Air-Fried Chicken Biltong: A Quick And Easy Guide

Biltong is a food that is made through dehydration. While it is possible to make beef jerky in an air fryer, biltong is different and requires a longer time to make. To make biltong, you need to follow a specific process of curing the meat in salt and vinegar, coating it with spices, and then hang-drying it with dry circulating air at room temperature for several days. This allows the meat to dry slowly and gradually, resulting in a unique texture and flavour.

Marinating the chicken

Making chicken biltong in an air fryer is a fun and unique way to enjoy a tasty snack. While biltong is traditionally made by hanging and drying meat over several days, using an air fryer offers a modern twist on this classic method. Marinating the chicken is a crucial step in the process, ensuring your chicken biltong is packed with flavour. Here's a detailed guide to help you master the art of marinating:

Choose Your Marinade

The first step is selecting a delicious marinade that will infuse your chicken with flavour. A typical biltong marinade includes salt and vinegar as the primary curing agents. These ingredients not only add taste but also help preserve the meat. You can make a basic marinade by combining equal parts salt and vinegar with a generous amount of your favourite spices. For an extra kick, consider adding ingredients like crushed garlic, black pepper, red pepper flakes, or a dash of Worcestershire sauce.

Prepare the Chicken

When preparing the chicken, it's essential to use lean cuts of meat, as they are best suited for biltong. Trim any excess fat from the chicken, as fat can affect the drying process and the final texture of your biltong. Cut the chicken into thin, even slices or strips, ensuring they are not too thick, as this will impact the drying time.

Marinate the Chicken

Place your chicken strips in a large bowl or container and cover them with your chosen marinade. Ensure each piece of chicken is thoroughly coated. Cover the container and place it in the refrigerator for 24 to 48 hours. The longer the chicken marinates, the more intense the flavour will be. Remember to flip the chicken pieces occasionally during the marinating process to ensure even distribution of the marinade.

Optional: Spice Coating

If you want to add an extra layer of flavour, prepare a separate dry spice mix to coat the chicken after marinating. This can be as simple as a blend of your favourite spices, such as coriander, paprika, cumin, or additional black pepper. This coating will give your chicken biltong a delicious, spicy crust.

Pat Dry

Once the marinating process is complete, remove the chicken from the marinade and pat it dry with paper towels. This step is crucial, as removing any excess moisture will help ensure the chicken dries properly in the air fryer.

Now that your chicken is thoroughly marinated, it's ready for the air fryer! Remember, the key to successful chicken biltong is patience and allowing the meat to dry slowly at a low temperature. Enjoy experimenting with different marinades and spices to create a tasty, homemade snack.

Air fryer temperature

The key to making biltong is to ensure the meat dries at a low and controlled temperature. Biltong typically dries at room temperature or up to 40°C. This is significantly lower than the minimum temperature of most air fryers, which is around 120°F (48°C). Therefore, an air fryer is not suitable for making biltong as it will get too hot.

To achieve the correct temperature for making biltong, it is recommended to use a dehumidifier or a homemade box with a computer fan and a lightbulb. This setup will provide the necessary warm, dry environment for the meat to cure slowly.

In addition to temperature control, airflow is crucial for successful biltong preparation. The meat needs to hang and dry in a well-ventilated area to ensure proper dehydration. While an air fryer provides strong air circulation, it is designed to cook or dehydrate at higher temperatures than what is required for biltong.

It is important to note that the drying process for biltong can take several days, and rushing it by using an air fryer can compromise the quality and texture of the final product. Patience and maintaining the correct temperature are key to achieving authentic biltong.

In summary, when considering the air fryer temperature for making chicken biltong, it is important to remember that the ideal temperature range for biltong is significantly lower than the minimum temperature setting of most air fryers. Therefore, alternative methods that provide better temperature control, such as a dehumidifier or a homemade drying box, are more suitable options for preparing biltong.

Hanging the chicken

Prepare the chicken: Start by slicing the chicken into thin, even strips. Trim any excess fat from the meat, as it can turn rancid during the drying process. You can use chicken breasts or thighs, but ensure the meat is fresh and of good quality.

