Are you a fan of dried meats?
Do you enjoy the unique flavors of South African cuisine?
If so, you might want to try making your own pork biltong!
This spiced, dried meat is a popular snack in South Africa, and can be made with a variety of meats, including pork loin.
With just a few simple ingredients and some patience, you can create your own delicious biltong at home.
In this article, we’ll walk you through the process step by step, so you can enjoy this tasty treat anytime you want.
So grab your apron and let’s get started!
How To Make Pork Biltong?
First, you’ll need to gather your ingredients. For this recipe, you’ll need 1 1/2 pounds of pork loin, 2 tablespoons of sea salt, 2 tablespoons of freshly ground black pepper, and 43 grams of ground coriander seeds. You’ll also need 250ml of spirit or cider vinegar.
Begin by slicing the pork loin into 3/4 inch slices with a sharp knife. Remove any excess fat from each slice and discard it. You can cook the fat down to make crackling if you like.
Next, place all of the sliced pork in a large roasting pan. Add the salt, pepper, coriander seeds, and vinegar to the pan and mix everything together thoroughly. Allow the meat to marinate for 3 to 4 hours, mixing frequently.
After marinating, use paper clips bent into hooks to hang the meat about 1/2 inch apart in a well-lit and airy room. You can use floodlights for the first 6 to 8 hours and turn the meat every 2 hours. Use fans until the meat reaches your desired moisture content.
The drying time will depend on your preferred texture, but it usually takes between 4 to 7 days. Check the meat by pinching it – if it’s still soft, it may need more time to dry.
Once the meat is done drying, it’s ready to be cut into thin slices and enjoyed as a snack or added to your favorite dishes for extra flavor.
Ingredients Needed For Making Pork Biltong
To make pork biltong, you will need a few key ingredients. First, you’ll need 1 1/2 pounds of pork loin, which should be sliced into 3/4 inch slices with a sharp knife. You’ll also need 2 tablespoons of sea salt and 2 tablespoons of freshly ground black pepper to season the meat.
In addition to the salt and pepper, you’ll need 43 grams of ground coriander seeds to add flavor to the biltong. Finally, you’ll need 250ml of spirit or cider vinegar to help cure and preserve the meat.
Once you have all of your ingredients, you can begin the process of making your pork biltong. Marinate the sliced pork in a mixture of salt, pepper, coriander seeds, and vinegar for several hours before hanging it up to dry in a well-lit and airy room. Depending on your preferred texture, the drying process can take anywhere from 4 to 7 days.
By following these simple steps and using high-quality ingredients, you can make delicious and flavorful pork biltong right at home.
Preparing The Pork Loin For Biltong
To prepare the pork loin for biltong, it’s important to start with high-quality, lean meat. Choose a fillet, sirloin, or steak cut from the hip, such as topside or silverside. Remove any excess fat from each slice of pork and discard it. You can cook the fat down to make crackling if you like.
Using a sharp knife, slice the pork loin into 3/4 inch slices. Make sure to cut them evenly so that they will dry evenly. Once you have sliced all of the pork loin, place it in a large roasting pan.
In a separate bowl, mix together 2 tablespoons of sea salt, 2 tablespoons of freshly ground black pepper, and 43 grams of ground coriander seeds. Add this mixture to the pork in the roasting pan along with 250ml of spirit or cider vinegar. Mix everything together thoroughly so that all of the meat is coated in the seasoning and vinegar.
Allow the meat to marinate for 3 to 4 hours, mixing frequently. This will help to infuse the flavors and tenderize the meat.
Once the meat has finished marinating, it’s time to hang it up to dry. Use paper clips bent into hooks to hang the meat about 1/2 inch apart in a well-lit and airy room. You can use floodlights for the first 6 to 8 hours and turn the meat every 2 hours. Use fans until the meat reaches your desired moisture content.
The drying time will depend on your preferred texture, but it usually takes between 4 to 7 days. Check the meat by pinching it – if it’s still soft, it may need more time to dry.
Once the pork biltong is done drying, it’s ready to be cut into thin slices and enjoyed as a snack or added to your favorite dishes for extra flavor.
Making The Spice Mix For Pork Biltong
Making the spice mix for pork biltong is a crucial step in achieving that signature flavor and heat. While there are many commercially available chili spice mixes, it’s easy to make your own at home with a few simple ingredients.
