Making Biltong
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Drying time
Depending on the amount of meat and thickness you use, it can take anywhere from
24 hours to 72 hours to complete the drying process. Personal taste also
comes into play, as some like their biltong moist while others prefer the rock
hard variety. Some experimentation will be required when you first start making
your biltong. It is recommended to check the biltong maker every 12 hours during the
drying period.
Settings
The Luvele Biltong Maker has three temperatures setting. Setting one (low) and
two (medium) can both be used for drying biltong. Setting one will dry the biltong
at a temperature of approx 30-35 degrees C. Setting one is the recommended
temperature for most biltongs. Setting one can be left on continuously for 3 days.
Warning: When in operation the Biltong Maker should be checked every 12 hours.
Setting two will dry at a higher temperature and air flow of approx 40 degrees C.
When making biltong, setting two can be using if faster drying it desired. Please
note, the higher temperature and air flow of setting two will dry the outside of the
meat fast than the inside, creating a crust on the outside of biltong strips. If a moist
inside and a fast drying time is desired, setting two is a good option.
Warning: Setting two should not run continuously for more than 24 hours!
Please visit www.luvele.com for more recipes and info on biltong
making. Also, if you would like to share your biltong recipe with us,
please email it to support@luvele.com and we’ll be sure to share it
with our Biltong community.
Storing biltong
Even though biltong is cured and air-dried, it’s still meat. Homemade biltong is
preservative free, so we recommend storing it in the fridge in a paper bag over
short periods of 4-5 days. Should you wish to store it for longer than 5 days, or you
want the biltong to stay soft (moist), we recommend you store it in an air-tight
container in the freezer. Biltong can be stored in the freezer for up to 6 months.
The Luvele range of ‘vacuum sealers’ are ideal for storing biltong in the freezer.
