Discussion
Mobile Chicane said:
Waitrose have a passable version of biltong at £2.49 a bag in their ambient pre-pack charcuterie section.
The brand is 'Unearthed' - not one I'm a fan of as I think it's mostly cheap fatty ste hiding underneath the marketing, but the biltong is ok.
If you like that, then you'll love the proper stuff.
Well, I hopped on the bike and popped over the bridge on Saturday morning, and returned with a couple of bags of the aforementioned biltong (and a load of other stuff - impulse shopper!). Must say, I'm pretty disappointed, to the extent that I didn't even open the second bag. It was rubbery (not chewy), and didn't taste particularly strongly of anything but salt. Think I'll be giving biltong a swerve in future...The brand is 'Unearthed' - not one I'm a fan of as I think it's mostly cheap fatty ste hiding underneath the marketing, but the biltong is ok.
If you like that, then you'll love the proper stuff.
Dave200 said:
Well, I hopped on the bike and popped over the bridge on Saturday morning, and returned with a couple of bags of the aforementioned biltong (and a load of other stuff - impulse shopper!). Must say, I'm pretty disappointed, to the extent that I didn't even open the second bag. It was rubbery (not chewy), and didn't taste particularly strongly of anything but salt. Think I'll be giving biltong a swerve in future...
Did you try some after it had aired for a bit ?Turtle head said:
I'm sure there's a thread on here of someone who made their own.
That would be me. Saved myself a fortune. Lot of trial and error and trying different recipes.http://pistonheads.com/gassing/topic.asp?h=0&t...
Mobile Chicane said:
Don't let the 'Unearthed' biltong put you off the proper stuff.
That, and good biltong are poles apart in terms of flavour.
Hmm... Must nip over to London Bridge tube at lunchtime one day and try that little South African place in the odd little foodhall affair at the bottom of the escalators. Any experience?That, and good biltong are poles apart in terms of flavour.
Thankfully it wasn't a wasted trip, as I managed to buy a shedload of other random cured meats (including a wonderful whole chorizo.
Well it's on folks - my Sister-in-law shipped me a Biltong maker from SA, and I've got all the ingredients to hand.
Cutting/curing and generally getting going shall happen tomorrow around the SA v. NZ game (natch), I'll post progress on this thread to save starting another one.
@MC, @JonRB & @Cotty - I'll save you some
Cutting/curing and generally getting going shall happen tomorrow around the SA v. NZ game (natch), I'll post progress on this thread to save starting another one.
@MC, @JonRB & @Cotty - I'll save you some
smack said:
swerni said:
smack said:
swerni said:
Just head to the blue rock in Bisley
I often pick up some from there when passing, and it is quite good. Pity they are such a moody lot.Trouble is I don't like the stuff
I cannot speak highly enough of Snoggys (especially the one in Wimbledon station!).
I've been in Austria for 6 months. Every 6 weeks or so my mum sends me out a huge £30 bag of Biltong with their Garlic and Chilli Spice. The Vacuum pack it really well. Its by far and away the best Biltong I have ever had. Their Biltong steak chunks are divine!
I've been in Austria for 6 months. Every 6 weeks or so my mum sends me out a huge £30 bag of Biltong with their Garlic and Chilli Spice. The Vacuum pack it really well. Its by far and away the best Biltong I have ever had. Their Biltong steak chunks are divine!
swerni said:
Mr Roper said:
smack said:
swerni said:
smack said:
swerni said:
Just head to the blue rock in Bisley
I often pick up some from there when passing, and it is quite good. Pity they are such a moody lot.Trouble is I don't like the stuff
Doh.
I love Biltong, I don't know the brand of the stuff I get, it's locally produced and sold from a Jerky / Biltong shop just off the A1, near Morpeth, Northumberland. It's dry, tough and exceptionally well seasoned, it's as more-ish as Super Han's crack and so much better than anything I've ever had from a supermarket.
There is a big difference between the wet, soggy Jerky or Biltong you get in supermarkets and the real stuff. I've had good jerky, like Obertos, which is very dry, flavoursome and tough, and rubbish jerky which is wet and has a jelly-like texture due to all the moisture.
Biltong or Jerky, it's got to be dry, tough and in the case of Biltong, it needs to have strong seasoning and no shyness on the vinegar front.
There is a big difference between the wet, soggy Jerky or Biltong you get in supermarkets and the real stuff. I've had good jerky, like Obertos, which is very dry, flavoursome and tough, and rubbish jerky which is wet and has a jelly-like texture due to all the moisture.
Biltong or Jerky, it's got to be dry, tough and in the case of Biltong, it needs to have strong seasoning and no shyness on the vinegar front.
Here is the update I promised:
So I started with approx 1.5 Kg of Red Deer leg, that had already been boned out, I trimmed the sinew off and separated the muscle groups before slicing it:
Next I started the curing process with a cup of white vinegar and a biltong spice mix I brought back from Durban:
4 hours later, I skewered the biltong strips and let the remainder of the wet cure drip off:
Next into the biltong maker for the drying process, which is where we are now:
So I'll leave it for 5-7 days as it's venison, for the best results you don't want biltong that's too wet.
I'll post another update after it's ready. I also have another haunch to use - so will carry on with the experimentation.
So I started with approx 1.5 Kg of Red Deer leg, that had already been boned out, I trimmed the sinew off and separated the muscle groups before slicing it:
Next I started the curing process with a cup of white vinegar and a biltong spice mix I brought back from Durban:
4 hours later, I skewered the biltong strips and let the remainder of the wet cure drip off:
Next into the biltong maker for the drying process, which is where we are now:
So I'll leave it for 5-7 days as it's venison, for the best results you don't want biltong that's too wet.
I'll post another update after it's ready. I also have another haunch to use - so will carry on with the experimentation.
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