The Official Biltong Enthusiasts Thread

fanie.dry said:
I've had plenty biltong wrap in newspaper. I'm still alive.



because topside mince is not just a topside roast minced.
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In that case, newspaper is perhaps the cheapest option.
If anything is added to the mince, it needs to be disclosed on the packaging.
 
I.am.Sam said:
biltong cycle

buy meat > marinate spice and hang > when dry eat

and repeat

is there freezing and schit anywhere there ?
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Agreed, its much like the scenario as left over wine and what to do with it. There is no such thing as LEFT OVER WINE.
 
Ok, for the freezing guys...
Best way is to process all your meat, cut and treat.
Hang in your dryer what you want to use and freeze the rest of the wet meat in ziplock bags.
Just defrost and hang again when needed.

If you really have to freeze biltong, rather wrap it in foil first before freezing in a ziplock bag. This will help with freezer burn.
 
If you make something cheap DIY is fine but I was fussy and built a huge 2 door cabinet which ended up costing me a grand upwards although I must say it comes with bragging rights when the boys come round.
 
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fanie.dry said:
I've had plenty biltong wrap in newspaper. I'm still alive.
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Unfortunately, when you're young you're invincible. When you get older you start suffering from those things that you thought you were immune to. Both the inks and the coatings on newspaper are not something you want to eat regularly...
 
Just took out the first piece and it tastes awesome. No vinegar taste.

Just a little hardness on the crust which is not too great. Inside is soft and pinkish, just the way I like it.

ImageUploadedByMyBroadband Tapatalk1403031105.234405.jpg
 
S1lv3r H4wK said:
Looks good! Artistic photo also noted! What was your process/spice?
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Got the spice from Food Lovers Market. Don't think they sell it but the butcher managed to give me about 500gms of his spice.

I soaked topside slices in vinegar for about 30min. Ran the vinegar out and then spiced the meat.

Left it with the spice and meat covered for about 4 hours.

Chucked the lot into the BM and after 44 hours pulled this baby out. Oh and thanks for artistic photo comment :p.

Any advice on the hard crust?
 
Shellyb1 said:
Got the spice from Food Lovers Market. Don't think they sell it but the butcher managed to give me about 500gms of his spice.

I soaked topside slices in vinegar for about 30min. Ran the vinegar out and then spiced the meat.

Left it with the spice and meat covered for about 4 hours.

Chucked the lot into the BM and after 44 hours pulled this baby out. Oh and thanks for artistic photo comment :p.

Any advice on the hard crust?
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If the outside is much harder than the inside, the temperature might not be right. Meat is drying to fast. What is your setup like? Do you have the mellarware Biltong Maker? Fans? Bulb wattage?
 
I.am.Sam said:
i noticed the bulb drys it out by me so a much harder outside
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yeh, need to find the right balance. even different times of the year calls for different tactics. If the bulb is 40watt and it is still drying to fast, put the bulb off. Or maybe the fan is too fast.
 
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