Air Fryer Biltong: A Quick, Easy Treat?

There are several online recipes and YouTube videos that claim to teach you how to make biltong in an air fryer. However, some people on forums warn against it, saying that biltong needs to be dried at room temperature or up to 40°C, and an air fryer will get too hot.

Biltong in an air fryer: a good idea?

Biltong is a popular South African dried, cured meat snack, similar to beef jerky. Traditionally, biltong is made by hanging strips of meat to dry for several days. With the rise in popularity of air fryers, some people have begun to experiment with making biltong in these appliances. But is it a good idea?

The Biltong-Making Process

Biltong is typically made by curing beef in salt and vinegar and coating it in spices such as coriander and pepper. The meat is then hung to air-dry at room temperature or slightly warmer (up to 40°C). This process can take several days, and the airflow and temperature must be carefully controlled to ensure the meat dries properly without spoiling.

Air Fryer Advantages

Air fryers offer a convenient, controlled environment for dehydrating food. They can be used to make beef jerky, and some people have successfully used them to make biltong. Air fryers offer a faster alternative to traditional drying methods, and they can be a good option for those without the space or equipment to build a drying box.

Potential Drawbacks

The main concern with using an air fryer for biltong is the temperature. Air fryers typically have a minimum temperature setting of around 48°C (120°F), which is higher than the ideal temperature for drying biltong. This could result in the meat drying too quickly or becoming tough and overcooked.

Recommendations

If you're considering making biltong in an air fryer, it's important to monitor the process closely. Some people have found success by setting their air fryer to a low temperature (around 70°C or 160°F) and dehydrating the meat for a shorter period of time (around 6 hours). However, this may not produce the same results as traditional biltong, and it's important to follow food safety guidelines when preparing meat.

In conclusion, while it is technically possible to make biltong in an air fryer, it may not be the best method for achieving authentic results. For those with the space and patience, building a drying box or hanging the meat to dry in a well-ventilated area may be a more effective approach.

Air fryer temperature for biltong

Biltong is a cured form of dried meat, often beef, that is popular in South Africa. It is made by curing meat in salt and vinegar, coating it in spices, and then hanging it to dry with circulating air at room temperature or up to 40°C (104°F) for 4-10 days.

Air fryers are not recommended for making biltong as they get too hot. The lowest temperature setting on most air fryers is 120°F (48°C), which is significantly higher than the ideal temperature for drying biltong.

However, if you are set on using an air fryer, some people suggest turning off the heating element and using the machine to circulate air over the biltong as it dries. This method may be less effective than traditional methods and could lead to case hardening.

If you are looking to make biltong at the ideal temperature, it is recommended to use a drying box with a computer fan and a lightbulb, or to hang the meat in a well-ventilated area of your home, such as in front of a cabinet fan.

Marinade and spices for biltong

Marinating the meat is an important step in the biltong-making process. The meat is cured in salt and vinegar and coated in spices before being hung to dry. The most basic marinade is a simple mixture of vinegar and Worcestershire sauce, which is used to coat the meat before the addition of spices.

The spices used in biltong vary depending on the recipe and the maker's preference. Coriander is the traditional spice used in biltong and is often used on its own. However, many recipes call for additional spices to be added to enhance the flavour. Some common spices and seasonings include:

• Whole pepper kernels (roughly ground)
• Coriander seeds (roasted and then roughly ground)
• Chilli flakes
• Black peppercorns
• Brown sugar
• Paprika
• Allspice
• Fennel seeds

To make the marinade, the spices are typically toasted in a dry pan until they are fragrant and slightly smoky. They are then removed from the heat and allowed to cool before being ground in a spice grinder or with a pestle and mortar. It is important not to grind the spices too finely, as you want to be able to see the different spices in the final mixture.

Once the spices are prepared, they can be added to the vinegar and Worcestershire sauce mixture. The meat is then coated in this marinade and left to cure for several hours or overnight. After curing, the meat is hung to dry, and the biltong is ready to be enjoyed!

How to prepare the meat for biltong

Preparing the meat for biltong is a crucial step in the process of making this South African delicacy. Here is a detailed guide on how to prepare the meat for biltong:

Choosing the Right Meat

Biltong is traditionally made from beef, specifically the silverside cut. However, you can also use other types of game meat such as springbok or kudu. If you're a novice, it's best to stick to leaner cuts as they are easier to dry.

Cutting the Meat

Using a sharp knife, cut the meat into strips along the grain, not across it. The thickness of the strips will depend on your preference for moist or dry biltong. For moist biltong, cut the strips generously, about 1.5-2 cm thick. Thicker strips will take longer to dry.

Marinating the Meat

This step is crucial for adding flavour and preserving the meat. In a container, mix vinegar, Worcestershire sauce, and spices such as coriander seeds, black pepper, and chilli flakes. You can also add a little sugar to balance the flavours. Place the meat strips in this mixture and coat them well on all sides. Leave the meat to marinate for at least 30 minutes up to 24 hours, depending on how intense you want the flavour to be.

Drying the Meat

After marinating, remove the meat strips from the mixture and pat them dry with paper towels. Be sure to leave some moisture so that the spices will stick to the meat. At this stage, you can also add more spices if desired. Then, using small hooks or paper clips bent into a hook shape, hang the meat strips in a cool, dry place with good airflow. You can also use a biltong box or dryer, which will help control the temperature and airflow.

Curing the Meat

Let the meat dry for several days, depending on your desired texture. For a tougher texture, leave it to dry for 4-5 days. If you like your biltong a little wet, take it down earlier. Remember to check the meat regularly to ensure it is drying evenly and to prevent mould from forming.

Drying biltong without an air fryer

Biltong is a South African delicacy that is made through a dehydration process. It is prepared by curing meat in salt and vinegar and coating it in spices, then leaving it to hang-dry at room temperature for 4-10 days.

If you don't have an air fryer, there are several other methods you can use to make biltong. Here are some alternatives:

Using a Box and a Dehumidifier

If you have the time and patience, you can make a box with a computer fan and a lightbulb to simulate the warm, dry conditions needed for making biltong. This method takes several days, but it allows you to control the temperature and humidity to ensure the meat dries properly.

Hanging Biltong in the House

If you live in a dry climate with good temperature control, you can simply hang your biltong in the house. Hang it from hooks or cabinets, making sure to protect it from flies and pets. This method relies on airflow to dry the meat, so ensure there is plenty of ventilation in the area.

Using an Oven

If you don't want to use an air fryer or other specialized equipment, you can try using your oven as a makeshift drying box. Lay the biltong on a rack or turn it often to ensure even drying. Keep in mind that the oven should be set to a low temperature, ideally no higher than 40°C, to prevent case hardening and ensure the meat dries properly.

Commercial Dehydrator

If you're looking for a more specialized solution, you can invest in a commercial dehydrator. This will give you more control over the temperature and drying process, ensuring that your biltong turns out perfectly.

Wire Closet Shelf and a Fan

Another simple setup is to use a wire closet shelf supported by two boxes, with a fan to circulate air. You can also use a cut-open trash bag to catch any falling spices and paper clips to hang the meat. This method has been successful for people living in different climates, so it's a versatile option.

Remember, the key to making biltong is patience and allowing the meat to dry slowly at the right temperature.

Frequently asked questions