Biltong

[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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[Beesrib]

Ja it is a lot. But still cheaper and better than buying in most shops.

 

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[Beesrib]

Batch 2

 

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[Grebel]

I've been running my cabinet with both a fan and a light. Found that the outside went a bit crispy... Tried a batch with no light and just the fan. Came out much better so will be trying that from now on. Actually need to fire up the box for another batch soon. All these pics are making me hungry......

[forkie]

I've been running my cabinet with both a fan and a light. Found that the outside went a bit crispy... Tried a batch with no light and just the fan. Came out much better so will be trying that from now on. Actually need to fire up the box for another batch soon. All these pics are making me hungry......

I was actually about to ask that very question. I was wondering what peoples experience was re using or not using a light