Fiza
Well-Known Member
if anyone is interested, i bought a mellerware biltong drier for R299 at p n p hyper this past weekend
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The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
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Badprop_za
Expert Member
If all goes well, my new batch of chilli bites will be hanging before the weekend. ☺
When the fan blows you can either return it under warranty or replace it with a 12v PC fan. If you go the 12v route the fan and light are independent of each other which makes it much easier to move the light to the bottom. I'm getting significantly better results with that setup.
ghostR
Executive Member
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- Feb 11, 2015
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How do you know the fan will blow?
Hemi300c
Honorary Master
My biltong arrives from Harrismith on Saturday.
Went hunting and managed to get a Free State Kudu, up here we call them Blesbokke. Carcus weighed in at 47kg so it's a nice size for R1200 which is very cheap this year.
Looking for another hunt for the freezer. Need meat for cooking curries and stews etc.
Edit
Oh yes that reminds me my freezer is stuffed. Dam need a freezer before Saturday.....
Went hunting and managed to get a Free State Kudu, up here we call them Blesbokke. Carcus weighed in at 47kg so it's a nice size for R1200 which is very cheap this year.
Looking for another hunt for the freezer. Need meat for cooking curries and stews etc.
Edit
Oh yes that reminds me my freezer is stuffed. Dam need a freezer before Saturday.....
You can come store it in my freezer.
Hemi300c
Honorary Master
Captain Beer
Executive Member
Everyone I know personally who has one has been through at least one fan.
Yep, on my third one here. The second one lasted a whole three hours. So far so good.
tedl
Member
Touch wood - I've had mine about a year now, & the original fan is still going (but I do have a 12v fan & transformer ready just in case
)I need to invest in or make a bigger drier though, as I'm currently making between 9kg & 12 kg every month (I can only do a max of 3kg in the mellerware at a time)
passenger
Member
My very first batch is now in my homemade biltong box!!!
faniebraai
RIP
I just finished eating my first batch I did in a long time on Sunday evening.
For the first time I didn't soak my meat in the brown vinegar, but just brushed the vinegar on.
In hindsight, best decision ever!
regret, no pics
For the first time I didn't soak my meat in the brown vinegar, but just brushed the vinegar on.
In hindsight, best decision ever!
regret, no pics
Haven't tried brown yet. Normally I use a combination of white vinegar and Worcestershire sauce. I've tried balsamic, which I liked, but the family wasn't too keen on it.
faniebraai
RIP
brown has a much better taste than white, but i prefer no vinegar taste at all... hence just the brushing on, to prevent the mold
faniebraai
RIP
Cool - I'll throw in a few slabs of both next time.
I'm going to try brushing with Worcestershire sauce instead of the vinegar
passenger
Member
How do you know when your biltong is ready? I am hanging some quite thick slices (see pics above) and not sure when they are done? Do you go by weight? or by feel?...
faniebraai
RIP
You'll get to know your surroundings and how long it takes... for your first time, start cutting, and judge.