The Official Biltong Enthusiasts Thread

faniedry said:
Corner of van riebeeck and pienaar. Close by. Best droe wors and cabanossi ever
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Oh, ja I know the place. It's a bit expensive but good quality.

But the best Biltong in SA must be the stuff from Wolmaranstad.
Used to love taking a drive out there when I got call outs for ABSA bank
 
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My last batch also went fast. Bought a hind quarter and hung 7 big pieces of silverside. Was gone in a week once finished drying! I did give two pieces away to family though but ja, I need to learn how to make it stretch.
 
Where is the best and cheapest place to buy Black Pepper corns, they are shyte expensive where I've looked.

Got my DIY cabinet almost set up and pics will follow but need to test it.
 
Hemi300c said:
Where is the best and cheapest place to buy Black Pepper corns, they are shyte expensive where I've looked.

Got my DIY cabinet almost set up and pics will follow but need to test it.
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Yeh, I buy at Pick 'n Pay, but pay like over 30 bucks for a small pack. Insane.
 
Hemi300c said:
Where is the best and cheapest place to buy Black Pepper corns, they are shyte expensive where I've looked.

Got my DIY cabinet almost set up and pics will follow but need to test it.
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If you have an Indian spice shop near you, give them a call to check their price. No guarantees, but they tend to have spices way cheaper than chain supermarkets.
 
Thanks but I'm looking at 1kg packets.
Thought you'd also buy in that quantity.
 
Hemi300c said:
Wow that's cheap, thanks bwana much appreciated.
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I don't think that is very cheap to be honest. Last kilo pack of rough crushed black pepper corns I bought at Crown National was around R120 if I recall correctly. Was a good buy and still not finished after over a year. Will definitely get another from them when mine runs out.
 
Check Freddy Hirsch for all your Biltong needs. I really cannot get enough of that place. Indian spice markets may help but they always seem to do forrin things to their spice. You can also get pre-made biltong spice at Freddies with exactly the correct spice profile. That place is a biltong makers wet dream.
 
CorrieDeBeer said:
Check Freddy Hirsch for all your Biltong needs. I really cannot get enough of that place. Indian spice markets may help but they always seem to do forrin things to their spice. You can also get pre-made biltong spice at Freddies with exactly the correct spice profile. That place is a biltong makers wet dream.
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Employee?
Because there's something wrong with your last sentence.
 
Nah brah just like my biltong and have been really impressed by that place. I'm an ex-fatty. Liking good food comes with the territory.
 
So I bought a Mellerware biltong maker and messed up my first batch. Soaked the venison in vinegar for 12 hours.now its dry and hard like rock and tastes like vinegar.only had it in for 3 days.
 
I use two of those mellerware things ... interestingly one fan extracts and one blows in ... go figure! Quality control is top notch! ;-)

What I have learnt is that in JHB take the bulb out, it just causes the meat to dry out and form a hard 'scab' on the meat.

I generally make chilly bites for us and my 'recipe' is cut meat into strips, put into dish and spray malt vinegar over it, squirt a good amount of Worcestershire sauce, sprinkle over good amount of chilly bite spice mix from checkers (crown national). Check that in the fridge for a good few hours, then take out and put on the drying racks.

2-3 days later you got some nice snacks available! :-)
 
StuartC said:
I use two of those mellerware things ... interestingly one fan extracts and one blows in ... go figure! Quality control is top notch! ;-)

What I have learnt is that in JHB take the bulb out, it just causes the meat to dry out and form a hard 'scab' on the meat.

I generally make chilly bites for us and my 'recipe' is cut meat into strips, put into dish and spray malt vinegar over it, squirt a good amount of Worcestershire sauce, sprinkle over good amount of chilly bite spice mix from checkers (crown national). Check that in the fridge for a good few hours, then take out and put on the drying racks.

2-3 days later you got some nice snacks available! :-)
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Thanks. I have one more piece of venison.will try that without the bulb but only one strip for testing. How long must I soak in vinegar and is brown spirit vinegar fine?
 
Bionic said:
Thanks. I have one more piece of venison.will try that without the bulb but only one strip for testing. How long must I soak in vinegar and is brown spirit vinegar fine?
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I usually poke holes in the top of the vinegar bottle and give it a light covering (never have submerged the meat in vinegar) - then put it in the fridge for between 2-4 hrs before hanging ....on the vinegar type I prefer brown malt vinegar not sure if it makes a difference I just prefer the taste of it to spirit vinegar.
 
So I tried it the second time around and much better. Didn't use the bulb and was ready in 2 days. Also only marinated for 4 hours.I just need to go easy on the spice since it was a bit salty. Now to hang more
 
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