The Official Biltong Enthusiasts Thread

fanie.dry said:
View attachment 124511
Going into fridge now. Hang tomorrow morning before work.
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Has that meet already been marinated with vinegar? For how long? Do you marinate, drain, then spice?
I drench my meat in in a 60/40 Vinegar/Worchester marinade for 24 hours along with the biltong spice which I rub into the meat.
My meat tastes a little too vinegary, so will try 12 hours vinegar, then drain excess, and only then add spice and leave to marinade for a further 12 hours.

I also use brown vinegar, 10% strength. what is your preference Fanie.Dry?
 
Compton_effect said:
Anyone ever been up in Thabazimbi at the Thabazimbi Butchery?
The owner takes chunky sliced biltong and drizzles it with Balsamic Vinegar - must be Balsamic from Modena.
The best thing ever!
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Seen people make a salad, add biltong and then proceed to top it with that balsamic reduction. personally not a fan of adding sauce to my food. unless its tabasco pepper sauce.
 
pulling wire said:
Has that meet already been marinated with vinegar? For how long? Do you marinate, drain, then spice?
I drench my meat in in a 60/40 Vinegar/Worchester marinade for 24 hours along with the biltong spice which I rub into the meat.
My meat tastes a little too vinegary, so will try 12 hours vinegar, then drain excess, and only then add spice and leave to marinade for a further 12 hours.

I also use brown vinegar, 10% strength. what is your preference Fanie.Dry?
Click to expand...

The longest I have left mine in vinegar was like 4 hours, and the meat was way to vingery for my taste. My balance seems to be around the 2-2.5 hours of vinger time. I then take it, put it on a plate or something (depends on how much you have), spice it, cover it with cling wrap, and put it in the fridge for about 7 hours, then hook and hang.
 
fanie.dry said:
The longest I have left mine in vinegar was like 4 hours, and the meat was way to vingery for my taste. My balance seems to be around the 2-2.5 hours of vinger time. I then take it, put it on a plate or something (depends on how much you have), spice it, cover it with cling wrap, and put it in the fridge for about 7 hours, then hook and hang.
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Do you make up your own spice mix? Or use a ready mixed spice blend like hunters.
Do you weigh out your spice according to the weight of the meat. 50g per 1KG meat.
I buy hunters spice blend and usually use about 75g of spice per kg of meat, its more spice than recommended, however I like my biltong full of flavour.
 
pulling wire said:
Do you make up your own spice mix? Or use a ready mixed spice blend like hunters.
Do you weigh out your spice according to the weight of the meat. 50g per 1KG meat.
I buy hunters spice blend and usually use about 75g of spice per kg of meat, its more spice than recommended, however I like my biltong full of flavour.
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I buy Crown's biltong spice. When I started I thought I'll try it, and then move on from there. But that spice is just perfect for me, so I stuck with it.

I don't measure my spice. I just pour it on, as you would spice your meat on a braai. From one packet of spice I seem to get around 6-ish kg's of meat. Think the packet is about 250g, maybe 500g, not sure will have to check.

The thing with making biltong, everyone has their favourite. Once you find what you like, stick with it, if you don't feel like experimenting.
 
fanie speaks sense :D

yeah i make my own spice ..coriander seeds, chilli flakes, coarse salt and peppercorns mixed with a ready made bbq spice
 
fanie.dry said:
I buy Crown's biltong spice. When I started I thought I'll try it, and then move on from there. But that spice is just perfect for me, so I stuck with it.

I don't measure my spice. I just pour it on, as you would spice your meat on a braai. From one packet of spice I seem to get around 6-ish kg's of meat. Think the packet is about 250g, maybe 500g, not sure will have to check.

The thing with making biltong, everyone has their favourite. Once you find what you like, stick with it, if you don't feel like experimenting.
Click to expand...

You are right. its all down to taste, but I think its important to experiment, so with 3 kg of meat I think it would be a good idea to put one strip of meat aside and experiment. It is important to measure your experiment and if it turns out favourable you can repeat the process.
 
I.am.Sam said:
fanie speaks sense :D

yeah i make my own spice ..coriander seeds, chilli flakes, coarse salt and peppercorns mixed with a ready made bbq spice
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Do you roast your coriander seeds? and then grind the roasted seeds with a mortar and pestle.
 
pulling wire said:
You are right. its all down to taste, but I think its important to experiment, so with 3 kg of meat I think it would be a good idea to put one strip of meat aside and experiment. It is important to measure your experiment and if it turns out favourable you can repeat the process.
Click to expand...

Good plan.
 
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