The Official Biltong Enthusiasts Thread

first batch in, 1kg made 4 nice size peices, will see how it shrinks down when dry but i reckon it will be like 1/4 of the price of buying anyway.
 
D3x! said:
kitchen smells like meat now :p

a bit worried i didnt coat it in enough spice
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Love that biltong smell in the kitchen !!

So I made myself about 12kg of biltong mid-Dec to last through the holidays, (a couple of batches, one after the other)

I Must say I'm impressed at how it's kept. I know that some don't agree with using newspaper for various reasons (not least of all because of the ink content), however, after curing & drying, I wrapped each individual piece in newspaper, then sealed in zip-loc bags and then froze these packs.

After defrosting and leaving in the fridge for a day, I reckon this has kept the biltong "almost" as fresh as when it came out the drier, and no-one has even guessed that it may not be freshly made.

This got me thinking, even though the mere thought of keeping biltong long term is a very strange concept to most :), how else do you guys preserve and keep it at the right texture (not too dry or too wet) for extended periods?

P.S. Sorry if this QA has been covered before, but just can't face going back and reading all those posts again - I'm finding it hard enough not to go get some fresh nyama to make another batch or three :)
 
tedl said:
This got me thinking, even though the mere thought of keeping biltong long term is a very strange concept to most :), how else do you guys preserve and keep it at the right texture (not too dry or too wet) for extended periods?
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I preserve it at the beginning of the process - iow freeze it after the initial spicing - and then defrost and hang as we need it.
 
My batches have been coming out bad, either two sweet, or to much vinegar.
 
faniedry said:
Go back to basics. Brown vinegar for 2 hours max. And some standard biltong spice before hitting the fridge over night. Build then from there.
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Should i remove it from the vinegar after two hours? and just let it marinate in the biltong spice?
 
semaphore said:
Should i remove it from the vinegar after two hours? and just let it marinate in the biltong spice?
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Mine get dipped in vinegar and salted and left in a separate bowl for 4-6 hours.I then add spice and hang the meat. That said I have also coated the meat in vinegar and added spice and immediately put them up. Not a massive difference to be honest.
 
Zenbaas said:
Mine get dipped in vinegar and salted and left in a separate bowl for 4-6 hours.I then add spice and hang the meat. That said I have also coated the meat in vinegar and added spice and immediately put them up. Not a massive difference to be honest.
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I'm just concerned it doesnt cure and grows funky mold.
 
Zenbaas said:
Mine get dipped in vinegar and salted and left in a separate bowl for 4-6 hours.I then add spice and hang the meat. That said I have also coated the meat in vinegar and added spice and immediately put them up. Not a massive difference to be honest.
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have done this as well and no difference

long as the spice sticks its good
 
Zenbaas said:
I have done both methods A LOT over the years and never had any "funky" mold. You live in JHB...? If so you really shouldn't have any issues.
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Okay, will give it a shot thanks.

@faniedry - Cool thanks.
 
Hi all,

Started reading the thread and keen to try make some biltong :p
Is this the maker you are all using : http://www.takealot.com/mellerware-biltong-king-food-dehydrator/PLID26927807

Also, I want to keep this in the old maid/domestic quarters and a little worried about creepy-crawlies that might show up when the meaty aroma arrives. How do you guys protect against this?

Thanks in advance.

/subscribes
 
Pho3nix said:
Hi all,

Started reading the thread and keen to try make some biltong :p
Is this the maker you are all using : http://www.takealot.com/mellerware-biltong-king-food-dehydrator/PLID26927807

Also, I want to keep this in the old maid/domestic quarters and a little worried about creepy-crawlies that might show up when the meaty aroma arrives. How do you guys protect against this?

Thanks in advance.

/subscribes
Click to expand...

Yes it is, but don't buy it from take a shaft.

http://www.kalahari.com/Appliances/Mellerware-BK002-Biltong-King_p_46656550

You wont get creepy crawlies, the meat is not rotting its curing.
 
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