Biltong

Author
Discussion

Dave200

3,581 posts

219 months

Monday 23rd January 2012
quotequote all
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. lick
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...

Mobile Chicane

20,737 posts

211 months

Monday 23rd January 2012
quotequote all
Don't let the 'Unearthed' biltong put you off the proper stuff.

That, and good biltong are poles apart in terms of flavour.

Chris Type R

8,018 posts

248 months

Monday 23rd January 2012
quotequote all
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 ?

MonkeyBusiness

3,912 posts

186 months

Monday 23rd January 2012
quotequote all
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...

Dave200

3,581 posts

219 months

Tuesday 24th January 2012
quotequote all
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?

Thankfully it wasn't a wasted trip, as I managed to buy a shedload of other random cured meats (including a wonderful whole chorizo.

SVX

2,182 posts

210 months

Friday 5th October 2012
quotequote all
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 smile

Cotty

39,389 posts

283 months

Friday 5th October 2012
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bigmouth

Mobile Chicane

20,737 posts

211 months

Friday 5th October 2012
quotequote all
Excellent! lick

Pints

18,444 posts

193 months

Friday 5th October 2012
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Old Man Pints has started making his own. Possibly the best I've ever tasted.

smack

9,727 posts

190 months

Friday 5th October 2012
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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.

SS2.

14,455 posts

237 months

Friday 5th October 2012
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Never tried it myself, but my dogs go garrity for the stuff..

eggchaser1987

1,608 posts

148 months

Friday 5th October 2012
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Glad I found this thread. Really enjoy a nice bit of Boltong. I used to get it from the sausage shop in bath. Really nice stuff and sold in one thick strip.

Sadly they have now gone to that cheap ore packed stuff. frown

Think I may be trying some of the websites mentioned :-D

smack

9,727 posts

190 months

Friday 5th October 2012
quotequote all
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.
Ever met a nice south African? wink
Errrrr..... hehe

Mr Roper

12,985 posts

193 months

Saturday 6th October 2012
quotequote all
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.
Ever met a nice south African? wink
Errrrr..... hehe
My SA mate is one the nicest guys I know....always let's me know when he made a big batch. smile

Trouble is I don't like the stuff frown

extraT

1,740 posts

149 months

Saturday 6th October 2012
quotequote all
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!

Mr Roper

12,985 posts

193 months

Saturday 6th October 2012
quotequote all
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.
Ever met a nice south African? wink
Errrrr..... hehe
My SA mate is one the nicest guys I know....always let's me know when he made a big batch. smile

Trouble is I don't like the stuff frown
http://www.youtube.com/watch?v=AZjwCmJrnlY


wink
hehe

Doh.

LighthouseTrait

3,891 posts

175 months

Saturday 6th October 2012
quotequote all
That's funny as quite a bit of it's true. ;-)

I'm half tempted to shoot down to SW19 to buy some biltong, but as Acton is closer...

Mastodon2

13,818 posts

164 months

Saturday 6th October 2012
quotequote all
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.

Pints

18,444 posts

193 months

Monday 8th October 2012
quotequote all
Pints said:
Old Man Pints has started making his own. Possibly the best I've ever tasted.
Just spoke with him and he's made another batch.
He's happy to part with some (at a fair value, of course wink ).

Drop me a PM if you're interested.

SVX

2,182 posts

210 months

Wednesday 10th October 2012
quotequote all
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.