Biltong Newbie

wetkit said:
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.
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think this is the answer batista is looking for.
 
Nice one. I mixed it up a bit and used balsamic vinegar. Gave it a slightly stronger flavor.
 
Here is my latest batch. Nom nom nom.....

Biltong Sticks.jpg

The pieces without fat tend to dry quicker when flat.
The ones with fat takes about a week longer. Them I hang so the fat can drip off.
I know it looks like a chicken coup, but I made it myself and it works :)
 
wetkit said:
Here is my latest batch. Nom nom nom.....

The pieces without fat tend to dry quicker when flat.
The ones with fat takes about a week longer. Them I hang so the fat can drip off.
I know it looks like a chicken coup, but I made it myself and it works :)
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whatever works hey... and as long as it tastes good to you, who's to judge!
 
Guys, a few pointers.
Its the dry air (fan) that dry's the meat out. The light bulb I would recommend for humid climate regions. The ideal temp in the drier should be no more than 28 degrees. The light bulb can make the biltong drier too warm and as a result the meat will start to cook instead of dry out. I recommend that you dry your meat for the first 24 - 36 hours with the light bulb turned off. then you can switch the light bulb on and that will draw the remaining moisture to the surface, the fan will then dry off the biltong.

The quality of meat is important, I use the silverside or topside cut of meat. The yellow fat comes from an aged animal. its usually found around the internal organs.

I think grass fed beef will have a very different taste. Try www.braesidebutchery.co.za if you reside in JHB.
 
fanie.dry said:
^same one i has. its the shizzle. funnily enough, i'm sitting here eating biltong i made in it!
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hahaha im going to look in the week for nice meat ...

silverside and topside was going for R55 a kg at this one butchery

so will try it out when pay day comes by

did you put a bulb in ? and do you leave it on for the 3 daysor do you switch it on and off during that 3 days ?
 
I.am.Sam said:
hahaha im going to look in the week for nice meat ...

silverside and topside was going for R55 a kg at this one butchery

so will try it out when pay day comes by

did you put a bulb in ? and do you leave it on for the 3 daysor do you switch it on and off during that 3 days ?
Click to expand...

I've got a 40w bulb in. For now I leave it on the whole time. Takes about 6/7 days, depending on how thick you cut the meat.

I also made some chilli bites. Same meat, different spice, precut into small pieces, left it lying on the rack to dry. 2 days and its done.
 
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