Biltong

[Steven Knoetze (sk27)]

Biltong meat for R80/kg, sure its not donkey!!!

[Stretch]

Biltong meat for R80/kg, sure its not donkey!!!

its silverside...that price is about right. Isnt that what is used to make biltong anyway?

 

PnP sells their pre-spiced ready to hang for 99/kg...so 80 bucks seems about right to me

Edited May 8, 2017 by Stretch

[Stretch]

Ready to rumble.... So... Pre spiced...or... Make my own?

[forkie]

Ready to rumble.... So... Pre spiced...or... Make my own?

 I did my first ever batch last week and am really enjoying it.

 

soak over night in equal parts brown vinegar, balsmaic vinagar and worsestchitrerer sauce with Crown safari spice mix. 50g / kg meat. 

Edited May 9, 2017 by facmp

[Letum911]

Ready to rumble.... So... Pre spiced...or... Make my own?

 

Nice!!! If you can get your hands on spices rather do it yourself from the start. This allows you to choose the size as well as intensity of the spice also you can choose your own spice...

[Tuxstir]

Ready to rumble.... So... Pre spiced...or... Make my own?

 

my last batch worked out awesomely using my own spice blend,

if not too sure try the prepacked spice, and work up to your own blend

[Beesrib]

my next batch is soaking up the spices as we speak.  Should go into the dryer by tomorrow njom njom.....

[Beesrib]

Ready to rumble.... So... Pre spiced...or... Make my own?

if you can make your own, this way you can easily change as your taste.  even a better excuse to ensure the dryer stays loaded, because you are conducting research....

[Stretch]

I am going to use a pre-spiced first...just because i am too damn excited...and then I will do a sample this weekend of my own spices

[Cois]

Replaced the fan of the biltong maker with a 12v 100mm fan. Just need to open the hole a little.

 

Just need to work a plan to keep the flies out.

 

Stripped a old power supply so have a grill to place over the fan opening to try to keep the bugs out

 

 

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[Stretch]

so I have two nice big chunks of biltong drying.  12 hours in to the process and it was starting to look and smell like billies already. My first test was with 750g of wet meat - what is the usual reduction percentage? 40- 50%? or less

[forkie]

so I have two nice big chunks of biltong drying.  12 hours in to the process and it was starting to look and smell like billies already. My first test was with 750g of wet meat - what is the usual reduction percentage? 40- 50%? or less

I took 1.5 kg of kudu and ended up with 800g of biltong

[Beesrib]

so I have two nice big chunks of biltong drying.  12 hours in to the process and it was starting to look and smell like billies already. My first test was with 750g of wet meat - what is the usual reduction percentage? 40- 50%? or less

depends a bit if you take it off while still a bit wet or if you like it dry.  but almost about 50%, maybe a bit less on average.

[Cois]

The expert guys say it is 25 - 30% of loss, but I think it is a bit more than that.

 

I will do a weight check tonight as the replacement fan works much better than the old woer woer that it came out with.  Then it is the turn of the Rooibok chiili bytes, then it is the turn of the big chunk

[Letum911]

On average I lose about 30%-40$, sometimes even less. I prefer my biltong on the wet side, so end up with a smaller loss

[Cois]

Had a 48% loss on weight with my batch.

So now I know why they ask R180 + per KG of Biltong

 

 

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