faniebraai
RIP
You can leave it on. But just rub it off before you slice it.
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The Official Biltong Enthusiasts Thread
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You can leave it on. But just rub it off before you slice it.
faniebraai
RIP
^damn looks good.
my biltong box fan crapped out over the weekend
/sad panda
my biltong box fan crapped out over the weekend
/sad panda
^damn looks good.
my biltong box fan crapped out over the weekend
/sad panda
Chassis fan to the rescue.
Ridolfc
Expert Member
I should never have opened this thread. My mouth is watering out of control.
faniebraai
RIP
what do you have it hooked up to for power?
See if you can get to an ACDC/ ACDC Xpress shop.^damn looks good.
my biltong box fan crapped out over the weekend
/sad panda
They have "instrument blowers" in various sizes and voltages. Get the 80mm 220V and just connect a plug top.
faniebraai
RIP
both? for one fan? why? (i aint no electrician)
pulling wire
Senior Member
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Yesterday, that biltong looks perfect!
The replacement fan blows a lot harder than the old one so I chop and change between the 6v and 12v depending on how things are progressing inside.
Eventually I'll find a rheostat and fit that instead of the 6v… or I'll add a 9v… or replace the adapter with a multi volt one…
faniebraai
RIP
Thanks. I'll give it a shot.
Pick and Pay would have swapped out the box, it's still under warranty, but I had some meat to hang!
For me it was almost perfect
Definitely the best I have ever made.
Will do a better job with the coriander next time as fanie said, it wasn't crushed properly.
pulling wire
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C - Grade Silverside scarce as hens teeth in these parts!
Here is a killer recipe from suidwes: https://www.dropbox.com/s/180wwov12bbdp4n/Suidwes BILTONG.doc?dl=0
If one butcher in JHB could commit at a good price he would be busy as all hell. I actually haven't made biltong in a while after the last batch just ending up way too lean.
Which makes finding good meat a breeze for you.