The Official Biltong Enthusiasts Thread

[Inevitability]

When is the correct time to stop drying?... When the meat reaches half weight?
I understand that preference will have a role to play, but what's a good middle ground?

 

[faniebraai]

When is the correct time to stop drying?... When the meat reaches half weight?
I understand that preference will have a role to play, but what's a good middle ground?

Weird question. I stop drying when it's ready according to preference, and then eat it all.

 

[bwana]

When is the correct time to stop drying?... When the meat reaches half weight?
I understand that preference will have a role to play, but what's a good middle ground?

A very significant role…

 

[jacosmit]

Weird question. I stop drying when it's ready according to preference, and then eat it all.

Yep, Using the steak finger/palm test method, when my thumb and middle finger touch, most people prefer either ring or pinky.

 

[WaxLyrical]

Yep, Using the steak finger/palm test method, when my thumb and middle finger touch, most people prefer either ring or pinky.

View attachment 390096

Are we still talking biltong here?

:Wtf:

 

[jacosmit]

Talking about biltong yes. Why would I divert such a serious subject of when it will be ready.

Like my weekly biriyani-lus, I have my monthly biltong lus too.

 

[dEaThXc0rE]

Hey guys.

Tried finding some info online and in the thread but came up with more questions.

The fan in my biltong maker (Mellerware) gave up. Where can I get a replacement? And can I use a simple PC case fan (I have lots of those lying around). If so, how would the wiring work?

Thanks!

 

[bwana]

Hey guys.

Tried finding some info online and in the thread but came up with more questions.

The fan in my biltong maker (Mellerware) gave up. Where can I get a replacement? And can I use a simple PC case fan (I have lots of those lying around). If so, how would the wiring work?

Thanks!

I use a PC fan - it runs off an adapter, or adapters, I had lying around.



JIC you're wondering… I also moved the lightbulb to the bottom of the case

Edit: the fan is cable tied on. The multiple adapters are so I can vary the speed of the fan.

 

[jacosmit]

Hey guys.

Tried finding some info online and in the thread but came up with more questions.

The fan in my biltong maker (Mellerware) gave up. Where can I get a replacement? And can I use a simple PC case fan (I have lots of those lying around). If so, how would the wiring work?

Thanks!

I use a PC fan - it runs off an adapter, or adapters, I had lying around.

JIC you're wondering… I also moved the lightbulb to the bottom of the case

Edit: the fan is cable tied on. The multiple adapters are so I can vary the speed of the fan.

Just take note that PC fans are ALL/most 12V fans, the reason @bwana is using adapters.

 

[bwana]

Just take note that PC fans are ALL/most 12V fans, the reason @bwana is using adapters.

Yes - needs repeating!

 

[Stefanmuller]

I went hunting recently (I was invited) and shot a big Gemsbok. The next day we did all the meat work ourselves, and made lots of wors and mince, steak and potjie meat.

I went to pick up the meat yesterday, and as we were past half way of unpacking the freezer, we realised there are no potjie meat or steaks, just wors and mince. Turns out I remember we left there with two freezers full of meat, and the one freezer went to the other guys on the other side of the country, and we must have never split the meat before packing in the two freezers. They must have ended up with a crapload of steak, fillet, leg, and potjie lol!

Anyhow, now I have a crapload of wors. As in 75 packs of it. I decided to take 3 packs and test making droewors in my mellerware/biltong king. It has been hanging for about 20 hours now. My question is do I have to soak in vinegar like you have to do with biltong? I just put it in a pan and sprinkled a vinegar/worcestersauce mixture over it and added some extra spice. Hung it after 15 minutes. The mince used in the wors is already spiced with spice/vinegar and has about 18% lamb fat content.

 

[bwana]

If the wors already has vinegar in it you should be fine.

 

[faniebraai]

If the wors already has vinegar in it you should be fine.

This.
Wors normally has vinegar in it. What type of fat is in the wors?

 

[Stefanmuller]

This.
Wors normally has vinegar in it. What type of fat is in the wors?

Vet rondom die skaapstert. Self die goed in blokkies gesny, nogals harde werk

 

[faniebraai]

Vet rondom die skaapstert. Self die goed in blokkies gesny, nogals harde werk

yeh, that's fine then. Normal wors has pork fat in it, and that shouldn't be in droë wors, goes all rancid

 

[jacosmit]

 

[wise_guy]

Appears the Mellaware biltong drier is faulty so went ahead and put my own unit together. Had everything lying around so it made sense to build one.

Decided to do 3 batches of varying flavors from 2kg silverside cut 1cm thick. Could've been topside.
From what I can ascertain, meat should be soaked in a 2 to 1 vinegar/Worcester sauce at a volume of 60ml mixture/kg.

Anything more is just a waste. Sprayed on and left for an hour or so in the fridge.

First 1kg batch was Crown biltong spice/Robertson's Steak spice/ barbecue spice totalling 50g. Don't need more.

Second 500g batch was 25g of biltong spice.

Third 500g batch was 25g of bitong spice and 15g of chilli flakes.

Left it overnight to marinade. My dryer is low so had to cut them in pieces of 15x5 using paper clips as the hooks dropped them even lower. Light stayed off.

2 days was all it took. My first attempt and thanks to some of the guys like pulling wire, Fanie, Bwana amongst others, think i wouldve botched it if I didn't read some of the posts.

 

[battmann]

Looks good, which batch is your favorite

 

[wise_guy]

Looks good, which batch is your favorite

Definitely chilli.

 

[crack2483]

Can anyone give me suggestions on making a dryer?
Have access to materials for the box. I have a small psu to power 120mm fans through a fan controller. Should I still use a globe or two with the fans?