Today we’re going to make a perfect biltong recipe! South African Biltong is a Beef Jerky, a cured meat, and is a National snack. Canned beef jerky is not only delicious but is quite expensive as well.

Jerky-making is something you can accomplish at home, but you’ll need a few excellent strategies to nail your task successfully.

I’ve got the best recipe for making perfect Biltong’s, with a premium texture and flavor. Get into the recipe and enjoy homemade biltong beef jerky.

Ingredients

• Beef hump: 8 pounds,
• Whole coriander seeds: 1/3 cup
• Mixed peppercorns: 2 TBPS
• Finely ground coriander: ½ TBPS
• Allspice: ½ TBPS
• Powdered cloves: ½ TBPS

Marinade

• Worcestershire sauce: 1 cup
• Brown vinegar: ½ cup
• Sea salt 2.54 oz.
• Sugar: ½ cup

Directions

• Cut the beef into strips of 4-5cm thickness along the grains.
• Take a small bowl, add in the Worcestershire sauce, brown vinegar, sea salt, and sugar to prepare the marinade.
• Take a zip lock bag, place the beef strips inside it and add in the marinade. Make sure to fully coat the beef with the liquid.
• Marinate for one day in the refrigerator.
• When 24 hours is over, take a pan on the stovetop, add in whole coriander seeds, and mix peppercorns. Gently toast the spices on medium heat without adding oil.
• Once the spices give off a nice toasty aroma, and they start to smoke a bit, remove them from the heat and let them cool down.
• Next, coarsely grind the coriander seeds and mixed peppercorns.
• Transfer the ground powdered mix to a small bowl, add in the remaining spices, and mix them well.
• Take out the well-marinated beef from the refrigerator. Get it off the plastic zip lock bag and place it on a dish.
• Then pat it dry with a paper towel.
• Now sprinkle spice mix on the beef. Use your hands to well penetrate spices into the beef to get a deep flavor.
• Once the meat is spiced, add a paper clip on the top with a label.
• Calculate the weight of each strip of meat and mention it on the label of the paper-clipped meat.
• Now hang each of the beef strips for 4 to 5 days below 20 degrees Celsius.
• The beef will get dried after 4 to 5 days with a 25 to 30% moisture loss. Aim for 40 to 45% moisture loss, so hang a little more to end with perfectly dried Biltong.
• Next, cut each strip of the beef into the perfect Biltong. Enjoy them in the breakfast, lunch, and dinner.

Tips & Tricks

• Selection of the cut of meat is very important. My favorite cut is a top rump with a thick layer of fat. Other popular cuts include silverside and topside. If you are feeling fancy, make it with rump or striploin. Whatever you choose, pick a piece of meat with a nice fat layer to make perfect Biltong’s.
• Don’t forget to cut the strips of meat along the grains. When you cut Biltong’s, that too will be done along the grains.
• Make sure not to grind the spices too fine; you should be able to identify spices even after grinding them.
• Coat the meat with your spice mix, making sure it’s fully covered.
• Don’t skip the paper clipping and weight measuring step, as it is important to track the water loss during the curing process.
• A lot of the spices might fall off during the handling and curing process so place a tray below to prevent wastage of the spices.
• Hang the meat in a place with good airflow. Maintaining good hanging conditions will prevent the spoilage of meat.
• Cut the Biltong’s as fine as you can but along the grains.

Nutrition Facts

Here is the nutrition profile of a 1 ounce of beef biltong serving.

• Calories: 80
• Carbohydrates: 1g
• Proteins: 16g
• Fats: 2g

FAQs

How to store beef jerky?

You can store beef jerky in any sealed airtight bag and enjoy it for one week without refrigerating it. If you want to keep it fresh for longer, then freezing it will keep your homemade beef jerky fresh for up to one or two months. A vacuum-sealed bag is the best option for storing jerky, but a zip lock bag also goes well.

How to check the freshness of beef jerky?

If you notice any change in the color or odor of the beef jerky, it strongly indicates that beef jerky is spoiled and, you need to throw it away.

How much time does it take to dry the beef jerky?

The drying time of beef jerky actually depends on the size of meat as well as the drying method you opted for. I suggest you focus on the moisture content of the meat. Once the meat has lost 45 to 50% moisture, you are done with the dehydrating process. Medium wet beef jerky having lots of fat is the best texture one can achieve through following a perfect biltong recipe.

How to protect the beef jerking from molds?

Beef jerky is susceptible to molds, so its protection requires taking the following precautions.

• Molds can grow if the airflow is not good enough or humidity is high. Rectify these drying conditions to prevent mold from growing on the meat strips.
• Properly dry the meat to enhance the storage life of the beef jerky.
• Prevent the supply of oxygen by storing jerky in an airtight bag as oxygen is the biggest culprit behind the fungus growth.
• Prefer freezing the Biltong over refrigeration.

