The Official Biltong Enthusiasts Thread

Zenbaas said:
Ag it's not too badly priced from what I've seen and premixed spices actually go quite far. I normally make my own and it doesn't take long to add up.
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Its the 2kg bags of spice that I buy. usually because the 1 kg is out of stock, and there is a variety of spices to choose from.
 
The Kenwoods are really nice, but only for small amounts of grinding. They don't handle large quantities of meat very well.
 
FCLoretz said:
The Kenwoods are really nice, but only for small amounts of grinding. They don't handle large quantities of meat very well.
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I would only do 3 - 6 kg of wors on each occasion. Would it be a better idea to buy the fitting that fits on the mixer itself.
http://www.kenwoodworld.com/en-za/a...achments/at950a-multi-food-grinder-awat950b01
Or should I go with a manual mincer & a sausage filler.
http://www.bce.co.za/products/processing/mincers/3768-mhp0008
http://www.bce.co.za/products/processing/sausage-fillers/4169-sft0003

Either way its a two man job, but I think the Kenwood option will be easier to handle. Also cheaper.
 
pulling wire said:
I would only do 3 - 6 kg of wors on each occasion. Would it be a better idea to buy the fitting that fits on the mixer itself.
http://www.kenwoodworld.com/en-za/a...achments/at950a-multi-food-grinder-awat950b01
Or should I go with a manual mincer & a sausage filler.
http://www.bce.co.za/products/processing/mincers/3768-mhp0008
http://www.bce.co.za/products/processing/sausage-fillers/4169-sft0003

Either way its a two man job, but I think the Kenwood option will be easier to handle. Also cheaper.
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3-6kg meat would be good enough for the stand alone or the kenwood attachement. Try and stay away from meat with lots of sinew in or try and cut as much out as possible.

The hand mincer in your first link is fine. I do all my mincing and stuffing with a similar looking hand mincer. But I would stick to the existing sausage filler you have.
 
FCLoretz said:
3-6kg meat would be good enough for the stand alone or the kenwood attachement. Try and stay away from meat with lots of sinew in or try and cut as much out as possible.

The hand mincer in your first link is fine. I do all my mincing and stuffing with a similar looking hand mincer. But I would stick to the existing sausage filler you have.
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Okay will give it a go, will report back. give me a week or two.
How many meters of casing do you put on the spout of the sausage filler at a time.
 
I put one casing at a time. I think they are between 900mm and 1200mm long.
 
^ wtf is this! blasphemy, buying biltong is not allowed in these here parts.


I have my batch in for about 1.5days now. Almost there. Had a nibble of one just now, delicious. Used the normal spice, Worcestershire sauce and brown sugar... nom nom nom!
 
fanie.dry said:
^ wtf is this! blasphemy, buying biltong is not allowed in these here parts.


I have my batch in for about 1.5days now. Almost there. Had a nibble of one just now, delicious. Used the normal spice, Worcestershire sauce and brown sugar... nom nom nom!
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Normal Spice? Is that your own concoction Fanie, or is it non specific biltong spice?
 
Zenbaas said:
Ag it's not too badly priced from what I've seen and premixed spices actually go quite far. I normally make my own and it doesn't take long to add up.
Click to expand...

Zenbaas, care to share whats in your own spice mix? To date I have used only bought spices, but wouldn't mind trying out something new.
 
I'm ashamed to say that my supper last night was only biltong, as was my breakfast this morning.
My first batch doesn't taste too bad, but it needs some work. The meat is a bit pale on the inside, and dry on the outside. This is what I did, please tell me what I should do different next time:

Bought silverside from two different butcheries, both at R69/kg, to compare them. The one is thinner cut than the other.
Made a mix of 2:1 vinegar and Worcestershire sauce and soaked the meat in it for about 2 hours
Drained the meat and coated with spices (Crown National)
Left in fridge for 3-4 hours
Put meat in biltong drier (the Mellerware one) with 40W bulb - Friday evening
Started eating the thinner pieces on Sunday afternoon
Took out the thicker pieces this morning

Should I soak it in the vinegar mix or just cover it with a thin coating like some recipes say?
To stop it from going so dry on the outside, should I leave the bulb off for the first 24 hours? i think I read that somewhere. I thought because this is Durban and the humidity is higher, it should be fine with the bulb on all the time. Guess not.

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Slingshot said:
I'm ashamed to say that my supper last night was only biltong, as was my breakfast this morning.
My first batch doesn't taste too bad, but it needs some work. The meat is a bit pale on the inside, and dry on the outside. This is what I did, please tell me what I should do different next time:

Bought silverside from two different butcheries, both at R69/kg, to compare them. The one is thinner cut than the other.
Made a mix of 2:1 vinegar and Worcestershire sauce and soaked the meat in it for about 2 hours
Drained the meat and coated with spices (Crown National)
Left in fridge for 3-4 hours
Put meat in biltong drier (the Mellerware one) with 40W bulb - Friday evening
Started eating the thinner pieces on Sunday afternoon
Took out the thicker pieces this morning

Should I soak it in the vinegar mix or just cover it with a thin coating like some recipes say?
To stop it from going so dry on the outside, should I leave the bulb off for the first 24 hours? i think I read that somewhere. I thought because this is Durban and the humidity is higher, it should be fine with the bulb on all the time. Guess not.

View attachment 151410

View attachment 151412

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View attachment 151418
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Try your next batch without the light bulb as a heat source, just use the air draft to dry your meat. Sometimes the heat in the box dries out the surface of the meat too quickly and traps the moisture. I also found that the meat tends to be more pale when cooked by the heat of the light bulb. Everything else that you did I see no problem with.
My biltong also has that pale colour from time to time. I think its the cut of meat, cause I rarely use the element in my box. Also try not to use vacuum packed meat. Not really possible. I leave the silverside out in room temperature conditions for about an hour before I cut and marinade.
 
Thanks I'll try without the bulb next time. At the rate I'm eating the current stash, next time will be real soon!
 
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