D3x!
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2hrs in viniger and Worcester mix?
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The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
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2hrs in viniger and Worcester mix?
tedl
Member
Yep, I get the butcher to vacuum pack it into +/- 3kg packs (3kg is about a full batch for the mellerware BK), and lasts about 2 weeks in the fridge (it actually lasts longer, but I like not to leave the fresh meat too long before curing). Then made consecutive batches (about 3 days each).As I said, I freeze the actual biltong so I have (had) a freezer full of biltong (30+ large pieces), then take a piece out every day or so. I needed it to last as the butcher is closer to my office than home and not sure if they are open during the festive period?, so I didn't want to be left without my fix
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tedl
Member
I've actually tried this before, but have found it to change the taste of the biltong quite a bit - too much on the sour (not vinegary though) side. Maybe I must cure & spice and then freeze immediately before actually marinating and draining? (I did marinate & drain for a couple of hours in the fridge before freezing last time I tried this)
I never leave mine in vinegar for more than 5min per side, and have never had mould.
faniebraai
RIP
I've heard you hang it for 1 day and then freeze.
faniebraai
RIP
Yes, but i dont always have vinegar. My next batch I'll leave it in vinegar for 10 minutes to see if there is any difference.
tedl
Member
I have read (possibly on this forum?) that if the biltong does develop any mold at any stage, just wipe it off with some vinegar and you're good to go.
I fortunately have never had any issues with mold, but then again I live in Gauteng where it is not too humid generally. I would imagine some coastal areas are a different story however?
tedl
Member
Thanks Fanie, I'll give that a bash next time.
IdlePhaedrus
Expert Member
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Recipes
Haven't posted for a while, but have been making biltong and experimenting quite a lot since the last post. I will split my comments into a few posts so as not to make a big bank of text.
First off, recipes. Pulling Wire's recipe has been a great success, it has had universal acclaim from all to date:
My personal preference to date has been using the Worcester sauce method above, but using the Crown Safari spice instead.
My next experimentation on this will be to go more peppery and / or chilly. I also will get some C Grade beef from the source that droidx suggested in Cape Town (thanks for that):
http://mybroadband.co.za/vb/showthr...sts-Thread?p=14256987&viewfull=1#post14256987
Haven't posted for a while, but have been making biltong and experimenting quite a lot since the last post. I will split my comments into a few posts so as not to make a big bank of text.
First off, recipes. Pulling Wire's recipe has been a great success, it has had universal acclaim from all to date:
My personal preference to date has been using the Worcester sauce method above, but using the Crown Safari spice instead.
My next experimentation on this will be to go more peppery and / or chilly. I also will get some C Grade beef from the source that droidx suggested in Cape Town (thanks for that):
http://mybroadband.co.za/vb/showthr...sts-Thread?p=14256987&viewfull=1#post14256987
Haven't noticed any change in taste or texture myself. I use a 50/50 vinegar/Worcestershire sauce mix.
I like to sprinkle on some crushed chilli flakes to a few pieces for myself and the elder sprog before hanging.
Bwana, you're in PE right? Are you using a bulb with this humidity at the moment and if so what wattage?
Yeah - I'm in spitting distance from the sea so I've usually got a bulb burning in there. For the first day or so I like to use a 5w then after that I switch to a 30/40w bulb. Fortunately I haven't seen a spot of mould.
Sweet thanks
IdlePhaedrus
Expert Member
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Temperature and Humidity
I think the initial mould problem I thought I had was primarily salt crystals forming on the surface, but I did have one certain case of mould before I fitted the fan to my custom box.
Since the fan I have had neither salt crystals or mould, but as tedl mentioned, if you catch either quick enough a wipe with vinegar will sort it out pretty smartly.
I have fiddled with two analogue hygrometers and two analogue thermometers and a combined electronic hygrometer / thermometer. Most will find this mental masturbation, but here are my observations regardless:
Dunno if anyone will find this useful, but it was fun trying it all out....
I think the initial mould problem I thought I had was primarily salt crystals forming on the surface, but I did have one certain case of mould before I fitted the fan to my custom box.
Since the fan I have had neither salt crystals or mould, but as tedl mentioned, if you catch either quick enough a wipe with vinegar will sort it out pretty smartly.
I have fiddled with two analogue hygrometers and two analogue thermometers and a combined electronic hygrometer / thermometer. Most will find this mental masturbation, but here are my observations regardless:
- These instruments are surprisingly inaccurate, particularly the hygrometers at the humid and dry ends of the scale. The two analogue devices can indicate as much as 10% difference in RH.
- They are not good indicators for the first 12 to 24 hours of drying as the humidity will go right up as a result of the wet meat in the box.
- However, after about 24 hours, if the RH settles between 40 and 50 % and the temperature is between 29 and 34 degrees C, you will get a good cure in about three to four days.
- The Mellerware Biltong King box appears to hit the sweet spot given current ambient conditions in Cape Town.
- My custom box is now running at about two degrees hotter than the MW and 4 to 5 % dryer and to my mind is producing a better cure.
- The PC fan linked to a variable voltage transformer is also very handy. Currently running a 9cm fan at 4.5v with a 40 Watt bulb. No more salt crystals or mould issues. Cure within 3 to 4 days.
Dunno if anyone will find this useful, but it was fun trying it all out....
Captain Beer
Executive Member
I've got one of those Mellerware boxes, but the fans keep blowing. Hung this batch this afternoon and the fan lasted about 3 hours 
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faniebraai
RIP
I visited Karan Beef in Balfour over the weekend. Bought some precut biltong pieces from them, hanging them this morning. Will see if the "karan quality" makes it taste any different. R65/kg
S1lv3r H4wK
Senior Member
I'm so out of touch faan busy relocating and that has had me much too busy to play around. Even gave away my pride and joy double door biltong box.
faniebraai
RIP
Excuses... All I hear are excuses... You should feel ashamed! :
D3x!
Banned
I never got round to getting some meat this weekend 
well not that meat anyway.
must remember to gets some this week. wanna try adding brown sugar.
well not that meat anyway.must remember to gets some this week. wanna try adding brown sugar.
chopsuey
Well-Known Member
Actually much appreciated thanx.
I've got one of those Mellerware boxes, but the fans keep blowing. Hung this batch this afternoon and the fan lasted about 3 hours
My recently bought BiltongKing's fan lasted 4 days :-\ ... maybe this will motivate me to begin designing a dehydrator (heat/fan) controller, that would probably use a different (DC) fan, sooner than I thought.
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