Beef Jerky

Tuesday, September 11, 2012

The Difference between Beef Jerky and Biltong

The Difference between Beef Jerky and Biltong
If you're attempting to work out what's the distinction between jerky and Biltong, then you've got to know what each are. These 2 kinds of meat have their similarities however their slight variations make them distinctively different from each other. Biltong is a thinly sliced meat that's dehydrated to require out any wetness and fat content. Beef jerky on the opposite hand is additionally dehydrated meat that's cured and sliced. So while both beef jerky and biltong have similar option, they have their difference
When you are looking at these 2 sorts of dried meats, you may notice that their variations have quite a bit to do with where they originated. Beef Jerky was common within the Americas before the Europeans settled in their land, but it is in history documentation back in the 1500s. Biltong, however, developed from South Africa and was used for food source, survival and even religious purposes. The flavors of these two meats also has a lot to do with where they come from so you may need to try different variations of both to see which you like more.
While each of these dried meats has two different origins, they are prepared fairly similar. The big difference in the two is typically how they are dried and what kind of marinade is used. Many types of beef jerky only use basic ingredients like salt, pepper, Worcestershire sauce and soy sauce but Biltong will implement earthier, smoky flavors. Plus, the Biltong is sliced bigger and wider as well. Beef Jerky and Biltong sound like great snacks so you may find yourself enjoying both, rather than one over another.
Beef jerky is sliced following the grain of the meat into tiny strips and frequently made in smaller portions whereas Biltong is sliced against the grain of the meat. Beef jerky is created by employing a vinegar steep that cures it. Throughout this method, varied herbs and spices are added in addition to create a one of a kind marinade. Beef jerky relies on these spices to help deliver the taste while Biltong relies on the meat itself and curing to deliver the flavor. However, there are dozens of ways to prepare both beef jerky and Biltong so your options are really limitless.
Regardless of which kind you prefer to eat, both have a boat load of nutrients. They are great for proteins and they also won’t raise your insulin levels, which tells your body to store fat or not. When it comes down to it, the taste and preparation will really be what determines which one you prefer.
Homemade Biltong
While Biltong is hard to find in a lot of countries, you can still make it at home with the right ingredients. Each biltong recipe is different so you may want to keep these tips in mind when preparing the meat.
  • You have to cut the meat going with the grain because when you come to eat the final product, you will cut the biltong across the grain (and tough tissue), in order to get the most tender pieces out of your whole batch.
  • Remember that your meat is going to shrink up while you are drying it and the more dry you like your biltong, the more it will shrink.
  • The dryer and cooler climate you are in, the initial strips of meat can be cut fairly thick, and of any length. Moist and warm climates cause for your initial strips of meat to be cut thinner. This is because the thicker the strip of meat, the longer it will take to dry out, and the more likely the meat is to spoil during the drying process.
  • Try to remove as much sinew and binding tissue as possible when you cut your strips of meat because you want it to be clear of any fat or connective tissue before cooking.
The strips of meat square measure then unfit into undiluted vinegar. Use red, white, or perhaps apple vinegar. The vinegar ‘bath’ accomplishes some things: It dissolves a number of the sinew and binding tissue. It makes the meat a trifle a lot of tender. It mellows the aroma and flavor of the meat, before and through the drying method. It causes the meat to possess a dark and glossy look once it's dried. It discloses the pores of the meat, for future step, that is to spice the meat.
At this point, you're able to season your meat, and this is often the step that usually distinguishes one form of jerked meat from another. Most of the people develop their own recipes for the seasoning they use on their jerked meat. These recipes square measure is usually passed down from generation to generation so a lot of pride and hard work is put into Biltong recipes.
Whether you decide you prefer beef jerky or biltong one thing is for sure, they both make for a great snack. You can find more recipes for beef jerkyand biltong here made easy, even for the first timers out there.

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