It is NOT a good idea to start slicing your Biltong after or during a party, although you might think at that moment it’s the right thing to do since you want some biltong. Be smart: slice before that party begins.

They took the idea from the Khoikhoi and expanded on it by adding salt, vinegar, cloves, coriander and pepper. If you use a knife, position your dried meat on a clean, flat surface like a cutting board and simply slice through the biltong as you would any other food. However, people with weakened immune systems, the elderly and pregnant women and their unborn babies are more susceptible to this bacteria.

Large stainless steel serving tray attaches magnetically and conveniently stores on the underside of the base It basically consists of a 0.75kW motor (much like a swimming pool motor) to which a specially designed cutting head and blade has been fitted. The Voortrekkers prepared for these long trips by hunting. As the hunters went out to hunt in the mornings, they found Wild game like kudu, impala or springboks, which they shot and used to make biltong and hung out to dry. The final product will taste great; you only need a sharp knife to cut the meat and enjoy it. If you like this biltong recipe, you might also want to look at our Biltong Chutney Recipe! Chutney Biltong Recipe Drying time takes 5 to 7 days, depending on the climate you are in. The airflow should be able to flow around the meat in the box, and no meat should be touching each other as this can cause mould.

Your thumb should be the width of an inch as it is pushing against the table, and this is the ideal width to cut the meat. The process starts with meat selection. I like to use beef silverside. You can also use Wagyu beef. I prefer to buy a silverside roasting joint and cut that up as it gives me enough biltong to last for a few days. Cutting the SilversideIn fact, it will resemble the finished product more than the raw meat. This way, you can slice thinner than ever before. Even though it is an aggressive invader in open or disturbed forest, it does not aggressively invade closed, evergreen forests While your first few biltong cuts may be a bit haphazard, it’s a skill that comes with time and practice, so don’t get discouraged! When you make biltong, you don’t cook the meat like Jerky. Instead, you use the air to dry it. This means that biltong takes longer before it is ready to eat. This is perhaps the most important reason for anyone playing with sharp kitchen utensils… Regardless of the type of cutter, the blade is always fixed to the utensil to not move in any other direction.

You usually need to use soapy water for a good clean. You can clean the cutting surface with a little isopropyl alcohol or even cheap vodka to sterilize it before use, but make sure you rinse the knife well after a few minutes, so your biltong doesn’t get contaminated. However, be careful when seasoning super-thin biltong slices as it’s easy to overdo it, especially with the salt. It should cure in just 24-48 hours. What about a biltong slicer? Biltongmakers – Biltong Cutter

While the Khoikhoi were finding ways to preserve meat, the Quechan Indians from the South American Native tribe, which was from the ancient Inca empire, were also preserving meat and called it charqui. Whether manual or electric, dried meat cutters are not dishwasher-friendly, safe; they must be washed by hand. Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 12 hours