The Official Biltong Enthusiasts Thread

IceQB said:
Nice stuff Orbiter.
My first batch took all of 36 hours (R100 worth of topside + R40 wors)
Will now be doing 2nd batch & try to improve.
Wife said we never buying biltong & dry wors ever again, it tasted so good.

Waiting on my bro-in-law for some kudu. His golfing partner is an avid hunter!
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Ditto, wife and I are very impressed with how easy it is.

The process differ vastly between everyone here.
Some have the meat in vinegar/worcester sauce for days.
Some put the meat in the fridge before hanging.

Mine when from solid silverside to eating in less then 40 hours!
 
Orbiter said:
Ditto, wife and I are very impressed with how easy it is.

The process differ vastly between everyone here.
Some have the meat in vinegar/worcester sauce for days.
Some put the meat in the fridge before hanging.

Mine when from solid silverside to eating in less then 40 hours!
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Hmm forgot preparation time - 36 + 6 = 42 hours.
Now its sounds too long, damn
 
IceQB said:
Browsed thru site.
Have any of you used brown sugar or bicarb & what difference did it make?
Highly doubt ill make much changes to my current recipe as it just works, but interested to know the effects of the above.
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I have used brown sugar in my vinegar mix, once. It does change the taste a little. Makes for a nice change. Would suggest you try it at least once to see if you like or not.
 
fanie.dry said:
I have used brown sugar in my vinegar mix, once. It does change the taste a little. Makes for a nice change. Would suggest you try it at least once to see if you like or not.
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Thanks, will make a seperate mix for a few pieces with next batch. Hopefully I get it in today!
 
I don't normally use Worcestershire sauce with my mix but found this and added it to my mixture. Garlic and Ginger flavour. Smells good....
 

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Shellyb1 said:
I don't normally use Worcestershire sauce with my mix but found this and added it to my mixture. Garlic and Ginger flavour. Smells good....
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Let us know how it tastes, how much did you add?
I once added kiwi fruit juice to me marinade as its a good meat tenderiser. I did not really notice a difference in taste or texture so I gave it up as a bad idea.
 
Anyone making the next batch, try using salpetre. Apparently it keeps the nice red colour. I would like to know how it goes.
 
fanie.dry said:
Where do you get that? From a laboratory?
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Dont know, not sure if it is available in the baking section but I have seen it in a few recipies. If anything, my biltong only lacks the nice red colour and loses it quickly. That why I was wondering if it works. Ok, I was just waiting for someone else to either tell me where to get it, or make a fool of themselves asking for it at PnP :p
 
KobusDJ said:
You can buy small quantities of saltpeter ( Potassium nitrate) at the pharmacy.
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I'm definitely not going to chuck something I bought at the pharmacy into my biltong mix... not brave enough for that.I'll wait until someone else feels braver than me. Not really feel like messing up a batch just yet.
 
Saltpeter has been used in the food industry as preservative for ages.

I add 5ml powder to a 10kg meat mix.
 
KobusDJ said:
Saltpeter has been used in the food industry as preservative for ages.

I add 5ml powder to a 10kg meat mix.
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Why would you want to preserve something that should be eaten in 4-7 days anyway. The voortrekkers did not use saltpetre in their day, and they made biltong to preserve their meat and make it last a little longer.
I would rather make a small batch of 1 kg of meat each week than feel its necessary to add saltpetre.
 
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