Simon Culver
Active Member
Can anyone tell me what the difference between biltong and jerky is and does anyone have any good recipes?
Biltong and Jerky Recipes
- Thread starter Simon Culver
- Start date
TringSaint
Well-Known Member
Jerkey are thin strips of meat which are dried whereas billtong is chopped meat formed into a thin cylinder and dried (I think, as I have not made billtong).
I have made made lots of jerky - it's very simple really. Just thinly slice fat and sinew free meat with about a 3-5mm thickness. Marinade in salt, pepper, soy sauce, chilli, sugar or whatever flavour combination you want (salt is crucial tho) for a couple of days, then drain, quickly rinse and arrange on a grill rack and place into an oven on its absolute lowest setting (<60c) and dry, turning occasionally for 4-6 hours until dry but not brittle.
Allow to cool, and demolish!!
I have made made lots of jerky - it's very simple really. Just thinly slice fat and sinew free meat with about a 3-5mm thickness. Marinade in salt, pepper, soy sauce, chilli, sugar or whatever flavour combination you want (salt is crucial tho) for a couple of days, then drain, quickly rinse and arrange on a grill rack and place into an oven on its absolute lowest setting (<60c) and dry, turning occasionally for 4-6 hours until dry but not brittle.
Allow to cool, and demolish!!
basil
Distinguished Member
The venison should be a good cut, ie from haunches or from a long grained section of meat.
1. Slice meat with grain ( across grain produces tougher and more fragile pieces) 1/8th thick or thereabouts.
2. Marinade. For approx 2 pounds meat, 1 kilo- ish add 2 tablespoons Teriyaki sauce , 4 tablespoons dark soy sauce,3 tablespoons soft brown sugar or dark treacle /molasses. 1 tablespoon crushed black peppers, 1/2 oz of stabilizer (from any good butchers suppliers) this kills enzymes I believe!!.
3. Mix meat and marinade keep in fridge for a couple days turn frequently.(or when you remember to.)
4. The most important bit dry, dont cook the venison, I found that the oven at 100c is enough. Hang meat strips on toothpicks on oven shelf. Put a drip tray underneath, prop the door open with a wooden spoon or something , to let condensation out.
5. Allow at least 8 hours to cure , check for dryness often as you like , when you think the Jerky is dry enough
allow to rest till cool.
1. Slice meat with grain ( across grain produces tougher and more fragile pieces) 1/8th thick or thereabouts.
2. Marinade. For approx 2 pounds meat, 1 kilo- ish add 2 tablespoons Teriyaki sauce , 4 tablespoons dark soy sauce,3 tablespoons soft brown sugar or dark treacle /molasses. 1 tablespoon crushed black peppers, 1/2 oz of stabilizer (from any good butchers suppliers) this kills enzymes I believe!!.
3. Mix meat and marinade keep in fridge for a couple days turn frequently.(or when you remember to.)
4. The most important bit dry, dont cook the venison, I found that the oven at 100c is enough. Hang meat strips on toothpicks on oven shelf. Put a drip tray underneath, prop the door open with a wooden spoon or something , to let condensation out.
5. Allow at least 8 hours to cure , check for dryness often as you like , when you think the Jerky is dry enough
allow to rest till cool.
Lots of information out there on this.
Biltong is of South African origin, and comes from the Dutch words bil (meaning "rump" or "buttock") and tong (meaning "tongue" or "strip")
Jerky is of South American origin and comes from the Quechua word ch'arki (meaning "dried, salted meat"). The Quechua were an Incan tribe.
So Biltong and Jerky are largely the same, but with different origins.
Other countries have similar approaches to preserving meat, hence Bakkwa from China, Pemmican from the Native Americans, Kuivaliha from Finland, Bündnerfleisch from Switzerland, Borts from Mongolia, etc.
In fact it seems like the UK is one of the few countries that never developed a similar method of preserving meat, possibly because of our damp climate? Bacon curing is about as close as we seem to have got!
NorthDorset
Well-Known Member
Half the fun is making your own flavourings!
Avoid using oil. I quite like using Laphroigh for a hint of smoke, salt, and various chilli infusions.
If you get hooked you need something like this.
