The Official Biltong Enthusiasts Thread

[chicken247]

Wow! the biltong is good this year. I used a different type of game and was scared it would taste , well, gamey. I added 3/4 of a cup of brown sugar ( for every 5 kg's) into my mix. It is really exceptionally good!

 

[I.am.Sam]

Wow! the biltong is good this year. I used a different type of game and was scared it would taste , well, gamey. I added 3/4 of a cup of brown sugar ( for every 5 kg's) into my mix. It is really exceptionally good!

pics or GTFO

yeah my mix is vinegar, brown sugar and worster sauce

 

[Grant]

i need biltong - really soon !!

 

[ponder]

Care to elaborate!

bad boys, bad boys, what'cha gonna do? what'cha gonna do when they come for you?

 

[S1lv3r H4wK]

I really think we need to put together a MyBB recipe!

 

[I.am.Sam]

i need biltong - really soon !!

you know where the shop is

 

[S1lv3r H4wK]

i need biltong - really soon !!

Think I'm gonna make a sizable batch this week.

 

[Grant]

you know where the shop is

i do
but now i am obsessing about roast chicken

 

[pulling wire]

bad boys, bad boys, what'cha gonna do? what'cha gonna do when they come for you?

 

[Zenbaas]

Just put it up. About 6kg roughly. The small ones in front should be done by tomorrow for some early tasting.

 

[faniebraai]

View attachment 124083


Just put it up. About 6kg roughly. The small ones in front should be done by tomorrow for some early tasting.

Lekker man lekker

 

[pulling wire]

View attachment 124083


Just put it up. About 6kg roughly. The small ones in front should be done by tomorrow for some early tasting.

Rather use plastic hooks, when steel comes into contact with vinegar it has a reaction, the biltong will not taste so nice where the steel comes into contact with the meat.

 

[S1lv3r H4wK]

Nicely done mate! Not good for my cravings though!

 

[pulling wire]

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!

The temperature in your dryer is too high, turn the heat down, or turn the light bulb off. When I dry the meat, for the first two days I only use the fan, from the third day I turn on the element in my dryer.

 

[I.am.Sam]

what meat did you use and dammit thats alot of biltong

 

[Niner]

Rather use plastic hooks, when steel comes into contact with vinegar it has a reaction, the biltong will not taste so nice where the steel comes into contact with the meat.

Interesting. We've used metal all my life, will try with plastic and see. Anybody in CT making biltong? I'm a bit concerned with all the rain.

 

[Zenbaas]

Rather use plastic hooks, when steel comes into contact with vinegar it has a reaction, the biltong will not taste so nice where the steel comes into contact with the meat.

Have always used metal hooks and to be honest I have never tasted a difference. Some of the hooks in there are plastic as well TBH.

what meat did you use and dammit thats alot of biltong

Normal silverside bought from Makro on special.

 

[pulling wire]

Interesting. We've used metal all my life, will try with plastic and see. Anybody in CT making biltong? I'm a bit concerned with all the rain.

Niner, the fan and light bulb combination will work well in a humid or wet climate, the fan will draw the air into the dryer and the light bulb should maintain an ambient temperature of 28 degrees Celsius.

Use different wattage light bulbs to get the right temperature, remember that with the fan turned off (defeating the object) the temperature inside the dryer will rise as the air will be stagnant.

 

[Zenbaas]

Day 1.

 

[faniebraai]

Faggaf. My drier is empty at the moment.