The Official Biltong Enthusiasts Thread

crack2483 said:
Can anyone give me suggestions on making a dryer?
Have access to materials for the box. I have a small psu to power 120mm fans through a fan controller. Should I still use a globe or two with the fans?
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Tons of info in this thread.
 
Another batch done. Picked up Sirloin on special for R60/kg.
Made the mistake of doing everything in one go so spices became engorged with the vinegar/woester mix thus resulting in a slightly sour aftertaste.

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Bit lazy to go and marinade the meat tonight, so I bought already marinated pieces from Karee slaghuis in Kempton for R69/kg. They do give you the option to spice it yourself, so you'll then get the cut meat - not sure what the price will be in that instance.

One thing that I do like however is that they also sell ready to hang droëwors @ R59/kg. I can live with that! Making droëwors is a much bigger mission than making some biltong, so will much rather just buy the ready to hang wors than making some.
 
Digitfresh.co.za have a special on Boer and Butcher biltong @ R180 per kg. Delivery is R50 flat rate in CT.
 
calypso said:
Digitfresh.co.za have a special on Boer and Butcher biltong @ R180 per kg. Delivery is R50 flat rate in CT.
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That is normal price at my local PnP - and I don't have to pay delivery charges. Cheaper to make it yourself - which is what this thread is about... :confused:
 
I just tried Spirngbok for the first time from my friend who bagged one on a recent hunt. I really love this meat & I cant believe I havent had it before, much better than Kudu, awesome flavour.
 
Kobus Niemand said:
I just tried Spirngbok for the first time from my friend who bagged one on a recent hunt. I really love this meat & I cant believe I havent had it before, much better than Kudu, awesome flavour.
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Best Springbok Biltong I ever had was from Swakopmund in Namibia!
 
MielieSpoor said:
Bit lazy to go and marinade the meat tonight, so I bought already marinated pieces from Karee slaghuis in Kempton for R69/kg. They do give you the option to spice it yourself, so you'll then get the cut meat - not sure what the price will be in that instance.

One thing that I do like however is that they also sell ready to hang droëwors @ R59/kg. I can live with that! Making droëwors is a much bigger mission than making some biltong, so will much rather just buy the ready to hang wors than making some.
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hmmm.... that's like 2 blocks from my house.

their biltong isn't bad, but their droe wors is terrible .... 1 thing i don't like about that place is that the cash register is handled by the butchers... dirty money hands and my meat does not go hand in hand.
 
faniedry said:
hmmm.... that's like 2 blocks from my house.

their biltong isn't bad, but their droe wors is terrible .... 1 thing i don't like about that place is that the cash register is handled by the butchers... dirty money hands and my meat does not go hand in hand.
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Droëwors is OK. Biltong I am very happy with. When I got home the Friday I left the biltong on the counter (in the bag) till the Saturday evening before I had time to hang it. That was a really good choice! The biltong has got an even flavor through it - unlike the biltong you buy in most shops that has got some flavor on the outside, but the middle parts doesn't carry the same flavor. That is also the reason I like to let it marinade for at least 24 hours before hanging.
 
MielieSpoor said:
Droëwors is OK. Biltong I am very happy with. When I got home the Friday I left the biltong on the counter (in the bag) till the Saturday evening before I had time to hang it. That was a really good choice! The biltong has got an even flavor through it - unlike the biltong you buy in most shops that has got some flavor on the outside, but the middle parts doesn't carry the same flavor. That is also the reason I like to let it marinade for at least 24 hours before hanging.
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Do yourself a favour. Not to far from Karee is Kempton Supermeat. Go buy some of their droe wors and cabanossi.

Then come back here and thank me.
 
I have actually never done a marinade. I do a vinegar bath to slightly pickle the meat but I still think most of the curing should be done by the salt. If the salt has removed most of the moisture from the meat then you don't need the overpowering flavour of vinegar all that much.

This thread has convinced me to do a YT video of my method when the next winter comes.
 
CorrieDeBeer said:
I have actually never done a marinade. I do a vinegar bath to slightly pickle the meat but I still think most of the curing should be done by the salt. If the salt has removed most of the moisture from the meat then you don't need the overpowering flavour of vinegar all that much.

This thread has convinced me to do a YT video of my method when the next winter comes.
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why wait for winter
and I'll need samples to go with that vid
 
-db-

Hi folks,

First post on the MBB forums! Wayhey!!

Just loaded my biltong king (R150 off the Gumtree) with an attempt at snap sticks for the kids lunch boxes. Super plain... 1T rock salt, 3T brown sugar, 2T coriander powder, sprinkle with apple cider vinegar, sprinkle with Lea and Perrins (the only) Worcestershire Sauce, fridge overnight, hung it all up and it's on. Question is, will it work without the light bulb or is it essential?

Reason is I've cross the hanging bars with some skewers to get all the bits hung and have stupidly blocked off the space for the bulb.

Thanks

-db-
 
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-db- said:
Hi folks,

First post on the MBB forums! Wayhey!!

Just loaded my biltong king (R150 off the Gumtree) with an attempt at snap sticks for the kids lunch boxes. Super plain... 1T rock salt, 3T brown sugar, 2T coriander powder, sprinkle with apple cider vinegar, sprinkle with Lea and Perrins (the only) Worcestershire Sauce hung it all up and it's on. Question is, will it work without the light bulb or is it essential?

Reason is I've cross the hanging bars with some skewers to get all the bits hung and have stupidly blocked off the space for the bulb.

Thanks

-db-
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welcome to mybroadband, your life is now over
:D

where do you live? the lightbulb is just there to dry out the air.... if you live in a place like durban, it'll take longer vs somewhere on the highveld....
 
The standard salt for curing is kosher salt or 'growwe sout' as I know it. I don't know if Rock Salt is exactly what you need. Kosher Salts or more specifically Koshering Salts are specially made for the curing of meat. The Jewish religion demands that it's adherents eat meat without any blood. So they have to salt their meat before they cook it.

Many people who are not Jewish use it as it is often of a high quality and does not have any additives like Anti-Caking Agent in. It is of the correct consistency as well.
 
Thanks! EKapa.

Just Atlantic Rock Salt, KhoiSan brand (ridiculous name imo, it's like calling it XhosaZulu)

Thanks
 
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