Vinegar is one of the most crucial ingredients for making biltong. In fact, it wouldn’t be biltong without it! Vinegar prevents bacteria, helps cure the meat, and it tenderises. Besides cooking purposes, vinegar also adds the distinct flavour of biltong. So, which vinegar should you use?
Choosing vinegar for biltong is a preference, but if you want an authentic taste, you must use brown vinegar.
Brown vinegar is the traditional choice for making biltong, which gives that recognisable nutty and mellow flavour.
The reason vinegar choice is a preference is that its first purpose is to prevent bacteria before drying. Besides aiding the preservation of the meat, it also adds flavour.
Therefore, you can choose any vinegar you’d like to experiment with using. Common choices for vinegar include Apple cider vinegar (The most popular next to brown vinegar), Red wine vinegar, white wine vinegar and balsamic.
Of course, there is also the option to mix parts, such as 1 part brown to 2 parts apple. The experimental nature of biltong making will allow you to find your taste’s preferred choice or even a few.
There are many nuances involved when you choose a type of vinegar. One will add fruitiness, while another adds richness, like pairing Merlot with beef bourguignon. Different kinds of vinegar will provide contrasting flavour profiles in your final product. So let us discuss the many possibilities.
Vinegar Choice
What would biltong be without vinegar? Well, it wouldn’t be biltong!
Vinegar is a crucial ingredient for making biltong as it’s responsible for preventing bacteria, preserving the meat and tenderising it.
Vinegar first acts to lower the ph level of the meat to prevent bacteria from growing on the surface (botulism, sorry to turn your stomach). The vinegar is also responsible for helping to draw out moisture and blood from the meat before drying. Essentially this starts the cooking process before the meat hangs to dry.
The following important role is to tenderise the meat. The vinegar acts on the meat proteins by breaking them down and making them soft and pliable. Much like the succulent texture of a rare/medium-cooked steak. Beyond the processes used for preparing and cooking the biltong, vinegar adds a unique and all-essential flavour. (Here is an article about marinating biltong for optimal flavour).
Vinegar for biltong is much like choosing a wine to accompany your favourite dish. The wine choice will accentuate particular elements in your meal and make it more enjoyable. Likewise, your choice of vinegar will add unique flavour profiles to the final product.
While this is exciting, you must beware some options are unpopular for a reason! White vinegar, for example, does not add any depth of flavour but a harsh “vinegary” taste. Interestingly, there is always an audience for strange things; therefore, it is your choice to experiment and decide.
Brown Vinegar
Brown malt vinegar is the original and, in my opinion, the best vinegar choice for biltong. Brown malt vinegar has a nutty, lemony, and caramel flavour profile. This vinegar is made from malted grains of barley, giving it a similar flavour to ale which uses the same process.
If you choose brown vinegar for biltong, it will provide a mellow nutty flavour that is not harsh or overpowering. Malt vinegar is also the perfect accompaniment for mixing with other kinds of vinegar and sauces, such as apple cider vinegar. My particular favourite mixture is brown malt vinegar with Worcestershire sauce (utilising a 60:40 ratio).
Apple Cider Vinegar
Apple cider vinegar is the second most popular choice, having robust fruity notes without the harsh “vinegary” taste of other options. This popular choice derived from apple juice is fermented and turned into vinegar. It utilises the same process as apple cider beer resulting in a similar punchy yet sweet and fruity flavour. When used to make biltong, it adds a sweet fruitiness that tends to be a winner for many people.
Red Wine Vinegar
You may notice red wine vinegar is a popular choice in many American versions of biltong. While it’s not traditional, it pairs well with biltong in the same manner red wine works with beef. It adds a rich depth of flavour with slightly acidic yet subtly sweet notes. Remember, if you choose red wine vinegar, it will cause a red hue. Your biltong will resultingly have a deep red colour through the meat.
White Wine Vinegar
White wine vinegar has a lighter and fruitier flavour profile when compared to red wine vinegar. It is a favourable option if you want the grapey fruitiness of wine without discolouring the meat the way red wine and brown vinegar do. The flavours of white wine vinegar are more delicate, so it’s unavoidable to lose some in the final product.
Now that you’ve discovered the liberty of choosing vinegar, it’s time to start experimenting. If it’s your first batch, I recommend starting with brown vinegar to learn the traditional method. After, you can choose any flavour and mix any two or three that you like. The most important part is to have fun and never be afraid to try new things.
Related Posts:
- The Truth About Beef Jerky And Your Health
A favourite among outdoor enthusiasts for its transportability, for fitness enthusiasts for its high protein content, and for those … - Kangaroo Biltong: How To Make ItWe all know beef, game, and ostrich are the most traditional meats used for biltong, yet there’s an intriguing …
- What Is Biltong? Everything You Need To KnowIn the world of savoury snacks, one delicacy stands out for its unique flavour profile and rich history – …
