Biltong

[Letum911]

An update from my first batch: The pieces will probably be ready by tomorrow, the very thin piece was dry (enough) this morning to eat. Delicious indeed!!! The Worcester sauce is a bit potent, drain the vinegar and Worcester sauce on the next batch.

[AlanD]

An update from my first batch: The pieces will probably be ready by tomorrow, the very thin piece was dry (enough) this morning to eat. Delicious indeed!!! The Worcester sauce is a bit potent, drain the vinegar and Worcester sauce on the next batch.

Yup, got to drain the excess before you marinate.

 

I have finished mine and have to do another batch the weekend but at R89/kg, its justifiable :-).

[Tuxstir]

How does the dryer deal with the bigger pieces?

will let you know when i try

[AlanD]

Next and last batch for the month is in.

Edited March 13, 2017 by AlanD

[scotty]

Cape Town – South Africa's first doctorate for studies in biltong goes to Maxine Jones, who likes hers "moist and fatty". 

"Biltong isn't such a simple matter as we may think – there's science behind it," Jones told News24. 

http://www.news24.com/SouthAfrica/News/matie-earns-doctorate-for-biltong-study-20170314

[Goodbadugly]

Next and last batch for the month is in.

R90/kg. Not bad for nice cuts like that.

[intern]

Just as a matter of curiosity, what do you okes pay for those Mellerware biltong makers? I got mine here for $120 along with a KG of Crown National biltong spice (that's aboot R1200).

Also, I got my silverside for around $6 a kg, but that was from a mate's homekill heifer - he gave me half the beast (127kg) for $675.

[Stretch]

Just as a matter of curiosity, what do you okes pay for those Mellerware biltong makers? I got mine here for $120 along with a KG of Crown National biltong spice (that's aboot R1200).

Also, I got my silverside for around $6 a kg, but that was from a mate's homekill heifer - he gave me half the beast (127kg) for $675.

Yuppiechef has them for 399

[intern]

Yuppiechef has them for 399

So that's a bit cheaper than the local etailer then

[Long Wheel Base]

Just as a matter of curiosity, what do you okes pay for those Mellerware biltong makers? I got mine here for $120 along with a KG of Crown National biltong spice (that's aboot R1200).

Also, I got my silverside for around $6 a kg, but that was from a mate's homekill heifer - he gave me half the beast (127kg) for $675.

http://www.takealot.com/all?qsearch=biltong+maker&via=suggestions

 

That's quite expensive. Move to RSA, It's much better here.

[Tuxstir]

Just as a matter of curiosity, what do you okes pay for those Mellerware biltong makers? I got mine here for $120 along with a KG of Crown National biltong spice (that's aboot R1200).

Also, I got my silverside for around $6 a kg, but that was from a mate's homekill heifer - he gave me half the beast (127kg) for $675.

got mine off takealot.com for R349.

[mon-goose]

I've got a biltong dryer that has been lying under my bed for a year now, used gift. think it's time to get it out and get some biltong going

[mon-goose]

any quick suggestions on seasoning

[MTBeer]

So that's a bit cheaper than the local etailer then

you should make Springbok biltong over there and sell it - you'll make a killing. The Kiwis chow Springboks for breakfast...

[Cois]

you should make Springbok biltong over there and sell it - you'll make a killing. The Kiwis chow Springboks for breakfast...

when I was a kid a farmer shot out 50 springbuck on his farm. Our family decided we want 15 (4 households)

 

Took 2 days to process the meat and few hours to hang the biltong.

 

Memories of childhood that needs to be cherished.

 

 

Sent from my iPhone using Tapatalk Pro

[Letum911]

any quick suggestions on seasoning

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.