as old boots!
Nutrition Facts : Calories 68.7, Fat 0.2, Sodium 2123.5, Carbohydrate 16.8, Fiber 0.6, Sugar 15.1, Protein 0.2
BEEF JERKY BILTONG FLAVOURING
I found this recipe elsewhere. I love my beef jerky but could not find any good recipes for any. I found this somewhere years ago and have been using it ever since. you can adjust the recipe up and down or add other herbs easily.
Provided by warramungas
Categories African
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Pepper, coriander, salt and brown sugar together thoroughly.
- Slice the meat into 1 cm thick slices about an inch wide.
- Place a layer of meat in a plastic container and sprinkle lightly with the vinegar.
- Sprinkle the spices over the top of the meat without completely drowning it.
- Place another layer of meat on top of the first and repeat the vinegar and spices steps until all the meat is used up.
- Leave in the fridge for 3 hours
- Remove and mix it all up thoroughly so that all the spices are evenly spread through the meat.
- Drain any excess fluids from the container and return to the fridge for a further three hours. The longer it stays in the fridge the stronger the spice flavours become.
- Remove and place in your dehydrator until dried to your satisfaction. (12 to 24 hours in my dehydrator).
- Eat and enjoy.
Nutrition Facts : Calories 1583.3, Fat 161.1, SaturatedFat 66.9, Cholesterol 224.7, Sodium 4784.3, Carbohydrate 12, Fiber 1.2, Sugar 8.9, Protein 19.1
Tips:
- Use high-quality beef: Opt for lean cuts with minimal fat content, such as flank steak, eye of round, or top round.
- Slice the beef thinly: Aim for slices that are approximately 1/8 inch thick. This ensures even drying and prevents the jerky from becoming tough.
- Choose the right marinade: Experiment with different flavor profiles by using various combinations of spices, herbs, and seasonings. Popular options include garlic, ginger, soy sauce, Worcestershire sauce, and liquid smoke.
- Marinate the beef for at least 12 hours: Allow the flavors to penetrate the meat adequately. Longer marinating times (up to 24 hours) can result in more intense flavors.
- Dry the beef thoroughly: Pat the beef slices dry with paper towels before placing them in the dehydrator or oven. This helps prevent excess moisture from interfering with the drying process.
- Control the drying temperature: Maintain a temperature between 145°F (63°C) and 165°F (74°C) to ensure proper drying without overcooking the beef.
- Check the jerky regularly: Monitor the drying process closely to prevent overdrying. The jerky should be dry to the touch but still slightly pliable.
Conclusion:
With careful preparation and attention to detail, you can create delicious and flavorful beef jerky or biltong at home. Experiment with different flavor combinations and drying techniques to discover your perfect jerky recipe. Whether you prefer a sweet, savory, or spicy taste, the possibilities are endless. Enjoy your homemade jerky as a satisfying snack, protein-packed addition to meals, or thoughtful gift for friends and family.
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