The only way to learn about biltong problem-solving is to try a fail a few times, we sure have in the early days. Like anything the more you do it, the easier natural it becomes. In this blog, I want to share a few of my biltong fails along the way.
It’s one thing following a biltong recipe, but mastering the process of how to make biltong is something else. In truth, you can’t go too wrong. Making biltong is a relatively straightforward process, you just need the right kit and a bit of patience.
Tried and test Biltong problem-solving
Being from Cape Town, I know how I like my Biltong. If you’re new to your DIY biltong making journey, I’ve going to share these common mistakes to watch out for.
Biltong that is too salty:
There is nothing worse than this and a very common mistake. Use good quality sea salt flakes, do not use refined table salt.
Biltong that is too dry:
Another common problem, especially for people who use dehydrators. Keep the temperature as low as possible, you don’t want to slow cook your meat!
Biltong that is too bland:
The key to good flavour is to keep the fat on your meat (this also helps with moisture), marinade your meat for a good 24 hours overnight in your fridge and don’t be stingy with your spice mix.
Does biltong use sugar? In my view no good biltong recipe should use sugar.
6 Top biltong making tips
Here are my top tips with some further reading to help with your biltong problem-solving
- Use the best quality meat you can, we use organic Devon Red Ruby Beef
- Don’t freeze your biltong, you just don’t need to
- Take the time to make your own spice mix, rather than buying biltong kits…here’s why
- Don’t let your biltong do mouldy, make sure you store if properly
- Long and slow is the way to go when drying your biltong
- Hide your biltong from family predators
