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Question of the Day: Do you think you could pass a driver's licence test without any preparation?
The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
- Start date
Pho3nix
The Legend
How did you get everything stuck on the wall in the first place?
didn't rotate the pictures 
Flavor is also really nice. Had a couple more pieces.
I.am.Sam
Honorary Master
that looks good very good
faniebraai
RIP
Good job boet. That looks awesome.didn't rotate the pictures
Flavor is also really nice. Had a couple more pieces.
didn't rotate the pictures 
faniebraai
RIP
Some of the thin wors are quite nice, others turn out horrible. All depends on the fat content really. Fat is much lower in wors intended for drying I think. Fatty schit can get rancid.
faniebraai
RIP
Why'd you modify it?
Had a chat with the butcher yesterday - and look at his dryers. He reckoned that having the fan draw the air out though the top, ie reversing the flow, would dry things more evenly. The only problem with that was the light at the top wouldn't have a chance to warm/dehumidify the air sufficiently so that had to move to the bottom. I'm thinking it can't possibly be less efficient than the previous method.
Oh, and I was bored this morning.
faniebraai
RIP
Had a chat with the butcher yesterday - and look at his dryers. He reckoned that having the fan draw the air out though the top, ie reversing the flow, would dry things more evenly. The only problem with that was the light at the top wouldn't have a chance to warm/dehumidify the air sufficiently so that had to move to the bottom. I'm thinking it can't possibly be less efficient than the previous method.
Oh, and I was bored this morning.
cool, well, let us know results!I currently have some thin wors in I bought on Saturday morning. Should be done by tonight, maybe tomorrow
Ah ok. Think Wil have to try few places and different work and check
Also want try get meat and try hanging biltong the weekend. Need try this thing from takealot. Lol
Pho3nix
The Legend
Specific kinda wors you guys use for the biltong?
faniebraai
RIP
You don't use wors for biltong. You use wors for dry wors
Use thin wors, and use the plainest ones you can find. Then try different ones until you find something you like.
I actually have a butcher close to me that sells them wet for like R65/kg, proper dry wors.
Pho3nix
The Legend
You don't use wors for biltong. You use wors for dry wors
Use thin wors, and use the plainest ones you can find. Then try different ones until you find something you like.
I actually have a butcher close to me that sells them wet for like R65/kg, proper dry wors.
So wet, thin and plain.
I can work with that.
I currently have some thin wors in I bought on Saturday morning. Should be done by tonight, maybe tomorrow
Seems to be working really well.
I had to stretch some gauze across the vents at the bottom to keep those little fruit flies out though.
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faniebraai
RIP
I used this and it came out really nice, was quite quick too, 2-3 days. Just dipped it them briefly in vinegar then hung them up...
no need to dip wors. they are made with vinegar already.
P
Picard
Guest
My brother makes biltong.
I wish I could make biltong.
I don't want to however.
Because biltong gets stuck between my teeth at multiple locations numerously.
I wish I could make biltong.
I don't want to however.
Because biltong gets stuck between my teeth at multiple locations numerously.
Floss is a truly amazing invention.
P
Picard
Guest
I have a packet of floss at home.
I have a packet of floss at work.
I have a packet of floss in my car.
I even have a packet of floss stashed for myself at an undisclosed location in my parents house in a neighbouring town.
Flossing becomes really tiresome after a while.
Not even the expected joys of eating biltong can counter the irritation of having to floss after every second bite.