LeeInOz Posted April 24, 2009 Report Share Posted April 24, 2009 (edited) 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?Hooks. I have tried paperclips, plastic coated and chromed, but I only use stainless steel wire. You can get it form welding supplies. In RSa I went to AFROX, here BOC and bought stainless welding rods. I had a jig for bending the wire. Just 2 big short pieces of dowel spaced about 10 cm apart and another small dowel close to one of the big ones. Then just glue it up To make a hook just put the wire between the small and big dowel and wind it around and in an S to the othe big fowel and cut. ( Wish I could find it)I tried the sauce recipe a few years ago but it was not as good as the basic recipe on thread belowhttp://www.saaustralia.org/index.php?showt...=23061&st=0A picture of my 2nd biltong box in Australia compete with aircon, heater fan Ozone generator. There is a lawnmower on the right and those are real cars Edited April 24, 2009 by LeeInOz Quote Link to comment Share on other sites More sharing options...
Brett Posted April 25, 2009 Report Share Posted April 25, 2009 Hi OmzigTo stick the mesh I first tried superglue but it was real messy, so I ended up using clear silicon, it works quite well, you may just have to score the plastic surface if its to smooth.The hooks I got in Bunnings, I was looking for wire and came across these hooks, they're used to hang bicycles, lawnmowers and things like that in the garage, what’s nice is they're plated so they'll be easy to clean and they also come in 2 sizes.As for the biltong recipe...well were still experimenting, the last batch came out really well (we used chilly powder to spice it up).As soon as we find a favorite I'll post the recipe. Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted April 25, 2009 Report Share Posted April 25, 2009 (edited) Hi AllHere is our version of our biltong box. In summer it takes 3-4 days and now in winder it takes about 6 days depending on how thick ur meat is. We bought everything from bunnings. Let me know if you would like my receipes. Saffers here taste it and says tastes like the real thing and end up eating a whole bowl full once they start they can't stop till finished.Cheers Edited April 26, 2009 by KZN Ozzie Quote Link to comment Share on other sites More sharing options...
Omzig Posted April 26, 2009 Report Share Posted April 26, 2009 The scale of the last two designs is really impressive! Like the look of the product too.Aircon, heater fan and ozone generator - wow, that's basically an advanced industrial dehydrator. Quote Link to comment Share on other sites More sharing options...
Janneman Posted April 26, 2009 Report Share Posted April 26, 2009 KZN Ozzie, that is a very neat box!A question: Am I right in assuming that your fan is an extractor fan, sucking air in through the holes at the bottom, over the meat and out at the top, as opposed to blowing down on the biltong? Quote Link to comment Share on other sites More sharing options...
jo1 Posted April 27, 2009 Report Share Posted April 27, 2009 (edited) Here is some I got from www.thecapeclub.com.auBoerewors4.5kg beesvleis1.5kg varkvleis750g varkspek,/skaapstertvet75ml kokjander, effens geskroei30ml peper½ neutmasket resasper1ml naeltjies of na smaak250ml asynSny die vleis en vet afsonderlik in dobbelsteentjies meng die koljander, sout, peper neutmuskaat en naeltjies en strooi dit oor die vleisblokies. Meng liggies met die maalvleis. Stop dit nie te styf nie in derms. Biltong500g fyn sout225ml bruinsuiker15ml saltpeter25ml koeksoda15ml peperMix the ingredients and sprinkle over prepared cut meat. Use a big stainless steel dish, pack in layers, with spices in between layers, starting with spices at bottom. Start with thickest pieces, leave overnight, hook the pieces the next morning, hang in cool dry place, till very dry.Droe wors2kg vleis, /500g varkspek +30ml gemaalde koljander +25ml fondor +15ml sout +5ml peper +5ml gemaalde naeltjies +5ml gemaalde neutmaskat +50ml asyn50ml worcertsousSny die vleis en vet in dobebelstteentjie en meng. Meng die spices + (sonder asyn en w sauce) Strooi oor die vleis/vet. Maal dit en voeg dan asyn en Worcester sauce by. As die mengsel droog is, kan ‘n bietjie koue water bygevoeg word. Stop dit in dunderms vir droe wros en dikderms vir gewone wors Edited April 27, 2009 by jo1 Quote Link to comment Share on other sites More sharing options...
