The Official Biltong Enthusiasts Thread

I.am.Sam said:
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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Get an 8 or 12W energy saver. With 40W, you're cooking the meat.
 
genetic said:
An energy saver is pointless! It provides no incandescent heat. You might as well throw in a couple of colourful LED's too.
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Have you ever touched such a bulb, especially when it's been running for three days?
 
genetic said:
Yes, a cup of coffee is warmer.
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You aren't trying to cook the meat, you are trying to prevent condensation by changing the dew point. Whether you like it or not an energy saver is still using a certain number of Joules/s, which does get converted to heat...

And yes, a cup of coffee can be anywhere between ambient temperature and 100°C.
 
BigAl-sa said:
You aren't trying to cook the meat, you are trying to prevent condensation by changing the dew point. Whether you like it or not an energy saver is still using a certain number of Joules/s, which does get converted to heat...

And yes, a cup of coffee can be anywhere between ambient temperature and 100°C.
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I've never managed to cook the meat with a 40w light bulb thus far...
 
genetic said:
I've never managed to cook the meat with a 40w light bulb thus far...
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A light bulb is advantageous if there is moisture in the air. Up in JHB it is not required as the air is dry particularly in winter. Its not really humid in summer either.

Its the fan that's important, as the moisture in the meat rises to the surface of the meat, the air in your dryer will assist in evaporation of the moisture.

The meat will cook in the dryer if the air is too warm, should only turn you light bulb on if their is moisture in the air. If the ambient heat in the dryer is too warm, then the surface of the meat will indeed start to "cook". You should be able to gather a sent of cooking meat. When the air is too warm in the dryer and the meat starts to "cook", well then you are actually sealing the meat and trapping the moisture inside the meat, and the biltong will appear dry and ready for eating, only to find that the inside is wet.
 
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S1lv3r H4wK said:
All at once? What dryer do you own?!
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Lol! Ja, All at once, that was wet weight. No dryer, used the garage plus industrial fan. Sweat the biltong after day 4 during the day.

I.am.Sam said:
furking hell ..yeah do you have one of those outdoor cupboards ?

and do you sell
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Went hunting. In my valley they charge R225 a kg for droewors (So about 13x225=2925 +6.5x250=1625) and R250 a kg for biltong. I figured i can pay everything by making my own. And i have soup bones for the winter for free!
 
yep thats why i bought a biltong maker ...i make R50 at a time

lasted me a week with easy eating :D

normally R50 goes up in one sitting and im used to paying R300+ a kg
 
fanie.dry said:
what is this and what does it do?
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I found that i get a hard skin/crust on my biltong when it gets dry. To combat this i take the biltong off in the morning and place it in a large plastic container with a cloth over it during the day. In a cool place. Hang it again at night. Using this method the skin "sweats" and does not become hard. Beware of getting mold!
 
I dont know, sounds like salt? With me every batch is an experiment. I lost about 10 kg biltong 5-6 years back when i forgot to hang it up again, could imediately tell it was off. Wasnt a total loss, taught a dog to do tricks with it.
 
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