Biltong Newbie

chromedome said:
Anyone have any special tips, mine is to fry the coriander in a non-stick pan before crushing it with a pestle and mortar. Gives off much more flavour.
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Yes that, without a doubt. Just dont burn the Corriander, must just be a nice dark brown color.
 
Seems I'm a little late to the party :) but hello guys! I've been hanging my own biltong for the last 8/9 months now and its awesome to impart your own taste to your meat.

The yellow fat biltong is usually C-Grade Topside, this is also what most butchers use. C grade is more mature beef (Older livestock not fridge aged like some steaks). C grade meat is also cheaper for the simple reason it is tough which to be honest does not make any noticeable if at all any difference to the finished biltong product.

Spice is key as this is your flavor. For the best start either ask your butcher to supply you or if you are lucky you have a National Crown or Freddy Hirsch store nearby. First point of business is getting your basic biltong spice from them. I personally use Crown National's Legendary Safari (Biltong) spice.

If you guys have any further questions or need help with a recipe I will gladly assist.
 
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S1lv3r H4wK said:
Seems I'm a little late to the party :) but hello guys! I've been hanging my own biltong for the last 8/9 months now and its awesome to impart your own taste to your meat.

The yellow fat biltong is usually C-Grade Topside, this is also what most butchers use. C grade is more mature beef (Older livestock not fridge aged like some steaks). C grade meat is also cheaper for the simple reason it is tough which to be honest does not make any noticeable if at all any difference to the finished biltong product.

Spice is key as this is your flavor. For the best start either ask your butcher to supply you or if you are lucky you have a National Crown or Freddy Hirsch store nearby. First point of business is getting your basic biltong spice from them. I personally use Crown National's Legendary Safari (Biltong) spice.
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i use the same spice. it's perfect, just the way i like it. so i don't bother with mixing my own stuff.

do you c-grade meat from the butcher?
 
fanie.dry said:
i use the same spice. it's perfect, just the way i like it. so i don't bother with mixing my own stuff.

do you c-grade meat from the butcher?
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Yes your local butcher would be able to source you some. My butcher normally orders on a weekly basis but there are weeks the supplier simply cannot source C-Grade meat. Older aged cows seem to have a curtain rarity.
 
i fear i lack the patience

my snout will be in the biltong maker every hour to see if it is nearly ready

needless to say, if it ever got to the point of being ready, i would move quicker on it than khulubuse zuma at a buffet table
 
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I buy mine at local reputable butchery and add some chutney spice to it = bloody marvelous!!
 
grantza said:
i fear i lack the patience

my snout will be in the biltong maker every hour to see if it is nearly ready

needless to say, if it ever got to the point of being ready, i would move quicker on it than khulubuse zuma at a buffet table
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Lol I still do the same! The problem is by the time you are done slicing and spicing you already have hulk-sized cravings!

I.am.Sam said:
how cheap is this C grade ?
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C Grade depending on your butcher is on average about R4/kg cheaper.
 
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