Thread: Biltong Setup

Originally Posted by NewbieZAR

hey mate

You need airflow, and a little bit of warmth.

Easiest way to achieve this is a fan of sort and a lightbulb. and any crate/box you have that's suitable size maybe 800x400x400 or so. if you have a google Biltong Box or Biltong Boks or Biltong Kas you should see plenty of options. in South Africa for the most part we dont use them really, just hang the meat in the garage and put a fan on it as SA is warm/dry enough

Mine is similar to this, i just used the wooden shipping crate form a small massport log splitter from memory https://www.instructables.com/Wooden-Biltong-Box/
In NZ you can just go round the local industrial area, or even Stihl/Massport shops and there are likely to be some suitable crates being left on the sidewalk for waste

This one is more basic, i have never used it but know a few that do here in NZ.
https://www.youtube.com/watch?v=Wlh7...nnel=Xman%26Co

as for spices, as long as you use vinegar (preferably apple) and salt with the water (I prefer W Sauce) to mix the spices in (vinegar helps keep mold off) you can use whatever you want, me grandad just used salt and pepper with vinegar. im lazy so i just buy the pre blended spices form South African Shop, google for brands such as Freddy Hirsch, Crown National, Safari,

But here is a basic recipe too from google that looks like its about right proportions

MAKING 1KG BILTONG

18 g salt
2 g black pepper
1 g brown sugar
4 g coriander
50/50 – vinegar and Worcestershire sauce mixture – enough to just wet and marinade the meat.
https://www.boerandbutcher.co.za/the...iltong-recipe/

Otherwise, just google for South African Shops, there are plenty in Europe that i think should sell the spices, some of them even will sell small countertop biltong boxes. not sure about Germany but i know there are quite a few SA shops in Nederland and Switzerland

I haven't tried it for a few years now but i couldn't get it right. I just found it so bland - the seasoning seemed to mostly fall off and the inner meat was just a plain meat flavour. Do you soak your biltong in the wet mixture or just dab it on? I feel like I need something to penetrate into the meat for a bit of zing.

We used to soak it for a day or 2 (in the fridge) and it held good flavour - not sure how the safas do it thought

Originally Posted by Bavarian_Hunter

I haven't tried it for a few years now but i couldn't get it right. I just found it so bland - the seasoning seemed to mostly fall off and the inner meat was just a plain meat flavour. Do you soak your biltong in the wet mixture or just dab it on? I feel like I need something to penetrate into the meat for a bit of zing.

Definitely needs to soak.

https://www.nzhuntingandshooting.co....ryer-box-3699/