Thread: Making Biltong

That's the one I use. I soak the spice and vinegar together though as per the instructions

Yeah it's all about the cut. Any non fatty meat sliced as thick as you like is good so long as it is able to stil cure well. Rule of thumb I was taught is : across grain = chewy but holds well. With grain = nirvana

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Originally Posted by Savage1

I've seen a very effective biltong dryer made out of a large sistema storage container and a computer fan. Simple and cheap.

That is precisely how I do it. Never had any of my South African Bros complain

The ideal cut is the long round muscle of the silver side. Body parts of the silverside are good though. Cut it lengthwise. Always with the grain. If not using a bilt box cut the slabs down the centre lengthwise so they dry a bit quicker.

Here's a simple recipe that works very well for me. The
last batch that I made from Red Stag shoulders and haunch was very tasty.



Biltong (per kilogram of meat)

20g salt
4g coriander seeds
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you mix the spices in, leave to marinate for 12h before hanging.

Primo, cheers for all the info guys

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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

Originally Posted by mimms2

I'm the opposite of all you fan-boys.

I run an incadescent lightbulb, no fan. The heat from it creates mild convection current, and warm air can hold more moisture than cold air, so dries it quicker as it leaves...

This works too, it's but one way to dry a skinned cat.

Actually think this is the traditional (i.e not outside in shade and breeze) method.

Just make sure you put a bulb where it can't get dripped on or use a shield of foil etc.

Even primo meat don't taste too flash with microscopic glass on it.

I also use the Crown National spice most of the time.
But for own recipe nothing more than salt, pepper and vinegar.

You could also add a little bit of cream of tartar to prevent mold forming.

Originally Posted by southpaw

I also use the Crown National spice most of the time.
But for own recipe nothing more than salt, pepper and vinegar.

You could also add a little bit of cream of tartar to prevent mold forming.

Ya boet, salt pepper and vinegar to keep the flies away

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