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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

Biltong!

Started making a batch of biltong today. This may be foreign for most of you, but I saw a Springbok here not so long ago...

Biltong is the traditional (famous/infamous with quarantine officers) South African spiced, dry meat. And its not Jerky!!

Put together a quick meat dryer over the weekend, in fact, in three hours yesterday (inspired by the KKTO, but not my design) and it has no heat source!

Picked up some bulk rump at $13/kg, the spices, and the process is on the go! You only need rocksalt, black pepper, whole coriander, brown sugar, bicarb (not essential) and brown vinager.

You also need cold dry air.

Will report on progress.
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Comments

  • Oh I know biltong alright In fact I love it On some QLD get together's we have a member that brings it every time he attends KK
  • That is great news. This is the first time I make it, so fingers crossed! JL
  • Absolutely love Biltong and always have some in the fridge, a great snack and good for hiking or camping trips. There is some great information on line that is worth reading if making your own. I have been buying my Biltong from Tribal Tastes in Melbourne, they have a shop at the Victoria Market but you can buy online and they have a range of other tasty products that are worth considering. I highly recommend the Scotch Fillet Beef Biltong but usually get some of the Stokkies at the same time. The fish is also very tasty. Tribal Tastes are also working on some dehydrated meals that I intend to try as an alternative to the standard back packing meals available from hiking stores. Not sure if they have released them yet but if interested send Rosie an email Really great people I always feel good when I support their business http://www.tribaltastes.com.au/collections/all
  • Important information. I just wonder if WA Quarantine will allow it...I suppose so. Will try nevertheless. What does it cost per kg? Sometimes Woollies has the stokkies from Protea Foods in Vic, but very expensive, hence starting my home effort. With nuts and dried fruit, a whole meal for walking! JL
  • Biltong in the dryer.... Now wait and see. JL
  • on 1376990071:
    Biltong in the dryer.... Now wait and see. JL
    I assume you mean a dehydrator KK
  • Well, I call it a dryer, since it just circulates cold air over the meat. Most dehydrators would use heated air. In South Africa, where the winter air is cold but dry, you could just hang it in the garage, or under the veranda in an enclosed area (for incects), with a breeze circulating. But technically my contraption is a cold air dehyrator, or CED! Exactly the opposite of the KKTO! (Hence the inspiration, hehehe) JL
  • How about a photo record of the proses and associated equipment KK
  • Ok, process here, but equipment in a new thread. Was just browsing the "How to post photos" thread. Bear with me! J
  • Bulk rump, 20 mm slices, rolled in brine mix of rock salt, crushed roasted coriander, crushed black pepper and brown sugar packed in container, drizzled with brown vinegar leave for 18-24 hrs, but turn halfway, till nicely cured (longer if you like it more salty and spicier)
  • make little "S" wire hooks, or use paperclips. hook through one end of strips of meat, and hang on pot roller rack. they should not touch, and not be too long! fit into drum, drum on rollers, bottom covered with shade cloth, put lid on and switch on! fan sucks air through bottom, over meat. leave on for at least four days, after which the biltong will be almost ready. it will still be soft in the centre, but should be nicely cured and spiced. for dryer biltong, leave longer. enjoy! JL
  • after fifteen hours, already dry to the touch. Jl
  • Some recipes here: http://www.biltongmakers.com/biltong06a_recipes_biltong.html http://braaiandbiltong.co.za/2011/03/traditional-biltong-recipe/ You can flavour the biltong with chili, nutmeg, or any other spice, but the rock salt, and vinager is essential for curing (naturally) Coriander and pepper is traditional. JL
