Biltong?????
- Thread starter c farmer
- Start date
Burnbern
Knows what a fatty is.
Hi it's not jerky as in the USA your jerky is sweetish in taste. But biltong is very different in tasting. I think jerky is forced dried but biltong is usually just hung up to air dry.
It's really good to cut slices off when dry and eat it when having a beer. Biltong is made in South Africa predominantly. Really delicious and I make loads of it. :-D
It's really good to cut slices off when dry and eat it when having a beer. Biltong is made in South Africa predominantly. Really delicious and I make loads of it. :-D
c farmer
Babbling Farker
Thanks for the info.
I kinda have the info on it.
I am going to hang in my curing chamber I think. I can control the temps and humidity better.
c farmer
Babbling Farker
Shagdog
Quintessential Chatty Farker
Let's see your recipe, Adam! Biltong has been on my to do list.
I remember reading about some guys in Africa making biltong in a giant plywood box, dried with a lightbulb. I like your drying chamber idea much better.
I remember reading about some guys in Africa making biltong in a giant plywood box, dried with a lightbulb. I like your drying chamber idea much better.
Badjak
is one Smokin' Farker
Yep, been there, done that and love it....
I just use a box with small light bulb and fan. All very simple.
I like eating it quite raw, some of my friends prefer very dry....
I haven't made some for a while as we have beed having a very long rainy season. It's mainly dry now, so time to start again.
I tried a couple of different cuts and have decided on silverside as the nicest cut.
I can post some pics if you like?
I just use a box with small light bulb and fan. All very simple.
I like eating it quite raw, some of my friends prefer very dry....
I haven't made some for a while as we have beed having a very long rainy season. It's mainly dry now, so time to start again.
I tried a couple of different cuts and have decided on silverside as the nicest cut.
I can post some pics if you like?
Turkey
Knows what a fatty is.
Yep that technique is the ticket. For even better results try using rump.
Badjak
is one Smokin' Farker
so many people, so many opinions.....
I tried rump. Silverside beats rump hands down in my humble opinion.
We tested rump, silverside, topside and another cut that I can't remember just now,
It's silverside for us
I tried rump. Silverside beats rump hands down in my humble opinion.
We tested rump, silverside, topside and another cut that I can't remember just now,
It's silverside for us
GreenDrake
is Blowin Smoke!
Neighbor is from South Africa, makes it once in a while the lightbulb in a box way, not my favorite. Way too hard and tasteless for my likes, but he goes nuts over it.
Titch
somebody shut me the fark up.
Please do
Our South s African shop sells both dry and moist.
I much prefer the moist:thumb:
cfrazier77
is Blowin Smoke!
My wife is from South Africa. Her family immigrated in the 80s. Her father still makes it. He uses a dehydrator but removes the heating element. It works pretty good.
yoursangoma
Full Fledged Farker
Lived in SA for a couple of years. Love biltong. There are a few places you can buy them online here in the states. Just ordered a sample from biltongsuperstore.com a few months ago that was pretty spot on from what I remember. Was like $5 for an ounce sample, including shipping. I definitely like my biltong "wet". Good stuff that brings back good memories.
c farmer
Babbling Farker
More pics and recipe coming later tonight.
Chamber is a bad idea. Zero airflow.
Its hanging in my basement.
Cold smoking a piece now.
