The Official Biltong Enthusiasts Thread

[Zenbaas]

I have a packet of floss at home.
I have a packet of floss at work.
I have a packet of floss in my car.
I even have a packet of floss stashed for myself at an undisclosed location in my parents house in a neighbouring town.

Flossing becomes really tiresome after a while.

Not even the expected joys of eating biltong can counter the irritation of having to floss after every second bite.

So how about only flossing after you have finished eating the biltong...? You surely don't brush your teeth after every second bite of food either, do you...?

 

[faniebraai]

My brother makes biltong.

I wish I could make biltong.

I don't want to however.

Because biltong gets stuck between my teeth at multiple locations numerously.

You seem to have teeth like stars.

Not so shiny... but so far apart

 

[saor]

Mellerware Biltong maker special on Takealot: http://www.takealot.com/mellerware-biltong-king-food-dehydrator/PLID26927807

 

[bwana]

I put a fresh batch of wors in last night and when I checked it this morning it was hanging to the left…

 

[faniebraai]

I put a fresh batch of wors in last night and when I checked it this morning it was hanging to the left…

hahaha ockie will be sooo turned on by this

 

[I.am.Sam]

bwana did you make your own wors or is it shop bought

 

[bwana]

bwana did you make your own wors or is it shop bought

It came [straight] from the butcher…

 

[I.am.Sam]

It came [straight] from the butcher…

cool ..will ask my butcher for some

 

[bwana]

hahaha ockie will be sooo turned on by this

I'm going to twiddle my sausage so it's pointing in the other direction - see if that straightens it out…

 

[bwana]

cool ..will ask my butcher for some

Apparently some wors is more suitable for drying so check with your butcher.

 

[Badprop_za]

Apparently some wors is more suitable for drying so check with your butcher.

Some sausage includes pork and lot of fat that is not really ideal.

I normally ask my butcher to make me some wors to hang up.

 

[faniebraai]

Some sausage includes pork and lot of fat that is not really ideal.

I normally ask my butcher to make me some wors to hang up.

normal boerewors normally use pork fat, whereas they use lamb fat in dry wors afaik

the pork fat gets rancid

 

[bwana]

normal boerewors normally use pork fat, whereas they use lamb fat in dry wors afaik

the pork fat gets rancid

I'm not so sure about that - thinking about all the salamis that contain pork as well as bacon biltong.

 

[faniebraai]

I'm not so sure about that - thinking about all the salamis that contain pork as well as bacon biltong.

salami don't get dried.

bacon is smoked, isn't it?

 

[faniebraai]

salami don't get dried.

bacon is smoked, isn't it?

also, pig fat is schit that sticks to the top of your mouth

 

[tedl]

This thread has gone very quiet. I Can't believe nobody's making biltong - it's winter FFS that's the best (driest) time!

Just went today to get my monthly 12kg of silverside, first batch busy marinating right now!

Fortunately I have a few pieces to tide me over until it's ready.

 

[bwana]

This thread has gone very quiet. I Can't believe nobody's making biltong - it's winter FFS that's the best (driest) time!

Just went today to get my monthly 12kg of silverside, first batch busy marinating right now!

Fortunately I have a few pieces to tide me over until it's ready.

Driest? 80% humidity here.

 

[tedl]

Okay point taken

I'm talking about in Gauteng - it's dry dusty and brown right here, right now

 

[bokka1]

I am making a lot of biltong but it is costing me. I am eating much more than usually.

 

[tedl]

I'm eating plenty of tong lately - as fatty as possible to help with the LCHF -Faniedry where are you?