Biltong Newbie

[faniebraai]

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

i had mine in vinegar for about 2 hours last night. Then drained and in fridge over night. This morning the tray which I left them in was full of vinegar as it seeped out through the night. Dabbed them to remove excess vinegar before hanging it.

 

[semaphore]

i had mine in vinegar for about 2 hours last night. Then drained and in fridge over night. This morning the tray which I left them in was full of vinegar as it seeped out through the night. Dabbed them to remove excess vinegar before hanging it.

Yeah thats fine, when i built my first machine when i was around 13, i left it to long and my light was to strong. Letting it dry for FIVE hours my biltong literally turned to dust Was tasty thou. I like vinegar.

 

[faniebraai]

Yeah thats fine, when i built my first machine when i was around 13, i left it to long and my light was to strong. Letting it dry for FIVE hours my biltong literally turned to dust Was tasty thou. I like vinegar.

haha

 

[faniebraai]

I have a biltong question. Sometimes you get biltong with yellow fat. What gives the fat the yellow colour? I find it is better tasting as well as the normal white fat.

 

[faniebraai]

BUMP - see previous post

 

[Drifter]

The yellow fat is the "soft" fat, then you get the hard white fat, yuck.

 

[faniebraai]

The yellow fat is the "soft" fat, then you get the hard white fat, yuck.

yeh, i know what it is... but where does it come from?

 

[Drifter]

Usually on the outer side of the rump or piece of silver side.

 

[faniebraai]

Usually on the outer side of the rump or piece of silver side.

so what causes yellow fat? a really fat cow?

 

[faniebraai]

and why is it white and sometimes yellow?

 

[Batista]

Guys, my last batch of biltong, the white fat didnt want to dry out.The biltong was ready but the fat refused to dry out and as a consequence the batch was spoilt 4 days later.

 

[Drifter]

Fat will never dry out completely, it will stay soft. Will be safe to eat when meat is dry. The fat usually absorbs more of the spices and salt as well.

 

[Batista]

Fat will never dry out completely, it will stay soft. Will be safe to eat when meat is dry. The fat usually absorbs more of the spices and salt as well.

Thanks, but i like the fat to dry out a bit , the fat on my completed batch was still looking the same as when I put the meat in.Do you think my sirloin was the incorrect cut?

 

[I.am.Sam]

I have a biltong question. Sometimes you get biltong with yellow fat. What gives the fat the yellow colour? I find it is better tasting as well as the normal white fat.

probably the spice

 

[Drifter]

Thanks, but i like the fat to dry out a bit , the fat on my completed batch was still looking the same as when I put the meat in.Do you think my sirloin was the incorrect cut?

No, sirloin/silverside is perfect.

 

[Batista]

No, sirloin/silverside is perfect.

Cool, i may need to trim the fat cos i left alot of fat on the steaks.

 

[faniebraai]

Cool, i may need to trim the fat cos i left alot of fat on the steaks.

trim fat? wat? i'm trying to find meat with MOAR fat on them!!!!!

 

[Batista]

trim fat? wat? i'm trying to find meat with MOAR fat on them!!!!!

Yeah but in my case the fat didnt dry out and change colour, it stayed white as rice and didnt dry out to the point where i could actually enjoy eating the biltong.I love biltong fat but this was a no go for me.

 

[wetkit]

This is how I understand the fat...
White fat - This is normally animals which is grain fed and reared in a "kraal".
Yellow fat - Most likley an older animal which grazed, "free range".

White fat is the worst kind of fat there is. It does not really dissolve when you cook or fry it.
Problem is it looks good in packaging when displayed.

Yellow fat will actually dissolve into a clear liquid when fried or boiled. It taste way better too

With any biltong, if you do not leave it in the brine long enough, the fat does not cure, so the fat can become rancid when dried.

 

[Batista]

This is how I understand the fat...
White fat - This is normally animals which is grain fed and reared in a "kraal".
Yellow fat - Most likley an older animal which grazed, "free range".

White fat is the worst kind of fat there is. It does not really dissolve when you cook or fry it.
Problem is it looks good in packaging when displayed.

Yellow fat will actually dissolve into a clear liquid when fried or boiled. It taste way better too

With any biltong, if you do not leave it in the brine long enough, the fat does not cure, so the fat can become rancid when dried.

Makes sense, I will leave it to soak for longer in the vinegar then and try to get free range beef.