The Official Biltong Enthusiasts Thread

faniedry said:
nee vok. "kneeeehowwww" <- fancy-words-make-things-go-over-my-head sound
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lol, if I really wanted to get technical I would put the container under a vacuum in my vacuum chamber along with the silica :whistle:
Just you know, it would suck all the moisture as well as oxygen out of the meat...
 
AstroTurf said:
lol, if I really wanted to get technical I would put the container under a vacuum in my vacuum chamber along with the silica :whistle:
Just you know, it would suck all the moisture as well as oxygen out of the meat...
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so you mean, like they flash freeze veggies, you can flash dry biltong? :D
 
faniedry said:
so you mean, like they flash freeze veggies, you can flash dry biltong? :D
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it would probably take a couple of hours to dry in vacuum and about 24 in silica but either way it will be extremely dry.
other problem with the vacuum is once all the air and water is out and you release the vacuum all those areas with nothing in them are going to shrink leaving you with biltong that is probably hard enough to make shoes out of.
 
AstroTurf said:
it would probably take a couple of hours to dry in vacuum and about 24 in silica but either way it will be extremely dry.
other problem with the vacuum is once all the air and water is out and you release the vacuum all those areas with nothing in them are going to shrink leaving you with biltong that is probably hard enough to make shoes out of.
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you should at least try this once. for research purposes of course.
 
faniedry said:
you should at least try this once. for research purposes of course.
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This little tiny itsy witsy teeny weeny vacuum chamber should give you an idea of what I mean with mine (that can actually almost hit zero atmosphere in around 90 seconds).

Oh, and when i do marshmallows they end up about the size of a small grape.

[video=youtube;bWd31AefKns]https://www.youtube.com/watch?v=bWd31AefKns[/video]
 
I thought it would be a good idea to keep my biltong dryer in the office. Now I realise it was a big mistake, because I keep staring at the stash hanging there. Right now it's two packs of thin wors drying out.
My last biltong batch didn't even last two days. :(
 
Finished my Biltong box project today. Wanted it without fans, and old style.

Basic design from here: http://www.biltongbox.com/biltong.html

I did the woodwork, Mom did the pewter and local glass shop did the door. Have put a few batches of meat through already, they were all consumed before photos could be taken. Will add some down the line.

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:love:
 
IdlePhaedrus said:
Finished my Biltong box project today. Wanted it without fans, and old style.

Basic design from here: http://www.biltongbox.com/biltong.html

I did the woodwork, Mom did the pewter and local glass shop did the door. Have put a few batches of meat through already, they were all consumed before photos could be taken. Will add some down the line.

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:love:
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Wow, impressive. How long does the drying process take without a fan?

Ok I see there is a bulb at the bottom
 
Stefanmuller said:
Wow, impressive. How long does the drying process take without a fan?

Ok I see there is a bulb at the bottom
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About a day longer than the plastic Mellarware box with the bulb and fan running, but the biltong is more consistently cured inside, which I like. Will post pics when the next batch is done.
 
IdlePhaedrus said:
Finished my Biltong box project today. Wanted it without fans, and old style.

Basic design from here: http://www.biltongbox.com/biltong.html

I did the woodwork, Mom did the pewter and local glass shop did the door. Have put a few batches of meat through already, they were all consumed before photos could be taken. Will add some down the line.

View attachment 165293
View attachment 165295
View attachment 165297
View attachment 165299
View attachment 165301
View attachment 165303

:love:
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Has to be the nicest biltong dryer I have ever seen.
I have a John F Marshall biltong dryer. does the job. I use the fan but not the element. Takes about three days to dry the meat.
 
Thanks PW

Today I hung out some meat to dry:

1.6kg un-spiced "biltong meat" from Food Lovers Market.
1 hour brine
basted with 1 part apple vinegar to 2 parts brown vinegar + dash of soy sauce
Overnight in fridge coated with 70g Safari Biltong Seasoning from Crown National
In box with 60W bulb

Will send pics of final product later in the week...

IMG_20141109_103212.jpg

pulling wire said:
Has to be the nicest biltong dryer I have ever seen.
I have a John F Marshall biltong dryer. does the job. I use the fan but not the element. Takes about three days to dry the meat.
Click to expand...
 
pulling wire said:
Has to be the nicest biltong dryer I have ever seen.
I have a John F Marshall biltong dryer. does the job. I use the fan but not the element. Takes about three days to dry the meat.
Click to expand...

There is a really good looking box that Kalvaer put together in this thread:

http://mybroadband.co.za/vb/showthread.php/191148-Homemade-biltong-maker/page3

He was kind of my inspiration for this project, but I am no good at perspex or plastics. Would really like to know where he got his vents from. Builders and Brights only sell plastic ones.
 
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IdlePhaedrus said:
There is a really good looking box that Kalvaer put together in this thread:

http://mybroadband.co.za/vb/showthread.php/191148-Homemade-biltong-maker/page3

He was kind of my inspiration for this project, but I am no good at perspex or plastics. Would really like to know where he got his vents from. Builders and Brights only sell plastic ones.
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Agreed! its a very clean looking designed dryer. I think yours has more character though.
The powder-coated dryers tend to end up rusting. You have to clean them regularly.
Where did you source your air vents from.

when I make my biltong I don't use vinegar at all, I use Worcestershire sauce.
I also don't use any of these biltong spice blends, Like my biltong with salt, pepper, and coriander.
 
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