The Official Biltong Enthusiasts Thread

faniedry said:
brown has a much better taste than white, but i prefer no vinegar taste at all... hence just the brushing on, to prevent the mold
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I've got two batches in now - one dipped, dried (Worcestershire sauce + white vinegar) and spiced - the other batch marinated in the Worcestershire sauce + white vinegar followed by a long spicing session before hanging. It will be interesting to compare the two.
 
bwana said:
I've got two batches in now - one dipped, dried (Worcestershire sauce + white vinegar) and spiced - the other batch marinated in the Worcestershire sauce + white vinegar followed by a long spicing session before hanging. It will be interesting to compare the two.
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yeh, good test. let us know how it goes.
 
faniedry said:
I used to do 3 hours... that's too much... my last batch I just brushed on, and I got a pure meat/spice flavour, instead of this vinegar after taste
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yeah need to try this as i cut down from 12hours - 8hour - 2 hours

and still got a little vinegar taste when done

but now want to rather just marinate for few minutes or brush the vinegar on
 
No idea how you guys get biltong that tastes like vinegar. Have never had that issue but I only quickly dip in brown vinegar then I spice then l let it sit for a few hours then rinse and hang. Last two batches I've only used Worcestershire sauce with good results.
 
Worcestershire Sauce + Brown Vinegar never let me down so far.
 
Cant believe I havent seen this tread.

I built a "Biltong Kas" a few months back, made from an old PC Server case.
Cool features include the following:
1. See-through lockable front door (easy to view, not so easy to take for prying eyes).
2. Light
3. Extraction fans
4. individually operated switches so you can show off to your friends.

I uploaded a old video for anyone interested to have a look at "Die Vleis Das Kas 1.0": https://www.youtube.com/watch?v=_a6CCoGXrwU&feature=youtu.be
 
The bonus of the current heat wave we experiencing in JHB, is that the Biltong takes a day to dry.
 
Zenbaas said:
No idea how you guys get biltong that tastes like vinegar. Have never had that issue but I only quickly dip in brown vinegar then I spice then l let it sit for a few hours then rinse and hang. Last two batches I've only used Worcestershire sauce with good results.
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Same here, dry spice and rest for 24 hours in fridge, then a wash of Worcestershire sauce before hanging.
 
Guys. I desperately need some advice on where to buy Silverside in the jhb area.

I used to buy in Ermelo at R79-R85 a kg, but unfortunately I don't go to that side of the world anymore.

I'm just looking for good quality at an affordable price. I don't mind driving to any any dodgy areas.

Suggestions??
 
Tman* said:
Guys. I desperately need some advice on where to buy Silverside in the jhb area.

I used to buy in Ermelo at R79-R85 a kg, but unfortunately I don't go to that side of the world anymore.

I'm just looking for good quality at an affordable price. I don't mind driving to any any dodgy areas.

Suggestions??
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In which area of JHB are you?
 
faniedry said:
In which area of JHB are you?
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As per my previous post Im not too phased about driving to the right butchery to collect. :) I currently live in Sandton (probably part of my problem).
 
Tman* said:
As per my previous post Im not too phased about driving to the right butchery to collect. :) I currently live in Sandton (probably part of my problem).
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Kempton Park - Kempton Supermeat is a great butchery. Try their droewors and biltong if you are too lazy to make your own :D
 
faniedry said:
Kempton Park - Kempton Supermeat is a great butchery. Try their droewors and biltong if you are too lazy to make your own :D
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Just phoned them, they have already cut up all their silver side to make their own Biltong :/

Any other suggestions?
 
faniedry said:
Then you have to cut it yourself?

I don't like those silverside roasts... just not the right shape and just too much effort for me... call me a lazy bastard
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Makro have jumped onto the Biltong Wagon. Silverside is already cut up and they gooi in a 200g spice pack too.
 
Hi
I just recently made my 2nd batch and am struggling with that vinegar aftertaste.

The most recent batch I only painted the vinegar onto the meat so that it can keep the mould away. Yet it still has that slight aftertaste.

Here is my method:
3kg Silverside cut into relevant sized steaks
Rub rock salt over the meat and leave in the fridge for 2 hours
Wipe off salt with a knife
Paint Apple Cider Vinegar onto the meat
Rub spice on (coriander, black pepper) the meat
Marinade in the fridge for another hour
Hang

Do you think perhaps the issue is that I am not marinading the meat in the spices long enough?

Any ideas?
 
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