Biltong making

[Silver]

Oh my gosh, all the biltong making talk
Its making my mouth water
I love biltong

Awesome posts @Phillip868 and @Blends Of Distinction !

@Blends Of Distinction , next time you make some, please keep a small piece for me am keen to taste it.

By the way, how does DIY-biltong compare cost-wise versus buying ready made biltong?

 

[DougP]

@Silver shall keep you some with regards to cost it’s like almost half the price ... kinda like DIY juice versus commercial retail juice


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[Silver]

@Silver shall keep you some with regards to cost it’s like almost half the price ... kinda like DIY juice versus commercial retail juice


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Awesome, thanks!!

 

[RenaldoRheeder]

One Biltong maker is not enough. Two can produce a nice quantity These are Mellerware Biltong King dryers. 20 Watt bulb and PC fan. Simple and works like a charm.

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[RenaldoRheeder]

If I recall correctly, they were R399 each on special


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[Shatter]

haha awesome, will shop around for a biltong box/dryer tomorrow and visit my nearest friendly butcher. Seen i few ideas online to make your own with cargo/storage plastic box and fans, but buying one seems much more appealing to me lol.

 

[Shifty]

haha awesome, will shop around for a biltong box/dryer tomorrow and visit my nearest friendly butcher. Seen i few ideas online to make your own with cargo/storage plastic box and fans, but buying one seems much more appealing to me lol.

The mellerware one is R399 on Takealot at the moment

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[Shifty]

Just my 2c from a Namibian guy who loves Biltong and makes it regularly...

For droewors always remember this ratio : 22kg lean meat, 4kg Fat, 2 kg spice and sauce

For Biltong- Family Recipe (not the secret one though)
Below is roughly(depending on taste) for the dry spice mix 2kg:
Crushed Black Pepper 5-10%
Brown Sugar 25-30%
Corriander (lightly toasted in the oven until you can smell it in the kitchen) 20-30%
Medium course salt 20%
"Flippen Lekker" Worcestershire Spice( the one that looks almost wet) 10%

Vinegar Mix For 15kg meat approx 1.5L
Brown Vinegar 60%
Lazenby Worcestershire sauce 35%
5% Lemon Juice

Sprinkle Meat cuts with vinegar mix until wet.
Sprinkle dry mix on cutting board, place meat, sprinkle with dry mix. Massage into meat.

Tips:
Layer the thicker pieces at the bottom. Between Layers add a bit of Vinegar mix(you shouldn't have much left anyway.) and a bit of spice mix.

Thinner and smaller pieces on top.
Cover and keep in a cool not cold place (10-14 deg)


Massage the mix every 6-8hrs for 24hrs
After Day One mix it up by picking up the bottom ones and letting the top ones fall down(like a tumble dryer...if that makes sense)

Leave for 12 hrs.

hangup and dry.

Many people will say that the Biltong must be dried first by wiping excess liquid or dipping into water first. Not with this one....
My Dad has been making it this way for years now. No other biltong tastes quite up to par after we had this. (proudly Namibian recipe)

Anyway, ALWAYS experiment with recipes to make it your own. If you taste the spice dry, and it needs something then add it. if it is a BIT too salty that is fine. If you pull faces it is too MUCH. I added ginger powder and garlic flakes to my personal mix. It worked for me, not so much the wife. If you can find a dry chutney flavouring for Popcorn - It adds a sweet and sour taste.

Good luck.

