Making my own Biltong

Nicci

Nicci

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Hi Everyone

So I took the plunge and bought myself a biltong maker.

I will buy some nice fatty rump steaks and use that for a first try.

Now, I have a recipe - as follows:

2 kg beef
3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
2 cups soft brown sugar
5 ml bicarbonate of soda (this softens the meat)
2.5 ml coarsely ground black pepper
12.5 ml coarsely ground roasted coriander seeds
1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

Does this look right? Has anyone tested a similar recipe? I don't want to just put vinegar and spice - I read its not that great?

12804784_10153511390451696_33294073941384452_n.jpg
 
That recipe sounds about right (My SO would know better since she makes for us). Best meat to use would be sirloin or topside.

Best to check some videos on YouTube, some guys also give different recipes with regards to spicing.
 
Bought these yesterday which is going to be spiced to give a sweet and sour taste
7b52de9039419e1b22935454b10f7f96.jpg
 
Buy the ready made biltong spice you can find at supermarkets. The taste is good, and you don't have to struggle through different attempts to get the perfect spice mix.

Don't get me wrong though: coming up with your own great tasting spice mix is a big achievement... It's just nowhere nearly as easy as some people make it out to be.
 
you can try your own recipe

i normally just use some vinegar and wroster sause with some brown sugar

the spice you can try different ..but rememeber most spices have they own salt

the freddy hirsche spices work well
 
I wouldn't add the brown sugar, the rest will work and you can play with taste as you learn.
 
if you keep buying rump steaks for biltong then you might as well go buy biltong at the biltong shops because it will cost the same.

I go to my local butcher and ask for biltong meat. I pay R76p/kg. Butchers use C grade meat for biltong. A good grade rump is not meant to be dried out. They also offer to spice and seal it in brown vinegar for free so by the time I get home I just cut and hang the meat.

So 2kg of biltong costs around R150.
 
terencej said:
if you keep buying rump steaks for biltong then you might as well go buy biltong at the biltong shops because it will cost the same.

I go to my local butcher and ask for biltong meat. I pay R76p/kg. Butchers use C grade meat for biltong. A good grade rump is not meant to be dried out. They also offer to spice and seal it in brown vinegar for free so by the time I get home I just cut and hang the meat.

So 2kg of biltong costs around R150.
Click to expand...

Your original 2 Kg of biltong will cost you much more as it will lose between 30% to 40% of mass during the drying process. A guess of R200 to R250, but it gives one the satisfaction that it's home made.
 
Thank you everyone for your comments. I ended up buying 2kg of Silverside meat -the butcher at Pick 'n Pay Gardens (very friendly chap) recommended that, and he cut it in nice thick pieces. Now, I will just have to spice it tonight and hang it up! I am very excited.

Ps: I read all about biltong spices and stuff - where can one buy biltong spice? Do you still need vinegar or do you just throw the spice on the meat and hang it up? If someone can explain the method with the spice?

Also when you mention spice - is that what you call the sugar / coriander / salt / black pepper mix that you have to make yourself - is that considered the spice?
 
Looks fine, there are no chemical preservatives so you will need to take a bit more care with storage or make smaller batches but its a good base to start.
 
This is the meat I bought. Silverside Roast, cut up in strips.

IMG_2424.jpg
 
Stokstert said:
Your original 2 Kg of biltong will cost you much more as it will lose between 30% to 40% of mass during the drying process. A guess of R200 to R250, but it gives one the satisfaction that it's home made.
Click to expand...

I am comparing the prices of Rump vs biltong meat(usually silverside). Not dry vs wet.
 
I get my spices from Freddy Hirsch, very reasonable...

11th Ave & Voortrekker Street / Maitland East,
PO Box 2554 / Cape Town / 8000 ,
Eastern Cape,
South Africa

Tel: +27 (0) 21 507-4500
Fax: Telesales +27 (0) 21 593 8104
Click to expand...
 
Nicci said:
Thank you everyone for your comments. I ended up buying 2kg of Silverside meat -the butcher at Pick 'n Pay Gardens (very friendly chap) recommended that, and he cut it in nice thick pieces. Now, I will just have to spice it tonight and hang it up! I am very excited.

Ps: I read all about biltong spices and stuff - where can one buy biltong spice? Do you still need vinegar or do you just throw the spice on the meat and hang it up? If someone can explain the method with the spice?

Also when you mention spice - is that what you call the sugar / coriander / salt / black pepper mix that you have to make yourself - is that considered the spice?
Click to expand...
Dipping the meat in vinegar is probably the most important part of making biltong.

Dip, not soak. If you soak the meat in vinegar, the biltong will taste of vinegar.
 
What about Dry Wors? Do you just choose your favorite brand of Boerie and hang it or is there a more delicate way of doing it?
 
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