The Official Biltong Enthusiasts Thread

Mines in the dryer. Landed up going with rump, silverside was just way to much work and bloody for my liking. If this batch tastes good I'll go silver next. I don't use Worcester sauce usually so it's going to be interesting what flavour it imparts.
 
This is not my pic, stole it from the biltong group on FB, but OMG....! THAT IS WHAT I WANT for my silverside...!

1555433_10205179057302891_1234463495874111558_n.jpg
 
semaphore said:
Mines in the dryer. Landed up going with rump, silverside was just way to much work and bloody for my liking. If this batch tastes good I'll go silver next. I don't use Worcester sauce usually so it's going to be interesting what flavour it imparts.
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Bloody? Were you buying the whole piece to cut it yourself? Yeh, then it can be a little bloody. Also, I don't usually use Worcester sauce either. My last batch I did, and there was no big difference in taste. So don't let it worry you.

Zenbaas said:
This is not my pic, stole it from the biltong group on FB, but OMG....! THAT IS WHAT I WANT for my silverside...!

1555433_10205179057302891_1234463495874111558_n.jpg
Click to expand...

Eish this looks good. Look at the little slivers of fat in between the pieces... Very pretty. Maybe I'll try and make an effort and get C-grade from my butcher. He's been telling me he can get me some, but I can't wait for meat. He says he normally gets his meat deliveries on a Tuesday, and then he can hold some out for me. I'll give him a call me thinks.
 
faniedry said:
Bloody? Were you buying the whole piece to cut it yourself? Yeh, then it can be a little bloody. Also, I don't usually use Worcester sauce either. My last batch I did, and there was no big difference in taste. So don't let it worry you.



Eish this looks good. Look at the little slivers of fat in between the pieces... Very pretty. Maybe I'll try and make an effort and get C-grade from my butcher. He's been telling me he can get me some, but I can't wait for meat. He says he normally gets his meat deliveries on a Tuesday, and then he can hold some out for me. I'll give him a call me thinks.
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I think you're being dof not taking advantage of that :p (I have emailed and contacted a whole bunch of butcheries in JHB but no luck yet)
 
Just tried a piece, a bit on the blood thinning side. Salty but I like it Salty. So I'm happy so far with the first batch, will reduce the salt next time. (so next week). . @fanie yeah it was an entire piece, I don't have huge carving knives so it would have been very difficult for me to clean it.
 
Are some butchers idiots...?

I have to genuinely ask because speaking to some of them you would think they have never heard of C-grade silverside (used for biltong) in their entire lives...? :mad:
 
Shellyb1 said:
That looks great. How long did you keep it in for and what meat is that?

My meat still dries out way too quickly.
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Mine took just under 10 hours, but I cut stokkies. The smallest hint of blood would put me off.
 
Yesterday I bought some thin boerewors which I currently have in the drier for droewors. Depending on how you like it, takes 2-3 days.
 
faniedry said:
You got a problem son :D

Just do what I do, ask the butcher for silverside, tell him you want to make biltong, and let him cut it for you into pieces.
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Yeah I'll try that next time. Apparently the meat at Norwood fruit and veg is awesome, will will pop there tomorrow.
 
AstroTurf said:
How you prep it for drying?
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do you mean the spicing ritual?

Take the pieces, plonk them in a big plastic tupperware. Fill it with cheap brown vinegar. Leave for about 2 hours. Take it out. Spice with biltong spice. Put it on a serving dish and put it in the fridge. Usually over night. So about 7 hours max. Take out, and hang.

Sometimes I'll add Worcestershire to the vinegar mix, sometimes I'll add some brown sugar. Only if I have and feeling adventurous.
 
faniedry said:
do you mean the spicing ritual?

Take the pieces, plonk them in a big plastic tupperware. Fill it with cheap brown vinegar. Leave for about 2 hours. Take it out. Spice with biltong spice. Put it on a serving dish and put it in the fridge. Usually over night. So about 7 hours max. Take out, and hang.

Sometimes I'll add Worcestershire to the vinegar mix, sometimes I'll add some brown sugar. Only if I have and feeling adventurous.
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cool, I'll make something similar my drying safes first experiment.

Still got to clean that room out first, somewhere along the line it turned into my horde (where all the household stuff goes when doing quick cleans).
Anyway, Clean and disinfect the room + safe with H202 and hang something to dry :)
 
AstroTurf said:
cool, I'll make something similar my drying safes first experiment.

Still got to clean that room out first, somewhere along the line it turned into my horde (where all the household stuff goes when doing quick cleans).
Anyway, Clean and disinfect the room + safe with H202 and hang something to dry :)
Click to expand...

Sounds like a plan.
 
May have found a supplier for c-grade silverside in JHB. I phoned the City deep meat market at the Johannesburg produce market and they say they have at R55/KG apparently. Now I'm hoping they were being honest but I'll see when I get there I suppose. I really hope this works out because I have contacted tons of butcheries with no luck. Even tried contacting the abattoir near Krugersdorp today but no one was answering.
 
Zenbaas said:
May have found a supplier for c-grade silverside in JHB. I phoned the City deep meat market at the Johannesburg produce market and they say they have at R55/KG apparently. Now I'm hoping they were being honest but I'll see when I get there I suppose. I really hope this works out because I have contacted tons of butcheries with no luck. Even tried contacting the abattoir near Krugersdorp today but no one was answering.
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I asked Richard (my butcher) and he said, "no problem, any time".
 
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