Thread: Hein's Biltong Recipe and Dryer box

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

Oh heelll yes that does sound good.

Originally Posted by Russian 22.

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!

I have 2 meat goats yet to process, let me know if it turns out well!!!!

Originally Posted by Got Juice?

I have 2 meat goats yet to process, let me know if it turns out well!!!!

I am all out of goat! I am doing a pig hunt this Sunday so will bring some buck shot and do a side goat mission.

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

Cheap tequila in relation to anything good, is very oxymoronic........

Originally Posted by Beaker

Cheap tequila in relation to anything good, is very oxymoronic........

Yeah but it works so damn well. Good tequila just doesn't work as well, and is a terrible waste of good hooch

Trying red Thai curry paste on some diced up rear leg. Hopefully it gets rid of the goat flavour.

Made some biltong last week using this recipe
Used a topside cut from the last red hind I got
First crack at it
It’s great
Thanks Hein B where ever you may be

Workmates decided we should give it a crack.
The local Recycle centre provided a 400 x400 x600mm scruffy cupboard. A bit of old stock repurposed from the maintenance dept. got us up and running.
We have used silverside and topside steak, topside wasn't too successful due to the meat grain running the wrong way.
The best result we have had is using beef schnitzel. It dries in 4 days and is reasonably stringy so is for good chewing.
A trial with a cajun beef rub worked well too.


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mate of mine i used to duckshoot with luved the stuff always chewing on it .im not so keen on chilli though ,but must admit his product was good .only prob though was it gave me wind and some very malodorous at that ,causing his nibs to wonder if i was dead and decaying already.
could you put chicken or duck through this process??

Originally Posted by kotuku

could you put chicken or duck through this process??

Any meat my bro. I've done rabbit and possum. Beef is traditional. Haven't tried poultry myself but butcher used to. Not as chewey.

Originally Posted by ROKTOY

Workmates decided we should give it a crack.
The local Recycle centre provided a 400 x400 x600mm scruffy cupboard. A bit of old stock repurposed from the maintenance dept. got us up and running.
We have used silverside and topside steak, topside wasn't too successful due to the meat grain running the wrong way.
The best result we have had is using beef schnitzel. It dries in 4 days and is reasonably stringy so is for good chewing.
A trial with a cajun beef rub worked well too.


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So does it have a fan or a vent in the top to let the heat out.
I'm keen to have a crack at this as well.

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Originally Posted by 25 /08 IMP

So does it have a fan or a vent in the top to let the heat out.
I'm keen to have a crack at this as well.

It has a mesh covered vent in the bottom of the door as well as two smaller ones on rear of each side. A single computer fan at the top drawing the air out. 60W Light bulb. The goal is dry air passing the meat to draw out the moisture. It is a really simple procedure.

to any homebrewers out there -i had a similar setup using 4x100w bulbs in an old dryer cabinet -a bloody great fermenting cupboard and once lights off leave em in it to quietly condition.

Try a nice fatty bit of sirloin

I haven't read through all the comments here but just thought I'd throw in a quick comment.

My grandmother was born in South Africa, her 'base' recipe has four ingredients : meat, malt vinegar, sea salt (e.g. the large chunks, NOT the easy flowing stuff) and toasted coriander seeds.

Cut the meat into slices no thicker than 1cm and pat it dry. Pour some vinegar into a small bowl, dip your fingertips into it and flick it onto the meat (you don't want to go overboard with the vinegar). Mix the salt and toasted coriander seeds together, put some in the palm of your hand and rub it onto the meat so that it adheres. Again you don't want to go overboard and have it totally crusted, you want to be able to see plenty of flesh, but you want some coriander seeds stuck on to impart some flavour and the salt to draw out the moisture/assist the curing process.

From here, hang the meat in a warm and dry location that gets SOME airflow. After a day or two the meat should have changed to a very dark colour; this indicates the vinegar is working its enzyme magic on the meat. Give it a week and it should be at a consistency ready for consuming, but this is up to personal preference. If it smells naff, something's gone wrong.