The Official Biltong Enthusiasts Thread

Zenbaas said:
In JHB (Between Parktown and Northcliff) mostly.
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Zenbaas - Albertville is in your neighbourhood. The name of the place is Jumbo Farmers. 87 Twist Street Albertville 011 477 6972. Give them a call sure they can help you out.
 
pulling wire said:
Zenbaas - Albertville is in your neighbourhood. The name of the place is Jumbo Farmers. 87 Twist Street Albertville 011 477 6972. Give them a call sure they can help you out.
Click to expand...

Ja that is very close to me. Have actually bought normal silverside there once(ages ago) . Do you have any idea what they charge for the c grade silverside..? (most places lately all want over R70p/kg)
 
Zenbaas said:
Ja that is very close to me. Have actually bought normal silverside there once(ages ago) . Do you have any idea what they charge for the c grade silverside..? (most places lately all want over R70p/kg)
Click to expand...

Not sure Zenbaas, Drive past every now and then. They currently have C grade Fillet for R130/KG.
I would give them a call.
 
Zenbaas also try Springbok slaghuis in Discovery. 011 674 1870, speak to Johan He is the owner. Tell Him that Frederick referred you.
 
Thanks for all the leads gents! :D My mouth is already watering just thinking about it :p
 
Hi Guys

I have been silently monitoring this tread, and bought myself the Mellerware Biltong King @ Takelot for R300 incl delivery.

Herewith feedback on my first attempt.

Bought the Crown National spice from a local butcher.
Its the same they use for their biltong.
Because this was first attemt, he gave me 200g out of his open bag @ R18.
Think its 5kg bags.

Then bought 2kg Silverside from my local PnP Family Store @ R70/kg.
Actually spoke to the butcher about trying to make biltong, and he was very keen to help.
They are going to also sell a range of biltong spices soon.
Note on the droewors - he said that you can only use the Kameeldoring, since the other wors include pork.
They did not have any Kameeldoring thin left, so he gave me some of his droewors (raw) that he still need to dry.
This specific Family Store does not like a lot of fat in the droewors, they use a mix of 90/10.
The butcher said the droewors he makes at home, he uses 80/20 mix.

Anyway, on to what I did.
Now, I read this thread, and also the pamplet that I got with the Biltong King.
Did not really follow any of them.

Put 50/50 Worcester sauce & white vinegar (will try the brown later) and soaked the meat for 30min.
Paper-dried the meat.
Sprinkled spice and rubbed into meat.
Left for 4 hours
Hung the meat (leaving the spices as is)
This was Saturday 12am.

This morning I tested, and it was perfect for my and the wife's taste.
Only 33 hours later!

What we found is that these days the biltong we buy does not have a good bit of spices on, it actually tastes like 'normal meat', without any flavour.

What will I do differently next time?

Well, its a bit too spicy.
Will rub off a bit of the spices before hanging.

Will be hanging my droewors now...
 
The above pics shows in Tapatalk, but not in my browser, not sure how to fix that...
 

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^Looks awesome. Haven't tried using white vinegar over brown yet. Once you try the brown, let me know the difference in taste you get.
 
Orbiter said:
Hi Guys

I have been silently monitoring this tread, and bought myself the Mellerware Biltong King @ Takelot for R300 incl delivery.

Herewith feedback on my first attempt.

Bought the Crown National spice from a local butcher.
Its the same they use for their biltong.
Because this was first attemt, he gave me 200g out of his open bag @ R18.
Think its 5kg bags.

Then bought 2kg Silverside from my local PnP Family Store @ R70/kg.
Actually spoke to the butcher about trying to make biltong, and he was very keen to help.
They are going to also sell a range of biltong spices soon.
Note on the droewors - he said that you can only use the Kameeldoring, since the other wors include pork.
They did not have any Kameeldoring thin left, so he gave me some of his droewors (raw) that he still need to dry.
This specific Family Store does not like a lot of fat in the droewors, they use a mix of 90/10.
The butcher said the droewors he makes at home, he uses 80/20 mix.

Anyway, on to what I did.
Now, I read this thread, and also the pamplet that I got with the Biltong King.
Did not really follow any of them.

Put 50/50 Worcester sauce & white vinegar (will try the brown later) and soaked the meat for 30min.
Paper-dried the meat.
Sprinkled spice and rubbed into meat.
Left for 4 hours
Hung the meat (leaving the spices as is)
This was Saturday 12am.

This morning I tested, and it was perfect for my and the wife's taste.
Only 33 hours later!

What we found is that these days the biltong we buy does not have a good bit of spices on, it actually tastes like 'normal meat', without any flavour.

What will I do differently next time?

Well, its a bit too spicy.
Will rub off a bit of the spices before hanging.

Will be hanging my droewors now...
Click to expand...

Your biltong looks awesome Orbiter. He sold you the spice at his cost price, good man. That quantity of spice is good for 5kg of Silverside.

I leave my silverside in brown Vinegar (66%) and Worcester sauce (33%) marinade for about 4 hours. Then I drain and spice, leaving for another 4 hours & then I hang the biltong.
The thinner your cut of meat and the longer you leave your meat in the marinade, the more vinegary your tatse.
With regards your spice, I would use between 3-5 % spice to meat ratio ie. about 40g spice to 1 kg of meat.
Not sure what ratio you used but I am guessing you should be using less spice.

I have not tried droewors, my butcher up the road does a very nice game droewors, I don't like the wors to be too fatty, most places I find the droewors is either too wet or too fatty.

I guess its each to their own, my butcher sells his biltong at R120 per Kg once a month or so, so I usually buy a kg or two, these days though, that biltong is very wet, ie. only been hanging for a day. So I need to put it in my dryer for 2-3 days. I prefer my biltong dry.
 
Nice stuff Orbiter.
My first batch took all of 36 hours (R100 worth of topside + R40 wors)
Will now be doing 2nd batch & try to improve.
Wife said we never buying biltong & dry wors ever again, it tasted so good.

Waiting on my bro-in-law for some kudu. His golfing partner is an avid hunter!
 
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