Preparing your Beef for Biltong Steaks | Making Biltong – Part 4
Cutting the beef into steaks prior to marinating.
Hasta la vista baby. Daryl here from Biltong Solutions. Bad attempt at comedy there. Anyway, what we want to do now is cut some meat. What you need is a very good steak knife, very sharp, that cuts the meat and not your fingers, believe me, because fingers do not make good biltong.
Cameraman: Don’t want accidents Daryl do we?
No. We work here. We don’t want accidents. All right. But, anyway, what we’ve done is we’ve prepared the meat before like we showed you. We took off the sinew, took off the salmon. That’s optional, whether you want to leave it on or off. It’s entirely up to you. So that’s how it would look pretty much if it was still on. It’s still quite easy to cut through that. If it’s on, you just end up going through it consistently, or you can leave it off.
I like to take it off. It’s a little bit more work, but I like to take it off because it gives you a little bit more control over cutting this, and it gives you a nicer sort of steaks for doing your biltong.
Cameraman: What’s a bit sinew between friends Daryl?
Exactly, exactly. Better off between friends, take it off now than in your mouth eating it. Not very nice. Right. What we want to do is cut this meat for steaks. Your fat is still face down on you work surface.
Now, you’ve got two options for cutting biltong. You can either cut it thin or thick, depending on how you like it. The thicker you cut it, it’s obviously going to take longer to dry, but you will get a product that’s crustier on the outside and more moist on the inside.
If you cut it thin, obviously this will be a product that will dry quicker, and you’ll probably get a more consistent dryness within the product itself. So it’s entirely up to you again. You probably know what you like, wet, dry, medium, so on and so forth. Just think of it, it’s quite simple really. If you’re going to cut it thin, it’s going to dry quick, and it will give you a drier product. Medium sort of thickness . . .
Cameraman: When you’re talking thickness, you’re talking about 10 mil to 25 mil.
Well, yeah, I’ll cut a few and give you an example of various thickness here. Sorry, I’m just going to pull these sleeves up.
Cameraman: It looks hard work happening.
Yeah, that’s it. So I’ll tell you what, up here. Let’s just stop it for a minute, stop there, and we’re going to change the camera angle so you can see it cutting a bit easier.
Got on to Video 5 – Cutting your Beef for Biltong