Know how to do it correctly then do what ever suits your fancy....
Beats the dickens out of telling members how to do it half-assed and wrong....
Sure do. It's nothing too special, but the SA gent here at work likes it.
The below is for 1 kilogram of meat (or close to it)
Apple cider vinegar (ACV) to cover meat in a glass dish
24 grams kosher salt
10 grams toasted and ground corriander seed
5 grams brown sugar
2.25 grams cure #1
.75 gram garlic powder
.5 grams black pepper (fresh ground)
.5 grams white pepper (fresh ground)
If you're not using a biltong box, and want to hang to air dry, loosely wrap the meat hanger with 2 layers of cheese cloth to prevent critters from blowing your meat. Yeah, I said that.
Allow the meat to dry until you have approximately 50% weight loss. That can be anywhere from 3-10 days depending upon your location and style of drying. DO NOT HANG IN DIRECT SUNLIGHT!
I plan to slice and package my biltong tonight, so I'll either post pics here or start another thread...
I don't care for the flavor of the jarred powder.
I take the amount of seeds in weight, add about 10% or so more, then put them into a HOT cast iron skillet. Shake them all the time they are in the pan and wait until you get a noticeable color change. I keep a little pile of untoasted seeds by the stove so I can see. If you burn them, toss em, no good no mo!
Once the color change happens, remove from the heat and immediately transfer into a cool bowl to stop the cooking process.
You can also use the ground seeds untoasted as well. But, once you toast some, you'll love it.
I grind with a coffee grinder, but a blender, or a morter and pestle work too.
Will this be your first go at biltong?
Yes this is my first attempt at biltong. Really excited to see how it turns out. I need to slice up my top round this evening. I already bought a coffee grinder for my coriander seeds, but I was wondering if I could skip the roasting step or if it makes a big diffs?
My droewors will be ready hopefully tomorrow night!
Looks amazing. I went to work on my top round from Costco yesterday. In all honestly, I had no idea HTF to cut the thing. I just hacked away to get some strips. Some pieces were with the grain, others were not. I will have to find a tutorial on how to cut up a top round.
Nice looking meat though! Im pretty excited. I have my droewors drying at the moment. Because of Jaquin, its like 100% humidity outside. Unlikely it will be dried soon and I am on vacation next week. I may have to hang some biltong when I get back.
Where do you buy your coriander seeds? It looks like about $10 / lb on Amazon, which seems expensive.
That's a big chunk of meat! Grain going every which way.
I normally only do the top round roast. With that piece, I'd separate it at each muscle connection and then slice each individually.
I buy my corriander seeds at the feed and seed store, I tell them I need cilantro seeds! Yep, corriander is the seed of cilantro. 5 pounds cost me 20 bucks. I planted my cilantro and use the rest for biltong and other recipes.
Check out this tutorial
Correct! Makes for a very tender chew.
So I checked my droewors last night. Looks like its been hanging at around ~85F with ~41% RH for 2 days. It was definitely not dry. I went to bend it and it felt really tough, and did not break. Any idea how long this stuff is supposed to hang for at these conditions?
No help here... Once yours were complete, I was going to ask how it went and how you would recommend doing it.