Why is my jerky too hard?

The perfect texture of jerky depends on the drying time. You might have dried your jerky more than required. Moisture loss of more than 70% makes jerky hard and tough, so always prefer medium wet jerky with 45 to 50% moisture content.

Conclusion

I hope you’ll find this recipe super easy to make. Although making a perfect beef jerky does require time and energy, but making a nutrient-rich snack at home is far way better than buying expensive canned beef jerky.

If you liked my recipe, give it a try, share it with friends, and do let us know about your experience.

Thanks!

On the search for an easy-to-make, tasty recipe for your Blackstone Griddle? Your search ends now! Plunge into our Juicy Smash Burger recipe – it’s a game-changer. Straightforward to whip up and bursting with flavors, these burgers are about to become your new favorite.

We recently purchased a Blackstone Griddle in order to see if it was worth the hype. This is a matter that I am thrilled to share with you. Stay tuned for more recipes. We have so many that we want to share, so stay tuned!

It’s all about homemade cream cheeseburgers. These burgers are simple to make, delicious, and as good or even better than what you’d get at a restaurant. You can also add onions if you like to your Smash Burger recipe. 

What’s a Smash Burger?

A fried burger can be described as a thin, buttery burger served on a lightly toasted bun. They are the embodiment of it. However, they can also be delicious and desirable in their own right. Don’t get me wrong, Smashburger isn’t the only one who invented them.

Many others have made a fortune from these bad boys for years. This is the opposite of what most people want in a burger – large, juicy, well-seasoned beef on a croissant. Smashburger is a hamburger joint, not like the Gettysburger. These are the things you yearn for and don’t want anyone to know.

This is why you’ll love Blackstone Griddle Juicy Smash Burger recipe.

• They are easy to make!
• Perfect for entertainment and parties.
• They are all legitimately being engulfed.
• These are the fastest methods I have found to make burgers.
• You can also roast buns on the grill.
• Blackstone Griddle makes it easy to make anything, and the food is delicious.

Frequently asked questions about Smash Burgers Recipe

Can I use any other meats?

Yes! Ground beef is a favorite ingredient in burgers, so we reach for it often. You can also substitute minced turkey and chicken. You should remember that every ingredient you use will taste differently from traditional ground beef.

How do I add a hamburger to my sandwich?

Anything you like can be added! You can add bacon, ham, hash browns, and fried eggs, as well as lettuce, tomatoes, onions, guacamole, and other toppings. You can add any toppings you like.

What size Blackstone Griddle do I need?

We have 36 inches because we love to have fun and make lots of food. A smaller grid is better if you’re feeding several people. Blackstone grills are also available that you can easily transport and take with you to the lake.

How much meat should I consume?

This recipe makes a delicious smash hamburger. We made 6 1/4 lbs of burgers using 1 1/2 pounds. You can adjust the amount to make the burgers you want.

Ingredients

• 1 to 2 pounds of ground beef, depending on how many you make.
• You can use any spices you like, but I used only salt & pepper 
• Butter,
• Cheese slices,
• Toppings: tomatoes, cucumbers, onions, and salad.
• This Smash Burger sauce (Optional)

Instructions

1. Turn on the medium heat setting of your Blackstone Griddle.

2. Put 1/4 to 1/3 of the ground beef in a bowl. You can reduce or increase the size of the ground beef if you wish, but we prefer it that way. You must pack it loosely. You should shape them with your hands. Take care not to overwork them, and don’t pack them.

3. Grease butter with a butter knife. You can also use your favorite oil.

4. Place the hamburger balls on the hot grid. It should crack for about 3-4 minutes. Use a large spatula to press the burgers.

TIP: You can also place a piece of parchment paper on top of the burger to prevent it from sticking to your spatula. You can also spray the spatula with non-stick spray, or butter it.

5. You can taste the burgers however you like. Allow them to cook until their underside is brown and becomes soft. Then turn them over. This takes approximately 5 minutes. This can vary depending on how hot your heat is.

6. Continue to cook for another 3-5 minutes or until the desired shape is achieved. Let the cheese melt.

7. After turning the burgers, grease your grate and place the buns on it. Bake them until you are satisfied with the texture of the toast.

8. Make your smash burgers!

Blackstone Griddle Recipes

This is how you make a hamburger. You can also use a grill to make it more authentic. They seem furious in summer and post photos of their breakfast, lunch, and dinner onboard with a Blackstone background. While trendy right now, smaller folding grids are used for cooking outdoors.

Also, you can use Electric grill, just like your mom used to make pancakes every Sunday morning. The internal gas grille is an optional feature on stoves with high-end features. It can be heated with propane or natural gases.

