Letum911 Posted March 6, 2017 Share It's a small step from there, to pancetta and many other wonderful things. Well I see things will indeed be interesting!!! Just a quick read and I see pancetta can be made without rolling it up (I reckon a rolled piece will be too heavy for the dryer's beams). But having a piece of pancetta on hand will mean that I'll have to step up my cooking game ASAP!!! Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted March 6, 2017 Share Well I see things will indeed be interesting!!! Just a quick read and I see pancetta can be made without rolling it up (I reckon a rolled piece will be too heavy for the dryer's beams). But having a piece of pancetta on hand will mean that I'll have to step up my cooking game ASAP!!!and you wanna know the best thing? You can get a full pork belly, cut it into 2" wide strips and hang one piece at a time. Put the remainder in the fridge or freezer, and bring a new one out every week or so... Endless supply... Letum911 1 Link to comment Share on other sites More sharing options...
Cois Posted March 8, 2017 Share Then share recipe here Will as soon as I can get to my mom. Seeing them again next month Sent from my iPhone using Tapatalk Pro Link to comment Share on other sites More sharing options...
intern Posted March 8, 2017 Share You okes suck man, I never thought I would be nostalgic for Oros, but all that talk about Oros has made me...nostalgic for Oros. Anyway, back to the topic du jour. Made some lekker billies from corned silverside, which I have a sh*tload of; came out real good, even though the meat was out the freezer. Defrosting for another batch... AlanD and Cois 2 Link to comment Share on other sites More sharing options...
jimmycool Posted March 8, 2017 Share Some of the nicest biltong I ever made was made using c grade rump steak. Mmmmmmmmm but it was lekker. AlanD 1 Link to comment Share on other sites More sharing options...
Formallyknownas Posted March 8, 2017 Share Not enough pictures here. Long Wheel Base 1 Link to comment Share on other sites More sharing options...
Long Wheel Base Posted March 8, 2017 Share Not enough pictures here.Chow the stuff too quickly before having time to take photo's. Formallyknownas, intern and AlanD 3 Link to comment Share on other sites More sharing options...
AlanD Posted March 8, 2017 Share Chow the stuff too quickly before having time to take photo's. Mine is now almost all gone. Just snack on it everyday and the wife and kids. Long Wheel Base 1 Link to comment Share on other sites More sharing options...
Long Wheel Base Posted March 8, 2017 Share Mine is now almost all gone. Just snack on it everyday and the wife and kids.Imagine what that would have cost you from a butcher or PnP/WW? AlanD and Captain Fastbastard Mayhem 2 Link to comment Share on other sites More sharing options...
Letum911 Posted March 9, 2017 Share Whooohoooo!!! I too am one of the cool kids now. Picked up the biltong dryer yesterday and the first batch is in. I deliberately cut the pieces fairly small and about 8-10mm thick in an attempt to get the first batch dried in record time (I have a bet running with a work colleague on who's biltong is better and the results is to be judged tomorrow by our director, and a bottle of whiskey is up for grabs). Anyhow, after one hell of a search for spice I eventually found a pre-mixed spice from Woolworths. The main ingredients looks like the normal stuff, Coriander, salt, pepper, brown sugar. Method: Let the meat marinade in a mix of Worcester sauce, brown vinegar and a light coat of the spices. The batch currently drying was marinated for about 3 hours (I ran out of hooks to hang the rest), and the second batch marinated over night, this morning I took it out of the marinade and placed on a plate in the fridge and will be hung tonight. PS. Bought silver-side from Toit's Butchery in Centurion at R98.00 p/kg. Long Wheel Base 1 Link to comment Share on other sites More sharing options...
AlanD Posted March 9, 2017 Share Whooohoooo!!! I too am one of the cool kids now. Picked up the biltong dryer yesterday and the first batch is in. I deliberately cut the pieces fairly small and about 8-10mm thick in an attempt to get the first batch dried in record time (I have a bet running with a work colleague on who's biltong is better and the results is to be judged tomorrow by our director, and a bottle of whiskey is up for grabs). Anyhow, after one hell of a search for spice I eventually found a pre-mixed spice from Woolworths. The main ingredients looks like the normal stuff, Coriander, salt, pepper, brown sugar. Method: Let the meat marinade in a mix of Worcester sauce, brown vinegar and a light coat of the spices. The batch currently drying was marinated for about 3 hours (I ran out of hooks to hang the rest), and the second batch marinated over night, this morning I took it out of the marinade and placed on a plate in the fridge and will be hung tonight. PS. Bought silver-side from Toit's Butchery in Centurion at R98.00 p/kg. Biltong.jpgLooking good. Hope you drained the excess vinegar/sauce before marinating or it could overpower the taste. My fists batch I lightly seasoned but found it lacked a little flavor so the batches after that I put on quite a lot and rubbed it in, much better. Link to comment Share on other sites More sharing options...
forkie Posted March 9, 2017 Share Whooohoooo!!! I too am one of the cool kids now. Picked up the biltong dryer yesterday and the first batch is in. I deliberately cut the pieces fairly small and about 8-10mm thick in an attempt to get the first batch dried in record time (I have a bet running with a work colleague on who's biltong is better and the results is to be judged tomorrow by our director, and a bottle of whiskey is up for grabs). Anyhow, after one hell of a search for spice I eventually found a pre-mixed spice from Woolworths. The main ingredients looks like the normal stuff, Coriander, salt, pepper, brown sugar. Method: Let the meat marinade in a mix of Worcester sauce, brown vinegar and a light coat of the spices. The batch currently drying was marinated for about 3 hours (I ran out of hooks to hang the rest), and the second batch marinated over night, this morning I took it out of the marinade and placed on a plate in the fridge and will be hung tonight. PS. Bought silver-side from Toit's Butchery in Centurion at R98.00 p/kg. Biltong.jpgwhat make dryer is that? Link to comment Share on other sites More sharing options...
Letum911 Posted March 9, 2017 Share Looking good. Hope you drained the excess vinegar/sauce before marinating or it could overpower the taste. My fists batch I lightly seasoned but found it lacked a little flavor so the batches after that I put on quite a lot and rubbed it in, much better.No I did not, but it is very lightly poured. I was advised by the butcher that draining is not needed. I'll see how it comes out and if overwhelming I'll drain next time (probably on Monday) what make dryer is that?It is the Biltong Machine from Trappers Trading, https://www.trappers.co.za/biltong-machine. It seems decently built but R999.00 for a machine that costs R400.00 somewhere else I think is a bit silly. PS. I received it as a gift Link to comment Share on other sites More sharing options...
forkie Posted March 9, 2017 Share No I did not, but it is very lightly poured. I was advised by the butcher that draining is not needed. I'll see how it comes out and if overwhelming I'll drain next time (probably on Monday) It is the Biltong Machine from Trappers Trading, https://www.trappers.co.za/biltong-machine. It seems decently built but R999.00 for a machine that costs R400.00 somewhere else I think is a bit silly. PS. I received it as a gift cool. thanks Link to comment Share on other sites More sharing options...
Tuxstir Posted March 10, 2017 Share Started my second ever batch of biltong. Still experimenting. Letum911 and Captain Fastbastard Mayhem 2 Link to comment Share on other sites More sharing options...
Letum911 Posted March 10, 2017 Share Started my second ever batch of biltong. Still experimenting.IMG_20170310_144150.jpgHow does the dryer deal with the bigger pieces? Link to comment Share on other sites More sharing options...
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