Freezing Biltong Mix?

[Jvoelcker]

Morning all,

I make a lot of biltong for the family using a traditional South African recipe, but am slightly restricted by the size of the drier that holds 2-3kgs at a time.

So, with several animals to process I'm planning on slicing up the meat as required and then freezing in batches to suit my drier.

So, the question is.. can I marinade all the meat and then freeze in batches to later defrost and dry or am I better off freezing the meat in batches and defrosting and marinading when required?

One day I will build a bigger drier, but not on the cards at the momment

 

[deerstalker.308]

I freeze it without seasoning, just defrost and chuck the marinade on and job done

 

[VSS]

Better to freeze just the meat.

 

[alun1960]

I freeze in 3kg batches and marinate when thawed . I just use silversides and salmon cuts so have to save smaller deer cuts intill the 3kg is reached .

 

[Jvoelcker]

I freeze in 3kg batches and marinate when thawed . I just use silversides and salmon cuts so have to save smaller deer cuts intill the 3kg is reached .

I have sealed tubs, like the one in the pic, that I gradually fill up for mincing, I guess I could just get smaller ones to top up for biltong

 

[baguio]

Better to freeze just the meat.

Why is that VSS?

 

[VSS]

Why is that VSS?

Because I think it would end up over marinated otherwise, even though frozen.
I may be wrong, but that's my hunch.
It doesn't take much to overdo the seasoning and spoil the flavour of the meat.

 

[Rog]

I wait til Sainsbury’s have a big joint on special, after I’ve made the Biltong, I vacuum pack it and freeze it…..can relatively quickly thaw it when friends come for a drink. Just the way I do it and it works for me!

 

[VSS]

I wait til Sainsbury’s have a big joint on special, after I’ve made the Biltong, I vacuum pack it and freeze it…..can relatively quickly thaw it when friends come for a drink. Just the way I do it and it works for me!

Once you've made it there's no need to freeze it. Just vacuum pack and refrigerate.
In fact, no need to vac pack. Just keep it in a sealed storage container in the fridge.

 

[aris]

Put everything in a freezer bag. Pre-cut and spices meat, plus vinegar. Defrost overnight, and in the morning it is ready to hang.

One tip I'd say is make sure you pack and freeze meat pieces flat and straight- otherwise you get some biltong which wants to dry in strange shapes. Also makes defrosting more even.

Been doing it like this for 25+ years. Great for when meat goes on sale.

 

[Nimrod1960]

In awe of your dryer, nice job.

 

[Sunrise Stalker]

Once you've made it there's no need to freeze it. Just vacuum pack and refrigerate.
In fact, no need to vac pack. Just keep it in a sealed storage container in the fridge.

I tried that, but after about 10 days was covered in little white pin head mould. Maybe there was still too much moisture in the jerky?

 

[nun_hunter]

Because I think it would end up over marinated otherwise, even though frozen.
I may be wrong, but that's my hunch.
It doesn't take much to overdo the seasoning and spoil the flavour of the meat.

I expect any salt in the seasoning would also start the dehydration process before it's even in the dryer.

 

[Nimrod1960]

I think even frozen the marinade imparts flavour.
I recall a couple Munty butterfly haunches vac packed separately and ate a few months apart , both delicious but latter had more of the marinade flavour.

 

[Eric the Red]

Part of the issue with freezing is what it does to the water within the meat - part of the point of the marinade is also to draw water out, so I seek to marinade after defrosting to give the drying process the best chance.
White spots are either not drying enough or salt coming out.

 

[aris]

Part of the issue with freezing is what it does to the water within the meat - part of the point of the marinade is also to draw water out, so I seek to marinade after defrosting to give the drying process the best chance.
White spots are either not drying enough or salt coming out.

Witt my technique you do both in one shot. It has never failed me.