The Official Biltong Enthusiasts Thread

Struggling to find C grade beef anywhere in Pretoria.
Paid R85 per kilo for A grade silverside.
 
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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If can you take the fan out, swap the contacts around for the power into it. That'll change the direction of the fan. Do it while the thing is unplugged, though
 
Bionic said:
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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No need to marinade... i just take a brown vinegar and worcestershire sauce and brush it on, spice it, and then hang... in jhb, because the air is so dry, mold does not form very quickly so no need to marinade it in the vinegar mixture
 
Hemi300c said:
Struggling to find C grade beef anywhere in Pretoria.
Paid R85 per kilo for A grade silverside.
Click to expand...
Just took me 4 months to get AB2 (2 year old) beef, including 4 weeks hanging. It's WAY superior to A grade (year old). I'm urging everyone I know to get missioning for older animals as the meat is so much better.
 
Bionic said:
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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Cool sounds good!! I need to make some more as well!!
 
Would like to ask, with this humidity here in summer it's probably too late to get the dryer out?
 
i bought silverside from ick n pay for 70 a kg

very tasty meat

my batch is tasting so good

how bad is it for kids when the meat is still red cause the litie enjoys a small piece but i only let him suck on it
 
I.am.Sam said:
i bought silverside from ick n pay for 70 a kg

very tasty meat

my batch is tasting so good

how bad is it for kids when the meat is still red cause the litie enjoys a small piece but i only let him suck on it
Click to expand...

How is it bad for kids? The only thing bad about it is that it could be a choking hazard :D
 
Hi Guys,
In the process of reading all 98 pages,currently on page 9, but thought I can short-cut quickly.
My daughter and her fiancée bought me the Mellerware biltong king. Is it still too humid to make biltong? Must I wait for April/May first? The unit does allow for a light, will the light allow me to use it sooner?
I would rather listen to the experts than RTFM.
 
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