The Official Biltong Enthusiasts Thread

I.am.Sam said:
i want to try it but im not sure how it would taste

i know this butcher sold rump at R50 a kg

and top/siverside at R58kg

and i bought the topside
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I used rump when i made biltong when i was a youngen, guy at work says makro meat is utterly ****.
 
I guess the best way is to compare different setups. Cut meat in consistent strips and thickness, spice and marinade similarly, and then hang using three different methods, for example a biltong box with light and fan, then one with only a fan, and then one that consists of a box with netting or mesh, with a fan blowing on it. Hang for exactly the same time and compare.

Have anyone tried the box without either the fan or bulb?

The hardness can be caused by the light, the thickness of the meat or by the draft being too strong or too weak. Lots of variables.
 
What is the general rule for cutting biltong pieces ? Against grain or with grain?
 
semaphore said:
What is the general rule for cutting biltong pieces ? Against grain or with grain?
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Are you talking about cutting the original strips to hang, or cutting a strip to serve?

When cutting a piece into strips, cut with the grain. When cutting a strip to serve, cut across the grain.

Always cut across the grain when cutting meat to serve, no matter what it is.
 
Ancalagon said:
Are you talking about cutting the original strips to hang, or cutting a strip to serve?

When cutting a piece into strips, cut with the grain. When cutting a strip to serve, cut across the grain.

Always cut across the grain when cutting meat to serve, no matter what it is.
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Cool thanks, I rarely ever prepare meat, i usually just cook it as is and destroy it with my man mandibles.
 
Ancalagon said:
Are you talking about cutting the original strips to hang, or cutting a strip to serve?

When cutting a piece into strips, cut with the grain. When cutting a strip to serve, cut across the grain.

Always cut across the grain when cutting meat to serve, no matter what it is.
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Jip. I approve.
 
fieryhotmushrooms_lrgpic.jpg


I just had a 27g packet of this. OMG it is HOT and delicious.
 
satanboy said:
fieryhotmushrooms_lrgpic.jpg


I just had a 27g packet of this. OMG it is HOT and delicious.
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BILTONG :D

Biltong is a variety of cured meat that originated in Southern Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is usually thicker (from cuts up to 1" (25 mm) thick), while jerky is rarely more than 1/8" (3 mm) thick. Also, biltong does not have a sweet taste.
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:p
 
Very stoked with how my second batch came out. Didn't use the light this time and it's perfect.

ImageUploadedByTapatalk1413020645.066537.jpg
 
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