Thread: Making Biltong

Well.....bloody delicious
double thumbs up from both the boys
We kept eating it as fast as it was being chopped there for a bit.

Will definitely be making more. Keen to try @Savage1 spice mix, its on its way. Also keen to experiment with the shape of the cut.

I know for sure what will be happening to the next topside(silverside) I take out of a leg

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if the meat is a bit gamey dry taragon in the mix helps allot

If you want to try making it but not go all in on buying/making a box you can use a fan oven on lowest setting and prop the door open with something. Bit fiddly and time consuming to toothpick eat bit of meat and hang between racks but I have done it a few times if wanting snacks for a trip and not having time to do it over days. Takes a few hours but still perfectly delicious.

Could be a reasonable way to test a new mix quick.

try super thin slices with a bit of chilli powder thrown into the mix at the end for some snap sticks. Addictive snack on the go stuff

heres some pretty good biltong spice on sale if anyone's looking for some.
https://insideafrica.nz/all-products...spice-1kg.html
$12.99

That's the one I use. I have tried it on Safas who said it was lekker

I've never seen a point to biltong preservative.

Perhaps a combination lock might work.

Originally Posted by mimms2

The dehy is the "preservative"

I've heard it can last up to 6 months. Fat f*ing chance though. My kids will eat approximately a cow a week if it's biltong.

Thus the combination lock.

Never seen it last long enough to go off.

I'm about to build a BIG air drier/cold smoker. I'm likely to knock a bull over or venison and my two deep freezers are solid.

Going to dry cure the whole damn thing.

Just made a batch of Fallow biltong....didn't even last a week in this house. Bloody delicious !!

So...



back at it, this time is chamois.

For those of you that have thought about making some but not had a go. I would highly recomend it !!!

Our game animals make excellant biltong



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Looking good, Kukuwai, we are prepping some goat back straps for our biltong box this weekend

Only one day in the box so far and it already looks delicious



The next idea i have is to make one of these 'biltong cutters' i see online.

The decision being which kitchen knife to drill a hole thru, and which one won't the misses notice is missing

@ROKTOY Throw up some pictures of your setup and the backstraps/results


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Originally Posted by kukuwai

Only one day in the box so far and it already looks delicious



The next idea i have is to make one of these 'biltong cutters' i see online.

The decision being which kitchen knife to drill a hole thru, and which one won't the misses notice is missing

@ROKTOY Throw up some pictures of your setup and the backstraps/results


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Mine uses a planer knife



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This thread got me interested in trying something else. I've been making bresola for quite some time and the odd bit of jerky. So this time I thought I might try biltong.
How long does it take for the vinegar smell to go? Having read through this I may have made a mistake leaving the meat in the vinegar, salt and sugar mix for 3 days.
It's had a week drying and still smells vinegary, you can't really taste it though as the harissa blend I used to dry spice it has some oomph.

yeah sounds like you pickled it rather than spiced it