Type | Dried meat |
---|---|
Place of origin | Southern Africa |
Main ingredients | Meat |
Ingredients generally used |
|
Biltong is a form of dried, cured meat which originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky; both are spiced, dried meats; however the typical ingredients, taste, and production processes may differ.
The word "biltong" is from the Dutch bil ("buttock") and tong ("strip" or "tongue"). [1]
Meat preservation as a survival technique dates back to ancient times.
Meat can be preserved by curing it in salt, brine, or vinegar as well as saltpetre (potassium nitrate). The potassium nitrate kills Clostridium botulinum , the deadly bacterium that causes botulism, while the acidity of the vinegar inhibits its growth. According to the World Health Organization, C. botulinum will not grow in acidic conditions (pH less than 4.6); so the toxin will not be formed in acidic foods. [2]
The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper, coriander, and cloves. [3]
In January 2017, a research group at the University of Beira Interior in Portugal published a study about the antimicrobial properties of coriander oil [4] (coriander being one of the main spices in the most basic of biltong recipes) against 12 bacterial strains, and found that 10 of the 12 strains of bacteria were killed with a relatively mild concentration of coriander oil (1.6%). In the two strains which were not effectively killed, Bacillus cereus and Enterococcus faecalis , the coriander oil reduced their growth significantly. [5]
The need for food preservation in Southern Africa was pressing. Iceboxes and refrigerators had not been invented yet, and building up herds of livestock took a long time. With game in abundance in Southern Africa, however, traditional methods were called upon to preserve the meat of large African animals including the eland.
The meat was prepared with vinegar and spices then hung to be air dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mould.[ citation needed ]
The most common ingredients of biltong are: [6] [7]
Modern-day ingredients sometimes added include balsamic vinegar or malt vinegar, sugar, dry ground chilli peppers, nutmeg, paprika, lemon juice, garlic, bicarbonate of soda,[ citation needed ] Worcestershire sauce, [8] onion powder, and saltpetre.
Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa, but biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. Other cuts can be used, but are not as high in quality.
Biltong can also be made from:
Traditionally, biltong was only made during the cold of winter when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.
Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). [12] The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar. [13] The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to the World Health Organization, [14] while the salt, coriander, pepper, and cloves all have antimicrobial properties. [15]
Traditionally, biltong was made during the cold winters of the South African highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mold and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavour, and darker colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such as that used in cardboard or wooden biltong boxes (urban) or climate-controlled dry rooms (commercial), cannot be used without the addition of nitrates or nitrites (curing salts). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mould can begin to form on the meat.
A traditional slow dry will deliver a medium cure in about four days. An electric fan-assisted oven set to 40–70 °C (104–158 °F), with the door open a fraction to let out moist air, can dry the meat in about four hours. [16] Although oven-dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow-dried meat to be safer and of superior quality.
Biltong differs from jerky in four distinct ways:
Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips or much thinner strips (known as stokkies, meaning "little sticks"). It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips.
Also, some specialised retailers sell biltong. These shops may sell biltong as "wet" (moist), "medium", or "dry". Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible.
While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced, [19] and some cheese spreads [20] [21] have biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches. [22] [23]
Biltong can be used as a teething aid for babies. [24]
Biltong is a high-protein food. Often, 200 g of beef is required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content.
Biltong's popularity has spread to many other countries with large South African populations - Canada, the United Kingdom, Australia, New Zealand, Ireland, the United States, and India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland, and even South Korea. [25] [26]
Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs, [27] thus it is made in the UK.
In the United States, biltong is relatively rare, as beef jerky has been traditionally the more popular dried meat snack. Within the last few years,[ when? ] biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. Due to concerns related to the presence of foot-and-mouth disease in South Africa, the United States Department of Agriculture requires a meat inspection certificate issued by a South African government authority to accompany imports of biltong. [28]
Foods similar to biltong include:
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat".
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. It allows food to be eaten for some time after harvest rather than solely immediately. It is both a traditional domestic skill and, in the form of food logistics, an important industrial and commercial activity. Food preservation, storage, and transport, including timely delivery to consumers, are important to food security, especially for the majority of people throughout the world who rely on others to produce their food.
Boerewors, is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswana and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer and wors ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal other than the casings, or any "mechanically recovered" meat pulp.
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. Interest in barbecue and smoking is on the rise worldwide.
Adobo or adobar is the immersion of cooked food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
Pancetta is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas.
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Droëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a dunwors rather than dikwors, as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
Dried meat is a feature of many cuisines around the world. Examples include:
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A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride and sodium nitrite, and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef, etc. Though it has been suggested that the reason for using nitrite-containing curing salt is to prevent botulism, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria that causes botulism, in line with the UK's Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent C. botulinum growth and extend shelf life..
West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their own food, and within each there is a division of labor. Indigenous foods consist of a number of plant species and animals, and are important to those whose lifestyle depends on farming and hunting.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
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Sometimes the food donated as famine relief were memorably bizarre, and surprisingly popular, such as shark biltong (dried shark meat).
[T]he meat [of the soupfin shark] is dried, salted and sold as shark biltong.
Simba Launches Lay's Potato Chips in Biltong Flavor
[Biltong is] particularly good for teething babies[ dead link ]