Roe venison billtong

[Heym SR20]

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"?

Yup that's the one!

 

[Ludders]

I think this is what I did

Deer Jerky

A deer jerky that's packed with savory flavor and easy to make in the oven with venison marinated in soy sauce, Worcestershire, and liquid smoke.

www.allrecipes.com

 

[Gm81]

Perfect Biltong Recipe—South African Beef Jerky - Greedy Ferret

Achieve perfect biltong every time with this improved recipe with simplified steps.

www.greedyferret.com

I use this one. It works for any of the deer meat. I just prefer half the salt of the recipe. I also add piri piri or chilli and it tastes great. Only problem is, the meat does not last long. Tend to eat it to quick.

 

[Coddy]

From a South African i worked with.

For 3kgs of Venison.
Crushed Corriander (lots of).
Salt / Pepper.
60mls White or malt vinegar
60mls Worchester sauce.

Box, light bulb, fan. 3-7 days depending on how tough you want it to be.

 

[Dorset Shakari]

Cider vinegar really lifts it, as does a pinch of cayenne pepper.

 

[1960Nick]

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

Is that a standard lightbulb built into the bottom of the plastic crate t create heat & air flow by convection out of the holes in the other end?
Ingenious if it is!

 

[Stayangry]

Cut roe haunch into strips, along the grain - I make the strips as thick as more forefinger. Use a brush to “paint” the meat with cider vinegar and wait three hours (this is important - kills germs). Pat the meat dry and sprinkle with your spices (I use salt, black pepper and coriander in equal parts). Place in biltong box until two thirds of initial weight is lost. Meat will now be dark on the outside but just slightly pink in the middle. Place in vacuum bags and store in freezer.

 

[gixer1]

Nom nom nom nom! First attempt with a couple of roe back straps, one spicy batch one normal, very happy with the first attempt.

basically salt, garlic powder, pepper, Worcester sauce, soy sauce, onion powder and Tabasco and chilli flakes for the spicy batch....and I think it’s superb!

Forgot to take a photo of the result before people ate some of it!

 

[takbok]

Is that a standard lightbulb built into the bottom of the plastic crate t create heat & air flow by convection out of the holes in the other end?
Ingenious if it is!

It is a normal lightbulb fitting that housed a 40w bulb but I haven't been using it recently as I've had the box in the warmish kitchen and the computer fan that sucks air thru the box has been doing a grand job.

I cut some bits of red stag biltong really thick the last time, maybe 30mm and they turned out wonderfully.

 

[gixer1]

I saw online the option of using the oven, 175°F for 4 hours, seemed to work but messy in the oven!

I know that makes it jerky not biltong but hey ho...

regards,
Gixer

 

[Woodsmoke]

So is it best to pull the air through, rather than push it in? I guess the latter might cause the meat nearest the fan to dry too quickly?