Homemade Biltong!

[adante]

Originally Posted by VR-X

I was discussing the problem of making a Biltong drying box with a mate the other day. His suggestion was a 2 draw filing cabinet!

Howdy folks - I thought this was a great idea and picked up a couple of cabinets on ebay for $50.

I'm now onto my 4th batch of biltong and this will the first time I'm using them. I'm pretty happy about the setup



(1st rack is coriander+s&p, second is regular salt n pepper, third is using chinese 5 spice mix. 4kg all up.

I am not currently using a globe and haven't drilled any ventilation holes. I'm leaning away from light globe because last time I found the light actually kind of cooked/dried too fast the biltong, and it was a little too hard on the outside.

Do you guys think this will be an issue? I'm afraid lack of ventilation will be a problem (and as always, paranoid about what this could cause in terms of germs or other nasties ).

Looking forward to results, will keep you posted

[VR-X]

I tried the file cabinet twice but ditched it in favour of a clothes airing rack covered in fly screen.

See the how-to at the following link for a pic or two of the rack http://www.dudeworld.com.au/HOWTO.BILTONG.HTML

[Kindros]

If you wanted something cheap and pre-made which is pretty much a clothes drying rack pre-covered, just look for one of those camping pantrys with the metal frame and plastic covering with zippered openings.

They can also be called a camp cupboard.

They look like this and come in a few different sizes.

[VR-X]

Originally Posted by Kindros

If you wanted something cheap and pre-made which is pretty much a clothes drying rack pre-covered, just look for one of those camping pantrys with the metal frame and plastic covering with zippered openings.

They can also be called a camp cupboard.

They look like this and come in a few different sizes.

http://www.portalfabrik.net/portals/...icexcel/C4.jpg

Nice idea, but not nearly enough ventilation. Ventilation is the key to stopping mould growth, well that and DRY WEATHER...

[BumbleBJ]

If you're in Victoria, and making the stuff from scratch is a bit much, there's a great shop at the Queen Vic markets that sells it.

Proceed to the deli section, and there's a shop that is dedicated to selling African and South African food. It is opposite a sweet store, and next to the La Ionica chicken shop.

My friends' boyfriend is South African, and he says it's top quality stuff. I have no point of reference, but it's pretty delicious with a beer. =)

[daztay]

I'm in Melbourne and made my first batch.
Have it covered and hanging out side.
It been quite cold and after 18 days the biltong has not dried
I inspect everyday for mould.. all clear, looks good but not dry.

How will this slow curing effect the taste, better or worst??

I think next batch I will address the time factor some how.

[VR-X]

Originally Posted by daztay

How will this slow curing effect the taste, better or worst??

With a nice slow cure the flavour should be MAGNIFICIENT! I wish I could get cure times that slow in Syd

[daztay]

Originally Posted by VR-X

With a nice slow cure the flavour should be MAGNIFICIENT! I wish I could get cure times that slow in Syd

Thats good to hear

The meat is still "springy" if that makes sense it feel like it still has moisture and is cold to touch (air temp) but i will wait yet another week it will be 3 weeks on Tuesday (tomorrow). I had in the fridge for 48 hours.
it was made sunday arvo and was hung tuesday arvo what seems years ago.

[adante]

just finishing my second 4kg batch in the filing cabinet here (small pieces are ready), it's going great

a little on the salty side as I changed the method of seasoning, but I've only had some really small pieces so far, and my cuts were thicker than normal this time so I'm hoping it will compensate

as for the wet weather/cold, I'd recommend experimenting with a lightbulb to maintain a warm airflow as it's worked really well for me - we've recently had a lot of wet weather here in brissy and this batch has turned out fine!

[Kindros]

Originally Posted by daztay

I'm in Melbourne and made my first batch.
Have it covered and hanging out side.
It been quite cold and after 18 days the biltong has not dried
I inspect everyday for mould.. all clear, looks good but not dry.

How will this slow curing effect the taste, better or worst??

I think next batch I will address the time factor some how.

I would add more salt to your mix if its taking that long to dry strips of meat. I would even question how well it will be cured. Take a wiff off it, and if it smells south of blue vein, then I would dispose of it.

Maybe also if you are having trouble getting it to dry, cut your strips thinner even, or bring them into a covered area with a bar heater for a few days just so they are in dry air.

[fluxme]

Couple days rain, more forcast, trying to dry meat..

Damp Rid!! anyone used this? It's Calcium Chloride and is extremely Hydroscopic, it sucks moisture out of the air. You can buy the de-humidifers from bummings or just get the refills and make your own. I used an old 2L coke bottle to make mine and it's at work in my spare room.
I just made a smaller one and have placed it inside my drying box to suck that little bit of moisture out of the air. Already i can see the crystals are getting wet so i know it's doing something. My aim isn't to dry the bilton any faster just to keep up with the shitty weather.

An unimpressive artistic rendering of the above said de-humidifying apparatus


Click to view full-sized image!
Hosted by UGBox Image Store


Here's an annoying american women crapping on about damp rid products..

http://www.damprid.dsiwebbuilder.com....asp?cat=56350

[Kindros]

Hahaha good idea, very ingenious.

[daztay]

Originally Posted by Kindros

I would add more salt to your mix if its taking that long to dry strips of meat. I would even question how well it will be cured. Take a wiff off it, and if it smells south of blue vein, then I would dispose of it.

Maybe also if you are having trouble getting it to dry, cut your strips thinner even, or bring them into a covered area with a bar heater for a few days just so they are in dry air.

I smell it everyday, never a hint of blue vein, it smells like it did when I hung just not as strong.
I will take your advice and wipe off old spice and resalt and spice.
Should I wipe down with a vinegar damp clothe to remove possible mould spurs ?

It raining again another slow day on the dry.

PS at day 25

EDIT
IT now day 26
The meat still has moisture but only smells off spice and is black in color.

I have used a damp clothe soaked in 1/2 water vinegar and wiped the meat and respiced with spice and rock salt and rubbed it in (the rock salt falls off).


I have placed in oven with door open, the oven is not on but was used about 20 minutes ago and was still warm, leave for a hour. Whilst I mod the drying cage.
I have decided to go the path of "Fluxme" and try to absorb moisture. I havent gone the whole hog like Fluxme but have now placed a pot planter tray full of rock salt in the cage that I hope will absorb moisture.
I have also placed in garage which seems to be a bit dryer than outside.

Waiting game starts again

[Kindros]

You could had kept the old spices on it, it wouldn't had harmed it any.
And yeah with the vinegar, just don't wet it, just wipe it over.
If your getting desperate, salt a box and lay some strips in it and salt on top of them. It will suck out any remaining moisture pretty quick, well within a day or two. Will be more salty to the taste though I would imagine.

[pugsley]

Yeah i would steer clear of laying them on a bed of salt as the meat will become overly salty.

Where do you have your meat hanging and how is it ventilated? you really should have seen some type of drying by now.