The Official Biltong Enthusiasts Thread

S1lv3r H4wK said:
Funny how one feels one has a superior recipe once you make your own! Must be a man thing!
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LOL must be

I think if 5 different people follow the same address, you'll get 5 different tastes. Small things change the outcome for me. That's what makes this hobby so cool. Always unique.
 
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Drained Vinegar/Worcester Sauce after 4 hour soak.
Added spice and left for a further 24 hours.
Hung to drip dry. Should be ready by Wednesday.
 

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I am trying to decide if its still worth making my own biltong. Dont get me wrong, I enjoy the challenge and process, but Dirk's butchery in Durban sell awesome biltong for R160something /kg and their biltong is what I wish my biltong would taste like. Silverside and Topside is between R60 and R70 / kg. If you lose 50% weight in the drying process, there is hardly any saving (once you add spices, electricity, vinegar etc). Perhaps I am buying my meat from the wrong places?
 
Hunted it, tracked it, processed the meat, spiced it, dried it, eating it.

Rooibok biltong as a snack today (still need ro make the wors but not getting around to doing it)


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fanie.dry said:
bliksem. lyk goed.
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;)

I.am.Sam said:
track before the hunt or track where the kill went to ?

biltong looks good ...i need a slicer ..a knife doesnt do justice
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Bowhunted from a blind - so I tracked it after the shot.


Bought a slicer that works like a guillotine from a farm we went to a few months ago. Made from nice dark Stinkhout with a stainless stell blade. The handle is made of a Rooibok horn. Works like a charm and allows you to slice it really thin.
 
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