Biltong

[Long Wheel Base]

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]

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

Thats a very good price. I think i paid R499 for mine.

[AlanD]

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??

[Sitting slip]

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

[Stretch]

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!

[Long Wheel Base]

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

[Stretch]

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?

[Letum911]

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]

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]

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.

[Rata-tat-tat]

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.

[durbanjacques]

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.

[forkie]

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?

equal parts, brown, balsamic and worcester sauce. 

[Stretch]

So we just used brown vinegar as a first test. Soaked in vinegar for about 4 hours. Then removed from vinegar and spiced and left in fridge for about 15 -20 hrs and hung last night. Starting to look good this morning already. There is a tiny vinegar smell.. So I hope I didn't leave them in the vinegar for too long.. Time will tell and it being my first spicing..I am expecting some taste challenges.

[Stretch]

On another point. I used silverside for this. ¢10.50/kg. Other option is housewives cut (shoulder) for ¢7/kg. Anyone successfully used shoulder cut?

[DJR]

On another point. I used silverside for this. ¢10.50/kg. Other option is housewives cut (shoulder) for ¢7/kg. Anyone successfully used shoulder cut?

Yes, you just have to take more care to remove the sinews in the meat. Try to separate the muscles individually to end up with pieces that have no sinews in them. The individual shoulder muscles are a lot smaller than leg muscles. Then cut into strips. I find it time consuming and a bit wasteful. Also, you end up with thinner smaller pieces, but that is not necessarily a bad thing, because they dry more quickly and work well if you like dry biltong. If you like thick moist biltong, then shoulder doesn't work in my hands.

 

Edit: Topside, silverside and rump works best for me. Topside I think gives the best balance between cost, quality and ease to work with, but that can be debated.