Biltong again

[Woodsmoke]

Finally got around to putting a biltong box together, and it's first load came out earlier this afternoon. Happy to say it seems to be performing well! I've used a USB-powered computer fan with a three-speed switch, and the standard lightbulb affair at the opposite end. It's had a total of 8 days in the outside butchery room, with the bulb going on when the temperature was likely to drop below zero.

I finished it by painting on a maple syrup, Worcestershire sauce, and Tabasco glaze just to add a wee bit of extra flavour. Think next time I'll go a lot heavier on the spices as I erred too much on the side of caution to begin with. Overall though, a great success

 

[takbok]

We can never have too many biltong posts/threads! Looks perfect.

 

[Woodsmoke]

We can never have too many biltong posts/threads! Looks perfect.

Thank you! I reckon I can improve on it, but I'm pretty pleased with how it's turned out. I just need to shoot more deer!

 

[Cawdor118]

Aha! I was about to tag @takbok in as he is mad keen for this type of thing. It appears I was too slow...

 

[Rhodesianjess]

Keep up with the biltong box and you'll be an honourary South African/ Rhodesian!
Might be best to keep it quiet though

 

[Woodsmoke]

Keep up with the biltong box and you'll be an honourary South African/ Rhodesian!

This may be the closest I get to SA. I have a serious yen to hunt a cow buff' on foot. It might not ever happen, but at least I can make sure I know what would be in the lunch pail if I ever do make it

 

[Rhodesianjess]

You would need a new box, buffalo backstraps are 4 foot long, piece of wire between 2 trees an the weather does the rest.
Hope you realize your ambitions, you'll have memories of it forever. Best of luck Jess.

 

[Woodsmoke]

Hope you realize your ambitions, you'll have memories of it forever. Best of luck Jess.

Thank you! Some day, I hope. Some day!

 

[Grannysmith]

Mmmmmmm!

 

[Dan Gliballs]

That's a rare biltong, it's actually how I like mine.

 

[Griggo06]

Looks amazing how big did the pieces of meat hanging start off as? Got a step by step guide the ones I've seen online and I've tried a few make it so tough and dry.

 

[Woodsmoke]

That's a rare biltong, it's actually how I like mine.

Yes, I prefer mine wet. I think next time I'll give it an extra day, but it's certainly pretty good as it is. It'll take me a wee while to perfect it I think, but I now know the set-up itself appears to be spot-on

 

[Dan Gliballs]

I've got a batch on just now and made an unforgivable school boy error, I completely forgot to marinade them in the vinegar

 

[Griggo06]

I've got a batch on just now and made an unforgivable school boy error, I completely forgot to marinade them in the vinegar

Quality little box there mate.

 

[Woodsmoke]

how big did the pieces of meat hanging start off as?

I cut them about an inch and a half, to two inches thick, and about six inches long

 

[Woodsmoke]

@Dan Gliballs is it ruined? Or can you salvage it?

 

[Dan Gliballs]

@Dan Gliballs is it ruined? Or can you salvage it?

Absolutely nothing wrong with it. There is enough salt in the Freddy Hirsch seasoning to cure the meat, it just doesn't have the distinctive biltong trademark taste that comes from the vinegar.

 

[Dan Gliballs]

Quality little box there mate.

It's an old wine box. I use both the fan and lightbulb for the first half of the drying process, the salt draws the moisture out the meat so needs a bit of heat and good air flow to dry off that moisture. I turn the bulb off half way through as I found that both the heat and air flow "case hardened" the meat and stopped the centre of it drying. The outside became crispy dry and the inside too wet. I put this issue down to the size of box.

 

[Woodsmoke]

doesn't have the distinctive biltong trademark taste that comes from the vinegar.

Ah, OK. I'm not clued up enough on how it's made. Judging by this week's efforts though, that's going to change

 

[takbok]

Aha! I was about to tag @takbok in as he is mad keen for this type of thing. It appears I was too slow...

I probably put you off with my fairly fatty droewors last time. Will have to make some premium red/sika hind biltong soon and let you try that. It's great thinly sliced with a beer.