The Official Biltong Enthusiasts Thread

Thanks for all the tips guys, this thread made me buy a biltong drier and 3kg of silverside. I'm going to make my first batch of biltong this weekend. The butcher must have misunderstood me when I asked for silverside with lots of fat, as he gave me a bag full of fat together with the silverside order. The fat was R6/kg and there's 2kg in the bag :D
So, other than cutting the fat in strips, drying it and mixing it with the biltong, what else can I do with 2kg of pure fat? :wtf:
 
Slingshot said:
Thanks for all the tips guys, this thread made me buy a biltong drier and 3kg of silverside. I'm going to make my first batch of biltong this weekend. The butcher must have misunderstood me when I asked for silverside with lots of fat, as he gave me a bag full of fat together with the silverside order. The fat was R6/kg and there's 2kg in the bag :D
So, other than cutting the fat in strips, drying it and mixing it with the biltong, what else can I do with 2kg of pure fat? :wtf:
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That's a funny story, so the butcher removed all fat from your silverside and now you have lean silverside. I prefer my biltong lean, and sometimes I find the fat goes rancid.

Don't know what you can do with the fat, other than make some droewors, but then you going to need casings and a sausage filler.
 
I think this is fat he got from other meat, as it's 2kg of big chunks of fat. Maybe I'll make soap :D
 
Yeah I can sell biltong and candles. The perfect romantic His and Hers package.
 
Slingshot said:
Is it easy to stuff the wors without a proper wors machine?
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Do you have a hand mincer? You get an attachment for stuffing wors, It is plastic and inexpensive, I paid R45 for mine. Works like a dream.

Make your ratio 80/20% so buy 8kg of topside, cut into cubes. mix equally with the fat and mince.
 
No I don't have one. I'll just stick to the ready made wors for droëwors for now. Bluff Meat Supplies sell Spec Wors which they use for their own droëwors. Tastes great so I bought a pack to dry.
 
Zenbaas, Meat World is selling their biltong for R120 per kg today only. Its in your neck of the woods, El Corro shopping centre.
 
pulling wire said:
Zenbaas, Meat World is selling their biltong for R120 per kg today only. Its in your neck of the woods, El Corro shopping centre.
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I have about 5 kg hanging in my biltong box as we speak :D But thanks for the heads up. We often make use of their biltong special ...!
 
My latest batch went horribly wrong. Dried way too quickly and before I knew it, they were too hard and dry. Didn't use a light this time, just the fan.

Any advice on how to slow the drying process down?

The pieces I had used the Worcestershire sauce with tasted too heavy. I didn't enjoy the taste. Only had it dunked in there for around 30min though.
 
Zenbaas said:
I have about 5 kg hanging in my biltong box as we speak :D But thanks for the heads up. We often make use of their biltong special ...!
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Yep so do I, I am very fussy these days, their biltong just does not cut it anymore, that's why I make my own, still experimenting, don't think I will stop experimenting, but I still prefer the taste of my biltong.

I find that when MW has a special the biltong is always vey wet and it needs more time in the dryer, so one cannot satisfy their biltong craving immediately.

Where did you buy your meat?
 
pulling wire said:
Yep so do I, I am very fussy these days, their biltong just does not cut it anymore, that's why I make my own, still experimenting, don't think I will stop experimenting, but I still prefer the taste of my biltong.

I find that when MW has a special the biltong is always vey wet and it needs more time in the dryer, so one cannot satisfy their biltong craving immediately.

Where did you buy your meat?
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Thing is we actually like ours very wet so that's not an issue. Sometimes the biltong tastes very nice and sometimes it's just meh.

Ended up buying some meat from Rebel Farmers but they were a bit confused about the whole c grade silverside discussion I was having with them. Next time I'll try the Springbok butchery in discovery I think. Always good to shop around. :)
 
Shellyb1 said:
My latest batch went horribly wrong. Dried way too quickly and before I knew it, they were too hard and dry. Didn't use a light this time, just the fan.

Any advice on how to slow the drying process down?

The pieces I had used the Worcestershire sauce with tasted too heavy. I didn't enjoy the taste. Only had it dunked in there for around 30min though.
Click to expand...

Hang the meat in a pantry, let it air dry, need to keep flies etc. off the meat though, and the drying process will be slower.
I don't use the element in my dryer, just the fan.
Perhaps put your dryer on a timer, that way the fan runs every alternate 4 hour.
Cant understand why your meat hardened on the outside, considering you were not using a light.

I would recommend that you tone down your Worcester sauce, go with 75%/25% vinegar/Worcester sauce marinade.
 
Zenbaas said:
Thing is we actually like ours very wet so that's not an issue. Sometimes the biltong tastes very nice and sometimes it's just meh.

Ended up buying some meat from Rebel Farmers but they were a bit confused about the whole c grade silverside discussion I was having with them. Next time I'll try the Springbok butchery in discovery I think. Always good to shop around. :)
Click to expand...

Did not know Rebel Farmers sells meat? is that the Rebel Farmers on Hendrik Potgieter?

I have always wondered if it is not better to blend my own spices as opposed to using the ready to go Freddy Hirsch or Crown National option.

Guess I will have to try it out.
 
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