Thread: Making Biltong

Thanks for the link to the spice mix, that looks good

Originally Posted by Savage1

I find getting the cut thickness and drying time just right to be the challenge.

What would you say the ideal cut thickness is? I did notice in the few videos i watched that the cut thickness seemed to vary a lot !



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Originally Posted by kukuwai

Thanks for the link to the spice mix, that looks good


What would you say the ideal cut thickness is? I did notice in the few videos i watched that the cut thickness seemed to vary a lot !



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I think I do mine at about 20-25mm and dry for 2.5-3.5 days, I like mine quite soft.

I slice mine all up straight away after drying and put it in ziplock bags in the freezer.

If you like it drier then just slice it thinner.

Originally Posted by kukuwai

Thanks for the link to the spice mix, that looks good


What would you say the ideal cut thickness is? I did notice in the few videos i watched that the cut thickness seemed to vary a lot !



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What i do is, cut different sizes and thicknesses, that way you can start eating small pieces next day and eat the bigger pieces as they dry over the next few days haha. but im the kind of guy who have eaten half of the biltong in the garage while reloading before i actually take the last off to share.

Originally Posted by NewbieZAR

What i do is, cut different sizes and thicknesses, that way you can start eating small pieces next day

Yes, i can totally see how that makes sense I got home today and sliced up a couple of the smaller bits. They got devoured with the first green bottle

Originally Posted by NewbieZAR

but im the kind of guy who have eaten half of the biltong in the garage while reloading before i actually take the last off to share.

Problem there is that I have two lads hovering about when i cut it up and they just don't stop racing each other for the ends.

As a result most of mine IS shared in the garage


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