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The Official Biltong Enthusiasts Thread
- Thread starter S1lv3r H4wK
- Start date
It will work but be careful to overspice since you are increasing surface area. Semi freeze meat - it will be a lot easier to slice. Not sure if a mandolin will work but when semi frozen a good knife will do.
Just put a drinking glass or jam jar over it.
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Is salt not essential for the curing process, to prevent spoilage?
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Sodium Nitrite / Sodium Nitrate does not inhibit mold. It prevents botulism by blocking the growth of bacteria.
i think the vinegar is more essential at preventing mold
not certain how much biltong you plan on making my batch is usually 1kg which is usually eaten in a week
meat marinading in water wostershire viniger mixture overnight will spice tomorrow morning and hang tomorrow night. Ordered some wors too they will call when ready
why water?
mix a friend gave me
2kg meat
200ml water
60ml viniger
30ml wostershire
store bought biltong spices
cover biltong in spices
put in container
and pour viniger mix over biltong
hang after 24 hrs
water could be to stretch the mix
2kg meat
200ml water
60ml viniger
30ml wostershire
store bought biltong spices
cover biltong in spices
put in container
and pour viniger mix over biltong
hang after 24 hrs
water could be to stretch the mix
are you using 2kg of meat in one go?
CorrieDeBeer
Expert Member
- Joined
- Apr 14, 2015
- Messages
- 1,568
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Salt is crucial to the curing process. It dehydrates the meat so the moisture seeking bacteria does not have the environment to grow. You are playing the proverbial culinary Russian roulette if you omit the salt from the process.
The vinegar can pickle the outside of the meat and does aid in the curing process ( I use a vinegar bath myself. ), but it does not dehydrate the meat in the same manner that the salt does.
If you don't want an overly salty taste in you biltong. Salt the meat for two to three hours until you can see that the salt turn dark ( From the moisture it removes. ) Then use a vinegar bath to remove all the excess salt from the meat.
You know have properly dehydrated meat and also don't have meat that dries in salt. You can rather then let it rest in your spice mix for the correct flavour profile, BUT DON'T SKIP THE SALT. It is still crucial.
The vinegar can pickle the outside of the meat and does aid in the curing process ( I use a vinegar bath myself. ), but it does not dehydrate the meat in the same manner that the salt does.
If you don't want an overly salty taste in you biltong. Salt the meat for two to three hours until you can see that the salt turn dark ( From the moisture it removes. ) Then use a vinegar bath to remove all the excess salt from the meat.
You know have properly dehydrated meat and also don't have meat that dries in salt. You can rather then let it rest in your spice mix for the correct flavour profile, BUT DON'T SKIP THE SALT. It is still crucial.
Cius
Honorary Master
So I have picked up biltong making as a hobby and after some experimentation have a had some decent success. Gave all the father and grandfathers above me biltong for fathers day and the praise was universal. So my process, hoping to get some comments or tips out of it:
Cut the meat into the size and shape I want if not already suitable
Get a bowl filled with brown vinegar
Grind a fair bit of salt into the vinegar and stir (found this distributed salt better than grinding on the meat itself)
Dip the meat through the vinegar twice ensuring all surfaces wet
Spice with my preferred spice mix and put in a sealed container in the fridge overnight to soak
at least 12 hours later but sometimes more when I forget I hang the meat until dry in my mellerware biltong maker
The spice mix I use is from Delft butchery near eagle canyon. Use them as it tastes good and is certified gluten free which I need for my daughter (coeliac disease).
So, any tips, comments, or rude remarks welcome!
Cut the meat into the size and shape I want if not already suitable
Get a bowl filled with brown vinegar
Grind a fair bit of salt into the vinegar and stir (found this distributed salt better than grinding on the meat itself)
Dip the meat through the vinegar twice ensuring all surfaces wet
Spice with my preferred spice mix and put in a sealed container in the fridge overnight to soak
at least 12 hours later but sometimes more when I forget I hang the meat until dry in my mellerware biltong maker
The spice mix I use is from Delft butchery near eagle canyon. Use them as it tastes good and is certified gluten free which I need for my daughter (coeliac disease).
So, any tips, comments, or rude remarks welcome!
I found if you are using the robertson spices those spices have plenty salt.
Gents I need some advice please. I want to redo my biltong box which currently is powered by a PSU and four fans with one light all "spliced" together. Now I want to replace the fans and run them off the normal power without the need for the PSU. I remember at some point someone said something about a "step up/step down transformer" available from Makro which could then run normal 12V fans.
Is this correct...? Are there any other options...?
Is this correct...? Are there any other options...?