Mousea Posted August 14, 2018 Share But we all Love a little "Skirt" DJR 1 Link to comment Share on other sites More sharing options...
AlanD Posted August 14, 2018 Share Alan, skirt is way too stringy to make a good biltong. I won't follow that butchers advise. Edit: unless you want a very chewy biltongMmhhh, I don't want chewy Biltong...might be better to make a slow cook stew from it rather. Link to comment Share on other sites More sharing options...
DJR Posted August 14, 2018 Share Mmhhh, I don't want chewy Biltong...might be better to make a slow cook stew from it rather.I like topside for making biltong, but silverside also works, just take more care to remove the sinews. Rump is better than topside but more expensive. Topside is a nice balance between quality and price. Link to comment Share on other sites More sharing options...
AlanD Posted August 14, 2018 Share I like topside for making biltong, but silverside also works, just take more care to remove the sinews. Rump is better than topside but more expensive. Topside is a nice balance between quality and price.Never tried topside, will give it a go next time. I've tried rump and it was really.nice. Link to comment Share on other sites More sharing options...
DJR Posted August 14, 2018 Share Never tried topside, will give it a go next time. I've tried rump and it was really.nice.Topside is basically a big square block of meat that you can first split into 3 separate muscles before cutting it into strips of the thickness you like. That way you will have no sinews in your biltong. (The key is to first separate the big muscles along their natural borders.) AlanD 1 Link to comment Share on other sites More sharing options...
Letum911 Posted August 14, 2018 Share Just to brag a bit... I have a Kudu fillet spiced in the fridge which will go into the dryer tomorrow evening . Pics will go up once I have taken them. Mousea, Stretch and AlanD 3 Link to comment Share on other sites More sharing options...
Stretch Posted August 14, 2018 Share That looks tasty as hell!Sampled tonight.. Yummy Ed-Zulu 1 Link to comment Share on other sites More sharing options...
Fruity Posted August 15, 2018 Share My favourite Biltong is still the Hot Babalas mix and Lemon & Herb from Spar. With that said, I wouldn't mind trying to make my own one of these days. Link to comment Share on other sites More sharing options...
forkie Posted August 15, 2018 Share Just to brag a bit... I have a Kudu fillet spiced in the fridge which will go into the dryer tomorrow evening . Pics will go up once I have taken them.not trying to be funny but that is a massive waste of a kudu fillet in my opinion. DJR 1 Link to comment Share on other sites More sharing options...
Kranswurm Posted August 15, 2018 Share not trying to be funny but that is a massive waste of a kudu fillet in my opinion. Agreed Link to comment Share on other sites More sharing options...
Letum911 Posted August 15, 2018 Share not trying to be funny but that is a massive waste of a kudu fillet in my opinion. Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend . Busy making space like crazy!! DJR 1 Link to comment Share on other sites More sharing options...
forkie Posted August 15, 2018 Share Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend . Busy making space like crazy!!ok you are forgiven Edited August 15, 2018 by forkie Letum911 1 Link to comment Share on other sites More sharing options...
DJR Posted August 15, 2018 Share Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend . Busy making space like crazy!!NEVER empty a freezer in anticipation......you'll jinx your ....m......you know.....that thing you plan to do. Much better to buy an extra new "emergency" freezer on Monday. Letum911 and forkie 2 Link to comment Share on other sites More sharing options...
Stretch Posted August 16, 2018 Share So yummy Steven Knoetze (sk27), Tuxstir, DJR and 1 other 4 Link to comment Share on other sites More sharing options...
Steven Knoetze (sk27) Posted August 17, 2018 Share Need to make another batch, been too long......... Link to comment Share on other sites More sharing options...
Stretch Posted August 17, 2018 Share I generally make it in 1kg batches.. But I've decided to switch to 500g batches more regularly because by the time your get through the final piece in a kg batch is too dry.... Unless anyone had a storage tip Link to comment Share on other sites More sharing options...
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