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The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
- Start date
S1lv3r H4wK
Senior Member
I've actually made a batch some time ago but it just works out insanely expensive using normal bacon.
I.am.Sam
Honorary Master
droewors ?
whats the special recipe
whats the special recipe
faniebraai
RIP
i just buy normally thin boerewors and hang them. some taste like schit though, others are very good. try different ones until you find the right one
S1lv3r H4wK
Senior Member
I often just buy a readymade wet wors from the butcher, if you go into making and stuffing your own wors it gets very technical. They go for around R60/kg wet. Then you just hang it and its ready within 2 days.
S1lv3r H4wK
Senior Member
i just buy normally thin boerewors and hang them. some taste like schit though, others are very good. try different ones until you find the right one
Faan die ouens gooi hier en daar so bietjie iets extra in wors wat droewors word. Jy moet jou slagter vra vir die nat droewors en kyk hoe verskil dit van gewone boerewors.
I.am.Sam
Honorary Master
yeah i can get cheaper thinner wors for like R40-R50 a kg
will do this from now on
does it also lose alot due to shrinkage ?
will do this from now on
does it also lose alot due to shrinkage ?
faniebraai
RIP
hoeveel dink jy sal hy vra vir nat droe wors per kilo?
faniebraai
RIP
nah not really. and takes about 2 to 2.5 days to dry nicely.
S1lv3r H4wK
Senior Member
Hy kan jou nie drasties meer vra as gewone dun boerewors nie en glad nie "droewors" pryse nie. Se net jy hang jou die vleis hy moet net vir jou die wors stop jy wil dit self hang. Soos ek vir Sam gese het hier by my is dit gewoontlik so R60/kg want ek dink daar is extra spice en woester of asyn in eks nie seker.
I.am.Sam
Honorary Master
my biltong is almost 3 days and i lost alot
but the small pieces i took out yest were good
faniebraai
RIP
my biltong is almost 3 days and i lost alot
but the small pieces i took out yest were good
how dry are the pieces at this stage?
S1lv3r H4wK
Senior Member
It also depends on how dry you like your meat the longer you dry the more you lose. I normally have a 50% loss.
I.am.Sam
Honorary Master
i didnt use a bulb ...not sure if it makes a difference
the ones i took out were nice and soft inside
the ones left are well almost hard
Looks overcooked
This was the final piece. Been taking a piece off each day (4 of them) to test for the proper time required.
I usually love my biltong very wet, but on occasion I like a good, dry biltong as well. So this way I got the best of all worlds. This cut of meat isn't all that great for very wet biltong. Eats better when it's a little dry...
Yeah I understand. Looks and taste are not always closely entwined. I'm still looking for a butcher who can source some well priced c grade silverside for me though. Dying to try that out for my next batch.
faniebraai
RIP
Was the tenderised steak not tough or full of sinew?