Biltong

[DJR]

Never tried topside, will give it a go next time. I've tried rump and it was really.nice.

Topside is basically a big square block of meat that you can first split into 3 separate muscles before cutting it into strips of the thickness you like. That way you will have no sinews in your biltong. (The key is to first separate the big muscles along their natural borders.)

[Letum911]

Just to brag a bit... I have a Kudu fillet spiced in the fridge which will go into the dryer tomorrow evening    .

 

Pics will go up once I have taken them.

[Stretch]

That looks tasty as hell!

Sampled tonight.. Yummy

[Fruity]

My favourite Biltong is still the Hot Babalas mix and Lemon & Herb from Spar. With that said, I wouldn't mind trying to make my own one of these days.

[forkie]

Just to brag a bit... I have a Kudu fillet spiced in the fridge which will go into the dryer tomorrow evening    .

 

Pics will go up once I have taken them.

not trying to be funny but that is a massive waste of  a kudu fillet in my opinion. 

[Kranswurm]

not trying to be funny but that is a massive waste of  a kudu fillet in my opinion. 

Agreed

[Letum911]

not trying to be funny but that is a massive waste of  a kudu fillet in my opinion. 

 

Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend  . Busy making space like crazy!!

[forkie]

Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend  . Busy making space like crazy!!

ok you are forgiven 

[DJR]

Generally speaking I would second this and crucify myself. However this fillet has been in the freezer for too long to braai, and I need the freezer space for the hunt over the weekend  . Busy making space like crazy!!

NEVER empty a freezer in anticipation......you'll jinx your ....m......you know.....that thing you plan to do. Much better to buy an extra new "emergency" freezer on Monday.  

[Stretch]

So yummy

 

[Steven Knoetze (sk27)]

Need to make another batch, been too long.........

[Stretch]

I generally make it in 1kg batches.. But I've decided to switch to 500g batches more regularly because by the time your get through the final piece in a kg batch is too dry.... Unless anyone had a storage tip

[AlanD]

I generally make it in 1kg batches.. But I've decided to switch to 500g batches more regularly because by the time your get through the final piece in a kg batch is too dry.... Unless anyone had a storage tip

I store my biltong in an air tight container in the fridge. Keeps long enough to stay moist.

[mon-goose]

I've got a bottle of chilli vinegar in the fridge that I need to use for biltong. It was the vinegar I used to boil chilli's for a chilli paste. Plan to soak the meat in the vinegar for a day and then spice and dry. Was quite nice last time

[Steven Knoetze (sk27)]

I generally make it in 1kg batches.. But I've decided to switch to 500g batches more regularly because by the time your get through the final piece in a kg batch is too dry.... Unless anyone had a storage tip

 

I will probably get a few "what the hell's"but I regularly chop mine up and freeze it.

I sometimes don't even defrost and chomp it still frozen. Taste lekker to me.......

[GrahamS2]

I generally make it in 1kg batches.. But I've decided to switch to 500g batches more regularly because by the time your get through the final piece in a kg batch is too dry.... Unless anyone had a storage tip

Wrap in foil and freeze when it reaches the dryness you prefer. Unwrap to defrost, and eat!