The Official Biltong Enthusiasts Thread

[Newyork]

It says 40w max for a reason…

(of course the real reason is probably the risk of having your biltong ruined by FIRE)

In a way I'm grateful that I messed up 2 batches because now I can impart some knowledge in the form of a future blog post on what NOT to do when you start to make biltong.

 

[Zenbaas]

In a way I'm grateful that I messed up 2 batches because now I can impart some knowledge in the form of a future blog post on what NOT to do when you start to make biltong.

Yes you can start the Blog with "RTFM" as an intro

 

[theratman]

Have made plenty nice batches of Billy Tony but this is my 1st attempt at some droewors. Let's see how it goes!

 

[tedl]

Just came back to this "fred" after a while, and am still doing between 9-12kg per month.
I see a lot of talk about a vinegar taste on the meat. What I have found that works for me (and this is mainly due to the advise found here) is that I have changed my marinade mix with much better results. I am now using:
1 part Brown / treacle sugar
1 part brown spirit vinegar (Probably don't even need this tho'?, but seem to dissolve the sugar better)
5 parts worcestshire sauce
In my experience: DO NOT USE CIDER VINEGAR - EVER!!

I sprinkle then gently "massage" this wet mixture into the meat, and then sprinkle with my spice mix (either homemade or commercial).
I then let this marinade in the fridge, emptying the excess juices out every half hour to an hour for about 6 hours (or until there is very little excess juices)
Then hang and leave in the drying box until *ready - absolutely no vinegar taste

*Ready is determined by personal preference (I like mine a bit on the wet side - 2-3 days depending on drier and/or weather)

BTW the fan in my mellerware did eventually die , however I replaced it with a 12v bearing fan (from an old PC) running off an adjustable transformer I found in the garage. what a pleasure - much quieter and I can also adjust the speed as well - should have done this ages ago!!

 

[pulling wire]

Just came back to this "fred" after a while, and am still doing between 9-12kg per month.
I see a lot of talk about a vinegar taste on the meat. What I have found that works for me (and this is mainly due to the advise found here) is that I have changed my marinade mix with much better results. I am now using:
1 part Brown / treacle sugar
1 part brown spirit vinegar (Probably don't even need this tho'?, but seem to dissolve the sugar better)
5 parts worcestshire sauce
In my experience: DO NOT USE CIDER VINEGAR - EVER!!

I sprinkle then gently "massage" this wet mixture into the meat, and then sprinkle with my spice mix (either homemade or commercial).
I then let this marinade in the fridge, emptying the excess juices out every half hour to an hour for about 6 hours (or until there is very little excess juices)
Then hang and leave in the drying box until *ready - absolutely no vinegar taste

*Ready is determined by personal preference (I like mine a bit on the wet side - 2-3 days depending on drier and/or weather)

BTW the fan in my mellerware did eventually die , however I replaced it with a 12v bearing fan (from an old PC) running off an adjustable transformer I found in the garage. what a pleasure - much quieter and I can also adjust the speed as well - should have done this ages ago!!

Sounds good. The more vinegar and the longer the marinade time the more the vinegar taste the biltong will have, the ratio of one to five sounds good to me. 6 hours is sufficient.

 

[Newyork]

Since my last post I managed to make 2 perfect batches. I don't think there is any butchery in South Africa that can match the superior biltong I've made.

 

[I.am.Sam]

so i put a batch in on saturday

but i added some coarse salt...not too much

some bbq spice

and the crown biltong spice mix

and damn it is salty

what to do ?

 

[bwana]

so i put a batch in on saturday

but i added some coarse salt...not too much

some bbq spice

and the crown biltong spice mix

and damn it is salty

what to do ?

Brush off the excess salt?

I suppose you could wash and rehang it?

 

[I.am.Sam]

Brush off the excess salt?

I suppose you could wash and rehang it?

i have it there from saturday afternoon, will try that later thanks

 

[faniebraai]

so i put a batch in on saturday

but i added some coarse salt...not too much

some bbq spice

and the crown biltong spice mix

and damn it is salty

what to do ?

so you add coarse salt... bbq spice (which contains salt), and crown biltong spice (which contains salt) and you are surprised it's salty? lol

next batch, just try the crown spice by itself... establish a base line, and build from there.

 

[I.am.Sam]

so you add coarse salt... bbq spice (which contains salt), and crown biltong spice (which contains salt) and you are surprised it's salty? lol

next batch, just try the crown spice by itself... establish a base line, and build from there.

not surprised ..i said its very salty

yeah i just throw stuff in also with no measurements lol

 

[faniebraai]

not surprised ..i said its very salty

yeah i just throw stuff in also with no measurements lol

/slaps

science bitch

measurements, base-line with small changes every time until you've found the perfect method is winning.

