AlanD Posted September 22, 2017 Share Ill just leave this upside down picture here...lol Letum911 and Long Wheel Base 2 Link to comment Share on other sites More sharing options...
Letum911 Posted October 10, 2017 Share @AlanD how did the drying of the big pieces go in the UK? I just had the last of my chili biltong which I hung Friday. Will post some pics next time. I changed my approach to the cut and style of the meat a bit, buy chunks of silverside "roast" (same price as the slices but the naming confused the butcher when I asked for a piece of silverside to cut biltong from). I cut wider pieces around 1 cm thick, so basically wide thin pieces, makes for good chomping if you cut them 5mm-10mm wide. Also it dries to my liking in 48 hours! AlanD and Long Wheel Base 2 Link to comment Share on other sites More sharing options...
AlanD Posted October 12, 2017 Share @AlanD how did the drying of the big pieces go in the UK? I just had the last of my chili biltong which I hung Friday. Will post some pics next time. I changed my approach to the cut and style of the meat a bit, buy chunks of silverside "roast" (same price as the slices but the naming confused the butcher when I asked for a piece of silverside to cut biltong from). I cut wider pieces around 1 cm thick, so basically wide thin pieces, makes for good chomping if you cut them 5mm-10mm wide. Also it dries to my liking in 48 hours!The drying went quite well to my surprise. It took a day longer but it never got any mould or anything which pleased me. I did use the light bulb which might have helped. I went to a Butcher in Rotherham month end and asked if they had silverside, he asked me if i wanted to make biltong from it.....excellent. Cut me some pieces that were really thin, too thin i thought but turned out ok as cut it into small pieces when dried amd was lekker, although dis dry quickly as a little drier than what i was used to Link to comment Share on other sites More sharing options...
Sitting slip Posted October 12, 2017 Share Hi Guys, I am over here in Mumbai. can someone please send me a care package of some biltong oros and ouma beskuit??please.ek vra mooi. Link to comment Share on other sites More sharing options...
Long Wheel Base Posted October 13, 2017 Share Takealot have the mellerware biltong drier on special for R349. Not sure whats the going rate elsewhere. https://www.takealot.com/mellerware-biltong-king-food-dehydrator/PLID26927807 AlanD 1 Link to comment Share on other sites More sharing options...
AlanD Posted October 13, 2017 Share Takealot have the mellerware biltong drier on special for R349. Not sure whats the going rate elsewhere. https://www.takealot.com/mellerware-biltong-king-food-dehydrator/PLID26927807Thats a very good price. I think i paid R499 for mine. Long Wheel Base 1 Link to comment Share on other sites More sharing options...
AlanD Posted October 13, 2017 Share Hi Guys, I am over here in Mumbai. can someone please send me a care package of some biltong oros and ouma beskuit??please.ek vra mooi.I tell you what, i wont be buying those products again as it ist moor expensive here...eih...will.have to search for a close alternative...is there?? Link to comment Share on other sites More sharing options...
Sitting slip Posted October 13, 2017 Share I tell you what, i wont be buying those products again as it ist moor expensive here...eih...will.have to search for a close alternative...is there??Tang, water buffalo, and tea biscuits AlanD 1 Link to comment Share on other sites More sharing options...
Stretch Posted October 13, 2017 Share How's this for crazy prices..... Can't wait till my drier arrives €100 per kg! edit... Love how it's advertised as health food! Edited October 13, 2017 by Stretch Link to comment Share on other sites More sharing options...
Long Wheel Base Posted October 13, 2017 Share How's this for crazy prices..... Can't wait till my drier arrives €100 per kg! edit... Love how it's advertised as health food!and it probably tastes k@k Link to comment Share on other sites More sharing options...
Stretch Posted January 26, 2018 Share Biltong maker arrived this week with all our other stuff... Not sure where I am going to put it... But guess what I will be doing this weekend. This will be the first time I am doing my own spicing. I bought a spice pack before I left and that's in with the maker.. But what's the consensus with vinegar. A mix between white and black or balsamic.. Or just white? What's the best time to leave it soaking...2 hours 6 hours 12 hours? Long Wheel Base and Letum911 2 Link to comment Share on other sites More sharing options...
Letum911 Posted January 26, 2018 Share Biltong maker arrived this week with all our other stuff... Not sure where I am going to put it... But guess what I will be doing this weekend. This will be the first time I am doing my own spicing. I bought a spice pack before I left and that's in with the maker.. But what's the consensus with vinegar. A mix between white and black or balsamic.. Or just white? What's the best time to leave it soaking...2 hours 6 hours 12 hours? I prefer pure brown vinegar. Just rinse the meat in it. Still wet with vinegar lay the meat out and spice. I haven't tried the balsamic yet, may be an interesting experiment. Stretch 1 Link to comment Share on other sites More sharing options...
Stretch Posted January 26, 2018 Share I prefer pure brown vinegar. Just rinse the meat in it. Still wet with vinegar lay the meat out and spice. I haven't tried the balsamic yet, may be an interesting experiment.Perfect... No experimenting now... Its been 5 months since I had biltong...I am not making something inedible..lol... Straight Brown vinega tonight it shall be then Letum911 1 Link to comment Share on other sites More sharing options...
Letum911 Posted January 26, 2018 Share Perfect... No experimenting now... Its been 5 months since I had biltong...I am not making something inedible..lol... Straight Brown vinega tonight it shall be then Here's my original recipe post: Have a look at a few of the earlier posts. I went shopping at after 5pm and ended up with Woolworths Biltong spice, VERY nice indeed!!! Short version, mix brown vinegar and worchester sauce 1 tot 1. Light drizzle across the meat and a light coating of spices. Let stand for 2 hours. remove excess sauce, and let the meat marinade overnight in a bowl (make sure a bit of sauce remains and that the meat is spiced all round). Hang the next morning. Allow 2-3 days to dry. Stretch 1 Link to comment Share on other sites More sharing options...
Rata-tat-tat Posted January 26, 2018 Share 6kg, the biggest load I've done to date. The piddly PC fan didn't cut it so I had improvise. Worked like a bomb. Edit typo and weight. There are 6kg wet not 4. Edited January 27, 2018 by Rata-tat-tat Long Wheel Base 1 Link to comment Share on other sites More sharing options...
durbanjacques Posted January 26, 2018 Share Oh how I miss SA butchers. Dutch butchers don't use English cuts and they see fat as the enemy so all meat in the butchers is lean. Anyone have a good recipe for drywors? In NL beef sausage is a rarity the locals preferring the piggy. My local butcher has agreed to make me some wors but only if I order at least 8kg so I want to get it right. Link to comment Share on other sites More sharing options...
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