faniebraai
RIP
Hot air rises. With the heat source at the bottom, you will get more even heat distribution.
its not about the heat on the meat
the heat of the bulb is supposed to dry out the air in the box, not your meat!!
/done
/really this time
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
Hot air rises. With the heat source at the bottom, you will get more even heat distribution.
its not about the heat on the meat
the heat of the bulb is supposed to dry out the air in the box, not your meat!!
/done
/really this time
As a beginner, buy a mellerware biltong maker, and go from there... start with pre-mixed biltong spices, and see if you would like to make your own later.
Thanks for that, what meats are you guys buying? I see spar sells biltong meat specifically for making biltong
Everyone says to use silverside.
I think guys that stay in Durban have it worst... very humid air and they need to be careful not to make the box too hot otherwise you basically cook the meat, and will also get the hard outside and too moist inside.
so i bought biltong from biltong for africa
http://www.worldofmeats.co.za/view/biltong-4-africa
R220 a kg ..was very nice
all halaal biltong and they had carbonassi ...without pork
was very good at R180 a kg
Cabonossi without pork is not cabonossi.
It's like saying you made bacon without pork. It isn't bacon.
yeah its the non pork alternative ...
Cabonossi without pork is not cabonossi.
It's like saying you made bacon without pork. It isn't bacon.
some of the Spar shops sells raw meat cut to biltong size and a packet of biltong spices. All you need to get extra is the wet ingredients
Everyone says to use silverside.
I have been using 42 watt coloured lightbulbs they have been the only old school lightbulbs I could find, however, even these are becoming scarce. What wattage of the halogen type bulbs would somebody suggest would work as well?