The Official Biltong Enthusiasts Thread

My mom found this in her recipe file... Getaway magazine August 1991:

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Ok so my first batch is in since last night, entire house smells like a biltong shop.

Just one question on the mellerware device. Should the fan blow air into the machine or suck air out?
 
The_Mowgs said:
Thanks, appreciate it.

Patric was correct when he said the last step is to sit and wait impatiently.
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So true... Hung up on Wednesday night, Photo taken last night... Saturday Afternoon cannot come fast enough!

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The_Mowgs said:
I see on everyone's photos that they have a lot of juice dripping out of the biltong. There is not one drop under mine. Is this normal? I made it exactly the same as you did previously.
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I was in a bit of a rush here, and did not drain the excess juices.
I ran the meat between my 2 fingers and hoped that gravity would do the rest of the job.
 
The_Mowgs said:
I see on everyone's photos that they have a lot of juice dripping out of the biltong. There is not one drop under mine. Is this normal? I made it exactly the same as you did previously.
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If you have sufficiently salted your meat the moisture should be salted out of the meat. I think the juices are from the people who use vinegar as there main curing agent.
 
My biltong has been hanging since Thursday evening, with only the fan on. The middle of the Biltong still looks like salami on the inside. How long must it still stay in for?
 
The_Mowgs said:
My biltong has been hanging since Thursday evening, with only the fan on. The middle of the Biltong still looks like salami on the inside. How long must it still stay in for?
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So despite advice you went for the no bulb approach? What's the humidity like in your area?
 
bwana said:
So despite advice you went for the no bulb approach? What's the humidity like in your area?
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I cant recall anyone saying I should use a bulb and taking into account I mentioned I prefer wet biltong to dry I opted to not use a bulb.

Was just wondering if its normal or if I can leave it a bit longer. I honestly also dont know what the humidity is like, I go by the look and feel of the biltong as this is my first ever try so have no idea how it really works etc.
 
The_Mowgs said:
I cant recall anyone saying I should use a bulb and taking into account I mentioned I prefer wet biltong to dry I opted to not use a bulb.

Was just wondering if its normal or if I can leave it a bit longer. I honestly also dont know what the humidity is like, I go by the look and feel of the biltong as this is my first ever try so have no idea how it really works etc.
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:erm:
The_Mowgs said:
Would I need to switch on the light while drying? This is for Cape Town area. I prefer wet biltong
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faniebraai said:
I would if I were you. The light does not dry out the biltong (that's what the fan is for). The light dries out the air to pull moisture to the surface of the meat so that the fan can blow it dry.
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The_Mowgs said:
But if it pulls moisture out of the biltong will the biltong then not be very dry?
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And why would you want dryer air?
CorrieDeBeer said:
Humudity is more a concern in regards to mold growth. If there is moisture in the air you risk the growth of mold and that can easily lead to food poisining.
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Clearly I dont know what I doing and understood the use of the fan and the light entirely wrong
 
The_Mowgs said:
Clearly I dont know what I doing and understood the use of the fan and the light entirely wrong
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Morning Biltong noob. :D Put the bulb back. Our humidity is between 60 - 70 %. I'm sure it's the same or higher than your area. I've read here you can go the first 24Hrs without the bulb (To prevent a dry crust on the outside), BUT, thereafter put the light on. I have the light on all the time. (40watt)
If your meat doesn't have mould by now, it's ok. Just add the light :)
 
HunterNW said:
Morning Biltong noob. :D Put the bulb back. Our humidity is between 60 - 70 %. I'm sure it's the same or higher than your area. I've read here you can go the first 24Hrs without the bulb (To prevent a dry crust on the outside), BUT, thereafter put the light on. I have the light on all the time. (40watt)
If your meat doesn't have mould by now, it's ok. Just add the light :)
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so clearly I wasn't saying my repeat phrase quite enough.... LOL
 
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