Jan24

Biltong. Lekker!

by admin on January 24th, 2012 at 12:50 am
Posted In: Cured Meats

This is one of those things that Americans will never understand.

“What is it?” they ask.

“Well, it’s kind of like beef jerky, but better.”

After tasting it they usually frown, often with disgust as the mildly bloody flavor that is the secret to this dried, cured meat comes through. Instead of being sliced super thin, choked with sugar and pepper, then dried to a husk, biltong (in my favorite preparation, anyway) comes in a log of dried meat that is sliced carefully at first to savor, then devoured over a period of 10 or 20 minutes. After that comes some whining and crying because it is all gone, and then usually a couple beers to chase the salt away.

It is quite amazing how different American beef jerky is based on what the main ingredient is. Strangely, I think it is more akin to a rare hamburger in taste and prefer a medium-well hamburger, but with biltong its all about that dried meat and the salt, vinegar, black pepper and crushed coriander. Yes, there are other recipes (including sugar), but that is the most basic and “authentic”.

So, where in the world do you find this magical meat elixir outside of South Africa?

You’ve got a couple choices:

1. Make your own.
If you are at all comfortable in the kitchen, making a dried and cured meat is very simple. The real key to it all is humidity and keeping the bugs away. If it is Summer in NYC you will need to manage the humidity by using a small fan and a lightbulb. If it is Winter, all you need is a lightbulb.

I used a bar stool as my “box”, wrapped it in muslin and clingfilm to keep the bugs out and a small, old lamp for my lightbulb. It worked perfectly.

Read the following sites. They all use the same basic materials and techniques. Your apartment may smell like biltong for a week but, trust me, it will be worth it the moment you put your own, home made biltong into your greedy mouth.
Mark Blumberg
BiltongBox
MemoryWeaver
Epicurious

2. Buy it
This used to be an enormous challenge, and not that long ago. Within the last few years, the access to really great biltong has come to NYC! You can find it locally in a few stores, but you can also order it by mail from various places in the US that have become islands of South African immigrants.
Braaitime (awesome guy came to my office in Manhattan for a delivery!)
Madiba (also some great SA chow)
AfricanHut
BiltongUSA
800Biltong
Amazon (of all places!)

Enjoy and please post in the comments where and how to find and get more billies!

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Jan23

Tuck Shop, East Village NYC

by admin on January 23rd, 2012 at 11:20 pm
Posted In: Pies

Ah, the humble meat pie.

Crusty exterior; warm, delicious meaty interior.

Nothing compares to opening the door to the Tuck Shop located on 8th St (St Mark’s Place) between 1st Ave and Avenue A in the East Village. Right away you know you’re at home by the relaxed atmosphere. Ruck up to the counter or sit at the two or three small tables and order your humble meat pies. I went in and got a lamb pie. My girlfriend got the traditional meat pie. The lamb was tender and not very gamey at all for those that think lamb is gamey. The plain meat pie was the star of the two, but both had a lovely puff pastry shell that was easily cut with a fork. On a cold Winter’s day it was the perfect breakfast after a late night in one of the best parts of Manhattan.

Having gone there before and sampled most of the food, I’d highly recommend the pies. If you’re on the run, grab one of the rolls.  The sausage roll is my favorite.

There is nothing like having this little taste of home in your nose, mouth and belly.

Definitely give them a shot.

TUCK SHOP

Tip: take home a bag load of uncooked pies home with you and freeze them (make sure to put into plastic bags or wrap tightly in cellophane). Chuck ‘em in the over at 350f for ~30 minutes and you’ve got some damn, delicious meat in your mouth.

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