In the world of food, there’s a lot to choose from. From sushi and pasta to burritos and hot dogs, we have a special dish for every palate.
But what about those in Australia who miss the flavors of their homeland, South Africa?
What about those who want a taste of home but can’t make it back?
Luckily for them, Cape To Cairo is here!
Cape To Cairo is an Australian company that specializes in South African products including delicious, traditional dried meat called biltong which is air-dried and perfect for a quick snack on the go.
Whether you’re homesick or just looking for something new to try, Cape To Cairo will bring your taste buds closer to home with its delicious offerings.
Cape to Cairo also offers a variety of other South African products, including jams, nuts, spices, and chutneys. And with fast shipping options available, they’ll be at your door in no time!
Biltong is a type of air-dried, cured meat that originated from South Africa. It’s made from beef, venison, or ostrich and is typically spiced with pepper, coriander, salt, and cloves. Biltong is a popular snack food in South Africa and is slowly gaining popularity in other parts of the world as well.
Cape to Cairo’s biltong is some of the best out there. It’s made with fresh, high-quality ingredients and the perfect blend of spices, making it a delicious and healthy snack option.
Biltong Making: Drying Equipment and Spices
(Cape to Cairo sells finished biltong products as well as biltong making products for biltong enthusiasts).
To make biltong, one needs a drying cabinet or room that will maintain a temperature of between 10 and 12 degrees Celsius year-round. The cabinet should be well insulated and can be constructed from wood with ventilation slots at the bottom. If the climate is too warm for this type of cabinet, use a cool room or refrigerator. Dry biltong in either case for 4-5 days at a time.
The spices used to make biltong all have salt as an important ingredient. Some recipes also include added sugar, cayenne pepper, vinegar, beer, Worcestershire sauce fragments, garlic cloves, and onion flakes.
The meat is usually cubed or sliced into thin strips about 2-3 cm thick before being spiced. The spices are then rubbed all over the meat and left to stand for a few hours, or preferably overnight.
Drying the Meat
The meat is hung in the drying cabinet on hooks or from a frame with the fatty side down so that it will drip fat and not become moldy. It is important to leave a space of about 2 cm between each strip of meat to allow for even drying. The meat will shrink during the drying process so make sure there is enough hanging space.
The biltong will be ready when it has lost around 30% of its weight and the surface is hard but still pliable. It should not be allowed to get too hard or it will become brittle.
Storing and Serving Biltong
Biltong can be stored in an airtight container for up to 3 months. If the biltong is sliced, it should be consumed within a week of slicing.
Biltong can be eaten as a snack on its own or added to salads, sandwiches, or braais (barbecues).
If you’re homesick or looking for something new, Cape to Cairo’s products are perfect. From air-dried biltong to jams and more, they have a large variety of offerings that are sure to please even the pickiest palate. Their products can be bought online and shipped at an affordable price so there is no need to worry about missing out on these delicious flavors from home! If you want high-quality South African goods delivered right to your door with fast shipping options available then look no further than this Australian company specializing in traditional foodstuffs from all over Africa.