chester Posted November 14, 2009 Report Share Posted November 14, 2009 I have noticed everybody does all sorts of wierd boxes to hang up their biltong. Now we did have a thread about making biltong about 2 /3 yrs ago if anybody is interested to look it up. I personally use budget rump steak for my biltong, budget meaning it's a beast that is over 2 years old, which I think is tastier anyway.I have blogged about making biltong and posted a picture of my meat safe which DH made for me. My blogAlso running a Pay It Forward give away, you need to write a story, post it in your blog then comment on my other blog. I have 2 spots left. Would you like a homemade pressie sent to you? Link to comment Share on other sites More sharing options...
Gizmo Posted November 14, 2009 Report Share Posted November 14, 2009 I have noticed everybody does all sorts of wierd boxes to hang up their biltong. Now we did have a thread about making biltong about 2 /3 yrs ago if anybody is interested to look it up. I personally use budget rump steak for my biltong, budget meaning it's a beast that is over 2 years old, which I think is tastier anyway.I have blogged about making biltong and posted a picture of my meat safe which DH made for me. My blogAlso running a Pay It Forward give away, you need to write a story, post it in your blog then comment on my other blog. I have 2 spots left. Would you like a homemade pressie sent to you?You know - every single time I go to Coles, there is rump steak on sale... and I have wondered every single time whether it would be suitable for biltong!Thanks for the heads-up! Link to comment Share on other sites More sharing options...
LeeInOz Posted November 14, 2009 Report Share Posted November 14, 2009 You know - every single time I go to Coles, there is rump steak on sale... and I have wondered every single time whether it would be suitable for biltong!Thanks for the heads-up! Any meat can be spiced and dried. Silverside is a cheaper cut, but I have used most cuts. As Chester says she uses only Rump. I personally prefer silverside, becuase to get long strips with the grain is best, but getting a butcher to supply it unsalted takes a bit of hunting. Also the siverside is a coarser meat so it seems to absorp spices better Link to comment Share on other sites More sharing options...
Karen-in-Brisbane Posted November 14, 2009 Report Share Posted November 14, 2009 Hi Chester.... I have checked out your blog. Love it.K Link to comment Share on other sites More sharing options...
Eva Posted November 14, 2009 Report Share Posted November 14, 2009 Thanks for sharing your blog... going to have a good read through it one morning when the kids are at school! Link to comment Share on other sites More sharing options...
chester Posted April 7, 2010 Author Report Share Posted April 7, 2010 I haven't been here for sometime, and only now saw these replies.Karen in Brisbane , I am glad you approve of the blog, Hope you become a regular visitor there.Eva, Thanks for popping in and look forward to seeing you again, leave a comment then I know you have been around.Thought I would just mention my other blog Please pop in and have a read, it's not only my stories but a few guest writers as well. Link to comment Share on other sites More sharing options...
Juba Posted May 4, 2010 Report Share Posted May 4, 2010 After doing a bit of research on this topic, I made my own safe over the weekend and thought it would be a good idea to share it with you all.I got the cabinet second hand for $40, the fan for $22 from bunnings and flyscreen was about $5. I hung the biltong on Friday around 11:30pm and believe it or not, some pieces were ready to eat 3 days later.Yummy, and it tastes much better than the biltong I have bought from some butcheries. Link to comment Share on other sites More sharing options...
Lourica Posted May 11, 2010 Report Share Posted May 11, 2010 Hi JubaLooks great.. Almost misses home..Lourica Link to comment Share on other sites More sharing options...
BriteBlue Posted May 11, 2010 Report Share Posted May 11, 2010 And all this in your lounge room! Link to comment Share on other sites More sharing options...
Juba Posted May 12, 2010 Report Share Posted May 12, 2010 And all this in your lounge room!Yip, not good though, out of the 30 odd slices I had 2 weeks ago, there are only 7 left... Link to comment Share on other sites More sharing options...
Down under Posted May 13, 2010 Report Share Posted May 13, 2010 Ons maak ook biltong hier bo in die noorde. Ons gebruik vleis wat hulle Round eye noem hier rond. Werk net so goed en proe net so lekker.Sukkel nog so bietjie met die spices. Link to comment Share on other sites More sharing options...
elleneo Posted May 13, 2010 Report Share Posted May 13, 2010 We buy rump or silverside (NOT corned silverside its too salty!)..takes 3 to 4 days in hubby's home-made box. Link to comment Share on other sites More sharing options...
Overberger Posted May 13, 2010 Report Share Posted May 13, 2010 Eers toe ek by die huis kom kom ek agter dat die 3kg se silverside gesout is! En die spices wat ek het al klaar sout deur gemeng gehad! Ek sny dit maar dun en drink bier saam met dit! Dan proe dit nie te sout nie! (veral na n paar biere!) Link to comment Share on other sites More sharing options...
Juba Posted May 13, 2010 Report Share Posted May 13, 2010 Eers toe ek by die huis kom kom ek agter dat die 3kg se silverside gesout is! En die spices wat ek het al klaar sout deur gemeng gehad! Ek sny dit maar dun en drink bier saam met dit! Dan proe dit nie te sout nie! (veral na n paar biere!)Ha ha, toemaar ek het ook 'n hele ruk terug my eerste paar stukke gesoute silverside gekoop en dit nogal goed gesout ook, na so 4 dae dog ek dit is muf maar dit was toe die sout wat deurgeslaan het...School boy error, maar ons sal nie weer nie, sal ons?Ek het vir jou en Down Under dalk 'n resep as julle dit wil gebruik, dit is op my blog. http://joubertsdownunder.blogspot.com/ Link to comment Share on other sites More sharing options...
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