Discussion
My favourite in the UK comes from http://www.buysouthafricaonline.co.uk/
They have four shops around south west london/guildford under the name 'Bizzi Bs'
I've been known to buy £100 worth and then not eat anything else for a week.
They have four shops around south west london/guildford under the name 'Bizzi Bs'
I've been known to buy £100 worth and then not eat anything else for a week.
What do you do when you've tried all the names in this thread, made your own on a smaller scale (and had some VERY good results), but something is still missing?
You make your own machine on a bigger scale of course.
This has been a long time in the making. The machine was tested for months with different electrical components to ensure I can control the temperature.
Next was finding a decent butcher. Those of you who have tried to source silverside AND get it the right cut and grain will know what I am talking about.
Here it is....
In true PH, this is complete overkill of course, but you can never have enough biltong can you?
You make your own machine on a bigger scale of course.
This has been a long time in the making. The machine was tested for months with different electrical components to ensure I can control the temperature.
Next was finding a decent butcher. Those of you who have tried to source silverside AND get it the right cut and grain will know what I am talking about.
Here it is....
In true PH, this is complete overkill of course, but you can never have enough biltong can you?
Edited by MonkeyBusiness on Friday 9th August 21:55
MonkeyBusiness said:
re. the Silverside, I find that top-side is giving me better results - more marbling in the meat, and a bit of fat on the edges.
Admittedly this is based on using a cheap roast, rather than getting it cut to order. For my next batch I'll be trying a piece of rump.
I've been making biltong for 15 years. Just now and again, I'm no pro.
The other "I make my own, but the something is missing" comment as echoed by others I feel too. I concluded it was the lack of MSG.
I hope the tips below are helpful.
- Buy the best beef you are willing to pay for. If you are setting out to make dried meat, at least start with a half decent cut. Silverside isn't expensive and works well.
The exception to the rule, If you want to save money (and have it ready in 36-48 hours) is any cut of beef sliced into extremely thin strips. I cut mine in varying thickness, so they all dry out on different dates. But thin strips mean you can start gobbling it down in under 2 days.
A simple biltong box, if you want to try your hand, is:
- cardboard box
- 100 holes punched into the front, back and sides
- placed in front of an oscillating fan
- several kebab skewers pushed in (to hang the meat)
- paperclips fashioned into an S shape, for hanging the meat.
I've read every biltong recipe I have been able to find, a good starting point in which you can't go wrong is:
- kilo of beef. Sliced into strips. Thickness according to preference.
- half a "standard herb bottle" of corriander seeds. Crushed with mortar and pestle. Dry rub isn't as good.
- brown sugar. Table spoon to half a cup. Don't be shy. Up to you.
- I love vinegar, but the online recipes use too much. Half a cup is fine.
- salt. Quarter of a cup.
Mix the above with meat strips, hang up and turn on the fan. Leave till you can't resist it any longer - nothing wrong with a bit of pink in the middle.
Optional extras
- msg (opens up the taste buds)
- garlic powder
- chilli powder
- dash of Worcestershire sauce
- cracked black pepper
- swap cider vinegar for safari vinegar
As someone said, very very easy to make. You'll like it. But if like me, you'll struggle to make it as well as your favourite supplier. I just can't beat Susmans for flavour. But then I also don't put s
t like MSG in mine. They still win, though.
Final tips:
- I gave up the lightbulb technique for drying in favour of the fan, meat remains more tender.
- don't cut too thick, without more salt a d vinegar
- dehumidifier in room. I don't have one so don't use one
- ensure biltong doesn't touch other biltong when drying. A harmless (I think) white mould forms
- marinade for an hour if in a hurry, 24 hours if not.
- decrease marinading time with proportional increase of vinegar
- arrive home to a house that smells of biltong
- tape partners mouth shut if she complains about the lovely smell.
- crushed coriander rule 2: you can never use too much.
I started making beef jerky last year, with liquid smoke and other ingredients. But it's not the same. No where near as tasty as biltong.
If you do this already, you might try making bacon. I know nothing about bacon but have been reading up on it, it looks like the same level of fun, except you can't fill your pockets with it when going out without being a weirdo
The other "I make my own, but the something is missing" comment as echoed by others I feel too. I concluded it was the lack of MSG.
