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homemade biltong

Discussion in 'General chit chat' started by igual88, Jun 25, 2014.

  1. igual88

    igual88 Donator

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    Location:
    Torbay,Devon
    Hi all we make a !of of biltong at home, its a definite family favourite.
    I hope this is of interest to others, our biltong box was a first temp build 2 years ago but its nerely always in use so it does look very heath Robinson but it works very well so hear goes.

    To make the biltong box :
    Either use a small wooden box/ cupboard approx 40 x40 cm x 1 never high or one of the toy boxes with a lid will work.
    You need a standard 240v light fitting Cable and plug, 40 w bulb one of the old style ones is needed.
    A PC fan and variable 3 - 12v power supply
    Pack of tights ( preferably not worn ) unless your kinky
    Gaffer tape
    String/wire
    Drill
    saw
    Screws
    25 mm flat bit
    15 mm flat bit

    You need whatever your using ideally to be taller so the convection currents work if using a cupboard drill saw a big hole In top and screw on PC fan sort wireing out.
    On the sides and front at bottom drill 6 / 8 holes 25 mm
    At the back low down drill and fit the light also rig up a metal drip shield ( slim fast can size or something similar )

    At the front half way up drill a series of holes 15 mm approx 8 of them
    Cover all holes with the cut up tights to make sue no bugs get in only air ( gaffer tape easiest way to attatch tights )

    Rig up some way to hang the meat about 5 cm from top of box string or wire any holes you make seal up.

    Test box make sure fan is sucking air out of box and light works.
    Well done you now have a biltong box.




    To make the biltong:

    1 - 2 Kg Silverside Beef Roasting Joint or any beef joint will do cheaper the better, you can also use venison, wood pidgin , duck.
    This will vary depending upon how much meat you use
    The Marinade:200 ml Cider Vinegar 100ml balsamic Vinegar

    The Cure:
    250 g Course Sea salt or malvern flake salt ( don't use fine table salt)
    50 g demerera sugar (optional)

    The rub:
    Coriander seeds crushed mid/fine 3 tablespoons,
    smoked paprika 3 tablespoons,
    garlic powder half teaspoon,
    Onion salt 1 tea spoon,
    black pepper 1 teaspoon ,
    1 to 2 teaspoon chili if u like a bit of heat.


    Method:
    To make get a silverside of beef or whatever lump is cheapest and slice with the grain into 1 cm x 4cm slabs ish, the smaller they are the quicker they will dry but they do not store as well ( exception is if your making beer sticks spicy version of this but use 1 cm x1 cm strips).
    Make sure to remove as much fat and sinew as you can.

    Get a deep dish and a dinner plate, fill the plate with the sea salt and push the meat in to the salt covering it all over. Then place into deep dish.
    Put the meat into the fridge for 30 mins
    draining fluid off every 10 mins.
    After 30 mins Scrape not wash the salt off and discard it.
    Get your marinade liquid and apply liberally to meat with pastry type brush do not lay it in the fluid.
    Get a plate and have ready your spice rub. Mix spices together and coat the meat all over.
    Put in fridge 2 hours.


    Get some paperclips and make hook shape hang meat up making sure they do not touch each other or box,
    turn it all on put lid/front on leave for 3/4 days, first 48 hours fan on full 12 v then reduce volts to 6/8 , poke it. If it is squidgy but leathery that's called wet/soft biltong 5/7 days mid texture the best I think 9+ tooth breakers grate it into soups stews etc will keep for ages. Sometimes you get mildew in the first 24 hours if so apply neat vinegar to area affected ( mildew will not smell if it stinks you have buggered up and its gone off not dried)
    Once you have your desired texture store it wrapped in paper in a drawer or cupboard it also freezes well.

    [​IMG][​IMG]
    [​IMG] [​IMG]

    [​IMG]
    [​IMG]This is what you should end up with
     
  2. igual88

    igual88 Donator

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    Location:
    Torbay,Devon
    Forgot to add you can use any thing you like for dry rub be creative ,BBQ seasoning u get from butchers is wonderful so are ready made seasonings like ras el hanout
    Wassabi and lime didn't work so good took ya sinuses out lol.
     
  3. Stevie Darling

    Stevie Darling Sexual tyrannosaurus

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    Location:
    St. Andrews, Jockland.
    That looks and sounds delicious!!

    Ever tried making pastrami??
     
  4. igual88

    igual88 Donator

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    Location:
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    Made it many years ago when I was in the restaurant business might have to have another go 1 day
     
  5. Stevie Darling

    Stevie Darling Sexual tyrannosaurus

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    Location:
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    A few pointers for pastrami would be very helpful, I love the stuff!!!
     
  6. whitevanman574

    whitevanman574 bell target champion

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    Location:
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    can we not just go Tesco,s for it :D
     
  7. igual88

    igual88 Donator

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    Location:
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    I'll have to get the missus to hook my old note books out got a wicked recipie in there someplace lol from memory
    I will try get her to root em out tomoz for you.
     
  8. Egg

    Egg Major Poster

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    I'll take 3lb of it please. Sounds bloody delicious :)
     
  9. igual88

    igual88 Donator

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    Location:
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    2 kg of meat will make approx 380/420 grams biltong unless you make tooth breakers in which case you will get 180/230 grams that stuff so dry you can grate it to a powder.
    Whitevanman The stuff in the supermarkets is crud compared to this.
     
    Last edited: Jun 26, 2014
  10. edtwozeronine

    edtwozeronine Donator

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    This looks ace. I've always wondered if you could set an oven to a low heat and do it that way though? I've only ever had the stuff from packets, I did enjoy it though.
     
  11. ped

    ped Big Poster

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    jerky's one of my favourites so thanks for sharing how you make it
    ped
     
  12. igual88

    igual88 Donator

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    Quote from wikipedia
    Biltong differs from jerky in three distinct ways:


    • The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat.

    • The vinegar, salt and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar.

    • Jerky is often smoked; biltong is never smoked.
     
  13. ped

    ped Big Poster

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    i thought they were both the same,learn some thing new every day
    ped
     
  14. radar100

    radar100 Well-Known Member

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    @igual88, just the kick in the pants I needed to get my 'tong box done. Have a nice ply box about 50cmx50cmx70cm, light and fan ready wired up to go in, just need to get hinges on the door and hanging lines, I'll post pics when I get a chance.

    @ edtwozeronine - not really a good idea as you'd most likely just cook the outside with raw inside, or it would dry out too quickly and just be crazy solid. Best is to let it dry out fairly slowly, 3-4 days is about best I've found.
     
  15. brechiner

    brechiner Well-Known Member

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    Location:
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    well if you like pastrami, you,ll nae doot like Black Forest Schinken
     
  16. igual88

    igual88 Donator

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    Had a scrounge through my old note books and cannot find the pastrami bits i had written down sorry.
    Did some hunting on the tinterweb thingy ma jig.
    Best I found was this
    http://ruhlman.com/2011/09/how-to-make-pastrami/

    Seemed to make the most sense.
     
  17. radar100

    radar100 Well-Known Member

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    Sheesh that looks fantastic!!
     

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