Drifter
Honorary Master
That does look good.
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The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
- Start date
Current Makro price (which I paid today) is R299. Remember, I have a batch on the go - I need a working fan now!
EchoZA
Expert Member
Eating some Rooibok biltong as well
it's good!!!Skandalis
Senior Member
Do you spice game the same as beef biltong?
I.am.Sam
Honorary Master
yeah forgot about that
wonder if you can freeze it midway and start drying it again once defrosted
Drifter
Honorary Master
Pretty much the same. I just use a bit more salt.
faniebraai
RIP
Yes you can. You just need to protect the meat from freezer burn.
Stefanmuller
Expert Member
Just bought 2kg of bulk chuck of sirloin @R69/kg at my local spar. Gonna cut into nice thick strips and hang into my biltong maker.
I could not get any biltong spice so bought two different packs of meat spice. Basically salt, coriander, pepper, lemon, garlic and a hint of chilli. Could not find whole coriander seeds....only fine coriander powder as in the mixes. Would this be OK? Cant waste 24h of drying time to go and look for whole coriander tomorrow!
I could not get any biltong spice so bought two different packs of meat spice. Basically salt, coriander, pepper, lemon, garlic and a hint of chilli. Could not find whole coriander seeds....only fine coriander powder as in the mixes. Would this be OK? Cant waste 24h of drying time to go and look for whole coriander tomorrow!
It should be fine. I wouldn't stress too much about it.
Skandalis
Senior Member
Cool, thanks!
Stefanmuller
Expert Member
I tried some "bacon biltong" the other day at the local biltong shop and they were pretty good. Basically just dried strips of bacon. I will be trying a few strips of bacon as well in the dryer. Should be fine as bacon is smoked anyways and I will be treating it with salt and vinegar as with the biltong. Will let you know how it goes.
I am totally unimpressed with the biltong from my replacement Biltong King. It tastes of machine oil. Here I have around R150's worth of meat which is awful. I will probably take it to the pub, wait until the okes are dronk and feed it to them.
I think I will try out the fan without the bearings, rather than the one I quoted above.
EchoZA
Expert Member
I use biltong spice on mine and vinegar and Worcester sauce. You can also use a mix of salt, pepper and paprika if your after something different. i do +- 1kg a week for home consumption
Stefanmuller
Expert Member
I use biltong spice on mine and vinegar and Worcester sauce. You can also use a mix of salt, pepper and paprika if your after something different. i do +- 1kg a week for home consumption
How long do you keep in in for? Its been 24h and they are already pretty rigid but I guess you would like them to be quite crispy? Maybe test one tomorrow afternoon?
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I.am.Sam
Honorary Master
thats a huge box ....nicely done
Drifter
Honorary Master
Ditto. Well done.
S1lv3r H4wK
Senior Member
Nice box man! Only issue I see is the bulp being very close to your meat. Direct heat can actually cook the meat.
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Stefanmuller
Expert Member
My box I use for drying. Works like a charm
That is actually how it is supposed to be set up. Light at the bottom so that the rising heated air creates a draft. The fans helps airflow by sucking air out.
The biltong king that I have has the light at the top but I also found out that the fan at the top actually sucks air in and not out so it pulls the warm air down and out the ventilation holes. It works but energy is wasted because the heat source should have been at the bottom and the fan should be extracting.
A nice touch would be to replace the bulb in your setup with a uv light. Helps with keeping everything sterile.