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home made biltong


abdul
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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.

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Me too, me too, me too... Pleeeeeeeze!!!!!!!!

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would love a biltong recipe, so let me know if any are sourced.

Susan

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All right Abdul, we are on our knees begging....

pretty please?

...with a cherry on top..?

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hi guys

sorry for the long wait

since 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 purposes

guys, 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 preparation

2)spices

3)drying

so now when questions are directed it will fall in one of the three categories

ingredients

5 kg steak sliced

150g salt

750 ml brown vinegar

50 g corriander seeds crushed(not powdered)

50g chilli powder(not curry powder}

25 g black pepper

250 ml worcestershire sauce -i hope this word is not in the ielts test

you will need

a 5 lt bucket to mix your spices

a suitable container to mix the meat and spices

a container to store your meat overnight in your fridge.

meat preaparation

step 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 slury

step three:thoroughly mix prepared steak with spices and store overnight in fridge

step 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 tips

try 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 questions

best of luck

jislaaik,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

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Thanks Abdul!! :whome::lol:

The men in my life are all keen to give it a bash.....

Will post results when we have sampled the biltong!

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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.

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hi omzig.

Topside is perfect. :ilikeit:

what an execellent invention!I suggest that you drill holes on the two short sides as well.

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... just be careful with the Silverside from the supermarkets... they pump the meat full water...

Rather get from butcher!

D :blink:

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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 :blink:

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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... :ilikeit:

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hi omzig

did 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.

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hi omzig

did 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. ;):ilikeit::D

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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.

post-10981-1240467550.jpg post-10981-1240467559.jpg

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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.

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Hell you oakes make me laugh, put a Saffer anywhere & he will come up with BILTONG !

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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.

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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?

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