Why is Steak do Vrecka so tender?
Is this jerky?
To answer both questions in one, It is so deliciously tender because it is biltong, not Jerky:)
Biltong originates from the Dutch who traveled the East Indies for spices, passing along the South African coast line, through the Cape of good hope. They were said to use Springbok (jelen) This process of meat curing was used by the native Khoi San people to preserve their meat. The Dutch then improved on this process. They would cut strips of Sirloin, salt it and spice it then hang it on the decks of the ship to dry. The salting, with vinegar provided a good anti-bacterial coating and the meat was then safe for weeks.
Jerky comes from the Native Indians in the Americas. They used to put the meat, beef, under their saddles when they rode by horse back, tenderising it and all hereby drying it. The Khoi san were said also to use this method. Jerky over the years then slightly developed to be heated and smoked.
Biltong: Cut from Sirloin, is marinated in salt and spices as well as vinegar and then hung to dry in a dryer at 24 degrees. All nutrients, proteins, irons are contained in that meat, it looses about 60-70 percent of its water content. It is then sliced and served.
Jerky: Cut from variations of meat, is then marinated in spices and sometimes maple syrup, sugar or other flavours and either hung or placed on a grill to be dried using heat, sometimes it is even smoked. This leaves the meat slightly harder and chewier.
Biltong is cut in thicker slices where as Jerky is thinly sliced, almost into chips, Biltong is then spiced and hung to AIR dry for up to a week, this is a slow process of abstracting just the water whereas jerky is spiced and then cooked in a dehydrator for 6-12 hours so HEAT dried and often SMOKED.
I wouldn’t say one is better than the other, but I will say that Biltong still had a good, tender meatiness to it, jerky can be eaten more like chips and if you like the smokey effect, then ur in luck:)
Here at Steak do Vrecka, we try to deliver the best quality meat, spices and processes. Even if you are a Jerky fan we suggest trying one of our current flavours. We think they are very good!
Coriander- typical flavour of South Africa
Black Pepper- milder, Slovak salami taste
Hot Chilli – giving your taste buds a kick
If you have any questions on this subject please we are happy to consult:)
Check out our FAQ section or even contact me directly. Even if its in SlovakČ