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Thread: Making Biltong

  1. #16
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    That's the one I use. I soak the spice and vinegar together though as per the instructions

  2. #17
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    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

    Edit.

    .
    Last edited by Preacher; 18-10-2020 at 09:31 PM.
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  3. #18
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    Quote Originally Posted by Savage1 View Post
    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

  4. #19
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    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.
    kukuwai likes this.

  5. #20
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    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.

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    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.
    Mathias, kukuwai and Preacher like this.

  6. #21
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    Primo, cheers for all the info guys

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    Its not what you get but what you give that makes a life !!

  7. #22
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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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    veitnamcam, Savage1 and takbok like this.
    Its not what you get but what you give that makes a life !!

  8. #23
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    if the meat is a bit gamey dry taragon in the mix helps allot
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  9. #24
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    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.
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  10. #25
    Purveyor of Fine Cutlery terryf's Avatar
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    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

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    Regards
    Terry

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    Authorised Nitecore Torch Retailer
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  11. #26
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    Quote Originally Posted by mimms2 View Post
    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.

  12. #27
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    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.
    I'm left handed, what is your super power?

  13. #28
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    Quote Originally Posted by southpaw View Post
    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
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  14. #29
    Purveyor of Fine Cutlery terryf's Avatar
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    heres some pretty good biltong spice on sale if anyone's looking for some.
    https://insideafrica.nz/all-products...spice-1kg.html
    $12.99
    kukuwai likes this.
    Regards
    Terry

    https://www.knives4africa.co.nz/
    Custom knife dealer

    Authorised Nitecore Torch Retailer
    NZ Distributor of Nano-Oil

  15. #30
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    That's the one I use. I have tried it on Safas who said it was lekker

 

 

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