The Official Biltong Enthusiasts Thread

Thanks

The bulb is a 30 watt iced so it does not generate that much heat that the meat would cook. Just creates enough heat that gets sucked up and out by the two extractor fans. Has really nice air flow. Will look into the idea of a uv light thanks.

Before hanging I usually line the wood pieces inside with cling wrap. A day or two later when the dripping etc. has stopped I remove it. Stays clean and reasonably sterile (not 100%).

I have a bigger wooden box at my parents house which I built for them. Will snap and post that later. Has a divider with holes between the bulb at bottom and the meat. Two 210mm fans at the top for extraction. Glass door etc.
 
Stefanmuller said:
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.
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When I converted my stationery cabinet to a biltong dryer I positioned my lightbulb below the meat. The lightbulb kept shattering and I realised that the marinade was dripping onto the lightbulb. So its best to hang the meat and wait until the meat has dried sufficiently before switching on the lightbulb.
Alternatively you could put an element in the bottom of the dryer and no I am not referring to a kettle element or heater element (too hot).
 
Yes, DIY designs I saw on the internet has a false bottom which houses the bulb. It has ventilation holes to allow the hot air through but prevents drippage onto the bulb.
 
Where do most of you place your bulb? At the bottom?
Is it covered to prevent shorting?
 
IceQB said:
Thanks, I have a few melanmine boards in the garage I could use for this.
Will give it a try this week.

One more thing, for the door you use perspex & do you seal door?
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I just use a normal wood door, going to modify it sometime to insert a window. Perspex would be a little expensive but if you can it would work well. Side-note, the door also has holes at the bottom like seen in the side panels on the pic. You can also add a fan at the top then lose the top holes.
 
Was going to say if I use a fan to extract then top holes would not be needed.
I have a piece of perspex I can use for a window.
Just wanted to know if its important to have it seal nicely to keep warm air in from bulb...
 
Has anyone tried "New Rangers Biltong Spice" made by DELI SPICES in Cape Town? Living in Knysna I am unable to find anyone stocking either Hirsch or Crown spices but found this one by Deli. According to the instructions on the packet they don't first cure the meat in Vinegar etc, just coat the meat with the spice, cover and leave in the fridge for a few hours or overnight then hang to dry. Anyone used this spice before? Looking forward to your comments.
 
Malkie said:
Has anyone tried "New Rangers Biltong Spice" made by DELI SPICES in Cape Town? Living in Knysna I am unable to find anyone stocking either Hirsch or Crown spices but found this one by Deli. According to the instructions on the packet they don't first cure the meat in Vinegar etc, just coat the meat with the spice, cover and leave in the fridge for a few hours or overnight then hang to dry. Anyone used this spice before? Looking forward to your comments.
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Malkie - Have not heard of the Ranger Biltong Spice that you speak of. Perhaps a butcher in town will be able to source some biltong spice from Crown or Hirsch on your behalf.
I would strongly recommend that you marinade your meat in vinegar, otherwise your meat is not going to cure, the vinegar & salt preserves the meat, the spice provides the flavour.
The 4 basic ingredients required to make biltong are - Beef - Silverside/Topside, Vinegar (I prefer 10% strength brown vinegar, I also use a 60/40 vinegar/worcester sauce), salt & coriander (buy your coriander whole and toast in a fryingpan on the stove, grind once toasted).
I marinade the meat for 4 hours in the vinegar/worcester mixture, drain and then spice for 6 hours and hang. Remember to work the spice into the meat.
Everyone has a different method of producing their own brand of biltong, so experiment and take note of what you have done, your palate is your friend.
 
Many thanks for your comments. I actually bought the spice from one of our best butchers in town. I did ignore the instructions on the pack and took cognizance of the teachings on this site and did marinate the meat in a mixture of vinegar, Worcestershire sauce and some spice for about three hours before wrapping it up in cling foil and putting it in the fridge overnight before placing it in my Mellerware unit to dry. It's been there for one and a half days and so far looking good. I guess the real proof will be in the taste in about a days time. Will let you know the outcome.
 
Been going thru the thread 2 or 3 times.
Need some clarity because I have seen different methods posted here.
- How long do you lay in vinegar & worcester sauce (preference)
- Do you spice it before laying in or spice when in "dip" then wash off & spice again?
- Then how long do you "rest" it in fridge before placing in dryer?

I know its all preference but I want to find some common ground I could use for my first batch.
 
IceQB said:
Been going thru the thread 2 or 3 times.
Need some clarity because I have seen different methods posted here.
- How long do you lay in vinegar & worcester sauce (preference)
- Do you spice it before laying in or spice when in "dip" then wash off & spice again?
- Then how long do you "rest" it in fridge before placing in dryer?

I know its all preference but I want to find some common ground I could use for my first batch.
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IceQB - How long is a piece of string?
All depends on personal taste/preference.
I say play around with all variables until you find the taste you like.
Start with 1 kg meat per trial, take notes of what you did.
I find the longer you leave the meat in vinegar, the stronger the vinegar taste of the biltong.
Currently I start with soaking the meat first in the vinegar/Worcester marinade for 4 hours. Then I drain the vinegar and spice and leave for 8 hours. Then I hang the meat. I let it drip dry in the dryer, I don't remove any spice from the meat.
Everyone will give you a different method/time period. as they all have their own taste preferences.
Consistency is key once you have found your taste preference, write everything down and when you get to your ideal method, memorise and reproduce. Its important to be specific regarding weights (meat, spice) and volume, (Vinegar, Worcester.)
 
i lay in vinegar/worcester sauce mix for 2-3hours

then dry it

add spice

leave it for an hour

then hang to dry

i tried the part where i spiced then marinated it ..but half the spice ends up in the bowl before drying
 
True everyone has own preferences. Its just hard going thru whole thread making notes of all different methods to decide what route to take. So thought I might find middle ground & experiment from there.
Some will leave to drip dry for 2 hours others for 8-12 hours. Does it make much difference to taste or is that more for preservation?
Don't want the wife & son to get sick after we eat it all up!
Guy at Pick n Pay gave me a packet of biltong spice they use for free as well, smells nice!
 
IceQB said:
True everyone has own preferences. Its just hard going thru whole thread making notes of all different methods to decide what route to take. So thought I might find middle ground & experiment from there.
Some will leave to drip dry for 2 hours others for 8-12 hours. Does it make much difference to taste or is that more for preservation?
Don't want the wife & son to get sick after we eat it all up!
Guy at Pick n Pay gave me a packet of biltong spice they use for free as well, smells nice!
Click to expand...
My theory - the longer you leave it in the vinegar marinade, the vinegary the taste. 4 vs 8 vs 12 hours will have very different taste profiles.
Once you remove the meat from the vinegar and either dab dry or drip dry I don't think it will be relevant to the end taste.
if you use 40g spice per kg of meat or 80g of spice per kg of meat, you definitely going to have very spicey biltong, at 80g spice per kg meat.
Do you like a mild, subtle flavour, to your biltong.
If the answer is yes then. Marinade for 2 hours, spice for 2 hours, hang to dry, and taste.
Remember that white vinegar is going to give a different taste to brown vinegar, I use brown vinegar, the vinegar taste is not as over-powering.
 
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Ok so I put in at 6am wed, phoned home wife says its still not ready.
Now I don't know, only home tomorrow night to have a look myself.
Told her to leave fan & light running & check in the morning.
 
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