 

[pulling wire]

/slaps

science bitch

measurements, base-line with small changes every time until you've found the perfect method is winning.

Agreed. Always measure, so you can adjust your results accordingly.

 

[wetkit]

With the Crown biltong spice you do not need anything else.
I think the packet is enough for 5kg of wet meat, but not 100% sure...
I just add 2 spoons of brown sugar to the mix

 

[pulling wire]

With the Crown biltong spice you do not need anything else.
I think the packet is enough for 5kg of wet meat, but not 100% sure...
I just add 2 spoons of brown sugar to the mix

Usually the biltong spice mix is used in a ratio of 40g (to taste) per kg wet meat. I would add one teaspoon of sugar.

 

[Nicci]

Guys, please can you look at the below recipe and tell me if its OK? The Salt is worrying me - 3 cups is a crap load I also show the method. I bought some meat and don't want it to go to waste by making it too salty please.

2 kg beef
3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
2 cups soft brown sugar
5 ml bicarbonate of soda (this softens the meat)
2.5 ml coarsely ground black pepper
12.5 ml coarsely ground roasted coriander seeds
1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

METHOD:

Cut the meat into strips of approximately 1cm thickness.
Layer in a bowl with the vinegar mix for ½ hour.
Mix all dry spices together.
Roll meat in the mixed dry spices in a CLEAN bowl.
Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
Remove meat and put back into vinegar mix for +/- 10 minutes.
Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
Squeeze meat with your hand to get rid of as much liquid as possible.
Hang until ready.

This is the meat I bought:

 

[pulling wire]

Guys, please can you look at the below recipe and tell me if its OK? The Salt is worrying me - 3 cups is a crap load I also show the method. I bought some meat and don't want it to go to waste by making it too salty please.

2 kg beef
3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
2 cups soft brown sugar
5 ml bicarbonate of soda (this softens the meat)
2.5 ml coarsely ground black pepper
12.5 ml coarsely ground roasted coriander seeds
1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

METHOD:

Cut the meat into strips of approximately 1cm thickness.
Layer in a bowl with the vinegar mix for ½ hour.
Mix all dry spices together.
Roll meat in the mixed dry spices in a CLEAN bowl.
Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
Remove meat and put back into vinegar mix for +/- 10 minutes.
Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
Squeeze meat with your hand to get rid of as much liquid as possible.
Hang until ready.

This is the meat I bought:

View attachment 346485

That information you have there Nicci does not look right.

This is the recipe I use however there are plenty of recipes available on the internet.

http://lekkerreseptevirdiejongergeslag.blogspot.co.za/2013/08/suidwes-biltong.html

per kg of meat use the following:
18g of salt
2g pepper
4g roasted Coriander - roast coriander in pan over medium heat. crush using pestle and mortar.
2g brown sugar

Combine all the spices and as you layer your meat in a plastic pan sprinkle the spices on the meat, I also sprinkle Worcestershire sauce on the meat at this time. leave the meat to soak in the marinade in the fridge, for about 6 to 12 hours. remember to agitate the meat around in the bowl every two hours to get all the meat properly marinaded.

 

[Badprop_za]

Guys, please can you look at the below recipe and tell me if its OK? The Salt is worrying me - 3 cups is a crap load I also show the method. I bought some meat and don't want it to go to waste by making it too salty please.

2 kg beef
3 cups coarse salt (not table salt or sea salt but the big lumpy salt)
2 cups soft brown sugar
5 ml bicarbonate of soda (this softens the meat)
2.5 ml coarsely ground black pepper
12.5 ml coarsely ground roasted coriander seeds
1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

METHOD:

Cut the meat into strips of approximately 1cm thickness.
Layer in a bowl with the vinegar mix for ½ hour.
Mix all dry spices together.
Roll meat in the mixed dry spices in a CLEAN bowl.
Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)
Remove meat and put back into vinegar mix for +/- 10 minutes.
Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.
Squeeze meat with your hand to get rid of as much liquid as possible.
Hang until ready.

This is the meat I bought:

View attachment 346485

If you are worried, maybe just buy the "pre-mixed" spices available in the shops.

I agree that the salt looks way too much.

 

[BaTouSai]

Been a while since my last batch

The wait is killing me...

 

[faniebraai]

I just put in a fresh batch myself. The last couple of batches the butcher could give me on a monday