Biltong Newbie

Regarding droewors
Is this just a matter of taking my favorite wors and hanging it?
Is there any prep work involved?
 
You can try with the thinner wors. The thicker ones have a higher fat content when used for droewors.
 
rhodad said:
Regarding droewors
Is this just a matter of taking my favorite wors and hanging it?
Is there any prep work involved?
Click to expand...

Just remember to cut a cross in the ends of the wors before hanging, so that the fat can drain out, otherwise it will collect and go nasty.I add some coriander/chilli to mine aswell but its not needed especially if you buy nice wors with flavours.
 
Budza said:
What about snapsticks? Same process as biltong, just smaller bits of meat?
Click to expand...

Pretty much, you usually dry these on racks since hanging the individual pieces is not on.
 
I.am.Sam said:
i think silverside is like R60 akg

and you need about 2 kg for 1kg biltong

success
Click to expand...

The mellaware machine can take 3kg's but the max i have put in is 2kg,still tweaking my recipe.
 
My chillies are ripening so i will be making some nuclear chillie stokkies soon :D.

http://www.chileseeds.co.uk/images5/carolinareaperchiliseeds.jpg
http://theworldsbestever.s3.amazona.../uploads/2013/03/trinidad-moruga-scorpion.jpg
http://thehippyseedcompany.com/wp-content/uploads/2013/09/THSC-TrinidadScorp.jpg

I suspect these are going to do some serious internal damage:P

My machine i built is pretty elborate. It is about 40cmx40cmx1m (height), its built from wood. It has bars near the top to hang the meat, at the bottom it has a piece of wood about 10cm from the bottom with drilled holes in it, under neath that i have multicolored lights about 3 of them, i then have two fans to create air flow, one for pulling and another for pushing. This setup creates the biltong nice and dry how i like it ( i hate wet meat).
 
semaphore said:
My chillies are ripening so i will be making some nuclear chillie stokkies soon :D.

My machine i built is pretty elborate. It is about 40cmx40cmx1m (height), its built from wood. It has bars near the top to hang the meat, at the bottom it has a piece of wood about 10cm from the bottom with drilled holes in it, under neath that i have multicolored lights about 3 of them, i then have two fans to create air flow, one for pulling and another for pushing. This setup creates the biltong nice and dry how i like it ( i hate wet meat).
Click to expand...

sounds cool. this is my first time making biltong. And I was actually wondering this morning, what meat do you use to make chilli bites? How long does your chilli bites take to dry out compared to a 2cm thick piece of biltong (assuming the biltong is not as dry as the stokkies)?
 
fanie.dry said:
sounds cool. this is my first time making biltong. And I was actually wondering this morning, what meat do you use to make chilli bites? How long does your chilli bites take to dry out compared to a 2cm thick piece of biltong (assuming the biltong is not as dry as the stokkies)?
Click to expand...

Well i've used rump and silver side not entirely sure if they the right ones, but it worked. I leave mine for about two weeks sometimes longer. I like mine properly dry straight through. I also use a bit of potassium nitrate to preserve it a bit.
 
semaphore said:
Well i've used rump and silver side not entirely sure if they the right ones, but it worked. I leave mine for about two weeks sometimes longer. I like mine properly dry straight through. I also use a bit of potassium nitrate to preserve it a bit.
Click to expand...

awesome.

i take all advice, and try it at least once. :D
 
semaphore said:
My chillies are ripening so i will be making some nuclear chillie stokkies soon :D.

http://www.chileseeds.co.uk/images5/carolinareaperchiliseeds.jpg
http://theworldsbestever.s3.amazona.../uploads/2013/03/trinidad-moruga-scorpion.jpg
http://thehippyseedcompany.com/wp-content/uploads/2013/09/THSC-TrinidadScorp.jpg

I suspect these are going to do some serious internal damage:P

My machine i built is pretty elborate. It is about 40cmx40cmx1m (height), its built from wood. It has bars near the top to hang the meat, at the bottom it has a piece of wood about 10cm from the bottom with drilled holes in it, under neath that i have multicolored lights about 3 of them, i then have two fans to create air flow, one for pulling and another for pushing. This setup creates the biltong nice and dry how i like it ( i hate wet meat).
Click to expand...

jeez, those chillies seem if they already have blisters themselves... LOL Looks awesome.
 
Interesting....
I do batches of around 4kg at a time using silverside.
Cut in strips of around 2cm.
Pack in container, adding spices between each layer. Add some brown vinigar and worcester sauce.
I marinate mine for at least 3 days in the fridge, giving them a good stir every day.
This makes them nice and soft. No problems with vinigar taste.
Hang 1/2 and freeze the other. After 3 days they nice and soft :)
 
wetkit said:
Interesting....
I do batches of around 4kg at a time using silverside.
Cut in strips of around 2cm.
Pack in container, adding spices between each layer. Add some brown vinigar and worcester sauce.
I marinate mine for at least 3 days in the fridge, giving them a good stir every day.
This makes them nice and soft. No problems with vinigar taste.
Hang 1/2 and freeze the other. After 3 days they nice and soft :)
Click to expand...

I see the guy who complained about the vinegar taste used white vinegar, not brown. I'm thinking that could be the problem?
 
fanie.dry said:
I see the guy who complained about the vinegar taste used white vinegar, not brown. I'm thinking that could be the problem?
Click to expand...

Also be careful vinegar will start to pickle the meat if left to long.
 
Last edited:
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