Thread: Making Biltong

The last lot I've made. Ready to pull out of the box was marinaded for 2days in the vinegar and worstershire and then frozen, day and a half to thaw out spiced and dried. I use Freddy Hirsch Biltong spice mix available from SA shops.

@Marty Henry

I'm sure there are many ways to skin a cat but this is what i do.

50/50 mix of malt vinegar and Worcester sauce. Soak the meat in that for 3-5 hrs.

Remove the meat and pat it dry with a paper towel. Coat the meat in a generous helping of 'crown national safari biltong spice'

Put it in the fridge for the night. This draws out a lot more moisture from the meat so next morning its all wet again.

Dry each piece again with paper towels.
Give it a bit more spice and hang it in the box

No vinegar smell, bloody delicious



Sent from my SM-G950F using Tapatalk

My current batch from the Oryx I shot end of May.

Usong an old network cabinet as drier.

Sent from my JNY-LX1 using Tapatalk

i just chuck all the spices, vinegar etc in with the meat, then i take it out after a couple days and hang it. then i eat it.

If making droëwors (Dry sausage) just make a boerewors recipe and hang it up in thin sheep casings, i use 22mm.

Dont use pork or venison fat for drying this way as it goes rancid, trim off all silverskin, trim off all fat on deer, if making wors use beef or lamb fat

my 2c anyway

Coriander seed is essential, as is brown sugar in the vinegar mixture. And just a touch of ground cloves is also great, but beware - you don't want to overpower the mixture! Some people add chilli or cayenne pepper, but I've never been too fussed.

I find it helps to keep the air dry for the first couple of days* so that a skin forms which helps prevent mould.

* ie run a dehumidifier in the room / garage.

Results of the latest batch. Turns out chamois makes dam good biltong !!



Even managed to shrink wrap a few sticks for a trip into the hills

Still keen to make a cutter

Sent from my SM-G950F using Tapatalk

That looks great!
I think this or maybe salami could be the best use of cham meat.

Plenty of time on my hands at the moment so finally got around to making a biltong cutter

Started by ripping down off cuts of decking timber...



A bit of glue...



Then a sand up, a knife and some cooking oil....



Now to make another batch of biltong and test it out

Hope you are all keeping yourself entertained in this lockup

Sent from my SM-G950F using Tapatalk

@kukuwai, I meant to put up photos last time but forgot.
Here is the current batch of goat backstraps started yesterday and hung tonight.
And following it up with some silverside that will go in the box tomorrow.


Sent from my SM-G390Y using Tapatalk

Primo !!

Looking great @ROKTOY

Sent from my SM-G950F using Tapatalk

Pulled the goat back strap out after 2 1/2 days, It's a bit drier than I like, but that was to be expected with no fat in the meat.
A bit salty but still blimin tasty.
An ADV knife from @terryf made short work of slicing it up.


Sent from my SM-G390Y using Tapatalk

Originally Posted by ROKTOY

Pulled the goat back strap out after 2 1/2 days, It's a bit drier than I like, but that was to be expected with no fat in the meat.
A bit salty but still blimin tasty.
An ADV knife from @terryf made short work of slicing it up.


Sent from my SM-G390Y using Tapatalk

Sure does look like an awesome knife

Another batch drying, this is much easier than jerky and the sight residual vinegar twang more enjoyable to someone who prefers savoury.

Dropped a couple of kilos of venison off to my SA workmate last week and got this back Monday



Two different flavours one with a touch of chilli.