The Official Biltong Enthusiasts Thread

Zenbaas said:
So did you get hold of the expensive c-grade silverside..?
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You won't believe it. Arranged on the 18th that I would collect on the 25th, (Via email). Went through on Saturday morning to collect, only to be told at the counter that they did not get in any C-grade silverside. I told them that when they do they can deliver to my place, and I asked for a discount. Still going to be pricey though.

Have you come right at the market, or are you still busy with the rump?
 
I'm busy making my third batch of biltong, and until now I've been cutting my biltong with an ordinary knife which is hell. So I decided it's time to get a biltong cutter. I bought this unit made by Tekut on kalahari.com. It cost R339 with free courier delivery. I placed the order yesterday afternoon, and this morning at 8am it was delivered at work :)

It's a solid unit with a strong blade, and includes ceramic knife/scissor sharpeners which you can set at different angles. Nifty! The wood is bamboo apparently. It comes with a well written manual, as well as a leaflet showing the basics of biltong making and 2 recipes. They also say that you can dry biltong in the oven within 4 hours but it doesn't taste as good. Anyone tried this yet? You need an oven with a fan, set at 40-70C with the door open a fraction to let moisture escape.

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http://www.kalahari.com/Merchandisi...anced-Model-with-Ceramic-Sharpener_p_48704655
 
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Not a fan of cooked steak. My biltong box has an element in it but I try not to use it. My last batch of biltong was rather tough and I only used the fan. I would like to experiment drying the biltong with cool air from a air conditioner. Don't own an air conditioner though.
 
I also don't like the idea of taking shortcuts with an oven. Was just wondering if anyone tried it yet and what it tasted like.

My previous batches we're a bit dry on the outside and "raw" on the inside, so this batch is being done in my office with aircon. It's also less humid at work than at home, so that should help outside of office hours when the aircon is off.
 
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I'm busy building a biltong dryer but I can't decide what fan to buy. I've got a 66l Addis box, I'm wanting to use a 220v fan so I can run everything off one plug. Any idea what the CFM rating should be? The one I'm looking at is rated at 63CFM which seems a bit high.
 
Captain Beer said:
I'm busy building a biltong dryer but I can't decide what fan to buy. I've got a 66l Addis box, I'm wanting to use a 220v fan so I can run everything off one plug. Any idea what the CFM rating should be? The one I'm looking at is rated at 63CFM which seems a bit high.
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I don't see this air displacement concern being a problem, the more air that passes by the meat the better. I would not worry about a light unless you lived in a humid area, and the better the fan the sooner you will get to enjoy your biltong.
 
pulling wire said:
I don't see this air displacement concern being a problem, the more air that passes by the meat the better. I would not worry about a light unless you lived in a humid area, and the better the fan the sooner you will get to enjoy your biltong.
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OK great. Was worried about the outside being dry while the inside is still very wet. The fan should extract the air right?

I live near the beach so I guess the light bulb would be a good idea.
 
Captain Beer said:
OK great. Was worried about the outside being dry while the inside is still very wet. The fan should extract the air right?

I live near the beach so I guess the light bulb would be a good idea.
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Yes would use the lightbulb, can try without, however keep an eye on your meat, don't want it going off. Have you a aircon? Try placing your box under the aircon unit. I would suggest you dry the meat off as best you can when placing in the dryer.
 
Awesome anniversary gift from the missus today. Guess I'm going to have to reread this thread

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