I am normally a bit of a traditionalist when it comes to biltong. The majority of the stuff I make is usually just seasoned with coriander and pepper. Recently however I have been experimenting with using Asian flavours and I feel that this recipe for Japanese biltong is definitely worth sharing with you.
The spice mix I used is called Shichimi it’s a dry mix of chilli, Sichuan pepper, orange peel, black white sesame seed, ginger and seaweed. I added this at the salting stage with a few splashes of soy sauce, I used slightly less salt than usual due to the saltiness of the soy sauce. It’s chockfull of natural glutamates so you really get that savoury Umami flavour when you taste the finished product.
Once its marinated in the salt/spice mix wash off the mix with rice wine vinegar before applying more spice mix and adding to the drying box. Depending on temperature conditions and how wet you like the finished product it can take between 4 and 8 days to dry. Note that the longer and slower you do it the better. If you try and rush it by getting it too hot you will end up with a very dry exterior and wet interior, not only is this not particularly pleasant but it won’t store as well and is a little dangerous.
If you haven’t read it yet be sure to check out my previous article on biltong here.