Food Dehydrator Machine with Thermostat Control - £29.99 : Oypla - Stocking the very best in Toys, Electrical, Furniture, Homeware, Garden, Gifts and much more!
Avoid using oil. I quite like using Laphroigh for a hint of smoke, salt, and various chilli infusions.
If you get hooked you need something like this.
Food Dehydrator Machine with Thermostat Control - £29.99 : Oypla - Stocking the very best in Toys, Electrical, Furniture, Homeware, Garden, Gifts and much more!
Last edited:
Proper SA Biltong is a very basic recipe with lots of toasted coriander seeds. Nearly all my Muntjac ends up being dried as Biltong as the kids take it to school and munch on it at home. We are never without some in the fridge!
This is my recipe but I can't tell you measures as I just do it by eye!
Red wine vinegar
Worcs sauce
Soy sauce
Crushed peppercorns
Plenty of toasted coriander seeds crushed
Brown sugar
Cut venison into strips about 1/2" thick
Cover in course sea salt and place in fridge for about an hour just to draw some of the moisture out. If left in too long it makes the meat quite salty.
Combine ingredients and marinade overnight.
Hang in a drying box or use the low oven method until it dries out. You will find a chewyness that you settle on eventually and the dryer it is the longer it keeps.
That's about it,
Stratts
This is my recipe but I can't tell you measures as I just do it by eye!
Red wine vinegar
Worcs sauce
Soy sauce
Crushed peppercorns
Plenty of toasted coriander seeds crushed
Brown sugar
Cut venison into strips about 1/2" thick
Cover in course sea salt and place in fridge for about an hour just to draw some of the moisture out. If left in too long it makes the meat quite salty.
Combine ingredients and marinade overnight.
Hang in a drying box or use the low oven method until it dries out. You will find a chewyness that you settle on eventually and the dryer it is the longer it keeps.
That's about it,
Stratts
Coddy
Well-Known Member
I was told Coriander and more Coriander is the South African way.
Make your own Biltong box by making a box from off cuts of ply, say a box 3ft high x 18" wide x 18" deep.
install a light bulb at the bottom and a desk fan in the top.
Hang meat from dowel rods.
leave to 'cook' for between 3-7 days depending on how tough / chewy you like it.
South African i worked with said the cardboard box a small fridge had been packaged in was the best biltong box he ever had.
african jack
Well-Known Member
Don't make biltong in a Dehydrator
Out of interest, why?
So long as the dehydrator can maintain a temperature of between 140 and 155 degrees, as well as a horizontal airflow, what's likely to be the issue? That may limit the number of suitable dehydrators, but also pre-cooking the meat at 165 degrees inn the oven for 10 minutes prior to dehydrating should kill any bacteria.
african jack
Well-Known Member
Per cook biltong in a oven never dehydrator to severe. biltong is air dried not cooked
I still don't follow. Pre-heating is killing the bacteria, and my dehydrator will run at any temperature so it doesn't cook the meat.
The internet is chock full of biltong and jerky recipes using a dehydrator, so whilst I understand it may not be to your preference it's perhaps a bit strong to say don't make it in a dehydrator. There is no reason not to, though clearly other methods are available.
african jack
Well-Known Member
30 deg is the temp the salting kills the bacteria you make what you want but don't call it biltong once made it in a dehydrator binned it and the dehydrator
the ideal conditions for making biltong in a 6 day period:
Temperature: 35°C (95°F). Commonly used range: 22-35°C (72-95°F)
Humidity: 30%. Commonly used range: 30-50%
Air speed: 3 m/s. Commonly used range: 2.5 to 3 m/s
the ideal conditions for making biltong in a 6 day period:
Temperature: 35°C (95°F). Commonly used range: 22-35°C (72-95°F)
Humidity: 30%. Commonly used range: 30-50%
Air speed: 3 m/s. Commonly used range: 2.5 to 3 m/s
Last edited:
Ok, I'll call it jerky.
Having made it many times and enjoyed it I'm sorry you found the use of a dehydrator not to your liking.
african jack
Well-Known Member
You can get crown brand safari mix. of E-Bay but my pref would be Tongmaster if you don't make your own
Last edited:
Similar threads
