Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

Product Information

Typically, when we talk about beef jerky we’re looking at thin slices of lean beef (usually the sirloin tip or the eye of round), dried low and slow. There are a few different ways to create beef jerky, but smoking, salting, and dehydrating are the ones you’ll be most familiar with. Why all the salt? It helps gently draw out the moisture and give a bite of flavor to the meat.

If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your biltong Then mix ¾ white vinegar and ¼ sauce into a large container where you can immerse the meat strips. Leave the meat strips in the mixture for about 3 to 4 hours to absorb and begin the curing process. With dry Biltong, the purpose is to concentrate the flavour of the beef by removing moisture. A good combination of airflow and the cool temperature is the key to excellent biltong making. Avoid heat when making Biltong as it does not make better Biltong. When drying Biltong, the process should be slow to avoid cooking it; most biltong makers use a biltong box for the drying process to create good air circulation. When drying the Biltong, the airflow should be just enough to draw away moisture and not fast to avoid over-drying. You require a good steady stream of air running past the meat, but not too strong. Don’t get us wrong, we’ve been sourcing high quality beef for our biltong from day one. It’s always been British & Irish reared with some of the highest farming standards in the world. But we think it's time for a change. So without further ado we’d like to introduce you to our new Wilder Biltong.From our webstore we deliver to the UK including the Channel islands, France, Germany, Italy and Hungary. After the hours have passed, you should then remove the strips, squeeze and pat dry. Make sure you keep the mixture for rinsing the strips later on in the process Homemade biltong can take about 15 minutes to prepare and to achieve the best results, in the end, you will need a cut of good beef that is suitable for making biltong. After you've bought the perfect beef for making biltong, you can follow the steps below to prepare your biltong:

The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid. Traditional Biltong is cured in salt and vinegar and coated with crushed coriander seeds and pepper. However, avoid putting too much salt as it can leave a burning sensation. On the other hand, vinegar does a great job of sterilising the cure meat without mountains of salt.

How do you know when the biltong is ready?

Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well. The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants. Remove the spiced meat strips and rinse them into the initial mixture of vinegar. This is to remove all the spices outside the meat. We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months.

This is biltong but not as you know it. If you're a biltong fanatic you may notice that there's something a little different about this one - our wilder biltong is made using a blend of multiple cuts of beef instead of using whole silverside cuts. This allows us to keep the supply chain small and the meat organic. But don't worry we've made sure to not compromise on taste. It’s a win - win. Coriander: This is the spice enhancer that makes the biltong flavour so tasty. Toast the coriander seed to have the oils for flavour and because the oil helps fight off bacteria. I love Biltong, and previously bought it from lots of other companies. I chose Ember partly based on the recommendation of my friend, and also to support a British business, especially during the Pandemic.The meat should then be removed from the container. Next, pay it to dry using kitchen towels. Make sure to still keep the spice on the meet. On each length of the meat, you should add a hook. You can use paper clips that are covered in plastics since this is very affordable. Then hang the Hilton in a box or in a space that is well ventilated. You can also add a fan to blow the air gently, however, this fan should not be pointed to your meat directly because this can harden the case. So we did some digging - a lot of digging actually - and once we had all the information it was clear that organic was the way to go. But we didn’t stop there. We wanted the organic farms we sourced from to be the best of the best so we teamed up with our friends at Farm Wilder who work with farmers dedicated to restoring soil health and farming regeneratively.