Ember Snacks: Biltong Beef Jerky Original Flavour (10 x 28g) - Protein Keto Snacks - On The Go Snack - from British and Irish Meat

Product Information

That's why our biltong is made with lean silverside beef from British and Irish cows - marinated, seasoned and cured for 8 days. The squeeze test will let you know whether your biltong is ready or not. When you squeeze the biltong, it should be hard but a bit squeezy because of the little moisture inside. Once you use the squeeze taste and confirm that it's hard and a bit squeezy, know that your biltong is ready. Storing your biltong 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. 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). Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat.

From our webstore we deliver to the UK including the Channel islands, France, Germany, Italy and Hungary. 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. With dry Biltong, the purpose is to concentrate the flavour of the beef by removing moisture. A good combination of airflow and the cool temperature is the key to excellent biltong making. Avoid heat when making Biltong as it does not make better Biltong. When drying Biltong, the process should be slow to avoid cooking it; most biltong makers use a biltong box for the drying process to create good air circulation. We also like throwing it on top of salads for an extra punch of protein and flavour. Plus, it keeps you full for longer. Biltong can also take a sandwich to the next level. If you want to go traditional (and seriously tasty), try making your own sweet, milk-brushed mosbolletjies bread. We promise it’s not as hard as it sounds...And don’t forget to add some parmesan. Because, parmesan.

Although originating in South Acrica, over the years, there have been modern upgrades to some of the ingredients. Most families and butchers making biltong will have their own unique twists - and will always swear theirs is the best. They might switch classic vinegar for the red wine or apple cider variety. Or add a touch of brown sugar to sweeten things up. Or even bicarbonate of soda to tenderise and neutralise the biltong strips. If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your 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. I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future. 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.

Tong - the word for tongue (eg. ‘This beef biltong’s so spicy my tong is on fire’) What meats are we talking? 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. 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. In the first step, you're required to cut the beef into flat strips about 1-inch-deep by 2 inches wide. Various types of meat are used to produce Biltong, ranging from beef to game meats such as ostrich or kudu. The cutting methods also vary, from fillets of meat to meat strips.Salt: Sea salt is a fantastic flavour enhancer, and it helps preserve the meat too. On top of that, it destroys bacteria outside the meat and allows the drying process. However, make sure you use the right amount of salt. 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. The product had changed in size altho not weight, & not too sure at this stage whether this is better. Never the less, the 3 different products selected were very good. The meat pieces should also not be touching, below the meat, a newspaper can be placed to catch the liquid.