Discussion
SVX- that looks amazing! Do you post to Austria?!!
Ive had this a few times and its very, very good. Vietnamese beef jerky. Unlike Biltong which takes several days to prepare, Beef jerky is cooked in the oven and is ready is around 5-7 hours. Its a very tasty recipe which is full of depth in flavour. Enjoy!
http://www.youtube.com/watch?v=5I51uoXOvxY
Ive had this a few times and its very, very good. Vietnamese beef jerky. Unlike Biltong which takes several days to prepare, Beef jerky is cooked in the oven and is ready is around 5-7 hours. Its a very tasty recipe which is full of depth in flavour. Enjoy!
http://www.youtube.com/watch?v=5I51uoXOvxY
HereBeMonsters said:
Anyone know who the Biltong people at the Great British Beer Festival at Olympia this year were? Top floor, on the right.
I ate about £30 worth of their produce, but was too sozzled to remember their name or pick up a business card.
I NEED more of that black pepper biltong they did...
This is a list of the festival stalls (http://gbbf.org.uk/info/venue). I didnt go myself, but perhaps something on here will jog your memory?I ate about £30 worth of their produce, but was too sozzled to remember their name or pick up a business card.
I NEED more of that black pepper biltong they did...
ETA: It's Inyama http://www.inyama.co.uk/biltong.html
Edited by extraT on Thursday 11th October 13:57
I think it was Cruga - there website is http://www.crugabiltong.co.uk
You can order from them - we buy the 500g bag of pepper biltong. They also sell 1kg for about £30
Their boerewors is also yummy - done on BBQ or is oven.
P.S. I am SA so know where to buy biltong
You can order from them - we buy the 500g bag of pepper biltong. They also sell 1kg for about £30
Their boerewors is also yummy - done on BBQ or is oven.
P.S. I am SA so know where to buy biltong
I have been meaning to post on this thread for ages but can never be bothered on my phone...
Anyway, after visiting Selfridges in Birmingham & spending a kings ransom on biltong, I decided I would try and make this my self, I have tried making Biltong 3 times now, all of which has been unsuccessful
I purchased a dryer off ebay which is basically a storage box with a light bulb & fan fitted, this came with 3 different Biltong spice mixes and meat hanging hooks. I then went and purchased cider vinegar which a lot of recipes mention. I purchased a silverside joint and cut it up myself before following the recipe that came with the dryer. The results were OK but NOTHING like the Selfridges stuff.
I tried a few different variations, changing the meat, the preparation, the ingredients etc and it progressively got worse (I think the cheap rump steaks I bought were a large factor in this).
So this week after a "use it or lose it" warning from the missus, I decided to get back in to it. I then tried to work out exactly what was going wrong and decided:-
Anyway, after visiting Selfridges in Birmingham & spending a kings ransom on biltong, I decided I would try and make this my self, I have tried making Biltong 3 times now, all of which has been unsuccessful
I purchased a dryer off ebay which is basically a storage box with a light bulb & fan fitted, this came with 3 different Biltong spice mixes and meat hanging hooks. I then went and purchased cider vinegar which a lot of recipes mention. I purchased a silverside joint and cut it up myself before following the recipe that came with the dryer. The results were OK but NOTHING like the Selfridges stuff.
I tried a few different variations, changing the meat, the preparation, the ingredients etc and it progressively got worse (I think the cheap rump steaks I bought were a large factor in this).
So this week after a "use it or lose it" warning from the missus, I decided to get back in to it. I then tried to work out exactly what was going wrong and decided:-
- The meat I was using was of insufficient quality, not fresh or the wrong cuts (the previously mentioned "rump steak" certainly was not when I griddled some)
- The temperature of the room around the dryer may have been to warm and/or humid.
- Constantly changing the recipe rather drastically is never the way to work (think back to chemistry, small independent changes to experiments)
- Meat Hooks not being ridiculously clean (their small and hard to really scrub).
- Had a friend (High class butcher) cut me some silverside which I asked for cut with the grain, 6" long and approx 1/2", these ended up being 3/4" square and 6" long. He assures me this is the highest quality, freshest silverside you can buy (even if the size was not what I asked for).
- Mixed cider vinegar with water 50/50 and brushed the meat with same, I then added a healthy sprinkling of designated spice mix, put the meat in to a tupperware container and left in the fridge for approx 4 hours.
- I then removed the meat and added a further sprinkling of spice mix and left over night.
- This morning I removed the meat from the fridge/container, attached them to a large meat hanger and let them "drip off" at room temperature into a bowl
- Meat is left hanging over the bowl until I get back lunchtime (so approx 5 hours), at this point I will hang the meat in the dryer which will be put in a cool/dry place with no direct sunlight.
Got a delivery today from the Chichester Biltong Company. I've used them before and their biltong is lovely, and reading this thread made me place an order. Damn you all, denting my wallet... 
500g Original Biltong
250g Original Biltong
250g Garlic Biltong
250g Peri Peri Biltong
250g Red Hot Chilli Biltong
You can see that I've already started on the Chilli one and almost finished it! Very moreish.
500g Original Biltong
250g Original Biltong
250g Garlic Biltong
250g Peri Peri Biltong
250g Red Hot Chilli Biltong
You can see that I've already started on the Chilli one and almost finished it! Very moreish.
So here is the initial batch, first impressions, well I've certainly made biltong
It's just turned out a bit too salty, and I think I over cured it in the vinegar - I wasn't taking any chances. For the next batch, I'll use less salt, more brown sugar and will reduce the curing time.
I'm also going to seek out some long thin strips of silverside beef as it looses a lot of moisture and size during the drying process.
Overall, pretty happy with the results though!
It's just turned out a bit too salty, and I think I over cured it in the vinegar - I wasn't taking any chances. For the next batch, I'll use less salt, more brown sugar and will reduce the curing time.
I'm also going to seek out some long thin strips of silverside beef as it looses a lot of moisture and size during the drying process.
Overall, pretty happy with the results though!
calibrax said:
Got a delivery today from the Chichester Biltong Company. I've used them before and their biltong is lovely, and reading this thread made me place an order. Damn you all, denting my wallet...
500g Original Biltong
250g Original Biltong
250g Garlic Biltong
250g Peri Peri Biltong
250g Red Hot Chilli Biltong
You can see that I've already started on the Chilli one and almost finished it! Very moreish.
You might want to transfer that biltong into brown paper bags. Biltong tends not to like plastic and tends to go mouldy if left in it.500g Original Biltong
250g Original Biltong
250g Garlic Biltong
250g Peri Peri Biltong
250g Red Hot Chilli Biltong
You can see that I've already started on the Chilli one and almost finished it! Very moreish.
Pints said:
You might want to transfer that biltong into brown paper bags. Biltong tends not to like plastic and tends to go mouldy if left in it.
You're right that generally biltong and plastic bags are a no-no. But these are vacuum packed and they will last for more than a month unopened.Of course, once opened it doesn't stay around long enough to go mouldy!
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