Biltong - homemade
Discussion
Anyone else like some biltong?
I was spoilt working in London as it was easy to get hold of, then lockdown happened. Now all I can get my hands on is the supermarket stuff which isn't great..
So, decided to make my own biltong box with nothing more than a plastic crate, wooden dowels, PC fan and some fly screen. Here it is:
Minutes after hanging the 1st test batch:
After the first 35 hours:
And sliced the next morning. I'll leave the rest in there until tomorrow, but it's very good!
Recommend this for anyone who enjoys Biltong. Very easy to do. I've bought a bigger joint of SIlverside (1.7kg) and a couple of duck breasts to experiment with.
Anyone else do this and have any photos to share?
I was spoilt working in London as it was easy to get hold of, then lockdown happened. Now all I can get my hands on is the supermarket stuff which isn't great..
So, decided to make my own biltong box with nothing more than a plastic crate, wooden dowels, PC fan and some fly screen. Here it is:
Minutes after hanging the 1st test batch:
After the first 35 hours:
And sliced the next morning. I'll leave the rest in there until tomorrow, but it's very good!
Recommend this for anyone who enjoys Biltong. Very easy to do. I've bought a bigger joint of SIlverside (1.7kg) and a couple of duck breasts to experiment with.
Anyone else do this and have any photos to share?
I've made jerky a few times and have some beef skirt in the freezer to make some more when I have time. I used a grill tray and the fan oven on as low as I could get it with the door wedged open slightly
If you're going to keep yours for any length of time, remove the fat as it'll go rancid in no time.
If you're going to keep yours for any length of time, remove the fat as it'll go rancid in no time.
chopper602 said:
I've made jerky a few times and have some beef skirt in the freezer to make some more when I have time. I used a grill tray and the fan oven on as low as I could get it with the door wedged open slightly
If you're going to keep yours for any length of time, remove the fat as it'll go rancid in no time.
Fat tastes good so I like to keep it on, not that it lasts long around here! If you're going to keep yours for any length of time, remove the fat as it'll go rancid in no time.
Any that needs storing will be vacuum packed and frozen if need be though.
Audis5b9 said:
Looks great!
Although I thought you also needed a source of heat (light bulb) in the box too?
No heat for Biltong. That's what separates it from Jerky.Although I thought you also needed a source of heat (light bulb) in the box too?
Some use a bulb for convection current and to control humidity. I'll keep an eye on it as I may need to add one over winter.
I’ve worked in South Africa on and off for the past 8 years or so. They use all kind of meat when making their own at home but most commercial stuff is beef. Giraffe Biltong is very nice as is kudu.
When I moved where I am based in the UK I ended up with a really good Biltong shop a few minutes walk away and it’s made on a farm a few miles from here. Never really felt the need to try and make it myself because of that. Although I did try it ones in the air fryer on dehydrate and it worked pretty well.
Your setup and outcome looks good. I prefer Biltong with the fat on but many people only like it lean.
When I moved where I am based in the UK I ended up with a really good Biltong shop a few minutes walk away and it’s made on a farm a few miles from here. Never really felt the need to try and make it myself because of that. Although I did try it ones in the air fryer on dehydrate and it worked pretty well.
Your setup and outcome looks good. I prefer Biltong with the fat on but many people only like it lean.
wyson said:
Where did you used to go and buy it in London?
I buy from the shop below for my SA friend who speaks highly of the biltongs. https://biltongdirect.co.uk/
You can get really good biltong delivered from most saffa shops here in the uk.
I use silverside beef from Sainsbury’s.
I also use ready mixed biltong spice that you can get on amazon or ebay.
Freddie Hirsh original spice.
Roll the meat in the spice. Leave it in the fridge overnight to soak it in.
Hang it up then eat it. Yum.
I use silverside beef from Sainsbury’s.
I also use ready mixed biltong spice that you can get on amazon or ebay.
Freddie Hirsh original spice.
Roll the meat in the spice. Leave it in the fridge overnight to soak it in.
Hang it up then eat it. Yum.
Inspired by this thread and a previous conversation with a friend about biltong, I am not long after seasoning some meat to leave overnight in the fridge. I built a very haphazard box featuring some seriously brittle plastic against my hamfisted drilling but should be fine.
Difficult to find an incandescent bulb these days!
Difficult to find an incandescent bulb these days!
Finally got round to making some biltong, and a box to do it in.
Very happy with my first attempt. A tad on the salty side (but I didnt follow the recipe for that step). Dried really quickly in circa 18-20C with just fans pulling air through the box. I like it wet, so have pulled after circa 35% weight loss. DELICIOUS
This is the recipe I (mostly) followed. https://www.pantsdownapronson.com/biltong-recipe-s...
[url]
|https://forums-images.pistonheads.com/542996/202502087636311[/url
Very happy with my first attempt. A tad on the salty side (but I didnt follow the recipe for that step). Dried really quickly in circa 18-20C with just fans pulling air through the box. I like it wet, so have pulled after circa 35% weight loss. DELICIOUS
This is the recipe I (mostly) followed. https://www.pantsdownapronson.com/biltong-recipe-s...
[url]
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