  • Awesome job. I have been doing biltong for a while. When I get more time I'll get back into it. My favourite meat to use is Kangaroo. My recipe is to marinate the meat in apple vinegar for two hours. Dry roast some coriander seeds in a pan. Transfer to a mortar, add rock salt and pepper kernels. The salt is about one tenth of the mixture. Pound away, the mix should be very rough. It is really only to break open the coriander and pepper. Fresh roasted coriander seeds, ground on demand does make a difference.... Sometimes I will add more spices in. Cayenne pepper is a good one as is paprika. Quick drip dry the meat (a bit moisture helps the mixture stick) and rub the mixture in. Then hang in the dryer. A few tips: Marinating the meat in vinegar tenderisers the meat and kills bacteria on the meat surface. Too quick and the meat doesn't tenderise, too long and it gets tougher. Two hours seems about right. I also "opens" up the meat which allows more of the spice mix to penetrate. It also pays to use a better quality vinegar. Cheap white vinegar imparts an unpleasant taste. Apple cider vinegar works well and is easily found at the stupermarket. Pineapple vinegar would probably work well too. I have read that the fat can go rancid so you should trim it off. Saturated fat is the most stable fat so I don't know how true this is. Case in point is pemmican, very stable product. The meat is supposed to be cut with the grain not against (as done in this thread). This because the end product is then cut against the grain which makes it easier the break up when chewing. But having said I have done it against the grain and it wasn't that noticeable. If the conditions are dry you can get away with not using a fan. One of my biltong makers doesn't have one and uses a heat lamp (standard light bulb) at the bottom to create circulation. If the conditions are moist and warm then you can get white mould forming on the meat. This has happened once in my maker that didn't have a fan and the heat lamp blew. A fan will decrease the drying time. One hypothesis is the longer the drying time the better and more intense the flavour. But the longer the drying time the greater increase for mould formation. I haven't play around with this so I don't really know. But having said all this biltong is very easy to do and really hard to stuff up. You could do everything against the tips above and still get a damn good product. So much nicer than jerky.
  • Thanks, lots of information. I was going to try kangaroo, but now have found a source of deer. I like game biltong very dry. It is true, the fat on game is not very nice. On the other hand, the fat of beef is just great, dries to a golden color and gives great taste. Biltong is drying nicely ! JL
  • had to leave (on a jet plane...) for a short time, and when I came back, the biltong was just right. this one was consumed in five minutes.
  • Looks yummy A job well done  :thumb:
  • Looks delicious... Still red and moist in the middle, just the way I like it. Most store bought is dry right through for safety reasons. Another reason to do it yourself. Got get back into it.
  • I picked up some Biltong today from Tribal Tastes and notice that they have jars Biltong Spice for sale that might be of interest to anyone following this thread and wanting to get started "Traditional imported South African Biltong Spice Mix. Use 40-50g Biltong Spice per 1 kg cut meat. Soak meat in vinegar & marinade for 2-3 hours before drying." It is on their web site if anyone is interested
  • Will definitely have a look. Started a new batch today, plus some thick cuts! Photos when I get onto laptop. JL
  • An unfortunate roo  collapsed from fatigue in our driveway ( after being chased around a fenced neighbouring paddock by a dog)... so, now two roo legs have been hanging for a few days and are just about ready to be turned into biltong! I usually make jerky and  haven't had biltong in ages, so I am really looking forward to it. ;) L
  • Should be grand! Very lean and healthy. JL
  • Janlab now you have got me started ! First attempt underway. I am using the Tribal Tastes Biltong Mix I mentioned in an earlier post and a Food Dehydrator. So far looking pretty good.
  • Good! A tip; keep the temperature on that dehydrator as low as possible, otherwise you cook the meat. J
  • Well it looks good from this end! 
  • certainly does! here is my latest batch j
  • and now for something really special! j
  • is there anywhere we can buy good biltong in WA?
  • on 1379384814:
    is there anywhere we can buy good biltong in WA?
    Try Janlab in Albany  :angel: KK
  • Hehehe, I have a job! Try Kalaharie in Willeton, allways good quality. And they also have Klipdift Brandy! Kalahari Taste Of Africa Food Delicacies - Willetton, WA U4/ 27 Augusta St, Willetton WA 6155 Better, make it yourself! J
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