abdul Posted April 18, 2009 Report Share Posted April 18, 2009 hi anyone interrested in biltong recipes?have some .just wanted to know. cos i will be putting recipe on forum if any body feels there would like to try. Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 18, 2009 Report Share Posted April 18, 2009 Abdul,please do! I'll appreciate them, use them, and post back photographic feedback. Quote Link to comment Share on other sites More sharing options...
Good Witch Posted April 18, 2009 Report Share Posted April 18, 2009 Me too, me too, me too... Pleeeeeeeze!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Markus&Susan Posted April 19, 2009 Report Share Posted April 19, 2009 would love a biltong recipe, so let me know if any are sourced.Susan Quote Link to comment Share on other sites More sharing options...
KimH Posted April 19, 2009 Report Share Posted April 19, 2009 Yes please!!! Quote Link to comment Share on other sites More sharing options...
bitisbitis Posted April 20, 2009 Report Share Posted April 20, 2009 Okay so where are they ....... Quote Link to comment Share on other sites More sharing options...
Eva Posted April 20, 2009 Report Share Posted April 20, 2009 All right Abdul, we are on our knees begging....pretty please? Quote Link to comment Share on other sites More sharing options...
Good Witch Posted April 20, 2009 Report Share Posted April 20, 2009 All right Abdul, we are on our knees begging....pretty please?...with a cherry on top..? Quote Link to comment Share on other sites More sharing options...
abdul Posted April 20, 2009 Author Report Share Posted April 20, 2009 hi guys sorry for the long waitsince there will be lots of questions about the method of preparation, we will deal with them as they are posted.a alot of info will be repeated in my recipe for clarity purposesguys, i do not mean to say that this is the whole wide world`s best recipe, but a tried and tested general recipe.everone trying this recipe would have variations in biltong texture,appearance and drying time.of all the recipes in biltong,most have a secret ingredient.true.but the geater secret is in the method of preparation!you can never make great biltong with lousy meat.so if you going to try it for the first time,get the right type of meat and more importantly a supeior grade of meat. the ideal meat portion would be silverside.cut in the most approrpriate manner{meat preparation}spices is a subject of it`s own{spices}drying the biltong.there is an entire thread on that subject.read it and `maak n plaan` to suit your requirements.{drying}by far the most important single aspect is the mixing of the meat and spices.this equals spiced meat,not yet biltong .1)meat preparation2)spices3)dryingso now when questions are directed it will fall in one of the three categoriesingredients5 kg steak sliced150g salt750 ml brown vinegar50 g corriander seeds crushed(not powdered)50g chilli powder(not curry powder}25 g black pepper250 ml worcestershire sauce -i hope this word is not in the ielts testyou will need a 5 lt bucket to mix your spicesa suitable container to mix the meat and spicesa container to store your meat overnight in your fridge.meat preaparationstep one:prepare the steak slices so that you will be able to hang your meat portions neatly.trim excess fat step two: mix all ingrdients in your 5 lt bucket .do mix thouroughly as this will affect the taste of your biltong.the consitency will be a bit slurystep three:thoroughly mix prepared steak with spices and store overnight in fridgestep four next day:by now the meat colour will have changed.mix once again. and hang to dry. a bit of a messy job. drying time 5 to 10 days depending on slice thichness,humidity and drying area.important tipstry not to break the cold chain from the time you buy your meat till you hang as biltong. most common reason why biltong does not come out right!when hanging meat do not let two sides or two pieces touch.main reason for fungi.don`t make your drier/drying area into a third class taxi by cramping up your meat .allow for good air circulation.you can store extra sauce in the fridge and even use for marinating meat for the barbie.a bit salty though.now i am waiting for any questionsbest of luckjislaaik,at least i can help from this side. makes me feel good. lets consider it a part payment for all the free advice and info i have been getting on this forum.biltong.doc Quote Link to comment Share on other sites More sharing options...
Eva Posted April 21, 2009 Report Share Posted April 21, 2009 Thanks Abdul!! The men in my life are all keen to give it a bash.....Will post results when we have sampled the biltong! Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 21, 2009 Report Share Posted April 21, 2009 Hi Abdul,just a quick note to let you know that I'm in the process of making a half-batch according to your recipe. While the meat is marinating, I've been busy building a box. It's almost there, just need to drill the larger ventilation holes, add the racks, and stick the fly-screens on the fan and over the vent holes.For the box, I'm using a 230V ceiling fan which draws less than 4W of power. Would have liked a smaller fan, but they were all more power-hungry. Total cost of all box components, $40. For the meat, I'm using topside, at $6 per kilo from Woolworths. Quote Link to comment Share on other sites More sharing options...
abdul Posted April 21, 2009 Author Report Share Posted April 21, 2009 hi omzig.Topside is perfect. what an execellent invention!I suggest that you drill holes on the two short sides as well. Quote Link to comment Share on other sites More sharing options...
