For your peace of mind, I recommend you consult with your local doctor to fully understand the risks and benefits to make up your mind about whether you can eat biltong while pregnant. How To Make Biltong It contains vitamins and minerals, including vitamin B12 which makes red blood cells and keeps your nervous system healthy.

In certain types of Biltong Makers it may also drip onto critical electrical parts. ALWAYS dry the meat thoroughly with kitchen paper towel before hanging it. Right from the start, we've been making our biltong from the most premium quality grass-fed British beef we can find. We're talking supreme quality and super-rich in flavour. If you've tried our award-winning biltong, you'll know exactly what we're talking about. But how do we get our biltong so soft and tender? We've been perfecting our process for a long time, trying out several methods and cutting zero corners to get it right. Vitamin B12: Vital for Health, Critical for Vegetarians” by R. Mangels, published in Vegetarian Nutrition Update in 2013. Some recipes call for the addition of bicarbonate of soda. This might seem a little odd, but it has scientific reasoning. The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. It slows the contraction of the proteins, leaving the final product still dry, but less tough. Bicarb has a pretty unpleasant taste, so it’s important to keep the quantity low. If you’re using a good cut like silverside or toprump, you won’t need it at all. Cutting methods Biltong slices cut with a sharp knife At M-EAT! we hang our meat up to air dry for three days but you can hang yours up for anything from 3 to 10 days depending on the method you’ve chosen. Once you’ve reached your desired texture, your biltong is ready! Cut your biltong into smaller pieces and enjoy. Pretty easy huh?Biltong was originally created by Dutch pioneers in South Africa, “Voortrekkers”, who needed reliable food sources on their long treks across the continent. The method and spice mix hasn’t changed much in hundreds of years, but a few variations have appeared recently, like ‘piri piri’ biltong and the use of additional ingredients like worcestershire sauce and dried chillies. Curing process A combination of good airflow and a relatively cool temperature are key to successful biltong making. Contrary to popular belief, heat is not required. With much consideration, the Luvele design team has created the Breeze Food Dehydrator which converts into a biltong drying box with the capacity to fit 24 stainless steel drying hooks. The unique design is the ultimate win win for foodies. When set at the lowest temperature (25 °C / 77 °F) the even airflow gives you the control you need to make perfect biltong whatever the weather! Closed balcony - Make sure the balcony is closed but well ventilated. Use a fan and heater if needed. Ensure that open windows have a fine mesh cover to avoid flies from getting in. Whether we like it or not and no matter what some manufacturers of Biltong Makers may say, the question of mould will always be with us.

Your biltong will be ready once it's lost 40% - 50% of its weight. Start weighing after about 3 days to monitor the weight loss. Traditionally, biltong is made with a simple combination of salt, vinegar, and spices. Jerky, on the other hand, does not contain vinegar and is more likely to contain secondary ingredients like sugar, soy sauce, and Worcestershire sauce. When you live in a city or a humid climate, you can use one of the following, proven and tested methods.A traditional slow dry will deliver a medium cure in about four days. An electric fan-assisted oven set to 40–70°C (104–158°F), with the door open a fraction to let out moist air, can dry the meat in about four hours. [16] Although oven-dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow-dried meat to be safer and of superior quality. Biltong is a natural source of Vitamin B12 which means that consuming it contributes to the production of red blood cells. This helps to keep your nervous system healthy and responsive. It also helps release energy from other consumed nutrients. This is the best-tasting spice for the biltong recipe. It is essential to follow the instructions. You can make small changes to the recipe until you get the perfect combination that suits your taste. Toast the spices (apart from the peppercorns) in a dry pan until fragrant and starting to gently smoke. We will add the peppercorns unroasted. Remove the spices from the pan and let them cool down before blitzing in a spice grinder. Don't blitz it too fine. You want to see the different spices. Blitz your peppercorns before adding the other spices or grind them with a pepper mill.