Biltong

[Stretch]

First batch done. Ended up a bit too vinegary. I let it sit in it for about 6 hours.. But didn't wipe them down after. Was that the problem? What is the actual purpose of the vinegar? Maybe some Worcester sauce would have counteracted it a bit?

[Tuxstir]

First batch done. Ended up a bit too vinegary. I let it sit in it for about 6 hours.. But didn't wipe them down after. Was that the problem? What is the actual purpose of the vinegar? Maybe some Worcester sauce would have counteracted it a bit?

Don't Soak and let it sit in Vinegar, rather use a basting brush and brush it on. you only need to seal the outside with vinegar,

[Rata-tat-tat]

First batch done. Ended up a bit too vinegary. I let it sit in it for about 6 hours.. But didn't wipe them down after. Was that the problem? What is the actual purpose of the vinegar? Maybe some Worcester sauce would have counteracted it a bit?

I use a 50ml brown vinegar/ 50ml Worcestershire mix per 2kg in a Pirex dish. Let it stand for 6-8hrs. Works a treat.

 

Ps, no rinse or wipe down.

[Stretch]

Don't Soak and let it sit in Vinegar, rather use a basting brush and brush it on. you only need to seal the outside with vinegar,

Yeah..I submerged it in vinegar... Lessons learnt... Been a good learning exercise for the first batch. Still tastes damn good!

[GrahamS2]

Yeah..I submerged it in vinegar... Lessons learnt... Been a good learning exercise for the first batch. Still tastes damn good!

Try use a small spray bottle to just wet the meat with vinegar and leave in a non-reactive dish overnight for 8-12 hours (I use a Worcestershire/vinegar mix). I prefer to rinse it off in warm water before spicing and hanging, otherwise the vinegar flavour is a bit much.

[Steven Knoetze (sk27)]

Mine soaks for an hour in vinegar, then drain in and let it stand for an hour covered in coarse salt and brown sugar mix.

I then use the drained vinegar and wipe clean with a brush.

Season with crushed black pepper and coriander and then hang.

I like mine fairly basic. These biltong spice mixed are full of crap!!!

[Stretch]

Third batch now... I'm getting better each time... Sorry for the blur on the top pic

[AlanD]

The local butcher told us that skirt meat would make good biltong so we bought some to try. Still got to spice and hand it.

 

Braaied a small piece and it's definatly not a Braai meat as it's tough. It would be good for a slow cook stew.

[Stretch]

The local butcher told us that skirt meat would make good biltong so we bought some to try. Still got to spice and hand it.

 

Braaied a small piece and it's definatly not a Braai meat as it's tough. It would be good for a slow cook stew.

I used housewives cut last time. It was fine for biltong but I lost about 150g after cutting the sinew out.. And it was a real bitch... Would rather pay the extra for good ol' silverside

[AlanD]

I used housewives cut last time. It was fine for biltong but I lost about 150g after cutting the sinew out.. And it was a real bitch... Would rather pay the extra for good ol' silverside

The butcher said this skirt is a good cut of meat and about the same price of silverside. Ill see howbit goes but silverside as ways been my first choice.

[Ed-Zulu]

Third batch now... I'm getting better each time... Sorry for the blur on the top pic

That looks tasty as hell!

[Ed-Zulu]

The butcher said this skirt is a good cut of meat and about the same price of silverside. Ill see howbit goes but silverside as ways been my first choice.

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 biltong

[Mousea]

But we all Love a little "Skirt"

[AlanD]

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 biltong

Mmhhh, I don't want chewy Biltong...might be better to make a slow cook stew from it rather.

[DJR]

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.

[AlanD]

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.