Biltong

[AlanD]

There is no rule. Every 10 to 15 cm or so. We always used a small s shaped meat hook . Flattened it and whacked it while moving the wors along. Don't worry too much.

Second thoughts . Something with one sharp point. You can't really mess it up , it's just wors.

Was just thinking a fork could make some biggish holes. A few poles with a knife point will work also right?

 

I've never made droewors before so wanted to understand it all before diving in..lol

[Blokman]

Was just thinking a fork could make some biggish holes. A few poles with a knife point will work also right?

 

I've never made droewors before so wanted to understand it all before diving in..lol

You're right. A few with a knife should work. Just give it a go.

[Goodbadugly]

I use Safari biltong mix for this.

Springbok rugstring

[Cois]

Took out the droëwors this afternoon.

Just a little bit of moisture left but perfect.

I actually forgot about the batch.

[Big Phil]

I have a couple of kgs of droewors that needs to be dried but I dont have the time or inclination for that. Send PM if you interested. I am in Jhb.

[Mokgaga]

sampled my first homemade biltong this morning. was lekker      

[Cois]

I have a couple of kgs of droewors that needs to be dried but I dont have the time or inclination for that. Send PM if you interested. I am in Jhb.

Freeze the wet product. We purchased 4 kg of frozen wors and worked great.

 

For when the yearning for wors overwhelms you.

[Stretch]

Just finishing off a batch which turned out fantastic.. Oddly enough I made a mistake and was expecting it to taste terrible. I cut the strips and put them in my tray and then squirted vinegar on.. enough to wet the top and leave some in the bottom they I swirled around so it got everywhere. I normally leave that for about 4 hours then paper work dab it and then season she leave in the fridge overnight. This time I forgot about it because my wife put it in the fridge... So it sat overnight in vinegar. I seasoned she left the whole day in the fridge. I was expecting it to be overpowered by vinegar but it was delicious. Very odd

[AlanD]

Just finishing off a batch which turned out fantastic.. Oddly enough I made a mistake and was expecting it to taste terrible. I cut the strips and put them in my tray and then squirted vinegar on.. enough to wet the top and leave some in the bottom they I swirled around so it got everywhere. I normally leave that for about 4 hours then paper work dab it and then season she leave in the fridge overnight. This time I forgot about it because my wife put it in the fridge... So it sat overnight in vinegar. I seasoned she left the whole day in the fridge. I was expecting it to be overpowered by vinegar but it was delicious. Very odd

It's probably down to the fact that it wasn't soaking in loads of vinegar. What's interesting is that you season after you leave over night. I normally season, leave over ight and then hang.

[DJR]

It's probably down to the fact that it wasn't soaking in loads of vinegar. What's interesting is that you season after you leave over night. I normally season, leave over ight and then hang.

I also believe in going very light on vinegar

[Steven Knoetze (sk27)]

It's probably down to the fact that it wasn't soaking in loads of vinegar. What's interesting is that you season after you leave over night. I normally season, leave over ight and then hang.

 

Seasoning is the last thing I do before hanging. Always have.

 

I was gifted around 10kg of rooibok/impala droe wors. Just need to defrost it and hang. Brother-in-law wen hunting 2 months ago but they are so gatvol of wild meat now:)

[Stretch]

It's probably down to the fact that it wasn't soaking in loads of vinegar. What's interesting is that you season after you leave over night. I normally season, leave over ight and then hang.

I don't normally do it that way. I normally let it sit in vinegar for about 4 hours.. Then season and let in sit in the fridge overnight.

 

Going forwarded I'm front going to be lighter on the vinegar. Whatever I did this time worked well

[Stretch]

 

 

Seasoning is the last thing I do before hanging. Always have.

 

 

How long do you leave it seasoned before hanging?

[Long Wheel Base]

Out of curiosity, Is the vinegar for flavour or to add preservative to the meat? I would say preservative, I am just thinking that vinegar gets used to preserve a lot of food stuff. So in theory you don't need much and if you chow the biltong as quick as I do it doesn't really need much preserving.

[AlanD]

A little of both I think. The vinegar also sterilises the meat and starts the curing process.

[Steven Knoetze (sk27)]

How long do you leave it seasoned before hanging?

 

 

I cut the topside/silverside into the cuts I need.

I then lay it covered in vinegar for around a hour in the fridge.

I then remove the meat from the vinegar and cover it in my blend of brown sugar and coarse sea salt, in the fridge for another hour.

After that I used the vinegar from before to brush off the sugar/salt and put it to one side. I then almost immediately season it. I take coriander seeds and black pepper corns, crush them and sprinkle on a table. I then roll the meat in this and hang it right away.

Never had a bad batch........