The Official Biltong Enthusiasts Thread

Kido said:
How was your first batch?
any pics ?
Click to expand...

No pics, sorry.

It actually got better with age. I left it in the fridge after it was dry, and it continued to dry out, and got better.

I think my mistake was taking it off too early before it was properly dry. Otherwise, it was decent.

It didn't have a strong biltong flavour, which I want to work on. You know, sometimes you eat biltong and it has this amazing savoury flavour. Mine didn't really. It tasted good, it just didn't taste amazing.

Salt balance was fine - maybe a little undersalted actually. No vinegar taste which was good.
 
Last edited:
Ancalagon said:
No pics, sorry.

It actually got better with age. I left it in the fridge after it was dry, and it continued to dry out, and got better.

I think my mistake was taking it off too early before it was properly dry. Otherwise, it was decent.

It didn't have a strong biltong flavour, which I want to work on. You know, sometimes you eat biltong and it has this amazing savoury flavour. Mine didn't really. It tasted good, it just didn't taste amazing.

Salt balance was fine - maybe a little undersalted actually. No vinegar taste which was good.
Click to expand...

I hear you
How long did you let it marinate for ?
I would recommend a minimum of 12hrs I found it absorbs more flavour from your spice mix that way
 
It was overnight - probably around 10 hours. I think I should add worcester sauce or something.
 
Hi Guys!

looking for some advice on a recipe for Biltong Chips.
I've had a nice biltong dryer made for my hubby for Father's Day, and have found some very nice recipes for Biltong and Droëwors, but hubby does prefer the chips.

Could we modify an ordinary biltong recipe to make chips? I mean, instead of cutting the meat 1.5 to 2cm thick, maybe use a mandolin slicer and slice very very thin strips?
I would then assume that the marinading time would need to be adjusted, as well as the overall drying time.

Would that work?
 
Kido said:
what was your spice mix?
Click to expand...

Just coriander.

I covered it in brown vinegar and salt, and left it in the fridge for around 2 hours. Then I rinsed the salt and vinegar off, and covered it in coriander. It went into the fridge for around 10 hours.
 
Ancalagon said:
Just coriander.

I covered it in brown vinegar and salt, and left it in the fridge for around 2 hours. Then I rinsed the salt and vinegar off, and covered it in coriander. It went into the fridge for around 10 hours.
Click to expand...

you missing black pepper

so coriander and black pepper should be your base mix then anything else depending on your taste eg barbecue etc

so basicly plain biltong is just coriander and black pepper
 
I thought black pepper might be overpowering so I left it out. Will try it.
 
d7e7r7 said:
What wattage light bulbs are you guys using?
Click to expand...

42w - it's a little higher than they recommend but it's a pain trying to find those 40w candle bulbs and they don't last long.
 
d7e7r7 said:
I haven't tried without the bulb. Thought the bulb was necessary?
Click to expand...

Depends on where you live - in regions with low humidity it's less important than high humidity areas.
 
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