The Official Biltong Enthusiasts Thread

[FiestaST]

https://twitter.com/x/status/1875221464418545942

 

[purple face]

Biltong is famous everywhere

 

[purple face]

Thread died because everyone here ate raw biltong

Thread died because people create new threads all the time instead of using what is already available

 

[kolaval]

Chili Droewors FTW!

 

[purple face]

Do you go through stages when you just love biltong?

 

[Pegging]

Biltong is famous everywhere

I was watching that video yesterday.

I put in some beef topside, and 500 grams of ostrich steak. Sunday is munchie time.

I used a mix of Worcestershire sauce and vinegar for the first time, I usually just used some vinegar.
Also salted it first and left it for a couple of hours before putting it in the vinegar / Worcestershire sauce marinade.
Curious to see how it tastes.

I also put one of these cheap things from Temu in the box to check the temp and humidity.

 

[rh1]

I was watching that video yesterday.

I put in some beef topside, and 500 grams of ostrich steak. Sunday is munchie time.

I used a mix of Worcestershire sauce and vinegar for the first time, I usually just used some vinegar.
Also salted it first and left it for a couple of hours before putting it in the vinegar / Worcestershire sauce marinade.
Curious to see how it tastes.

I also put one of these cheap things from Temu in the box to check the temp and humidity.

View attachment 1815964

My cheap temu thermometer did not work, opened it, there is no positive connection to the board at all. But there was a battery.

 

[Pegging]

My cheap temu thermometer did not work, opened it, there is no positive connection to the board at all. But there was a battery.

Get a refund

 

[rh1]

Get a refund

Already did.

 

[Kung Fu Porkchop]

Do you go through stages when you just love biltong?

Stages?

What?

No, I always love biltong!

 

[I.am.Sam]

Do you go through stages when you just love biltong?

are you crazy

there isnt a stage

just the stage of money to buy biltong

but making my own is much cheaper

 

[ViciousClone]

Howdy!
Got some topside meat and ready to dry the meaties, want biltong wen altyd.

I was struggling to get the damn halogen bulb though, expected, but found a 40w golf bulb for the biltong dryer (Bought x2 due to stock). I guess it doesn't matter that it's "frosted"

First timer as well, gatvol to pay R330+ per kg and decided to make my own biltong.

Read this forum, I won't lie, I did not go through everything. Ended up doing 50/50 Wochecstererer (aka Worcestershire ) and brown vinegar, to let the meat rest in it for the first 12 hours

 

[Sir Bob]

Howdy!
Got some topside meat and ready to dry the meaties, want biltong wen altyd.

I was struggling to get the damn halogen bulb though, expected, but found a 40w golf bulb for the biltong dryer (Bought x2 due to stock). I guess it doesn't matter that it's "frosted"

First timer as well, gatvol to pay R330+ per kg and decided to make my own biltong.

Read this forum, I won't lie, I did not go through everything. Ended up doing 50/50 Wochecstererer (aka Worcestershire ) and brown vinegar, to let the meat rest in it for the first 12 hours

View attachment 1829449

No one wants to see your globe.
Where is the meat?

 

[ViciousClone]

No one wants to see your globe.
Where is the meat?

Prepping in the worcestershire and brown vinegar

 

[ViciousClone]

Prepping in the worcestershire and brown vinegar

 

[airborne]

What type of meat do you guys generally use and after all is said and done how much does the biltong cost per kg to diy it?
One big advantage of diy is being a bale to choose the ingredients and especially how dry to make it. Store bought biltong is always hit and miss, sometimes it’s the perfect wetness other times way off, even after you ask the guy for one that's not too dry.

 

[Steamy Tom]

What type of meat do you guys generally use and after all is said and done how much does the biltong cost per kg to diy it?
One big advantage of diy is being a bale to choose the ingredients and especially how dry to make it. Store bought biltong is always hit and miss, sometimes it’s the perfect wetness other times way off, even after you ask the guy for one that's not too dry.

Silverside/topside/sirloin/rump

I would probably say on average it shrinks 50-60%, so if you start with 4kg of meat, expect under 2kg of biltong. Add your cost of spices/vinegar/woster etc.

It works out cheaper than buying but not by a bunch unless you get a really good special on the meat.

 

[Pegging]

What type of meat do you guys generally use and after all is said and done how much does the biltong cost per kg to diy it?
One big advantage of diy is being a bale to choose the ingredients and especially how dry to make it. Store bought biltong is always hit and miss, sometimes it’s the perfect wetness other times way off, even after you ask the guy for one that's not too dry.

C grade Sirloin or Rump if you like geelvet. You can find that at Checkers. It has the red tattoo and the meat it dak red.
Topside or silverside from spar, they cut it into biltong strips.
Ostrich meat.

C-Grade sirloin below.

 

[ViciousClone]

View attachment 1829547

Right, cut a small piece this morning, blieksiem, ons like dit!
I’ll give it another day, but the flavour is spot on.

 

[I.am.Sam]

last time i remember i think i lost around 40-45% ..depends how dry you want it

for me 3 days is too much in the biltong maker

also beef is gone expensive so silverside/topside is cheap now compare to rump and sirloin

but expensive compare to 6 months ago +-40% increase on these cuts