Air Fryer Biltong: Can It Be Done?

Biltong is a South African beef jerky that was originally created by Dutch pioneers in South Africa. It is made by curing meat in salt and vinegar, coating it in spices, and leaving it to hang-dry at room temperature for 4-10 days. While it is possible to make beef jerky in an air fryer, the lowest temperature setting on most air fryers is still too high for making biltong. This is because biltong needs to be dried at room temperature or up to 40°C, whereas air fryers typically have a minimum temperature of 120°F (48°C). Therefore, it is not recommended to make biltong in an air fryer.

Air fryer temperature too high for biltong

Biltong is a South African delicacy that has gained popularity worldwide. It is made through a dehydration process, but unlike beef jerky, it takes longer to make and is cured in salt and vinegar.

Air fryers are convenient for dehydrating foods, but they may not be ideal for making biltong due to temperature constraints. The optimal temperature for drying biltong is around room temperature, or up to 40°C. This is significantly lower than the minimum temperature of most air fryers, which is typically around 120°F (48°C).

Using an air fryer for biltong can result in excessive heat, leading to a final product that resembles beef jerky rather than biltong. The high temperature of an air fryer can cook the meat instead of slowly drying it, altering the texture and taste.

To achieve the desired result for biltong, it is recommended to use a "biltong box," a dehumidifier, or even hang the meat in a well-ventilated area at room temperature. These methods allow for the slow drying process that biltong requires, ensuring the meat dries evenly without cooking.

While air fryers offer convenience, their temperature settings may not be suitable for all types of food preparation. In the case of biltong, the traditional methods of drying at room temperature or using specialised equipment like a biltong box are more effective for achieving the desired result.

Dehydrating biltong

Biltong is a South African delicacy made by dehydrating meat. While it is similar to beef jerky, it is considered a superior product by enthusiasts. The process of making biltong involves curing the meat in salt and vinegar, coating it with spices, and then hang-drying it with dry circulating air at room temperature for 4-10 days. This slow drying process, combined with gentle airflow, is crucial to achieving the distinct texture and flavour of biltong.

Air fryers are not suitable for making biltong as they operate at temperatures higher than the ideal range for drying meat. Air fryers typically have a minimum temperature setting of 120°F (48°C), while biltong should be dried at room temperature or slightly warmer, up to 40°C. Attempting to make biltong in an air fryer will result in cooking the meat instead of drying it, altering the desired texture and flavour.

To achieve the ideal conditions for dehydrating biltong, a "biltong box" can be used. This is a simple setup that includes a fan and a lightbulb to generate good airflow without producing too much heat. The key is to have a steady stream of cool air circulating around the meat without it being too strong, as excessive airflow can lead to "case hardening," where the outside of the meat becomes overly tough while the inside remains soft.

When preparing the meat for dehydration, it is essential to trim away any large chunks of fat, as they can become unpleasant to eat after the drying process. The meat should then be cut into thin strips, no thicker than 1 inch (2.5 cm), to ensure even drying. The strips are then coated with a spice mixture, typically including coriander seed, black pepper, and brown vinegar, and left to cure in the refrigerator for 24 hours.

After curing, the meat strips are hung in the biltong box or another well-ventilated area with a gentle airflow. Newspaper can be placed below the meat to catch any drips. The drying time will vary depending on humidity, airflow, and temperature, but it typically takes several days. It is important to check the biltong regularly for mould and dryness. When the biltong reaches the desired texture, it can be cut into thin slices and stored in a well-aerated space or wrapped in paper bags and refrigerated.

Marinading the meat

Once you have cut your meat, place the strips into a glass or ceramic baking dish. If you are using a slab of meat, trim off any silver skin, connective tissue, or unwanted fat, but it is recommended to leave some fat on for moisture and flavour. Then, sprinkle salt all over the meat, including the sides, and let it sit for 2-3 hours, flipping the meat occasionally to ensure even salting.

After salting, you can prepare your wet cure or marinade. A basic wet cure consists of equal parts vinegar and Worcestershire sauce, but you can also add other ingredients like red wine vinegar, honey, brown sugar, or soy sauce. Mix your chosen ingredients together and add the meat to the cure, letting it sit for another 2 hours, turning the meat occasionally to ensure even coverage.

While the meat is marinating, you can prepare your spice mix. The spice mix typically includes coriander seeds, black peppercorns, and chilli flakes, but you can also add fennel seeds or other spices of your choice. Toast the spices in a dry pan over medium heat until they are fragrant and slightly smoky, then let them cool completely before grinding them in a spice grinder or with a pestle and mortar. You want the spices to be broken up but still identifiable.

Once your meat has finished marinating in the wet cure, pat it dry with a paper towel and coat it with the spice mix, making sure to get into every nook and cranny. You can then weigh and label your meat, and it is ready to be hung up and dried.

Airflow and room temperature

Airflow and temperature are key factors in the biltong-making process. The meat needs to be dried slowly, over several days, in an environment with good airflow and relatively cool temperatures.

Biltong should be dried at room temperature, or up to 40°C. The room temperature in most houses is usually fine, but airflow can be a problem. A gentle airflow is required, as too much air movement can cause 'case hardening', where the outside of the meat becomes overly tough.

To create the right environment, many people use a 'biltong box' with a fan and a lightbulb to generate airflow and warmth. However, some people have had success with simply hanging the meat in a well-ventilated room, or from kitchen cabinets, to benefit from the airflow in the room.

If you are using an air fryer, it is important to note that they can get too hot for biltong. The lowest temperature setting on most air fryers is around 48°C, which is higher than the ideal temperature for drying biltong. Therefore, it is not recommended to use an air fryer for this purpose.

Storing biltong

The ideal storage conditions for biltong are cool, dry, and well-ventilated. Keep biltong in a dry, cool place, avoiding direct sunlight, as higher temperatures will cause it to go off faster. Avoid using plastic bags, as these can cause the biltong to sweat. Instead, use a paper bag to keep the meat dry but still slightly moist, and allow for some airflow. You can also use a container or bowl, but make sure it is clean and dry, and don't use a sealed lid, as this will prevent airflow and dry the biltong out. If using a container, cover the top with a paper towel or cloth to allow for ventilation. You can also add a piece of paper towel to the bottom of a Tupperware container or glass jar to slowly draw out more moisture.

If you want to keep biltong for longer than a week or two, you can store it in the freezer. However, it must be packed and sealed properly. Frozen biltong can last for up to a year, but you should still check it carefully after defrosting, as defrosting releases a lot of moisture, and the meat can spoil if this is not dried off.

Finally, remember to occasionally shuffle and move your biltong around to prevent moisture from building up in specific areas.

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