Air-Fried Biltong: A Quick, Easy, And Delicious Treat

Biltong is a South African delicacy that can be made at home using an air fryer. While traditionally, biltong is hung and dried in a warm, dry breeze over several days, an air fryer offers a modern alternative to this process. However, it is important to note that biltong needs to dry at room temperature, which is significantly lower than the minimum temperature of an air fryer. This means that an air fryer may not be the best option for making biltong, and a dehumidifier or a homemade drying box could be more effective alternatives.

How to Make Biltong in an Air Fryer

Trimming the fat and fascia

Firstly, you'll need to purchase silverside beef from your local butcher. Examine the cut of meat and identify the areas with visible fat deposits and fascia, which appear as thin, silvery membranes covering the meat. These should be trimmed off carefully using a sharp knife. A clean, fat-free cut is essential for the next steps in the biltong-making process.

After trimming, the meat should be cut into strips. The ideal thickness is around the width of your thumb, or slightly thinner, about the width of your finger. This step ensures that the meat dries evenly and thoroughly in the air fryer. Freezing the meat for about 30 minutes before cutting can make it easier to achieve thin, even slices. However, if you're eager to start like me, you can skip the freezing step!

Finally, once you've finished trimming and slicing, it's time to move on to the next step: preparing the marinade. Don't worry if you're impatient like me, and you didn't wait the full suggested time for marination. Your biltong will still turn out great!

Marinating the meat

Firstly, select your meat. For biltong, it is recommended to use silverside beef, trimmed of any fat or fascia. The meat should be cut into thumb-thick strips, or "fingers". Freezing the meat for 30 minutes before slicing can make it easier to cut and ensure even slices.

Next, prepare your marinade. In a roasting tray or flat container, combine apple cider vinegar and Worcestershire sauce. Ensure there is enough marinade to coat both sides of the meat. You can also add spices to your marinade, such as whole pepper kernels and coriander seeds. If using coriander seeds, it is recommended to roast them in a pan for a few minutes before grinding to enhance their flavour and release their oils.

Once your marinade is ready, place the meat in the mixture, ensuring both sides are well coated. Then, cover the meat with a layer of salt. This step is important, as salt helps to cure the meat and draw out moisture, aiding in the dehydration process.

After coating the meat with salt, it's time to add the spices. Sprinkle the crushed or ground pepper and coriander seeds over the meat, ensuring all sides are well covered. You can adjust the spice level to your preference, but a generous coating of spices will infuse the meat with flavour.

Once the meat is fully marinated, it's important to seal it in an airtight container. Place the meat and any remaining juices into a vacuum bag or ziplock bag. This step helps to ensure the meat absorbs the flavours of the marinade and also allows for even dehydration.

Finally, refrigerate the sealed meat. Most recipes recommend marinating for 24 to 48 hours for the best results. However, if you're short on time, a minimum of 1.5 hours will also work. The longer the meat marinates, the more intense the flavour will be.

By following these steps, you'll be well on your way to creating delicious, flavourful biltong. Remember, the marinating process is key to developing the unique taste and texture of this South African delicacy.

Air-drying the meat

Firstly, select good-quality meat, such as silverside beef, and trim away any skin, fat, or fascia. Cut the meat into thumb-thick strips, ensuring you cut along the grain of the meat. Freezing the meat for 30 minutes beforehand can make it easier to slice evenly.

Next, prepare a marinade. In a roasting tray or flat container, add apple vinegar and Worcestershire sauce, coating the meat evenly on both sides. Then, cover the meat with a generous amount of salt, followed by crushed or ground pepper and coriander seeds. The coriander seeds should be roasted briefly in a pan beforehand to enhance their flavour and release their oils.

Once the meat is well-coated, seal it in a vacuum bag and place it in the refrigerator. This step allows the flavours to penetrate the meat. Most recipes recommend refrigerating for 24 to 48 hours, but if you're short on time, a minimum of 1.5 hours will suffice.

Now, it's time to use your air fryer. Preheat your air fryer to 70°C or 160°F. Place the marinated meat on the fryer's tray, ensuring the strips don't overlap for even dehydration. Set the timer for 6 hours, and after the first 2 hours, flip the meat strips over to ensure even drying.

It's important to note that biltong is typically air-dried at room temperature or slightly warmer, up to 40°C. This means that your air fryer's lowest temperature setting may still be too high, so adjust it accordingly if possible. Alternatively, you can hang the meat to dry in a well-ventilated area, mimicking the traditional method of making biltong.

By following these steps, you'll be able to air-dry your meat effectively, resulting in delicious, homemade biltong.

Spicing the meat

• Worcestershire Sauce
• Whole pepper kernels
• Coriander seeds

First, prepare the coriander seeds by roasting them in a pan for a few minutes. Then, grind them roughly. Next, grind the whole pepper kernels to a rough consistency. You now have your spice mix.

Place your trimmed meat in a roasting tray, ensuring the pieces do not overlap. Add apple cider vinegar and Worcestershire sauce to both sides of the meat, coating it well. Then, cover the meat with the salt, followed by the ground coriander and pepper mix. Ensure all sides of the meat are coated.

Dehydrating the meat

After you've prepared your meat and spices, it's time to move on to the dehydration process, which is key to making biltong. This step requires patience, as biltong needs to be done slowly over time. Traditionally, biltong is hung and dried in a warm, dry breeze over several days. However, if you're using an air fryer, the process can be expedited.

Firstly, ensure your meat is cut into thumb-thick strips. This step is important as it ensures even cooking and dehydration. You can also freeze the meat for 30 minutes before cutting to make it easier to slice evenly. Once you have your meat cut into strips, place it into a roasting tray or any flat container where the pieces can lie flat without overlapping. Add apple vinegar and Worcestershire sauce, turning the meat so that it is coated on both sides.

Next, cover the meat with salt, followed by crushed or ground pepper and coriander seeds. Make sure to roast the coriander seeds beforehand to enhance their flavour and release their oils. Once the meat is seasoned, seal it in a vacuum bag and place it in the refrigerator. Most recipes recommend refrigerating for 24 to 48 hours, but if you're short on time, an hour and a half will suffice.

Now, it's time to use your air fryer. Set your air fryer to dehydrate at 70°C or 160°F for 6 hours. After the first 2 hours, turn the strips of meat upside down and let the machine finish the cycle. And that's it! You've successfully dehydrated your meat using an air fryer.

It's important to note that some sources advise against using an air fryer for making biltong, as it can get too hot. Biltong is typically dried at room temperature or up to 40°C. However, with the right settings and adjustments, it is possible to use an air fryer to achieve satisfactory results.

Frequently asked questions