My homemade biltong
Discussion
For all you biltong fans I thought you might be interested in my new box - a biltong maker.
I like biltong. A lot. I hate the the supermarket stuff and always look forward to an <expensive> trip to Selfridges food hall where I can sample some proper biltong.
So I started thinking about making my own. The South Africans do it in a cardboard box (or hanging on a washing line if you believe that). I saw a neat wooden box made from a bedside table which I liked but the cleaning/hygiene put me off. So I bought this :
Made from Perspex with a 40w bulb in the bottom slowly heating the meat. A fan circulates the air although as I've found out in my trials it makes the biltong very dry on the outside but 'wet' on the inside. It's better to turn the fan on for a few hours then off (say overnight).
I've been experimenting with spices using small cuts of silverside. After three weeks (and a moaning wife not liking my hanging meat (so to speak) in the kitchen)) I think I've cracked it. So....
Drying...
3 days on, it looks ready. I almost forgot to take some pictures as I opened a beer and tucked in.
If I am being really picky there is a little bit too much spice on (one has a chilli flavour to it) but I am happy with the 'wetness'.
Only problem now is (and you biltong lovers will know this) I can't stop eating it. I'll wake up at 3am with a VERY dry mouth.
I like biltong. A lot. I hate the the supermarket stuff and always look forward to an <expensive> trip to Selfridges food hall where I can sample some proper biltong.
So I started thinking about making my own. The South Africans do it in a cardboard box (or hanging on a washing line if you believe that). I saw a neat wooden box made from a bedside table which I liked but the cleaning/hygiene put me off. So I bought this :
Made from Perspex with a 40w bulb in the bottom slowly heating the meat. A fan circulates the air although as I've found out in my trials it makes the biltong very dry on the outside but 'wet' on the inside. It's better to turn the fan on for a few hours then off (say overnight).
I've been experimenting with spices using small cuts of silverside. After three weeks (and a moaning wife not liking my hanging meat (so to speak) in the kitchen)) I think I've cracked it. So....
Drying...
3 days on, it looks ready. I almost forgot to take some pictures as I opened a beer and tucked in.
If I am being really picky there is a little bit too much spice on (one has a chilli flavour to it) but I am happy with the 'wetness'.
Only problem now is (and you biltong lovers will know this) I can't stop eating it. I'll wake up at 3am with a VERY dry mouth.
Mobile Chicane said:
That looks awesome! Where from and how much?
Quite right about the "can't stop eating it". I can polish off two bags of Suzman's 'Chilli Bites' in the car during the drive back from Selfridge's.
From here : http://www.biltongbox.com/Quite right about the "can't stop eating it". I can polish off two bags of Suzman's 'Chilli Bites' in the car during the drive back from Selfridge's.
I'd rather not remind myself how much it cost. Although it was either that or burn the house down with my own contraption.
MonkeyBusiness said:
Mobile Chicane said:
That looks awesome! Where from and how much?
Quite right about the "can't stop eating it". I can polish off two bags of Suzman's 'Chilli Bites' in the car during the drive back from Selfridge's.
From here : http://www.biltongbox.com/Quite right about the "can't stop eating it". I can polish off two bags of Suzman's 'Chilli Bites' in the car during the drive back from Selfridge's.
I'd rather not remind myself how much it cost. Although it was either that or burn the house down with my own contraption.
Free / cheap meat has to be key. I'd love to try making biltong with eg. wood pigeon breasts.
In Estonia (where I'm from) biltong is made from pork and also fish. Great beer / wine snacks
dan101smith said:
OzzyR1 said:
What are the approximate dimensions of that cabinet?
Looking at the picture above, I'd say it's about 290 (L) x 295 (W) x 490 (H)Looks even tastier on a big screen though, gotta get me one of these things
Bit of an update.
The quality of beef is everything when making biltong. My Brother in Law borrowed the machine and the silverside and rump is top dollar.
We've been experimenting with naga chillis and we have hit the jackpot. Absolutely beautiful.
I've been passing it around my local club and thumbs up all around.
The quality of beef is everything when making biltong. My Brother in Law borrowed the machine and the silverside and rump is top dollar.
We've been experimenting with naga chillis and we have hit the jackpot. Absolutely beautiful.
I've been passing it around my local club and thumbs up all around.
Bit of another update. My Xmas batch.
Lot of trial and error but I reckon I now make the best biltong in Yorkshire - no messing about.
I tried all sorts from loads of various chilli combinations (big mention to the http://thechillijamman.com/ ) whose sauces really give the meat a kick, marmite, worchester sauce, garlic,...the list goes on.
Key is the spice. Too much and its salty. Also the amount I dry at once. I don't have a commercial machine so 4 slices is enough. Also a decent butcher.
Right off to fill my face and wake up with a dry gob.
Lot of trial and error but I reckon I now make the best biltong in Yorkshire - no messing about.
I tried all sorts from loads of various chilli combinations (big mention to the http://thechillijamman.com/ ) whose sauces really give the meat a kick, marmite, worchester sauce, garlic,...the list goes on.
Key is the spice. Too much and its salty. Also the amount I dry at once. I don't have a commercial machine so 4 slices is enough. Also a decent butcher.
Right off to fill my face and wake up with a dry gob.
That is awesome!
I've just got back from SA after a weeks holiday,and the Biltong was so good,goes down a treat with a black label draught!.
To be fair,the biltong I buy over here isn't too shabby,but it is bloody expensive.Perhaps Ill look into something like what you've got.
Have you tried droewors too?
I've just got back from SA after a weeks holiday,and the Biltong was so good,goes down a treat with a black label draught!.
To be fair,the biltong I buy over here isn't too shabby,but it is bloody expensive.Perhaps Ill look into something like what you've got.
Have you tried droewors too?
I've tried it but not been that adventurous to make it.
I went to SA a couple of year ago and was amazed at the numerous places that sold it from petrol stations to shopping malls.
Seriously get a machine. I love the whole process and in the Xmas theme, even get excited knowing that 'today the meat goes in the machine!'
I went to SA a couple of year ago and was amazed at the numerous places that sold it from petrol stations to shopping malls.
Seriously get a machine. I love the whole process and in the Xmas theme, even get excited knowing that 'today the meat goes in the machine!'
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