Thread: Hein's Biltong Recipe and Dryer box

Originally Posted by Tommy

I went to uni with young Hein. He was easily top of our year, bloody nice guy too. A loss to the forum as he hasn't visited since 2013 it seems



Two beer crates, thick paper, and a staple gun. You can make this for $10 in 20 mins mate, you're supposed to be a tradie in the making!

Maybe he'll get an email from Tapatalk?

Hahaha work smarter not harder

I suppose I could use a spare heat pump at work and then have a hell of a lot of capacity!

Made this up out of an extractor fan and an plastic clip on box.
Bulb in the bottom.
Added a vent pipe out through the garage soffit to keep the wife happy

Hell this really needs looking into, with the warm cabinet while the meats getting sunburned could put the homebrew barrel in with fermenting brew and along side the fish smoker!!. Just think, slight Smokey biltong washed down with a Smokey pale ale, way to go, I`m dribbling every where.

wonder what happened to Hein

Originally Posted by Russian 22.

Thread resurrection.

Anyone had much success with the old oven on low heat?

Internet suggests that it works. But the mum in law isn't so keen on some goat or meat in her dehydrator.

Yep oven on lowest you can with fan going and door slightly ajar (wooden spoon or like) works well but is painful to watch, definitely don't try while hungry.

Takes quite a while but house smells awesome. I skewer the strips with toothpicks and hang between racks. Rotate around occasionally.

Good for a miserable wet Sunday, marinade night before and just let it run till you have how you like.

@Sideshow I made one of those the same but haven't bothered with lamp. Goes in room while heat pump is already in use. Will put light in it eventually though. Still seems to do the job.

That's the result of a boned out rear leg of a goat.

Dried it at 70 degrees for 14.5 hours with my flat mates dehydrator.

I think next time I will use the same recipe as hein. Needs something like the vinegar to take away some of the goat taste and then something strong.

Originally Posted by Russian 22.

That's the result of a boned out rear leg of a goat.

Dried it at 70 degrees for 14.5 hours with my flat mates dehydrator.

I think next time I will use the same recipe as hein. Needs something like the vinegar to take away some of the goat taste and then something strong.

Try slicing it up thinly, across the grain, then put on top of pizza. It's sensational

I have made one out of a cardboard box with a broom handle stuck through to hang galv wire hooks from.
An old computer fan to drive air through it, no need for the heat from a bulb.

Originally Posted by Tommy

Try slicing it up thinly, across the grain, then put on top of pizza. It's sensational

I will grab a few bases and give it a go

I believe @stretch works with a mate of Heins

Damn that looks awesome.
should be a fun project to attempt with the kids

Originally Posted by homebrew.357

Hell this really needs looking into, with the warm cabinet while the meats getting sunburned could put the homebrew barrel in with fermenting brew and along side the fish smoker!!. Just think, slight Smokey biltong washed down with a Smokey pale ale, way to go, I`m dribbling every where.

This is the idea of the year!

I need photos of the resulting contraption.

And I'll even supply the fish for testing purpose's.....

Originally Posted by Russian 22.

That's the result of a boned out rear leg of a goat.

Dried it at 70 degrees for 14.5 hours with my flat mates dehydrator.

I think next time I will use the same recipe as hein. Needs something like the vinegar to take away some of the goat taste and then something strong.

That goat looks damn delicious!!! Making me drool all over the place.

I am thinking cheap tequila and Worchesteshire sauce and some good old HP sauce would be killer combo

Originally Posted by Got Juice?

That goat looks damn delicious!!! Making me drool all over the place.

I am thinking cheap tequila and Worchesteshire sauce and some good old HP sauce would be killer combo

Yeah it's good. I'll probably eat it all this weekend and make some more closer to my next trip.

That's a great idea!