Biltong!

Beanz

on 1379379221:

and now for something really special!

That looks excellent, what cut of meat did you use and how long did it take in the dryer ? I realise airflow and temp influence the time but just trying to get an idea as it looks like a thick cross section

Janlab

that was meat that i got from coles, at the special price of $11/kg. not sure what cut. i call them big fish! i cured them for 24hours, because they are so thick. in the dryer (!) for 8 days now. now into the freezer for later use. the inside stays nice and soft, but dryish. its cold here now, so the temperature doesn't matter, but in summer it will need conditioned air. it also rains a lot, so drying takes longer. going to South Africa in two weeks, and will post photo's of my mate's, (a real connoisseur) really big ones. they make a great snack with cheese, nuts and crisp bread. and the little one loves them, good source of protein!

lemoo

hmmm tempting would something like this work? http://www.ebay.com.au/itm/5-Trays-Food-Dehydrator-Commercial-Preserve-Fruit-Food-Jerky-Yogurt-Dryer-Maker-/390550995334?pt=AU_SmallKitchenAppliances&hash=item5aeea74186&_uhb=1

Janlab

Definitely, just keep the meat thin, and the temperature at lowest setting. If you have space, why not make that garbage bin unit? it will be cheaper, and works well in kool weather.

Lizzie

@ Lemoo: I use a large 8 tray dehydrator for my biltong and jerky. It works great; the only limitation is the thickness of the slices of meat as the trays are quite close together. Kangaroo biltong wokrked out wonderful; beautifully chewy  and a great dark colour. Next batch of meat is defrosting: going to be made into jerky nibbles, half with Thai spices, half sweet chilli. L

Janlab

@ Lizzie, that sounds really good. i also want to try some other spices, so please let know how it turns out. my connoisseur friend in RSA also use balsamic vinegar for extra taste.

lemoo

thanks for the replies! going to order one now :D lizzie any chance you could detail how your process goes with a dehydrator?

Lizzie

@ Lemoo: We have had this dehydrator for about 5 years now

Janlab

A professional! I picked up two more fat ones from coles, they're called "Eye round roast (Girelli)". I have no idea from where in the beastl they originate. Will also use balsamic vinegar on them. J

lemoo

awesome! cant wait to give it a go thanks for the detailed description! I've read some people putting it in at about 60 Celsius but for only 8-10 hours i suppose having it at a lower temp for longer will be better

Lizzie

To be honest, Lemoo.. I have done batches with slightly higher/lower temps... and really found no difference in the end result as far as texture and flavour is concerned. AFAIK, it all depends on the way it has been cured...if the brine has taken out the right amount of moisture, the drying will not make a lot of difference, UNLESS  the temps are so high you are starting to 'cook' the meat. We have a coolroom and I have run batches through there as well, in a similar fashion as salamis and prosciutto...it took long days, almost weeks, and there was not much difference between that method and the dehydrator UNLESS I batched the dried meat together with either salami or prosciutto and got the added flavour enhancement of the moulds which inhabit these meats. BTW: today i added a small variation to the meat I am processing  now.... a baste of tomato pur

lemoo

cool i will definitely be experimenting anyway so that's all good :D I was basically interested to see how the process would differ when you use a dehydrator as apposed to one of those boxes

GaryatGala

Never tried Biltong before. Does it go well with coffee or should it accompany certain foods, or beer?

Janlab

Definitely good with beer, and on bread with coffee or tea.

Lizzie

any cured meat goes with anything , any-time, anywhere, always L

Ol Grumpy

Well, I never... Just popped in to see what this 'Biltong' coffee thread was all about... What a pleasant surprise... Never heard of it (obviously) but definitely going to try it out... Curiously I had just finished reading (Y-Tube,etc) up on making Pinnikin... Which begins as a similar process but continues to become a much more processed finished product.... Much more of a survivalist eat-it-to-keep-yourself-alive type food than the tasty treat this promises to be.... For some time now I've been thinking of building an earth oven- but the pre-heat and whole waiting process to begin cooking kept putting me off... Of late I have been investigating wood-fired rocket-stoves and this opens the door to much quicker (20 min compared to 2-3 hrs) heat up times. Again, I mention this because the tail-end cool down period for any earth oven becomes an ideal food de-hydrator....

Janlab

From Cape Town, great weather, relaxing, and obviously patronising the Biltong shop close by!

Janlab

And this is how they make it. Lovely stuff, and cheap, $18/kg! Jan

Beanz

Thanks for posting  :thumb:

Janlab

Biltong is serious business here....., at Cape Town International Airport J

Koffee_Kosmo

on 1380971532:

Biltong is serious business here....., at Cape Town International Airport J

Woo seriously nice But you gotta eat it there as Australian customs won't allow it into the country KK