Cure the chicken: Cure the chicken strips in a mixture of salt and vinegar. The curing process helps preserve the meat and enhances its flavour. Coat the chicken generously with the salt and vinegar mixture, ensuring all surfaces are well-covered. You can also add spices like coriander, black pepper, and chilli flakes to the cure for extra flavour. Leave the cured chicken in the refrigerator for 12-24 hours.

Set up your hanging area: While the chicken is curing, prepare your hanging area. In an air fryer, you can hang the chicken strips inside the fryer basket or use the racks provided. Ensure the air fryer is clean and dry before use. If hanging the chicken elsewhere, choose a well-ventilated area with good airflow, such as a covered porch or a room with a fan. The temperature should be maintained at around room temperature, not exceeding 40°C.

Hang the chicken: Remove the chicken from the cure and pat it dry with paper towels. You want the surface to be dry to the touch. Then, find a suitable hanging setup. You can use hooks, skewers, or racks to hang the chicken strips. Space them out evenly to allow for proper airflow around each strip. Ensure the hanging setup is secure and stable to bear the weight of the chicken.

Airflow and ventilation: Proper airflow is essential for successful biltong. Ensure your hanging area has good ventilation to allow moist air to escape. If using an air fryer, ensure it is set to a low temperature or fan-only setting to create airflow without adding heat. The drying process can take several days, so maintaining consistent airflow is crucial for food safety and the final texture of your biltong.

Monitor the process: Check on your hanging chicken regularly to ensure it is drying properly. Depending on the humidity and airflow, the drying process can take 4-10 days. Look for signs of spoilage, such as mould or an unpleasant odour, and discard the batch if necessary. Well-dried chicken biltong will have a firm texture and reduced moisture content.

By following these steps for hanging the chicken, you'll be well on your way to making delicious chicken biltong in your air fryer!

Airflow considerations

Airflow is a critical factor when making chicken biltong in an air fryer, and there are several considerations to keep in mind to ensure optimal results.

Firstly, it's important to understand that biltong requires a slow dehydration process with gentle airflow at room temperature or slightly warmer, up to around 40°C. This is significantly lower than the minimum temperature setting on most air fryers, which typically start at 120°F (48°C). Therefore, it is essential to find ways to control and reduce the airflow temperature to prevent overheating the biltong.

One way to achieve this is by adjusting the air fryer's settings, if possible. Some models may offer a "dehydrate" function or a similar feature that allows for lower temperatures and reduced airflow. If your air fryer has adjustable temperature settings, try setting it to the lowest possible temperature to maintain the desired range of room temperature to 40°C.

Additionally, consider modifying the air fryer's airflow by partially covering the intake vents or adjusting the racks to control the distance between the heating element and the biltong. This can help reduce the amount of hot air circulating directly onto the meat, allowing for a slower drying process.

Another strategy is to use the air fryer in conjunction with other equipment. For example, you could use a computer fan and a light bulb to create a DIY setup, mimicking the traditional method of drying biltong. This setup can provide gentle airflow while maintaining the desired temperature range.

Finally, ensure that your preparation area has good airflow to prevent the accumulation of moisture. This is crucial for food safety and can also impact the drying process. If your space is particularly humid, consider using a dehumidifier to create a drier environment, which can help the biltong dry more effectively.

Drying time

The drying process for biltong typically takes several days, and it can range from 4 to 10 days. This extended drying time allows the meat to cure and develop its distinctive flavour and texture. The specific drying time will depend on various factors, including the thickness of the meat, the humidity levels, and the airflow in the drying environment.

To ensure proper airflow during the drying process, it is recommended to hang the meat. Traditionally, biltong is hung on hooks or racks, allowing air to circulate around the meat effectively. This hanging method also helps to keep the meat off surfaces, reducing the risk of contamination.

It's important to note that using an air fryer for making biltong is not recommended due to the high temperatures it generates. Air fryers typically have a minimum temperature setting of around 48°C, which is significantly higher than the ideal temperature range for drying biltong. Therefore, alternative methods such as using a dedicated dehydrator, a homemade drying box, or simply hanging the meat in a well-ventilated area at room temperature are more suitable options for making chicken biltong.

Frequently asked questions