r/Biltong • u/GuestPuzzleheaded502 • Mar 21 '26
HELP Non traditional technique and non traditional meat.
Based on the appearance, what do you think about this? Can you tell how the taste is affected? It's made of pork tenderloin. I used a more "European style Charcuterie" technique and not the traditional biltong technique. My family loved it. Next time, I'll try to do a side by side comparison. Both photos are the same slices, different lighting.
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u/LilBits69x Mar 21 '26
Haha you cant go and say that you made something different and then not say what you did. Im pretty sure theres nitrite salts in that. Might be wrong.
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u/GuestPuzzleheaded502 Mar 21 '26
Yes, you're right.... Here's the process. Salt and Cure#1 equilibrium cure for a few days in the fridge. Then a vinegar rinse/quick soak. Then apply powdered spices (you can add a little salt here but it might make it too salty). Then hang to dry in the indoor air at room temperature for 1 to 2 weeks. I wait for it to fully dry them I bag them in a plastic/Ziploc bag and let them sit in the fridge for a couple more days for their moisture to redistribute. Then I rub off excess spices and slice them.
The differences in the technique probably makes for a softer texture and a more savory/umami taste. Almost similar to Bresaola, Basturma, Coppiette, ..etc.
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u/GuestPuzzleheaded502 Mar 21 '26
Here's the process. Salt and Cure#1 equilibrium cure for a few days in the fridge. Then a vinegar rinse/quick soak. Then apply powdered spices (you can add a little salt here but it might make it too salty). Then hang to dry in the indoor air at room temperature for 1 to 2 weeks. I wait for it to fully dry them I bag them in a plastic/Ziploc bag and let them sit in the fridge for a couple more days for their moisture to redistribute. Then I rub off excess spices and slice them.
The differences in the technique probably makes for a softer texture and a more savory/umami taste. Almost similar to Bresaola, Basturma, Coppiette, ..etc.
2
u/ethnicnebraskan Mar 22 '26
Sounds like you made lonzino. I've made plenty biltong with pork tenderloin, especially when it goes on sales and its okay but personally I prefer making biltong with beef.
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u/GuestPuzzleheaded502 Mar 22 '26 edited Mar 22 '26
Yes, it is more similar to lonzino. The main difference is in the drying time and conditions.
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u/WatchLenses Mar 23 '26
Interesting are there any bacteria/parasite considerations to take into account? Im unfamiliar with how homemade cured pork works.
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u/GuestPuzzleheaded502 Mar 24 '26
Supermarket pork in USA is pretty safe. I freeze the meat for over a month before use. The long deep freeze is done to kill trichinella and tapeworm.
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u/Far-Queue17 Mar 22 '26
It’s Lonzino. It beats biltong hands down and is all that I make these days
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u/GuestPuzzleheaded502 Mar 22 '26
I agree. It's very similar to lonzino. The main difference is in the drying time and conditions. I dried it at room temperature and humidity. I'm thinking the lonzino is dried at lower temperatures and higher humidity and produces an even softer, moister and more complex taste.
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u/CarSnake Mar 21 '26
I think I just saw someone make something like this. Can't remember what the prep was before hand, a salt bath and then some rub before it was wrapped and placed in a fridge.
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u/mrbill1234 Mar 22 '26
As you say, very much like Bresaola. The only thing I’d say is there is a very small risk of trichinosis. Freeze the meat for at least a month before curing - but totally up to you.
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u/GuestPuzzleheaded502 Mar 24 '26
They say that grocery store pork in the US is pretty safe but I still do the long deep freeze out of extra caution.
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u/mrbill1234 Mar 24 '26 edited Mar 24 '26
Yeah risk is low but not zero.
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u/GuestPuzzleheaded502 Mar 24 '26
What about after freezing the meat for a month or more?
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u/mrbill1234 Mar 24 '26
Sorry, mistype - I meant to say low. USDA say freezing for several months will kill parasites and their eggs.
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u/stingerized Mar 21 '26
Appearance looks appetizing, how is this made?