To make the spice mix, you’ll need 2 tablespoons of ground chili pepper, 1 tablespoon of ground cumin, 1 tablespoon of paprika, and 1 teaspoon each of sea salt and sugar. Mix all of the ingredients together in a bowl until well combined.
For an extra kick, you can also add finely chopped chilies or adjust the spices to your liking. However, be careful not to add too much heat as it can overpower the flavor of the pork.
Once you’ve made the spice mix, sprinkle it generously over the pork slices before marinating them in the vinegar mixture. This will ensure that the pork absorbs all of the flavors and spices during the drying process.
Remember to use good quality spices for maximum flavor and adjust the amount of spice according to your taste preferences. With this homemade spice mix, you’ll be able to achieve that perfect balance of flavor and heat in your pork biltong.
Coating The Pork Loin With The Spice Mix
To give your pork biltong its signature flavor, you’ll need to coat it with a spice mix. In a small bowl, combine 2 tablespoons of sea salt, 2 tablespoons of freshly ground black pepper, and 43 grams of ground coriander seeds. Mix the spices together thoroughly.
Take each slice of marinated pork loin and generously coat it with the spice mix. Make sure to cover both sides of the meat evenly. Use your hands to rub the spices into the meat to ensure that they penetrate all the way through.
Once you’ve coated all of the pork slices with the spice mix, hang them up to dry as described above. The spices will infuse into the meat as it dries, giving it a delicious flavor that’s perfect for snacking or cooking.
Remember to check the meat regularly as it dries and adjust your drying time as needed. With a little patience and attention to detail, you’ll end up with a batch of flavorful and satisfying pork biltong that’s sure to please.
Hanging And Drying The Pork Biltong
Hanging and drying the pork biltong is a crucial step in the process of making this delicious snack. After marinating the meat, it’s time to hang it up to dry. The traditional way of suspending meat for drying is by hanging strips over a piece of wood jammed into a window frame beside a cool window, with a fan on low to circulate air. However, you can also use a biltong box or other drying box if you want more control over the drying conditions.
When hanging the meat, it’s important to thread some strings through the thinnest part of the meat so that you can easily hang it. You can use a fork or chopstick to hang the meat, or on a rack in the oven on super low, curing chamber or dehydrator. If you are hanging the meat, it will dry more efficiently than lying on a cooling rack or some other device to create some air circulation around.
Once you pull the meat out of the cure, now is the time to give it a spice bomb on the outside. When the meat is still wet, the spices will stick to the meat. Two or three tablespoons of coriander or about 45 grams if you’re weighing it is suitable for each pound of meat.
Hang to dry in your dryer at 18 – 20 °C or 65 – 68 °F for about two weeks. You can also hang it in a fridge if you do not have a dryer but do not use a dehydrator as the temperature is too high and pork fat will start to melt.
What you’re looking for is cool conditions with good airflow. Room temperature in most houses is fine, but air flow can be a problem. What you want is a good steady stream of air running past the meat, but not too strong. Try to create these conditions in whatever way you see fit. Just make sure you have a little air flow, or the meat can gather mold.
The drying time will depend on your preferred texture, but it usually takes between 5 to 10 days depending on the drying method or personal preference of doneness. Check this by pinching the meat and if it’s still soft that may indicate it is still wet inside and will take more time to crisp up. Once there is no more give to the meat, it is done and ready to be cut into thin slices.
Slicing And Serving Your Homemade Pork Biltong
Now that you’ve made your own delicious pork biltong, it’s time to slice and serve it. Start by removing the meat from the hanging hooks and laying it flat on a cutting board.
Using a sharp knife, slice the meat thinly against the grain. This will ensure that the biltong is tender and easy to chew. You can adjust the thickness of your slices to your personal preference.
Once you’ve sliced all of the meat, store it in an airtight container in the fridge or freezer until you’re ready to enjoy it. Biltong can last for several weeks in the fridge and up to six months in the freezer.
Pork biltong is a versatile snack that can be enjoyed on its own or paired with other foods. You can serve it as an appetizer with cheese and crackers, or add it to salads, sandwiches, or pasta dishes for extra flavor.