c farmer
Babbling Farker
The*below*is*for*1*kilogram*of*meat*(or*close*to*it)*
*
Apple*cider*vinegar*(ACV)*to*cover*meat*in*a*glass*dish*
24*grams*kosher*salt*
10*grams*toasted*and*ground*corriander*seed*
5*grams*brown*sugar*
2.25*grams*cure*#1*
.75*gram*garlic*powder*
.75*gram*onion*powder*
.5*grams*black*pepper*(fresh*ground)*
.5*grams*white*pepper*(fresh*ground)*
*
Slice*meat*to*the*size*you*prefer.**I*do*pieces*about*1"*thick*x*2.5"*wide*
Place*into*a*glass*dish*and*cover*with*ACV.**Let*sit*a*minimum*of*one*hour,*I*do*
2*usually.*
Once*meat*is*finished*in*the*ACV,*remove*and*pat*dry*with*paper*towels.*
Mix*all*dry*ingredients*together*very*well*and*press*into*the*meat*slices*on*all*
side.*
Place*meat*slices*on*a*rack*above*a*sheet*pan*in*the*refigerator*and*allow*
seasonings/cure*to*work*their*magic*for*a*minimum*of*24*hours,*I*do*36*at*least.**
The*pan*or*a*LOT*of*paper*towels*are*required!**There*will*be*quite*a*bit*of*
water*pulled*from*the*meat*at*this*point.*
After*sitting*in*the*frig*for*the*alloted*amount*of*time,*remove*the*meat*and*
place*on*hangers.**you*can*also*tie*a*string*around*the*pieces*to*hang*with.**
Weigh*each*hanger*of*meat,*or*each*piece*of*meat,*and*mark*the*weights*for*later*
reference.*
*
If*you're*not*using*a*biltong*box,*and*want*to*hang*to*air*dry,*loosely*wrap*the*
meat*hanger*with*2*layers*of*cheese*cloth*to*prevent*insects*from*getting*to*it.**
*
Allow*the*meat*to*dry*until*you*have*approximately*50%*weight*loss.**That*can*be*
anywhere*from*3-10*days*depending*upon*your*location*and*style*of*drying.**DO*
NOT*HANG*IN*DIRECT*SUNLIGHT!*
*
*
Apple*cider*vinegar*(ACV)*to*cover*meat*in*a*glass*dish*
24*grams*kosher*salt*
10*grams*toasted*and*ground*corriander*seed*
5*grams*brown*sugar*
2.25*grams*cure*#1*
.75*gram*garlic*powder*
.75*gram*onion*powder*
.5*grams*black*pepper*(fresh*ground)*
.5*grams*white*pepper*(fresh*ground)*
*
Slice*meat*to*the*size*you*prefer.**I*do*pieces*about*1"*thick*x*2.5"*wide*
Place*into*a*glass*dish*and*cover*with*ACV.**Let*sit*a*minimum*of*one*hour,*I*do*
2*usually.*
Once*meat*is*finished*in*the*ACV,*remove*and*pat*dry*with*paper*towels.*
Mix*all*dry*ingredients*together*very*well*and*press*into*the*meat*slices*on*all*
side.*
Place*meat*slices*on*a*rack*above*a*sheet*pan*in*the*refigerator*and*allow*
seasonings/cure*to*work*their*magic*for*a*minimum*of*24*hours,*I*do*36*at*least.**
The*pan*or*a*LOT*of*paper*towels*are*required!**There*will*be*quite*a*bit*of*
water*pulled*from*the*meat*at*this*point.*
After*sitting*in*the*frig*for*the*alloted*amount*of*time,*remove*the*meat*and*
place*on*hangers.**you*can*also*tie*a*string*around*the*pieces*to*hang*with.**
Weigh*each*hanger*of*meat,*or*each*piece*of*meat,*and*mark*the*weights*for*later*
reference.*
*
If*you're*not*using*a*biltong*box,*and*want*to*hang*to*air*dry,*loosely*wrap*the*
meat*hanger*with*2*layers*of*cheese*cloth*to*prevent*insects*from*getting*to*it.**
*
Allow*the*meat*to*dry*until*you*have*approximately*50%*weight*loss.**That*can*be*
anywhere*from*3-10*days*depending*upon*your*location*and*style*of*drying.**DO*
NOT*HANG*IN*DIRECT*SUNLIGHT!*
*
fantomlord
is Blowin Smoke!
I spent a month in and around South Africa in college...loved the biltong. it's on my to do list for sure