Markus&Susan Posted April 27, 2009 Report Share Posted April 27, 2009 Thanks for the above recipe jo 1.Would love to have your recipe KZN Ozzie, I am now collecting and plan to try the different recipes.Our first attempt is drying as we speak and I am looking forward to this weekend.Susan Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted April 28, 2009 Report Share Posted April 28, 2009 KZN Ozzie, that is a very neat box!A question: Am I right in assuming that your fan is an extractor fan, sucking air in through the holes at the bottom, over the meat and out at the top, as opposed to blowing down on the biltong?Hi JannemanYes it is an extractor fan (large one) and No it is blowing down on the biltong, we ended up putting in more holes for ventilatelation, will update picture over the weekend.Cheers Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted April 28, 2009 Report Share Posted April 28, 2009 Thanks for the above recipe jo 1.Would love to have your recipe KZN Ozzie, I am now collecting and plan to try the different recipes.Our first attempt is drying as we speak and I am looking forward to this weekend.SusanHi SusanI have to admit that I have help with my spices. I use Crown National Safari Biltong Seasoning, because I always mix to little of something when I do my own mix.I use around 10kg plain silverside/rumpsteak I cut it to our size which is about 12mm thickI mix half a bottle of holbrooks worcestershire sauce (125ml) with 2litre brown vinegar I use a coolerbox for overnight storageI sprinkle the vinegar on the bottom more than enoughI put the meat in our coolerbox and sprinkle again vinegar and then I sprinkle the spices on both sides and more vinegar.Next morning I take them put the hooks in it and hang up.I then check 3/4 days later, take the one's that are dry enough and leave any others that are still to wet for another day or twoHope this helps.Cheers Quote Link to comment Share on other sites More sharing options...
Markus&Susan Posted April 28, 2009 Report Share Posted April 28, 2009 Where do you get the spice from? Is it found in the SA shops, I will have to find a local supplier here in Perth.Susan Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted April 28, 2009 Report Share Posted April 28, 2009 Where do you get the spice from? Is it found in the SA shops, I will have to find a local supplier here in Perth.SusanHi SusanGood old online shop in Brisbane, as I live in rural N.S.W. where there is no RSA shop in sight. You can order online www.satooz.com.au it is about $34 for a 2kg pack plus postage and I make lots with that, I think around 5 batches of around 10kg of meat each time. Have funLet me know how ur batch tastes like Quote Link to comment Share on other sites More sharing options...
Corne and Jacqui Posted April 29, 2009 Report Share Posted April 29, 2009 What an excellent thread, I'm making myself one of these as soon as my powertools arrive! Quote Link to comment Share on other sites More sharing options...
LeeInOz Posted May 2, 2009 Report Share Posted May 2, 2009 Where do you get the spice from? Is it found in the SA shops, I will have to find a local supplier here in Perth.SusanA few links. I make my own spice using accurate scales. The bought stuff is very good however.http://www.satooz.com/category46_1.htm spices, cutters, box plans, and soon the best book to havehttp://www.biltongmakers.com/ recipes industial driers etchttp://funkymunky.co.za/safood.html suppliers of South African stuff world widehttp://www.biltongbox.com/ say no more, but also recipes etchttp://www.proteafoods.com/protea_v16.swf food etchttp://www.africaclub.org.au/meeting.htmlhttp://www.sabona.com.au/ We subscribe to this great magazine Interestinghttp://blogs.abc.net.au/queensland/2008/09...tml?program=612Has anybody made a Potjie since arriving here. Every South African seems to bring one but none uses them. We do one every now and again Quote Link to comment Share on other sites More sharing options...
bluegill Posted May 3, 2009 Report Share Posted May 3, 2009 Has anybody made a Potjie since arriving here. Every South African seems to bring one but none uses them. We do one every now and againI have made a number of Potjies, the No. 3 fits perfectly on the Gas Stove! The No 6 I will have to do outside on my Braai with charcoal/pieces of wood. I ask our local butchers to cut the lamb shank for me. Also buy Oxtail from Woolworths.CheersAlan Quote Link to comment Share on other sites More sharing options...