The Homemade German recipe of Goetta is made from meat, grain and spices. Ground pork or beef is usually used in this recipe. In the initial days, this dish was mostly used to stretch out servings of meat to save money.

German Goetta Recipe

The Goetta is almost similar to the other German dish of scrapple, which was also introduced by the immigrants to stretch the meat for a few more servings. However, the major difference between scrapple and goetta is that the former uses cornmeal or rice flour, while the latter uses pinhead oats or steel-cut oats.

Oats and other ingredients were used to make this breakfast sausage so that people could use a minimum quantity of meat to feed a large number of people. In Germany, this goetta is traditionally prepared with vegetables and authentic spices like rosemary and thyme.

Currently, the goetta comes with certain USDA restrictions. To be known as the goetta, this dish should contain less than 50% meat only.

Thanks to its rich and filling flavors, the Goetta makes for an excellent breakfast dish. The popularity of this dish has spread to almost all parts of the world today, though it has its origins in Germany. Today in the Metro Cincinnati area, the goetta is so popular that the residents of this region consume close to 1 million Goettas in a single year.

Glier’s Goettafest

The regions of Kentucky, Newport, and the nearby areas conduct the Glier’s Goettafest every year in August to celebrate this dish and appreciate the German heritage and culture. The festival is conducted on the Ohio River waterfront.

The greater Cincinnati area is known for its dominant German culture; therefore, it is only natural that the region appreciates this dish like never before during the festival. Music, food and lots of entertainment attract visitors during this time of the year. Currently, Glier’ Goetta is the world’s largest-selling Goettas today.

An interesting point to note is that though the goetta is considered a German breakfast sausage, it is not a breakfast dish that is commonly eaten in Germany. People eat this during other times of the day as well.

To make this dish more filling than ever, some people also eat Goettas with scrambled eggs as well.  Regardless of the way it is eaten, Goettas burst with flavors that remind us of the rich German heritage that is still popular across the world today.

Homemade German Goetta Easy Recipe

Ingredients

• Pinhead oats or steel-cut oats – 2.5 cups
• Beef Broth – 4 cups
• Water – 4 cups
• Sea salt – 3 tablespoons
• Bay Leaves – 3
• Dried marjoram – 1.5 teaspoons
• Ground pork – 1 pound
• Ground beef – 1 pound
• Yellow Onion – 1 large (chop it finely)
• Garlic cloves minced – 5
• Ground Ginger – 1 teaspoon
• Ground Mace – 1 teaspoon
• Freshly ground white pepper, black pepper, and ground coriander – ½ teaspoon each
• Ground cloves – ¼ teaspoon

Instructions

• Use a large pot to mix the oats, beef broth, water, salt, bay leaves, and dried marjoram. Keep the pot on medium-high flame and allow the mixture to come to a boil. Once it starts boiling, reduce the flame to low. Let the pot be on low flame for about 90 minutes. This gives enough time for the oats to become soft and for the contents to absorb all the liquid.
• In the thick mixture, you should now add the beef, pork, and all other spices. Keep the flame on high so that the mixture boils quickly. Once it starts to boil, reduce the flame to low, and let the contents cook on low flame for an hour. Ensure that you stir the contents occasionally so that they don’t stick to the sides or bottom of the pot. You can keep the pot closed while cooking if the liquid has been absorbed in the first stage. If not, you should leave the pot open. After an hour, you will notice that the mixture has turned thick.
• At this stage, switch off the flame. Then, pour the mixture into a couple of grease cans (having a dimension of 9 x5) and allow it to cool down completely. Once it has cooled down, cover the grease cans with plastic wrap and let them settle in the refrigerator throughout the night.
• In the morning, you can take the mixture out and cut them into thick slices of at least ½ inch thickness so that they don’t break apart. Fry these slices on a non-stick pan, on a medium-high flame, without adding any oil. Each side would need about 4 to 5 minutes to get cooked. Once they have turned golden brown, you can switch off the flame.
• Serve immediately to enjoy the fresh flavors of this dish.

Some points to note

• You can also keep the mixture wrapped in nicely-sealed plastic bags in the freezer for up to 2 to 3 months. All you need to do is thaw it well before slicing it and frying it on the non-stick pan. This can save you a lot of time.
• It is important not to use any oil while frying the slices of Goetta because the oil will cause the dish to become soggy and break apart.
• While frying the patties, it is important to cook each side for about 5 to 8 minutes to cook the contents inside well. When the patties are getting fried, you should not press them hard or flip them over before they cook well. This will make the bottom sides of the slices stick to the pan and make the entire dish messy.
• If you don’t have the time to chill the goetta base in the refrigerator throughout the night, you can also chill them for about 2 to 3 hours to make the base strong and firm.
• To get the perfect taste of goetta, you should preheat the non-stick pan to a temperature of about 300 degrees F.