The Official Biltong Enthusiasts Thread

My wife bought me a Mellerware biltong maker at Decorex yesterday.

I think I am going to start experimenting this weekend.
 
1st batch is almost ready after 3.5 days,.
Wish me luck,. Have a suspicion that I didn't spice the meat properly but will see how it goes.

/holds thumbs,
 
faniedry said:
What did you do? Process followed?
Click to expand...

1. Buy Topside Roast
2. Cut the meat in slices needed ( Went for 5 decently sized pieces)
3. Mix Brown sugar, coriander and a dash of salt in a container. Massage into meat. Add a smidge of worchiester sauce and brown vinegar. Leave to marinate for 3 hours.
4. Remove from container and make sure meat isn't dripping wet. Add paper towels to bottom of BiltongKing
5. Hang meat.
6. Add 40watt light and plug everything in.
7. Check once or twice a day.

Will post pics in a bit.
 
Pho3nix said:
1. Buy Topside Roast
2. Cut the meat in slices needed ( Went for 5 decently sized pieces)
3. Mix Brown sugar, coriander and a dash of salt in a container. Massage into meat. Add a smidge of worchiester sauce and brown vinegar. Leave to marinate for 3 hours.
4. Remove from container and make sure meat isn't dripping wet. Add paper towels to bottom of BiltongKing
5. Hang meat.
6. Add 40watt light and plug everything in.
7. Check once or twice a day.

Will post pics in a bit.
Click to expand...

Sounds good to me.
 
Just popped in a kg of thin wors from the butcher to tide me over while some silverside is marinading and hanging.
 
So first batch is out.
Tasted and given siblings and pets.

As expected wasn't marinated enough and didn't have enough salt.
I also left them out too long. 4 days and the meet was rock hard but a little softer down further.

Will start next batch tomorrow, only 3 pieces until I can get the recipe right.
 
Not enough space for all the beef while the wors is hanging. :o

IMG_8083a.jpg
 
With incandescent lightbulbs set to become increasingly difficult to find have you given any thought to alternative heat sources?
 
Pho3nix said:
So first batch is out.
Tasted and given siblings and pets.

As expected wasn't marinated enough and didn't have enough salt.
I also left them out too long. 4 days and the meet was rock hard but a little softer down further.

Will start next batch tomorrow, only 3 pieces until I can get the recipe right.
Click to expand...

You waited 4 days before tasting? Man I could barely hold out 24 hours. I usually slice my biltong and then add extra spice to the Jiffy bag so I can shake it up and eat.

Don't use the lightbulb the entire time - depending on where you live. I have made batches where I didn't even use the lightbulb but I am up in Jhb where the air is dry.
 
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