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

Product Information

This is biltong but not as you know it. If you're a biltong fanatic you may notice that there's something a little different about this one - our wilder biltong is made using a blend of multiple cuts of beef instead of using whole silverside cuts. This allows us to keep the supply chain small and the meat organic. But don't worry we've made sure to not compromise on taste. It’s a win - win. 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). I recently tried the Steak slices, which I found in Sainsbury's, and these were yummy (I ate the whole bag in 1 go!) :) I bought Ember biltong because it was reduced in Waitrose. It’s absolutely delicious! I will happily pay full price for it in future.

The next step involves mixing spices and then layer unto the bottom of a container large enough to lay the strips flat. Leave into the container to cure for about 6 hours. All the spices will then be absorbed into the meat. 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. Others think it was discovered by North Americans, with the word ‘jerky’ coming from ‘charqui’ - Spanish for dried strips of meat.

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 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. 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.

I can understand having to cancel if the product on offer was no longer available but to do so without even bothering to inform me is highly disrespectful. So while the product is tasty the company itself takes it's customers for granted and treats them poorly. Disgusting food full of mould! Don't buy this product, thank god we spotted this before biting it, I hope we don't get food poisoning from this garbage. 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. 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. 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.Typically, when we talk about beef jerky we’re looking at thin slices of lean beef (usually the sirloin tip or the eye of round), dried low and slow. There are a few different ways to create beef jerky, but smoking, salting, and dehydrating are the ones you’ll be most familiar with. Why all the salt? It helps gently draw out the moisture and give a bite of flavor to the meat. We guarantee that our biltong will arrive to you with a shelf life of at least 45 days but our products will normally have a longer shelf life of 3-6 months. 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. Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well.

The ideal beef jerky has minimal fat - because fat doesn’t dry well and can turn rancid. Which no one wants. 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 On each length of the meat, you should add a hook. You can use paper clips that are covered in plastics since this is very affordable. Then hang the Hilton in a box or in a space that is well ventilated. You can also add a fan to blow the air gently, however, this fan should not be pointed to your meat directly because this can harden the case. 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.That's why our biltong is made with lean silverside beef from British and Irish cows - marinated, seasoned and cured for 8 days. 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. 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.