Danie Posted April 22, 2009 Report Share Posted April 22, 2009 ... just be careful with the Silverside from the supermarkets... they pump the meat full water...Rather get from butcher!D Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 22, 2009 Report Share Posted April 22, 2009 Yes, the Silverside is usually sold prepared for making corned beef. It's typically immersed in brine for tenderness, and some other spices are added for flavour.Here are some observations on the recipe so far. I'm now at the drying phase. The box was modified with extra holes according to Abdul's suggestions, tested for universal airflow using a feather, and is now stuck inside a ventilated cupboard. The cupboard now smells mostly like Worcestershire sauce.I find that the spice slurry was a bit watery, and maybe due to this, little of the crushed coriander and other spices remained visibly in the meat. Some red chili powder is visible on the fatty parts. Perhaps this is OK, because the meat should have soaked in some flavour by now. The meat changed colour to light grey on the surface only, almost certainly due to a reaction (acid hydrolysis - also a form of tenderization) in the acidity of the vinegar. I expect the colour to start turning dark within a day as the drying progresses.I felt that the local chili powder is quite sharp and used about 20% less. I also used somewhat less vinegar.Next feedback will be on the taste Quote Link to comment Share on other sites More sharing options...
Eva Posted April 22, 2009 Report Share Posted April 22, 2009 Next feedback will be on the taste Pity we are so far away, I'd offer to let my 'men' to the taste test for you... Quote Link to comment Share on other sites More sharing options...
abdul Posted April 23, 2009 Author Report Share Posted April 23, 2009 hi omzigdid you mangage to taste your biltong meat and what does it taste like?if it is still very wet you can put one piece in the oven or in a frying pan.waiting for a pic update. Quote Link to comment Share on other sites More sharing options...
abdul Posted April 23, 2009 Author Report Share Posted April 23, 2009 hi omzigdid you mangage to taste your biltong meat and what does it taste like?if it is still very wet you can put one piece in the oven or in a frying pan.waiting for a picture update. Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 23, 2009 Report Share Posted April 23, 2009 Hi Abdul,the meat is getting dry quickly in my turbo-box. I think some pieces will be ready in 2 days time (total 3-4 days drying time).The taste is spot-on in terms of salt, chili, black pepper and coriander. The local chili IS strong, but that's not a bad thing. Can't really taste the Worcestershire sauce, but there is quite a bit of sourness, probably coming from the vinegar. Not bad at all, but slightly over the top perhaps and a bit unusual for biltong. Will check again a few days time. The taste is certain to change as it gets dryer. Quote Link to comment Share on other sites More sharing options...
abdul Posted April 23, 2009 Author Report Share Posted April 23, 2009 yummy i am going to pm you right away Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 23, 2009 Report Share Posted April 23, 2009 We had an "expert" taste the Australian Worcestershire sauce (Holbrooks brand), and she says that it tastes absolutely nothing like the South African equivalent. It's way too sour, spicy, and somewhat dominates the biltong taste. So, I'd like to suggest a small "localization" to Abdul's recipe - substitute it with soy sauce. Quote Link to comment Share on other sites More sharing options...
Tim&Chaz Posted April 23, 2009 Report Share Posted April 23, 2009 Hell you oakes make me laugh, put a Saffer anywhere & he will come up with BILTONG ! Quote Link to comment Share on other sites More sharing options...
Eva Posted April 24, 2009 Report Share Posted April 24, 2009 Well, it looks good enough to eat! Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 24, 2009 Report Share Posted April 24, 2009 Yes, we obliterated half of it already using "manufacturing controls and tests" as an excuse. Will have to start another batch on the weekend. Quote Link to comment Share on other sites More sharing options...
Brett Posted April 24, 2009 Report Share Posted April 24, 2009 I made my own biltong maker too, I used an old plastic container (cleaned it) got a computer fan and transformer...(Did you know its illegal to put plugs on cables in AUS if your not an electrician....so if anyone asks I used an electrician).I bought some aluminum mesh from Bunnings for the fly screen and air vent, I put in a 60W light and varnished some dowel sticks and mounted them in with the use of end plugs, and bingo.The biltong takes about 2-3 days and is delicious. Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 24, 2009 Report Share Posted April 24, 2009 Brett, this looks excellent!I like the use of end-plugs. I just used flat wood screws on the dowels from outside the box, but pre-drilling the dowels accurately was not easy with hand tools. I also battled to get the fly-screen mesh to stick to the polypropylene box (very few glues can stick to PE or PP).The hooks you use look very professional, are they off the shelf?Mind sharing your biltong recipe? Quote Link to comment Share on other sites More sharing options...
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