Eva Posted May 4, 2009 Report Share Posted May 4, 2009 Has anybody made a Potjie since arriving here. Every South African seems to bring one but none uses them. We do one every now and againWe've been talking about it with another South African couple, they didn't bring a potjie, but apparently he is fantastic at cooking one, so we are going to lend them our potjie and then share the meal! Sounds like a great trade-off for us!Must confess, we never really cooked them back in RSA, but decided to bring one along anyway. Quote Link to comment Share on other sites More sharing options...
bitisbitis Posted May 5, 2009 Report Share Posted May 5, 2009 Thanks everyone for all the info. I have made 2 batches so far and the results were satisfactory... :-) Second batch, the meat sticks were toooooooo salty... LOL oh well, will have to try again this weekend. Any suppliers of the spice mix in Cape Town? Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted May 5, 2009 Report Share Posted May 5, 2009 Any suppliers of the spice mix in Cape Town?Ask you local butcher When I still lived in Durban I used to buy from mine which was Grobbies Hope this helps Quote Link to comment Share on other sites More sharing options...
bitisbitis Posted May 6, 2009 Report Share Posted May 6, 2009 Thanks. Surfed and phoned about yesterday and it seems that the Crown Safari Biltong spice is good. They do have a supplier in Cape Town, so I will give it a try. Quote Link to comment Share on other sites More sharing options...
LeeInOz Posted May 6, 2009 Report Share Posted May 6, 2009 Thanks everyone for all the info. I have made 2 batches so far and the results were satisfactory... :-) Second batch, the meat sticks were toooooooo salty... LOL oh well, will have to try again this weekend. Any suppliers of the spice mix in Cape Town?One thing you must do if you make your own spice is to measure the ingredients. I know many people who just guess and then wonder why the meat ends up not so good. I use 2 scales and a few kitchen measures1) range from 1g to 3 kg with a resolution of 1 g (this is good for 3 kg to 50g or so2) range from 0.01g to 200g I also have a set of accurate weights to check the scales. This may seem extreme, but hte large one is good for many uses and Every batch I make I know what went into it, so I can adjust to get the same or better result Quote Link to comment Share on other sites More sharing options...
Red Posted May 16, 2009 Report Share Posted May 16, 2009 (edited) You guys will be pleased to know that because of this thread we started building our very own biltong box today...We're starting small... but if it all works we'll post some photo's... ONLY if it works... Any last minute suggestions with any new improved recipes? Oh and the hooks, what section can we find them in at Bunnings?redEdited to add: Do you leave the fan running 24/7? Edited May 16, 2009 by Red Quote Link to comment Share on other sites More sharing options...
Markus&Susan Posted May 16, 2009 Report Share Posted May 16, 2009 We have enjoyed our first batch of biltong, we left our fan running for 24/7. It is delicious and we have shared some with others and it seemed well received, we will be making again! Thanks to all for contributing to this thread that enabled us to make biltong an old friend in our new country. Quote Link to comment Share on other sites More sharing options...
bitisbitis Posted May 16, 2009 Report Share Posted May 16, 2009 Red, the fan should run 24/7..... Good luck!! Quote Link to comment Share on other sites More sharing options...
bluegill Posted May 18, 2009 Report Share Posted May 18, 2009 I have also recently started making my own. Spice from the SA shop is excellent & the Biltong tastes great. I used paper clips for hooks, need to make some decent hooks sometime. Cheers Alan Quote Link to comment Share on other sites More sharing options...
Ozzie Girl Now Posted May 18, 2009 Report Share Posted May 18, 2009 I have also recently started making my own. Spice from the SA shop is excellent & the Biltong tastes great. I used paper clips for hooks, need to make some decent hooks sometime. Cheers AlanHi AlanWell done Quote Link to comment Share on other sites More sharing options...
Red Posted May 18, 2009 Report Share Posted May 18, 2009 Ok, our box was completed with fan and all this weekend... now we have to go spice shopping...Wish I could stop drooling though! Quote Link to comment Share on other sites More sharing options...
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