Letum911 Posted September 17, 2017 Posted September 17, 2017 I found the biltong maker and promptly went out to get required spices and meat. Firat batch in the UK now hanging. Hope it turns out good.Nice! just watch the humidity (PS I have no idea what your weather is like atm). I found that on the West Coast the big pieces like that to go moldy before they dry
AlanD Posted September 17, 2017 Author Posted September 17, 2017 Nice! just watch the humidity (PS I have no idea what your weather is like atm). I found that on the West Coast the big pieces like that to go moldy before they dryYeah, im worried about the thickness of them. Maybe i need to put the light in to help dry it quicker.
Long Wheel Base Posted September 18, 2017 Posted September 18, 2017 I found the biltong maker and promptly went out to get required spices and meat. Firat batch in the UK now hanging. Hope it turns out good.I'll have to send you some oros................
Blokman Posted September 18, 2017 Posted September 18, 2017 Yeah, im worried about the thickness of them. Maybe i need to put the light in to help dry it quicker. Nice! just watch the humidity (PS I have no idea what your weather is like atm). I found that on the West Coast the big pieces like that to go moldy before they dry I've never made biltong in constant humid conditions , but adding just a pinch of bicarb to your mix may help. It's what we do if we have wet weather up here.
AlanD Posted September 18, 2017 Author Posted September 18, 2017 I'll have to send you some oros................Lol...was looking at the mix juice they have here to put with the pic but it was just not the same. I actually miss my Oros...need to find a saffa shop that sells it..haha
Squier Posted September 18, 2017 Posted September 18, 2017 I have the Mellerware biltong maker. My fan packed up again. Any idea where one would be able to get these type of fans?
Steven Knoetze (sk27) Posted September 18, 2017 Posted September 18, 2017 I found the biltong maker and promptly went out to get required spices and meat. Firat batch in the UK now hanging. Hope it turns out good. They dry better if not hung upside down.........
AlanD Posted September 18, 2017 Author Posted September 18, 2017 They dry better if not hung upside down.........So laying them flat? I have shelves for it so you saying lie flat on the shelves?
Steven Knoetze (sk27) Posted September 18, 2017 Posted September 18, 2017 So laying them flat? I have shelves for it so you saying lie flat on the shelves? Your pics uploaded upside down, was a weak attempt at sarcasm.Apologies.........
AlanD Posted September 18, 2017 Author Posted September 18, 2017 Your pics uploaded upside down, was a weak attempt at sarcasm.Apologies.........Lol...didnt even notice that....hahaha
Bobbo_SA Posted September 18, 2017 Posted September 18, 2017 I have the Mellerware biltong maker. My fan packed up again. Any idea where one would be able to get these type of fans? Should do: http://www.communica.co.za/
AlanD Posted September 21, 2017 Author Posted September 21, 2017 Ready for chomping. A little different from my usual but i used a different spice and the meat might be a little diffirent but still yummy.
AlanD Posted September 22, 2017 Author Posted September 22, 2017 Ill just leave this upside down picture here...lol
Letum911 Posted October 10, 2017 Posted October 10, 2017 @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 Posted October 12, 2017 Author Posted October 12, 2017 @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
Sitting slip Posted October 12, 2017 Posted October 12, 2017 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.
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