Making Moncho Biltong at Home

Biltong is known as a South African, traditionally dried meat. Its source goes back way further than one might think as it’s one of the world’s oldest food preservation traditions. The indigenous Khoisan people were drying strips of game meat with salt and natural acids over 2,000 years ago. When Dutch settlers (known as Boers) arrived in the 1600s, they adopted the method, added spices and vinegar, and gave us the biltong we know today.

At Moncho, we don't quite go back to the original practices of the Khoisan but definitely lean on the more "modernised" version.

Now that you have your Moncho spice, this guide will give you a great start to making your own biltong at home.

 

You can use almost any type of meat, but there are a few favorite cuts that are generally used. Silverside (NOT corned!), Topside or Rump. If you know your way around the cuts, you can either opt for whole pieces, and process them yourself or you can purchase pre-cut steaks from your local butcher. If you decide on steaks, try to source a slightly thicker cut - around 15-25mm thick.

This is one of the key considerations if you want to make biltong successfully. Getting this wrong can introduce bacteria and mold. The basic elements to control are temperature, humidity and airflow. This can be controlled using a dedicated biltong drying box or in a small room that can be controlled with a few basic tools.

• Temperature: (22C - 28C). This is the ideal window to prevent bacterial growth.
• Humidity: (~50%). This can be achieved using a dehumidifier.
• Airflow: Airflow helps move moisture away from the meat. Too much and the meat will dry too quickly causing "case hardening". Too little and bacteria can develop.

I would suggest not using a wooden box or accessories. Wooden surfaces can promote bacterial growth especially after a few batches.

 

TOOLS

Meat hooks and somewhere to hang the meat. The hooks can be plastic but preferably stainless steel.

The meat will probably drip for the first 24 hours, so something to catch the drippings.

 

METHOD

MEAT PREPARATION

Trim the meat leaving as much or as little fat based on your preference. Note: Too much fat can affect drying times.

Cut the meat into slightly thinner strips lengthwise depending on the size of the steaks i.e. a standard steak could be cut into two pieces. It will shrink when it dries.

Note: Usually, meat strips are cut with the grain. Once dried, it is cut against the grain which helps with tenderness.

 

INGREDIENTS - per 1kg of meat

Meat of choice	1 kg
Moncho Spice	40g
Malt Vinegar	50ml
Optional: Worcestershire sauce	25ml

We, at Moncho, do not use Worcestershire sauce but it is a good option.

 

STEPS

• Add the Moncho spices to the Vinegar and mix well.
• Place the meat strips into a container and pour over the marinade and spice mix.
• Mix well ensuring all surfaces get covered well.
• Close the container and place it in the fridge for 6-24 hours. This ensure that the spices penetrate into the meat which improves curing and flavour.
• About half way through, mix the meat and spices again.
• Remove the meat from the fridge, attach to hooks and hang.
• Ensure enough gaps between the pieces to allow sufficient air movement and prevent mould growth.
• Allow to dry for 3-7 days. This depends on your preference, your environment, meat thickness and fat.
• Remove strips, slice and enjoy.

 

STORAGE OPTIONS

Storage depends on a few factors.

• The drier the biltong, the longer it will store. As as a rough guideline, biltong that has been dried to 45% of its original weight can last weeks to a couple months at room temperature, in a sealed container lined with kitchen paper. Multiple smaller containers preferred. In the fridge, this could extend to 6 months plus if stored correctly.
• Biltong will store in the fridge around twice as long as room temperature.
• Room temperature and humidity will affect shelf life.
• Biltong stored in paper bags will continue to dry but it is a good option.
• Vacuum sealing and storing in the fridge or freezer can extend shelf life tremendously.