The Official Biltong Enthusiasts Thread

Fukkit that looks good. Thats how I like my biltong.I think I need to make a box and start making my own biltong.
 
Another 3kg batch (batch number 10 I think) of silver side been sucking up the spices and juices since 11am yesterday.
Black pepper (lots)
Coriander (lots)
Crushed chilli
Kosher rough salt
Brown sugar (very little)
Garlic salt (not much)
Brown vinegar
Worcester sauce
Soya sauce
20170115_062724.jpg
Making sure the spices are spread evenly and that there is enough (yip I love spicy biltong)
20170115_063903.jpg
Hanging in my old Hi-Fi cabinet DIY dryer, note the mesh at the top to not allow the meat to slide and or touch/stick to each other which is bad. Also note the gauze at the bottom intake holes so insects don't come in and the rubber insulation around the door for the same reason.
20170115_064904.jpg
Close up of the meat just 4fanie, the wait of about 2-3 days begins. I use the light for the first 12 hours and then according to the humidity up here in GP. Let the 220v 18w fan do it's job.
20170115_064932.jpg
 
Hemi300c said:
Another 3kg batch (batch number 10 I think) of silver side been sucking up the spices and juices since 11am yesterday.
Black pepper (lots)
Coriander (lots)
Crushed chilli
Kosher rough salt
Brown sugar (very little)
Garlic salt (not much)
Brown vinegar
Worcester sauce
Soya sauce

Making sure the spices are spread evenly and that there is enough (yip I love spicy biltong)

Hanging in my old Hi-Fi cabinet DIY dryer, note the mesh at the top to not allow the meat to slide and or touch/stick to each other which is bad. Also note the gauze at the bottom intake holes so insects don't come in and the rubber insulation around the door for the same reason.

Close up of the meat just 4fanie, the wait of about 2-3 days begins. I use the light for the first 12 hours and then according to the humidity up here in GP. Let the 220v 18w fan do it's job.
Click to expand...
I should really stop visiting this thread.
 
The last 3 pieces being sliced up.
20170115_084321.jpg
20170115_082431.jpg

My plate runneth over.
20170115_084744.jpg

Time to get meat for the next batch. :D
 
The_Mowgs said:
Have you posted your recipe yet? If not do you mind sharing it?
Click to expand...

I made a 2Kg batch.

1/2 cup of white vinegar.
1/2 cup of Worcester sauce.
1 tablespoon of honey.

Soaked in the above for 10 minutes, stirred and flipped then soaked for another 10 minutes.
Pulled the meat through 2 fingers to drain off excess liquid.

Roughly about 60g of a 50/50 mix of coriander and black pepper crushed fine, I will try it a bit coarser next time. *edit* and a touch of garlic salt.
Sprinkled this on and rubbed it in by hand. Let this soak in the fridge for about 2.5 hours turning every hour.

Hung up with the thickest part at the top.

Waited impatiently.
 
Hemi300c said:
Another 3kg batch (batch number 10 I think) of silver side been sucking up the spices and juices since 11am yesterday.
Black pepper (lots)
Coriander (lots)
Crushed chilli
Kosher rough salt
Brown sugar (very little)
Garlic salt (not much)
Brown vinegar
Worcester sauce
Soya sauce
View attachment 411664
Making sure the spices are spread evenly and that there is enough (yip I love spicy biltong)
View attachment 411666
Hanging in my old Hi-Fi cabinet DIY dryer, note the mesh at the top to not allow the meat to slide and or touch/stick to each other which is bad. Also note the gauze at the bottom intake holes so insects don't come in and the rubber insulation around the door for the same reason.
View attachment 411668
Close up of the meat just 4fanie, the wait of about 2-3 days begins. I use the light for the first 12 hours and then according to the humidity up here in GP. Let the 220v 18w fan do it's job.
View attachment 411670
Click to expand...

That sense of anticipation...
 
hmm looks so good, very nicely done.

this thread made me go buy biltong yesterday.
 
patrick123 said:
I made a 2Kg batch.

1/2 cup of white vinegar.
1/2 cup of Worcester sauce.
1 tablespoon of honey.

Soaked in the above for 10 minutes, stirred and flipped then soaked for another 10 minutes.
Pulled the meat through 2 fingers to drain off excess liquid.

Roughly about 60g of a 50/50 mix of coriander and black pepper crushed fine, I will try it a bit coarser next time. *edit* and a touch of garlic salt.
Sprinkled this on and rubbed it in by hand. Let this soak in the fridge for about 2.5 hours turning every hour.

Hung up with the thickest part at the top.

Waited impatiently.
Click to expand...
How long did you hang it for and was the light and fan on or how did you hang it?
 
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