Since drying meat is one of the oldest and most common methods in the book for preserving food, it’s no wonder we get confused when looking at the origins. Most cultures have their own methods of drying and curing meat. So really, we can never 100% know where it comes from. But we can all agree that whoever discovered it is a culinary genius. Mix all of the spices together and sprinkle over the beef. Sprinkle the vinegar and vigorously rub it all while keeping the hands on the beef. The biltong should then be cured for 24 hours. This should be done in the refrigerator, turning and rubbing the meat every now and then. Finally, you can then add hooks to one end of the strips and hang them in your biltong box. It should take up to 5 or 6 days for the biltong to be ready, depending on the drying method and taste preference. The best lean meat for biltong

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. Vinegar: Brown vinegar has been used to make Biltong traditionally; this is because of the strong flavour it has. Some people use apple cider vinegar, and it's okay too. However, if you want to achieve the best flavour, brown sugar is best; apple cider vinegar comes second.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. We've brought a bite sized piece of Italy to the British summer (literally). Try out our Biltong Bruschetta recipe for a delicious lunch or light dinner

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. 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.Compared to smoky beef jerky, biltong has a much meatier, deeper flavour - closer to game than most beef you will have tasted. Jerky can be teeth-shatteringly tough, whereas biltong should be tender and chewy. Oh, and biltong is much healthier thanks to the curing process (and low fat, low sugar content) to the way that it is made. What is biltong? The delicious benefits It's simple maths really: higher welfare + sustainable farming = higher quality meat = better taste (ok it's not actual maths but you get what we mean).

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 ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants. Every single one of our products is sourced from British & Irish meat but we don't think that is enough. We want you to eat the best tasting biltong out there which means only using high welfare, 100% organic and grass-fed British beef. 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 You can test the meat every day go see if it's ready, this can be done by squeezing the sides. Make sure your fingers are clean. If it's completely dry, you shouldn't feel any give in. 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.

When storing your biltong in a cool dry place, this will prevent it from going moldy. Freezing your biltong can make it last for a year, which is awesome. You can as well store your biltong in a paper bag, jar, or bowl it will remain good for a few days. Biltong recipe Lovely meat with a bit of a conscience. Bought the charcuterie in Sainsburys on a special offer and am now a convert buying the biltong direct on subscription. Plain biltong is the best. Lovely thin and not too chewy pieces. It's getting colder, we're craving some delicious comfort food so we thought we'd whip up an Ember style Nasi Goreng to give us that warming feeling. I love jerky having tried many from across the world and many different animals. I'm sorry to have to say this but Ember is the worst one I've tasted so far. The recipe just isn't up their compared to so many others.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. How long it takes for your meat to dry will vary, this will be dependent on many factors including temperature, airflow as well as humidity. Look, we love biltong as much as the next person. It’s delicious, filling and don’t even get us started on those unbelievable protein values. But on our quest to make the best tasting biltong we discovered something revolutionary: you cannot make the best tasting biltong without using the highest welfare, best quality meat. Fact.