faniebraai
RIP
wtf is this schit... that can't taste very lekker
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
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
wtf is this schit... that can't taste very lekker
The end result doesn't look too bad, but seems like too much effort with that much ingredients.
faniebraai
RIP
hell, all that salt? nee donner... my method is much easier and i bet you it tastes better
Drifter
Honorary Master
I never brush or soak in vinegar. I make a 50/50 mix of white vinegar and hot water , rinse meat in that. Spice, let it stand for 48 hrs, then rinse again in a new mix before hanging.
I.am.Sam
Honorary Master
and what about the spice ...doesnt it get washed off
Grant
Honorary Master
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.
interesting . . .
i "supervised' a friend who was making a box.
the box will be elevated by about 2 inches, by 2 "rails" of wood at the bottom.
my suggestion was to drill a hole directly under the light bulb (located at the bottom of the box) for air, and place the fan at the top of the box (extracting).
this would then draw in fresh air, warm and dry it as it passes over the bulb, then is sucked out over the meat and out the top of the box
Last edited:
Drifter
Honorary Master
Some of it, keep in mind that it has been "marinating" for 48 hours, so most of the spice flavour is absorbed by the meat.
faniebraai
RIP
48hours...damn that's a long time. Takes me about 10 minutes to prep and hang.
Have you tried another method just to compare the taste? Just to see if the effort is worth it?
passenger
Member
Took 9 days to dry to my liking (60% weight loss) but bloody perfect!
That looks amazing! Well doneTook 9 days to dry to my liking (60% weight loss) but bloody perfect!
faniebraai
RIP
Took 9 days to dry to my liking (60% weight loss) but bloody perfect!
looks very lekker. but 9 days, jeez, that's a bit much... but I guess your make**** box can't be perfect, but at least does the job for next to nothing price.
i didn't see you put in a fan... just the bulb, that's probably why it took so long.
passenger
Member
Yeah no fan in there. I might add one before the next batch. I also like to cut the strips really thick which adds to the drying time
faniebraai
RIP
yeh, but still, 9 days is a lot, put the fan on top sucking the air out
passenger
Member
Yep, will try that on round two
faniebraai
RIP
Yep, will try that on round two
Good, and post more pics
Think I should get a batch in this afternoon latest, so I have some nibbles for the weekend's rugby.
I.am.Sam
Honorary Master
one is 48hrs and then other is 9 days
mine is like 2 hrs prep ...2 days hang
and eat
mine is like 2 hrs prep ...2 days hang
and eat
Drifter
Honorary Master
I like the meat to sit in it's own brine so that the spices are absorbed thoroughly. I like my biltong on the salty side, so this works for me.
D3x!
Banned
I have found if I leave the meat in the viniger/Worcester sauce even over night it is quite siff, these days i do maybe an hour.
faniebraai
RIP
I used to do 3 hours... that's too much... my last batch I just brushed on, and I got a pure meat/spice flavour, instead of this vinegar after taste
Drifter
Honorary Master
I only rinse mine with Vinegar /water mix. Never used Worcester sauce.