Biltong' Its Just Not Jerky

[BGKYSmoker]

My last batch is gone already.

Gotta move some things around in the closet and get ready for some more BT.

erbto.jpg

• BGKYSmoker
• Dec 20, 2016

 

[dirtsailor2003]

Looking a bit rare!

 

[crankybuzzard]

I'm in

 

[BGKYSmoker]

Looking a bit rare!

not for long

 

[pc farmer]

What cut is that.    I gotta try this soon.

Damn you.   LOL

 

[crankybuzzard]

What cut is that.    I gotta try this soon.

Damn you.   LOL

Looks like eye of round

 

[pc farmer]

Looks like eye of round

​I have a freezer full of fresh beef.    Top round , bottom round, eye of round.    LOL

 

[tomcat43]

Just finishing up a batch today.

Used a top round Hunka hunka meat (thick top round steak?) from Costco.

 

[SmokyMose]

Call me curious. I'm looking forward to this...

 

[SmokinAl]

Your last batch looked really good!

Can't wait to see this one!

Al

 

[smokin jay]

Yeah the last batch looked really good!

 

[BGKYSmoker]

Thanks

Going to slice later today for the new batch.

 

[snowbeast]

I love biltong!
How do you dry yours? In a biltong box? In winter we are able to hang in our garages, but summer is too hot.

 

[Rafter H BBQ]

:popcorn

 

[BGKYSmoker]

Sprinkle the baking soda on the strips. Lightly

2btmix2.jpg

• BGKYSmoker
• Dec 22, 2016

Marinade ready.

2btmix.jpg

• BGKYSmoker
• Dec 22, 2016

Yes the baking soda will react with the vinegar,  Dunk all sides of the meat into the marinade. Let it do its things then cover and fridge.

2btmix3.jpg

• BGKYSmoker
• Dec 22, 2016

 

[whistech]

Nepas, what does the baking soda do for the biltong?

 

[petewoody]

Apparently soaking meat in a solution of baking soda and water raises the pH on the meat's surface making it more difficult for the proteins to bond excessively which keeps the meat tender and moist when it is cooked. It is used by Chinese restaurants to tenderize beef. From this, I assume it used in making biltong to tenderize the meat. I have only notice it popping up in biltong recipes in recent years. All of my old biltong recipes simply use malt vinegar, salt and coriander

 

[dirtsailor2003]

Apparently soaking meat in a solution of baking soda and water raises the pH on the meat's surface making it more difficult for the proteins to bond excessively which keeps the meat tender and moist when it is cooked. It is used by Chinese restaurants to tenderize beef. From this, I assume it used in making biltong to tenderize the meat. I have only notice it popping up in biltong recipes in recent years. All of my old biltong recipes simply use malt vinegar, salt and coriander

Did you mean baking soda and vinegar?

All the recipes I see mention the baking soda and vinegar but not water.

A by product of mixing baking powder and vinegar is water.

 

[petewoody]

No, i referenced cooked meats. I have only been able to find references to baking soda and water in cooking. In the case of biltong, I have no idea what combining baking soda and vinegar is expected to achieve.

In all the old Biltong recipes, vinegar is used to sterilize the meat's surface, salt to remove moisture and coriander for flavor.  I can only assume people believe that baking soda will tenderize the meat. If so, it would be a good idea to mix it with the salt, apply the mix to the meat and, after a few hours, rinse it off with vinegar (mixed with water) and flavor with coriander before hanging to dry.

I have never used baking soda although lately I have used cure #1 which is frowned on by the purists.

 

[daveomak]

 
No, i referenced cooked meats. I have only been able to find references to baking soda and water in cooking. In the case of biltong, I have no idea what combining baking soda and vinegar is expected to achieve.

In all the old Biltong recipes, vinegar is used to sterilize the meat's surface, salt to remove moisture and coriander for flavor.  I can only assume people believe that baking soda will tenderize the meat. If so, it would be a good idea to mix it with the salt, apply the mix to the meat and, after a few hours, rinse it off with vinegar (mixed with water) and flavor with coriander before hanging to dry.

I have never used baking soda although lately I have used cure #1 which is frowned on by the purists.

Cure #1 is not necessary if the meat is air dried and no smoke applied, UNLESS you want a different flavor profile like... pastrami, ham etc...  It does provide some pathogen protection..  if smoked, it will provide protection from botulism...  There is nothing purist about added protection from food borne pathogens..