I hope the tips below are helpful.
- Buy the best beef you are willing to pay for. If you are setting out to make dried meat, at least start with a half decent cut. Silverside isn't expensive and works well.
The exception to the rule, If you want to save money (and have it ready in 36-48 hours) is any cut of beef sliced into extremely thin strips. I cut mine in varying thickness, so they all dry out on different dates. But thin strips mean you can start gobbling it down in under 2 days.
A simple biltong box, if you want to try your hand, is:
- cardboard box
- 100 holes punched into the front, back and sides
- placed in front of an oscillating fan
- several kebab skewers pushed in (to hang the meat)
- paperclips fashioned into an S shape, for hanging the meat.
I've read every biltong recipe I have been able to find, a good starting point in which you can't go wrong is:
- kilo of beef. Sliced into strips. Thickness according to preference.
- half a "standard herb bottle" of corriander seeds. Crushed with mortar and pestle. Dry rub isn't as good.
- brown sugar. Table spoon to half a cup. Don't be shy. Up to you.
- I love vinegar, but the online recipes use too much. Half a cup is fine.
- salt. Quarter of a cup.
Mix the above with meat strips, hang up and turn on the fan. Leave till you can't resist it any longer - nothing wrong with a bit of pink in the middle.
Optional extras
- msg (opens up the taste buds)
- garlic powder
- chilli powder
- dash of Worcestershire sauce
- cracked black pepper
- swap cider vinegar for safari vinegar
As someone said, very very easy to make. You'll like it. But if like me, you'll struggle to make it as well as your favourite supplier. I just can't beat Susmans for flavour. But then I also don't put s
t like MSG in mine. They still win, though.Final tips:
- I gave up the lightbulb technique for drying in favour of the fan, meat remains more tender.
- don't cut too thick, without more salt a d vinegar
- dehumidifier in room. I don't have one so don't use one
- ensure biltong doesn't touch other biltong when drying. A harmless (I think) white mould forms
- marinade for an hour if in a hurry, 24 hours if not.
- decrease marinading time with proportional increase of vinegar
- arrive home to a house that smells of biltong
- tape partners mouth shut if she complains about the lovely smell.
- crushed coriander rule 2: you can never use too much.
I started making beef jerky last year, with liquid smoke and other ingredients. But it's not the same. No where near as tasty as biltong.
Turtle head said:
I'm sure there's a thread on here of someone who made their own.
I started a few over the years. It's good to see it finally slowly slowly taking off in the UK. If you do this already, you might try making bacon. I know nothing about bacon but have been reading up on it, it looks like the same level of fun, except you can't fill your pockets with it when going out without being a weirdo
MonkeyBusiness said:
What do you do when you've tried all the names in this thread, made your own on a smaller scale (and had some VERY good results), but something is still missing?
You make your own machine on a bigger scale of course.
This has been a long time in the making. The machine was tested for months with different electrical components to ensure I can control the temperature.
Next was finding a decent butcher. Those of you who have tried to source silverside AND get it the right cut and grain will know what I am talking about.
Here it is....
In true PH, this is complete overkill of course, but you can never have enough biltong can you?
Wow. Just wow You make your own machine on a bigger scale of course.
This has been a long time in the making. The machine was tested for months with different electrical components to ensure I can control the temperature.
Next was finding a decent butcher. Those of you who have tried to source silverside AND get it the right cut and grain will know what I am talking about.
Here it is....
In true PH, this is complete overkill of course, but you can never have enough biltong can you?
Edited by MonkeyBusiness on Friday 9th August 21:55
Mmmmm.... biltong...
This thread has just made me very hungry. I rented a room from a South African woman who made vast quantities of biltong in the airing cupboard. Electric heating, and turned up high=lots of deliciousness. May or may not have been helped by her son drying trays of mushrooms in the same cupboard (!)
This thread has just made me very hungry. I rented a room from a South African woman who made vast quantities of biltong in the airing cupboard. Electric heating, and turned up high=lots of deliciousness. May or may not have been helped by her son drying trays of mushrooms in the same cupboard (!)
They sell some pretty decent jerky at Tesco's but its no where near as good as Susmans!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff