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

Product Information

Salt: Sea salt is a fantastic flavour enhancer, and it helps preserve the meat too. On top of that, it destroys bacteria outside the meat and allows the drying process. However, make sure you use the right amount of salt. A low-carb, low calorie alternative to the usual chips? This one definitely hits the spot. Eating healthy just got easier (and tastier!). If you’re thinking of investing your time in making your very own biltong, then you need to make sure you make the best tasty biltong that will satisfy you and your family members. Choosing the best meat for your biltong is the first step to achieving the best results in the end and the right means will improve the quality of your biltong as well. Organic grass fed beef is recommended or this and you can get it from a local butcher or local stores. When it comes to cutting, make sure you choose lean pieces without much marbling. Silverside bottom round makes the perfect biltong, sirloin and top round are also good lean cuts for biltong. Drying your biltong Tong - the word for tongue (eg. ‘This beef biltong’s so spicy my tong is on fire’) What meats are we talking?

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. 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.Brown Sugar: This caramel and molasses flavour adds complexity to the Biltong without masking it. It helps by balancing the saltiness well. Traditional Biltong is cured in salt and vinegar and coated with crushed coriander seeds and pepper. However, avoid putting too much salt as it can leave a burning sensation. On the other hand, vinegar does a great job of sterilising the cure meat without mountains of salt. Vinegar: Brown vinegar has been used to make Biltong traditionally; this is because of the strong flavour it has. Some people use apple cider vinegar, and it's okay too. However, if you want to achieve the best flavour, brown sugar is best; apple cider vinegar comes second.

Although originating in South Acrica, over the years, there have been modern upgrades to some of the ingredients. Most families and butchers making biltong will have their own unique twists - and will always swear theirs is the best. They might switch classic vinegar for the red wine or apple cider variety. Or add a touch of brown sugar to sweeten things up. Or even bicarbonate of soda to tenderise and neutralise the biltong strips. Biltong may not seem like a likely breakfast addition but after being tried and tested these recipes have the Ember thumbs up. You can change the details in your account by logging in through this link. What is a subscription? Creamy warm soup sounds just about right this time of year, not without putting some Ember spin on it of course. What is a little less simple is finding the right farms to source our beef from. To keep our standards as high as possible we source our Wilder biltong from only a handful of farmers who are dedicated to farming regeneratively, rebuilding soil health and restoring wildlife.The following is one of the best recipes for biltong. It will give you results that are traditional as well as authentic.

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.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. 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 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.

I love jerky having tried many from across the world and many different animals. I'm sorry to have to say this but Ember is the worst one I've tasted so far. The recipe just isn't up their compared to so many others. Super high in protein, healthy, and delicious! It's also so easy to make—cooked and served on the same pan (the easy clean up is just another bonus). Homemade biltong can take about 15 minutes to prepare and to achieve the best results, in the end, you will need a cut of good beef that is suitable for making biltong. After you've bought the perfect beef for making biltong, you can follow the steps below to prepare your 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.

but Ember's closer to charcuterie than crisps. We take the best cuts of meat, season them and wait. Ember is a labour of love for us. We know that care and patience is what makes our products taste great - there's no rush. Each and every step is kept as simple as possible so the ingredients can speak for themselves.