Tag Archives: biltong

DIY Biltong

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Here is the step-by-step, basic process of making biltong. I learned it from Jack Spirko of The Survival Podcast (YouTube video Making Traditional South African Biltong).

Preparing the meat

  • Start with lean strips of beef (or game meat)
  • Slice the meat into approximately one inch thick and one inch wide strips several inches long
  • Remove as much fat as possible (dried fat tastes like candle wax)
  • Place meat in casserole-type dish
  • Spritz all sides with vinegar (apple vinegar works well)
  • Moderately salt (with non-iodized salt)
  • Place in refrigerator overnight
  • Remove and lightly salt again, mixing meat around to coat well
  • Lightly apply coriander, mixing meat around to coat well
  • Moderately apply course ground pepper, mixing meat around to coat well

Meat is now ready to hang

  • To hang, use metal paperclips and bend them into an ‘S’ shape
  • Hang meat somewhere relatively dry (and out of the reach of pets)
  • Hang meat so it’s not touching
  • Using a piece of cord or twine, tie a loop for each piece of meat
  • Clip meat with large part of ‘S’ clip, and attach other side to the looped cord
  • Let meat hang for approximately 8 – 14 days, until dark colored and as dry as you prefer it
  • When dried, cut into small bite size pieces to eat

This is a very basic way of making biltong. It’s really that easy, and no it never stinks. There are many ways of flavoring and drying (including building a drying box). Biltong, completely dry, can store for a long period of time (very dependent on climate and/or refrigeration); biltong left more ‘wet’ will mold sooner and should be refrigerated if kept for more than a few days. Our family really enjoys biltong as a snack, but I also believe it’s valuable to know how to preserve large amounts of meat in a collapse.

(Wednesday: Teaching The Kids)

 

Introduction To Biltong

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Biltong hanging to dry

As a prepper it is important to know multiple ways to preserve food that require little or no energy and no refrigeration. So, today we’re going to introduce biltong. Biltong, from the Dutch bil (“rump”) and tong (“strip”), was brought to southern Africa by Dutch settlers and used as a way to preserve large native game meats. I’m just going to give an overview of it today, and a do it yourself step-by-step process next Monday (5/25/12).

I first heard about biltong from Jack Spirko, on an early episode of The Survival Podcast (TSP) (Episode 27 – 9 Methods of Storing Food for the Modern Survivalist). Jack talks about it regularly, and has a YouTube video on how to make it.

Last fall we made biltong for the first time. It was easy and our family likes it. We don’t make it very much, it’s a little on the pricey side because we buy a lean cut of beef, but we’ve tried it a few times to develop the skill. Of the commonly available store-bought meats, beef is the best (both pork and chicken shouldn’t be eaten raw). Venison, or other large game meats, also make great biltong. Start with a lean cut of meat and cut off as much fat as you can, not because the fat is “bad” for you but, because dried fat kind of tastes like candle wax.

Once you have the meat you only need vinegar, salt, pepper, and coriander (though once you’ve figured it out you can season yours anyway you like). As opposed to jerky, you want your biltong about an inch thick and an inch wide, cut into long strips. The strips should be cut across the grain; this makes it easier to cut into smaller pieces, with the grain, once it’s dried. After it’s seasoned, hang it for about 10 – 14 days to allow it to cure completely. Biltong is also different from jerky because jerky is dried using heat, biltong is dried at room temperature, and uses vinegar to help cure the meat.

Once biltong is completely cured, it can be sliced up into bite-size pieces and stored for a long time. Store in a paper bag that allows oxygen to circulate, so mold doesn’t grow. Some people prefer their biltong more “wet” in the center, so they don’t hang it for as long; biltong prepared this way doesn’t store as long and should be refrigerated to maximize its storage life.

Check back next Monday for DIY Biltong.

(Wednesday: City Cousin)