Thank you for the tips @Phillip868

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[Shifty]

@Shifty
I have been making my own biltong for a number of years now

Hope this helps
1. Spices I buy from Spar (see photo and our butcher)
2. Worcester sauce, Brown spirit vinegar and Large zip pick bags from Pick and Pay

1. Weigh meat on scale (if u haven’t got scale ask butcher to weigh it for you)
I get butcher to cut me strips about 30cm long and about 2.5cm thick
2. Put meat in ziplock bag
3. Add ingredients as follows :
A. Spice multiply weight of meat by 0,04 to get grams of spice
E.g 1,340kg * 0.04 = 53,6g so round up to 54g
B. Vinegar multiply weight of meat by 0,025 to get ml
E.g 1340kg * 0,025 =34 ml
C. Lastly Worcester sauce @ 0,012 to get ml
1340 * 0,012 = 17ml

4. Add all into zip bag close and seal
Let stand for 4 hours, turn bag over every hour and when turning just massage the meat lightly for a couple of seconds by pressing with fingers

5. I then hang it in my biltong dryer for 4 days with a 100 watt globe
VOLLA PERFECT BILTONG

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Thank you @Blends Of Distinction i will be checking if my local spar has these goodies

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[Shifty]

So here is my first attempt and i think it came out nicely tastes quite nice. I would not say that i am in line for biltong maker of the year but i am happy with first attempt

 

[Silver]

Looks very tasty @Shifty
Well done

 

[Shifty]

Looks very tasty @Shifty
Well done

Thank you @Silver

 

[RenaldoRheeder]

So here is my first attempt and i think it came out nicely tastes quite nice. I would not say that i am in line for biltong maker of the year but i am happy with first attempt

That bit of fat on there is such a must. Looking good @Shifty


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[Shifty]

That bit of fat on there is such a must. Looking good @Shifty


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I think this must be the biggest perk of making my own biltong... every piece i eat has that little piece of fat

 

[Shatter]

okay i am convinced, placed order for the biltong dryer box thingy, hopefully will get it on Tuesday
Will split my 1st attempt between the recipe suggested on here. Silverside/topside beef? or what other cut/meat is good for biltong?
@Shifty @RenaldoRheeder @Phillip868 @Blends Of Distinction

 

[Shifty]

okay i am convinced, placed order for the biltong dryer box thingy, hopefully will get it on Tuesday
Will split my 1st attempt between the recipe suggested on here. Silverside/topside beef? or what other cut/meat is good for biltong?
@Shifty @RenaldoRheeder @Phillip868 @Blends Of Distinction

I heard that silverside is the prefered cut but topside is also used the other gentlemen will probably be better at answering that question

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[Slick]

okay i am convinced, placed order for the biltong dryer box thingy, hopefully will get it on Tuesday
Will split my 1st attempt between the recipe suggested on here. Silverside/topside beef? or what other cut/meat is good for biltong?
@Shifty @RenaldoRheeder @Phillip868 @Blends Of Distinction

Definitely silverside

 

[Slick]

Hey guys,have been following this thread and was waiting to take pics but just never get a chance this week,as a butchery owner I have some knowledge on biltong,we sell about 20-30kgs per week,the difference comes between who you selling it too,from what I notice,we indians prefer lean dry biltong,while the whites prefer fatty biltong and abit wet,we only use silverside steak and spices obviously cannot divulge but we have the same recipe for salt and pepper for the past 30years,oh the most exciting part,we use an industrial fan to dry it,wil post some pics in the coming week hopefully

 

[RenaldoRheeder]

I heard that silverside is the prefered cut but topside is also used the other gentlemen will probably be better at answering that question

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We don't have that kind of choices here

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[Slick]

We don't have that kind of choices here

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I suddenly dont lis for biltong anymore

 

[Shatter]

We don't have that kind of choices here

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Chilli bites or pepper sticks FTW lol

 

[DougP]

I heard that silverside is the prefered cut but topside is also used the other gentlemen will probably be better at answering that question

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Silverside


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[Raindance]

We don't have that kind of choices here
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That is also called the Scania cut. Dissected by high velocity bull bar.

Not available in supermarkets. (Yet!)

Regards

 

[RenaldoRheeder]

That is also called the Scania cut. Dissected by high velocity bull bar.

Not available in supermarkets. (Yet!)

Regards

@Raindance - meat is cut with something like a machete and bones with something like a handheld hoe. The two pieces of meat in the middle of the photo are actually fillet


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[RenaldoRheeder]

So my wife just did two pieces of Biltong for us

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