The Official Biltong Enthusiasts Thread

This may sound dodgy, but there is an oom that sells biltong from the side of the road corner of Albert and Dely street, Waterkoof, Pretoria, on Saturday mornings. Lovely moist stuff and so far haven't had food poisoning.
 
bokdrol said:
This may sound dodgy, but there is an oom that sells biltong from the side of the road corner of Albert and Dely street, Waterkoof, Pretoria, on Saturday mornings. Lovely moist stuff and so far haven't had food poisoning.
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I've found the same phenomenon with food overall where the most dodgy strange little secluded places sell the best most tasteful stuff!
 
Just a question to the experts:

Do you make small quantities to eat at the time or is it possible to make large batches and store the product for long periods of time? If so how do you store it? With biltong I find that if you leave it in the packet it can go mouldy if there is any moisture present and freezing it in the packet can sometimes cause it to taste like the freezer burn.
 
Cius said:
Just a question to the experts:

Do you make small quantities to eat at the time or is it possible to make large batches and store the product for long periods of time? If so how do you store it? With biltong I find that if you leave it in the packet it can go mouldy if there is any moisture present and freezing it in the packet can sometimes cause it to taste like the freezer burn.
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if you freeze it, first wrap it in news paper.
 
fanie.dry said:
Yeh, maybe a better option. I agree. But have lots the newspaper and I'm still alive. Brown paper is cleaner though.
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Unfortunately, it's not about being alive now, it's about the problems you pick up when you pass 60. When you're young you *are* invincible.
 
picked up a kg for R53

going to make biltong tonight

only bought R60 worth :D

going to try soak it in vingear for 3 hours and use a bulb

last time it was 12 hours and no bulb

if you are in CPT its a weekend special at check out in belgravia ...
 
I.am.Sam said:
picked up a kg for R53

going to make biltong tonight

only bought R60 worth :D

going to try soak it in vingear for 3 hours and use a bulb

last time it was 12 hours and no bulb

if you are in CPT its a weekend special at check out in belgravia ...
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Who is this Mike Lowrey character that you speak of!
 
fanie.dry said:
with contestants countrywide, i'll nominate myself to do the tasting.

everyone that want to compete, PM me your details, and I'll give you my delivery address :D
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cheeky !!



there will have to be a number of tasters / judges.
if anyone wants to taste / judge, they would need to pay in "x" amount - say R100 - that is to cover costs of the contenders who have to buy the meat & make the biltong
 
grantza said:
cheeky !!



there will have to be a number of tasters / judges.
if anyone wants to taste / judge, they would need to pay in "x" amount - say R100 - that is to cover costs of the contenders who have to buy the meat & make the biltong
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Contestants have to submit a 250g sample by a certain date. can submit more than one sample. Receiver/taster to pay for the shipping costs. Taster gets to enjoy the biltong. (assuming everyone entering the competition knows how to make biltong.
 
S1lv3r H4wK said:
I usually make a 1kg batch that lasts me about a month and stays fresh in this period.
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hey bro you need more biltong in your life :p

@all

i bought me a small 40w globe and the biltong dries out way faster with the bulb

i think next time il go without the bulb as i like it more wet
 
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