The Official Biltong Enthusiasts Thread

[S1lv3r H4wK]

Damn faan lyk glad nie sleg nie! Het vandag 'n nice stukkie silverside in pnp gesien vir 59.99/kg

 

[S1lv3r H4wK]

UPDATE: OP now updated with Biltong & Beer Bread Recipie.

 

[genetic]

I'm craving biltong...

 

[S1lv3r H4wK]

I Ate most of mine just posting in this thread.. needless to say. Know the feeling bro!

 

[I.am.Sam]

the meat ...i used topside ..was R63 a kg and yeah tried with no fat as the wife and few people dont like fat



used vinegar, worstershire sauce and brown sugar to make the marinade



the spice was coriander seeds which i roasted in a pan..added crushed chillie flakes, some black pepper and sea salt ...



so i marinated the meat with the spices ..rubbed it in nicely and splashed the vinegar mix over and stuck it in the fridge for +-10 hours (overnight)


the meat looks more grey after the night ...


all hung up and ready to dry

 

[I.am.Sam]

And I left it for dry at 8am Sunday morning and this is 8am monday morning

 

[I.am.Sam]

tasted the small pieces which were very soft ..but tasted so good

i want a nice chutney spice ..so a bit of sweet and sour

and need to add more chilli next time

 

[genetic]

Looks good!

 

[I.am.Sam]

Looks good!

will send a piece for tasting

 

[S1lv3r H4wK]

the meat ...i used topside ..was R63 a kg and yeah tried with no fat as the wife and few people dont like fat

View attachment 115176

used vinegar, worstershire sauce and brown sugar to make the marinade

View attachment 115178

the spice was coriander seeds which i roasted in a pan..added crushed chillie flakes, some black pepper and sea salt ...

View attachment 115180

so i marinated the meat with the spices ..rubbed it in nicely and splashed the vinegar mix over and stuck it in the fridge for +-10 hours (overnight)
View attachment 115182

the meat looks more grey after the night ...
View attachment 115184

all hung up and ready to dry
View attachment 115186

It looks quite tasty! Have you tried adding a biltong spice mixture? I've never gone barebones with spice, how does it taste?

Chutney spice can be acquired from your local bakers supply store otherwise just ask your butcher they always know the good spice shops.

 

[I.am.Sam]

muslim butchers dont seem to keep biltong spice

so couldnt find any

if anyone in CPT knows where please shout

the spice worked perfect ..tasted very good just not too spicy

but the coriander seeds make it taste good

 

[genetic]

but the coriander seeds make it taste good

I love coriander.

 

[BigAl-sa]

@sam (and anyone else) why the overnight in vinegar? I've found 2min max in vinegar is more than enough - anything more means your biltong has a vinegary flavour???

 

[I.am.Sam]

@sam (and anyone else) why the overnight in vinegar? I've found 2min max in vinegar is more than enough - anything more means your biltong has a vinegary flavour???

just a recipe i read ...still trial and error from my side

will cut down the time if it has a funny taste ...trying with different spices for now as well

 

[S1lv3r H4wK]

@sam (and anyone else) why the overnight in vinegar? I've found 2min max in vinegar is more than enough - anything more means your biltong has a vinegary flavour???

Overnight ensures you cure and flavor the meat thoroughly, if you have the correct flavour/spice mixture you would not get a negative taste and could even be left for up to 24 hours not the usual 12. If you do to what is referred to as a dip with a sprinkle of spice you are basically just flavoring the "crust" of your meat whereas I believe a longer soak imparts flavour properly. But do note I add a percentage spice to my wet mixture so you get flavor with it not just a vinegar bath.

 

[BigAl-sa]

Overnight ensures you cure and flavor the meat thoroughly, if you have the correct flavour/spice mixture you would not get a negative taste and could even be left for up to 24 hours not the usual 12. If you do to what is referred to as a dip with a sprinkle of spice you are basically just flavoring the "crust" of your meat whereas I believe a longer soak imparts flavour properly. But do note I add a percentage spice to my wet mixture so you get flavor with it not just a vinegar bath.

The vinegar is to stop fungal growth...

 

[Zenbaas]

The vinegar is to stop fungal growth...

Nah....that's not it. My biltong has also never had a "vinegar flavour" either. Maybe you're thinking of saltpeter for the fungal growth.

 

[S1lv3r H4wK]

Overnight ensures you cure and flavor the meat thoroughly, if you have the correct flavour/spice mixture you would not get a negative taste and could even be left for up to 24 hours not the usual 12. If you do to what is referred to as a dip with a sprinkle of spice you are basically just flavoring the "crust" of your meat whereas I believe a longer soak imparts flavour properly. But do note I add a percentage spice to my wet mixture so you get flavor with it not just a vinegar bath.

The vinegar is to stop fungal growth...

As I stated in the first line of my post vinegar is also for curing the meat. Curing is the process of meat preservation

 

[BigAl-sa]

As I stated in the first line of my post vinegar is also for curing the meat. Curing is the process of meat preservation

Pickling is not quite the same as curing. The salt is more important in curing biltong than vinegar. As I said, vinegar is useful in preventing fungal growth.

I dislike biltong that has a vinegary aftertaste, so I will stick to my meat with 2 min max in direct contact with the vinegar.

 

[S1lv3r H4wK]

Any special ingredients you use? On my next batch I want to try onion powder.