The Official Biltong Enthusiasts Thread

Zenbaas said:
No worries :) My search continues (although I bought some normal silverside in the interim from Jumbo Farmers again.) Lyk my Fanie het met sy gat in die botter geval daar in Kempton Park. Miskien maak hy donkie biltong :D
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Let us know if you come right, wonder if Braeside Butchery deals in C-grade silverside, will give them a call and find out.
 
Zenbaas said:
No worries :) My search continues (although I bought some normal silverside in the interim from Jumbo Farmers again.) Lyk my Fanie het met sy gat in die botter geval daar in Kempton Park. Miskien maak hy donkie biltong :D
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I'm in your valley, please let me know if you come right. :-D
 
Will do. Seems to be quite the elusive creature and I can understand why. Does anyone know how they actually grade the meat and what the different gradings actually mean..? (Since we're waffling on about the different grades of meat)
@pulling wire : I went to the world of meats website where they list quite a few butcher's so I might when I have some time work my way through the list.
 
Have you had a look at the Makro butcheries?

I know they sell whole rump and topside and so forth.
 
Zenbaas said:
Will do. Seems to be quite the elusive creature and I can understand why. Does anyone know how they actually grade the meat and what the different gradings actually mean..? (Since we're waffling on about the different grades of meat)
@pulling wire : I went to the world of meats website where they list quite a few butcher's so I might when I have some time work my way through the list.
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Zenbaas will go and check the website out. FYI the C grade meat will no doubt have great tasting yellow fat, however the biltong will be tough.
 
Trying this out for the first time. Bought the Biltong King from TakeAlot, a few slices of silverside from a butcher who cut them into awesome biltong 'shaped' pieces for me and some spice mix from a friend whose dad owns a spice company.

Letting it marinade for another two hours then gonna hang it up. Just doing one slice as I'm away this weekend and don't want to leave it unattended. Hoping this one is done by Friday so I have something to munch on at Rocking The Daisies.

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paddy_za said:
Trying this out for the first time. Bought the Biltong King from TakeAlot, a few slices of silverside from a butcher who cut them into awesome biltong 'shaped' pieces for me and some spice mix from a friend whose dad owns a spice company.

Letting it marinade for another two hours then gonna hang it up. Just doing one slice as I'm away this weekend and don't want to leave it unattended. Hoping this one is done by Friday so I have something to munch on at Rocking The Daisies.



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That wont be ready by the weekend, Leave the fan running, keep the light off and you are good to go.
When you return on Sunday evening that biltong will be fairly dry. Sit back and enjoy.
 
pulling wire said:
That wont be ready by the weekend, Leave the fan running, keep the light off and you are good to go.
When you return on Sunday evening that biltong will be fairly dry. Sit back and enjoy.
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Thanks, I reckon I'll make the call tomorrow morning.

Just hung it up.

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I got a president hyper about 12km from my house. mmmm the temptation
 
Shocking fast reply. My last few batches were rump and sirloin. Super soft and tender but lacks a bit of flavour
 
Well I like my biltong very wet, but fir the last two batches I ran out of official spice (crown or freddy hirsch) so I had to make my own concoction.

Our local spar actually sells what they call biltongsteaks, which is basically just their own meat they use for biltong, already cut, marinated in vinegar and spice. I bought two strips (R52 worth at R72pk) to try. I noticed it has quite a matured smell to it which may be why their biltong is so tasty.
 
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