Thread: Making Biltong

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.

never heard of that one, how much cream of tartar? ill try it as i get a bit of mould sometimes here in kiwiland

Originally Posted by NewbieZAR

never heard of that one, how much cream of tartar? ill try it as i get a bit of mould sometimes here in kiwiland

about a 1/4 teaspoon with spices for 3kg meat

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.

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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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

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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

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@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.


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Primo !!

Looking great @ROKTOY

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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.


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

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.


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Sure does look like an awesome knife

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.

Primo VC your gunna love that !!

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