The Official Biltong Enthusiasts Thread

Am in the Western Cape and in a sleepy village so Zen wont be able to help on this one I don't think. Will ask around and see what I can find and post back if I find anything...
 
AstroTurf said:
Go trawl your local corner butcher's.
Click to expand...
We've established this only works for mamparra's living in pta :D


IdlePhaedrus said:
Am in the Western Cape and in a sleepy village so Zen wont be able to help on this one I don't think. Will ask around and see what I can find and post back if I find anything...
Click to expand...

I think you'll manage much better in WC. I see people posting regularly in the FB biltong group that found c-grade silverside for their biltong.


pulling wire said:
Might have better luck down there in the WC. Could try Farmer Angus, that is if you want grass fed beef. http://www.farmerangus.co.za/home/
Click to expand...

I have been working every bloody saturday and haven't had time to go buy again, but yes they can organise if you let them know ahead of time. I will definitely be making use of them again and at R55/kg it's worth giving it another go.
 
Zenbaas said:
We've established this only works for mamparra's living in pta :D




I think you'll manage much better in WC. I see people posting regularly in the FB biltong group that found c-grade silverside for their biltong.




I have been working every bloody saturday and haven't had time to go buy again, but yes they can organise if you let them know ahead of time. I will definitely be making use of them again and at R55/kg it's worth giving it another go.
Click to expand...
As suka wena!
 
IdlePhaedrus said:
I really am not sure what the cut is, I will ask next time I am there and post back.
Click to expand...

FLM says the cut is either top side or silver side, whatever is available at the moment. All A grade though. Have come up blank with grade C silverside at the local butcheries in the Tableview area this morning, but will continue the hunt...
 
pulling wire said:
Try this:
1. 18 g salt per kg meat
2. 2 g pepper per kg meat
3. 4 g roasted coriander per kg meat (roast coriander in pan on medium heat till dark brown, roll with rolling pin and add to your spice mix)
4. 2 g brown sugar per kg meat

blend all ingredients together. add to meat, work the spice mix into the meat and sprinkle with Worcestershire sauce, allow to stand in your fridge for 12 hours, then hang the meat in your dryer until dry.

I put the Worcestershire sauce on last. I make a batch of about 2kg at a time, I use more than a sprinkle though, about 150ml. Let it lie.
Click to expand...

Thanks PW, made up a batch of your spice mix today, and have applied it to a really nice topside roast I managed to find yesterday...

Will let you know thoughts down the line...
 
IdlePhaedrus said:
Thanks PW, made up a batch of your spice mix today, and have applied it to a really nice topside roast I managed to find yesterday...

Will let you know thoughts down the line...
Click to expand...

I am sure it will be enjoyed, guests ate my batch of biltong yesterday, they cleaned me out.
 
So my boerewors actually came out pretty damned nice :)

Still hanging but that is because I want it dry as it is going to get.

Was a little much vinegar but the longer it hangs the less it is noticeable, I think it's mostly evaporated now, went from acidic last Thursday to just slightly tangy yesterday.

My fussy daughter loves it so it must be good :)
 
AstroTurf said:
So my boerewors actually came out pretty damned nice :)

Still hanging but that is because I want it dry as it is going to get.

Was a little much vinegar but the longer it hangs the less it is noticeable, I think it's mostly evaporated now, went from acidic last Thursday to just slightly tangy yesterday.

My fussy daughter loves it so it must be good :)
Click to expand...

You don't have to vinegar wors, its one of the ingredients.
 
Here is a great boerewors/droewors recipe

Vleisland se LEKKERSTE Boerewors resep...
32kg vleis
8kg Vet
650gr sout
60gr Swart peper
50gr Fyn Naeltjies
50gr Fyn Neutmuskaat
300gr Koljander (Roasted)
500ml Woestersous
500Ml BRUIN ASYN
4 lt KOUE WATER...
Sny die Vleis en vet in Blokkies meng die speserys deur saam met die asyn en woestersous...maal dan alles saam, en meng dan die kuoe water lekker deur voor jy begin stop.
(Vir DROEWORS...los die Asyn, en die Water uit)...
 
I'm buying an extra 2kg of meat a week now that I've got this biltong king and my butcher is loving it. :o
 
bwana said:
I'm buying an extra 2kg of meat a week now that I've got this biltong king and my butcher is loving it. :o
Click to expand...

Me too, and the recommended red meat consumption per individual per week should be no more than 500g. But yes, the butcher loves my habit at R130 per week.
 
Last edited:
pulling wire said:
I am sure it will be enjoyed, guests ate my batch of biltong yesterday, they cleaned me out.
Click to expand...

Hey PW

Cut my first piece this morning, your recipe is really fantastic. The dogs are sitting at the bar now looking up at the biltong container in vain hope :love:

Thanks.
 
IdlePhaedrus said:
Hey PW

Cut my first piece this morning, your recipe is really fantastic. The dogs are sitting at the bar now looking up at the biltong container in vain hope :love:

Thanks.
Click to expand...

Also a fan of the simple recipe, my Jack Russell tends to agree with my taste in biltong spice.
 
faniedry said:
you guys give your dogs biltong?

fsck that schit... he can have my whole plate of food, but he's not getting any of my precious!
Click to expand...

I share will all my friends be they furry or not. It mostly has to do with being in the right place at the right time, my Jack is usually spot on every time. My other friends not so much.
 
I let the dogs sniff my fingers after I have finished eating and before I wash my hands if that counts...
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X