Preparedness Pays: Biltong Edition

Air drying meat done right is delicious, safe, and not all that hard. Done wrong, however, it can be sickening or even deadly. Just like home canning. There is risk in everything, the key is to finding what works and making use of best practices.

This post got started last week (I think) when I found out that Aldi is now carrying an American-made commercial version of biltong. For an American commercial product, it is surprisingly good. I shared the news elsewhere, and some nice discussions took place.

Biltong is often described as South African beef jerky. I get the comparison, but despite some similarities it is so much better than beef jerky and healthier (IMO) too. The closer link is to the air-dried cured/smoked meats of Central and Eastern Europe, which is no surprise since the Dutch knew of them and Dutch foods comprise a lot of the historical food of South Africa.

If you’ve ever had any of the Central/Eastern meats and sausages, you know what a treat they can be. Times like this I really miss the Ukrainian deli that used to be up in Lafayette. Not only good sausages, but also more than one variety of smoked/dried beef you could slice with ease. Tasty, shelf-stable, and never in any danger of hitting the sell-by date.

American beef jerky is made from sliced (far too often chopped, shaped, processed and formed) meat that is then cured in a mix that includes a lot of sugar and often other chemicals and preservatives. It is then dried over heat to some extent. While it can be quite tasty, it is often full of carbs, chemicals, and a bit chewy. If you make your own you can avoid a lot of issues, and frankly I’ve used Alton Brown’s furnace filter jerky recipe to good success. The hardest part of the recipe is finding paper filters these days.

Biltong is made from whole chunks of meat, usually carved off a silverside or other roast. Better the meat, the better the biltong. Think steaks for the chunks, as the roasts are often sliced about an inch thick. It is cured with vinegar (usually malt/brown or cider), spices added, then air-dried. The air drying is very much like dry aging beef: it is going to intensify the flavor of the meat, so it’s another reason to use good meat (no need to stick to just beef, as game, lamb, etc. work well).

Now, you can get quite fancy with things and there are those who are really into things, such as The Greedy Ferret. Then there’s this guy and this guy. They each have decent methods and you will get good product. That said, even though I want to try more of the Travel Gigolo’s recipes, I am going with the late Ben Kruger.

While known as an actor, he apparently had a real passion for historical food and did a number of videos looking at traditional cooking, most of it from the Dutch. Thankfully, that included his take on biltong.

Particularly if I’m having to do an emergency batch to save meat because of a power outage, I want to use this recipe. Vinegar is a great cure, antimicrobial, and relatively inexpensive. Good cleaner. Good for pickling veggies and more. You really should have a fair bit on hand for emergencies. Honey, while not inexpensive, is another great antimicrobial cure. As an aside, honey buried in tombs in the BC have been found that are still quite good and edible. Just don’t feed any honey to small children.

As he points out, you can air dry it anywhere — the Biltonginator 3000 just speeds things up. Love that his grandfather hung it under the bed to air dry. That’s thinking outside the box. The 1/3 recipe is great and keeps things simple. As others have noted, you can (and should) play with proportions. Just don’t cut out your key antimicrobials.

Right now, I’m going to look into making my version of the Biltonginator (4000 model?) as it is very simple. Storage box, wooden dowels, and a muffin fan. If memory serves, you can even set up the fan to run off flashlight batteries and it will do so for a long time given the low draw. Very useful in an emergency.

Then, to make a good batch. Maybe add smoked paprika to a couple of the chunks, chipotle to a couple, and maybe used smoked salt in part of it. Oooh, maybe add some berbere or peri-peri to a couple. Thing is, have fun but be sure to make at least some “original” recipe as it is a very distinct (and tasty) flavor.

I love good jerky. If I have a choice, though, I will go for almost any variety of biltong or European dried beef hands down. The difference in flavor, tenderness, and healthiness makes that almost a no-brainer for me. My advice is try them out, see what you like, and go for it. Meantime, particularly in an emergency, biltong is your friend and a great way to save meat. Especially as it does have fat, and you are going to need that tasty, tasty, nutritious fat more than you may realize.

Enjoy.

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