Roe venison billtong
- Thread starter gixer1
- Start date
Yes, works great with Roe IMO. Have stuck the recipe on another thread but will try and find it now. I cut the venison into 1/2 - 1" thick strips. Add spices etc if you want more of a kick.
Biltong (per kilogram of meat)
20g salt
4g coriander seeds (grind with pestle and mortar)
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you mix the spices in, leave to marinate for 12h before hanging
Biltong (per kilogram of meat)
20g salt
4g coriander seeds (grind with pestle and mortar)
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you mix the spices in, leave to marinate for 12h before hanging
Rhodesianjess
Well-Known Member
Soak my meat ( ooh er missus ) overnight in vinegar, brown sugar, spice and touch of Worcester sauce. Dab dry then dust with black pepper, paprika and sea salt ( non ionised ). Into biltong box as picture above. Lekker!
Thanks takbok, is this just air dried? Or do you oven it at all like ludders?Yes, works great with Roe IMO. Have stuck the recipe on another thread but will try and find it now. I cut the venison into 1/2 - 1" thick strips. Add spices etc if you want more of a kick.
Biltong (per kilogram of meat)
20g salt
4g coriander seeds (grind with pestle and mortar)
2g black pepper
1g brown sugar
Sprinkle with worcester sauce when you mix the spices in, leave to marinate for 12h before hanging
and do you just cover the box over and leave for xxx hours?
regards,
Gixer
No worries. Yes, air dried (don't even have the lightbulb installed in the box). Lid is on box and a PC fan draws air through. Takes roughly 2 weeks to dry suitably.
Rhodesianjess
Well-Known Member
Same for me. Only time I used the oven was on beef I did for a friend. He wanted it as dry as a stick so I put in the oven, with the door open a tiny bit, after Sunday roast was done and left it overnight. Did the job a treat. Personally I think it was the fat content of the beef that required a bit of help.
Ade8mm
Well-Known Member
Freddy Hirsch Biltong Spice? Hunters Mix? Great stuff if you can get hold of it. I often add stuff to it to make it even better. Roasted then ground Coriander seeds and a little ground Cumin works well. Last lot I got was from a South African shop near Southampton. I am sure it could be bought on-line.
Rhodesianjess
Well-Known Member
If you buy the ingredients for yourself, it's really not expensive. Most supermarket chains carry loads of spices, means you can make things to your own taste. Using apple cider vinegar instead of malting vinegar can be very nice, sea salt instead of ionised table salt gives a different slant on things too.You can get both Freddie Hirsch biltong spice, and Safari biltong spice, on Amazon
Best of luck, Jess.
Yes, I've bought bulk coriander and cumin, along with black pepper, to mix up my own spices. Handy for sausages as well.
Ade8mm
Well-Known Member
Yes Cider Vineger is an excellent option. My "biltong box" has a computer cooling fan on the side that keeps the air flowing through. The other side of the box I have drilled a load of small (ie too small for flies) holes for air to flow in. On occasion I have smouldered some hickory outside the holes and drawn the smoke through.
Whilst not technically a billtong making technique it does add a nice twist on occasion.
Whilst not technically a billtong making technique it does add a nice twist on occasion.
Heym SR20
Well-Known Member
1/3 sea salt, 1/3 black pepper, 1/3 coriander by volume. Grind together to finish powder. Sprinkle over strips of meat as you lay them in a glass dish. Pour over red wine, cider and or a bit of vinegar. Best is that half empty bottle of red that has been left for a few days and is slightly vinegary.
leave to marinade for a few hours, then hang up to dry.
i have a string in the kitchen - high edinburgh ceiling though.
leave to marinade for a few hours, then hang up to dry.
i have a string in the kitchen - high edinburgh ceiling though.
Heym SR20
Well-Known Member
Yup its that shite bottle that was opened after you have drunk all the good stuff, or it’s that half bottle that was opened but you fell asleep before it could be consumed - i am sure though cos you don’t cook in the venison retains the alcohol.What is this of which you speak??
Dan Gliballs
Well-Known Member
Red Deer Topside split down the middle. Freddy Hirsch Original. A bit heavy on the white pepper.
Repurposed wine box, PC fan and a 40w light bulb. An £11 spend in total. Minus the wine of course.
Repurposed wine box, PC fan and a 40w light bulb. An £11 spend in total. Minus the wine of course.
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You mean the dregs of the bottle of vintage Margaux you find on the kitchen window ledge, which the wife then tells you she opened last weekend to splash into the Spag Bol "because I'd run out of cooking wine and the bottle was all dusty anyway"?
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