Biltong.
- Thread starter VSS
- Start date
deerstalker.308
Well-Known Member
Crown biltong spice mix of Amazon, add some extras, plenty of Worcester sauce, chilli etc, easy peasy
Biltong will reduce the starting meat size by about 50-70%.
I buy a chunk of silverside (have used Roe loin before), cut it into slab pieces about an inch thick. Any thicker and you will take a lot longer to dry it. If you start at about 1/2 inch you will end up with some dry 'sticks'.
I then marinate the pieces in Worcestershire sauce for 24 hrs at room temperature. Remove, pat dry with paper towel to remove the excess sauce and blood.
Then use about two tablespoons of Safari biltong spice per 12"x1" piece, you don't want to lay the meat in the spices as you will get some soggy spices.
I then hang on plastic hooks in the biltong dryer (plastic box with a computer fan and wooden dowels at the top). Switch on fan, leave to do its business for 5-7 days. Works best in warmer weather.
I buy a chunk of silverside (have used Roe loin before), cut it into slab pieces about an inch thick. Any thicker and you will take a lot longer to dry it. If you start at about 1/2 inch you will end up with some dry 'sticks'.
I then marinate the pieces in Worcestershire sauce for 24 hrs at room temperature. Remove, pat dry with paper towel to remove the excess sauce and blood.
Then use about two tablespoons of Safari biltong spice per 12"x1" piece, you don't want to lay the meat in the spices as you will get some soggy spices.
I then hang on plastic hooks in the biltong dryer (plastic box with a computer fan and wooden dowels at the top). Switch on fan, leave to do its business for 5-7 days. Works best in warmer weather.
I'd like to mix all the spices myself if possible, rather than buying a mix, but I can see that using a mix would be a good way to get started. Thanks
My method is to cut the venison in to strips along the line of the muscle, leave in cider vinegar with crushed coriander seeds, salt and pepper in the fridge overnight, then dust with a mix of equal parts of corriander, salt and pepper. I have then hung in the warming oven of an aga with the door slightly open until ready.
That sounds a nice simple version
Just the sort of recipe I was looking for!
How long in the aga, roughly?
About three days. We have a five door aga and you can take the grid out between the two left hand ovens. I hung it in thereon wooden skewers. My wife makes cider vinegar and it gives a really nice flavour. Sweeter than malt vinegar.That sounds a nice simple version
Just the sort of recipe I was looking for!
How long in the aga, roughly?
I spoke to some South African friends who use the same method by in what sounds like a flyproof meat safe outdoors. They said that the wouldn't touch it for at least 5 days in 30 degree heat.
To be fair, some of my last batch was a little underdone but it lasted less than 48 hours.
The thinner hard bits are ideal for teething children.
To be fair, some of my last batch was a little underdone but it lasted less than 48 hours.
The thinner hard bits are ideal for teething children.
I always use this one. Add chilli etc.
I don't use the salt quantity it's says. I don't like mine real salty. I use cider vinegar. But you can try and make your own flavours.
www.greedyferret.com
I don't use the salt quantity it's says. I don't like mine real salty. I use cider vinegar. But you can try and make your own flavours.
Perfect Biltong Recipe—South African Beef Jerky - Greedy Ferret
Achieve perfect biltong every time with this improved recipe with simplified steps.
www.greedyferret.com
Heym SR20
Well-Known Member
Simple
1/3 coriander seed
1/3 black pepper
1/3 salt plus a touch more.
Grind together - but keep reasonably course.
Take one deer. Cut meat into strips about 1cm thick by 4 or 5 wide, along the grain
Lay in a dish sprinkle over spice mix, add another layer and add more spice. You want meat covered on all sides.
Poor over some red wine - the more vinegary the better.
Leave to marinade for a few hours.
Hang up in an airy place. I have a string high up across the kitchen where breeze from window can cross the biltongue.
Leave for a few days to dry.
1/3 coriander seed
1/3 black pepper
1/3 salt plus a touch more.
Grind together - but keep reasonably course.
Take one deer. Cut meat into strips about 1cm thick by 4 or 5 wide, along the grain
Lay in a dish sprinkle over spice mix, add another layer and add more spice. You want meat covered on all sides.
Poor over some red wine - the more vinegary the better.
Leave to marinade for a few hours.
Hang up in an airy place. I have a string high up across the kitchen where breeze from window can cross the biltongue.
Leave for a few days to dry.
Sampo
Well-Known Member
My 2 p worth - make sure you have some area where flies/ insects can be kept away and get a biltong slicer as thin slices does make it a lot tastier. Also when you start, use meat of various thickness so that you can start with the thinner ones first and can continue to enjoy the thicker ones as you get on. It is also worth experimenting with what suits your taste buds from extry dry to ones with a slight soft center.
I use a food grade plastic bucket with a USB computer fan with some holes on the bottom covered with insect nets being able to process 2-3 kilos.
I use a food grade plastic bucket with a USB computer fan with some holes on the bottom covered with insect nets being able to process 2-3 kilos.
Do you not remove the silver skin?
SussexSteve
Well-Known Member
As above I toast coriander seeds then add to equal amounts of peppercorns and sea salt. Use a pestle and mortar on it. Soak the venison in balsamic vinegar and some of the spice for 4-6 hours then dry off add more spice and hang. I do add some chilli flakes to half my batch for a bit of heat
Biltong (/kg of meat)
20g salt
4g ground coriander seeds
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you apply spices, leave to marinate for 12h or more before hanging to dry.
Yeah, I tend to take the same approach myself, but it's a different story if you want to share your products with other people.Just eat it and scrape any mould off, I was in Mozambique and someone left the lid off the home made jam resulting in a number of small ants in it. The Boer boys just spread the mix on the Pow (mozambique bread rolls) Saying it is protein.........
I loved the comment above about it being ideal for teething children - the stage my granddaughter is at now - but I'm not sure that my daughter-in-law would appreciate me giving mouldy snacks to her baby. (Although she does know me pretty well by now, so it wouldn't be too much of a shock!)
Similar threads
