Overclockers Australia Forums
OCAU News - Wiki - QuickLinks - Pix - Sponsors  

Go Back   Overclockers Australia Forums > Other Topics > Geek Food > Geek Recipes

Notices


Sign up for a free OCAU account and this ad will go away!
Search our forums with Google:
Reply
 
Thread Tools
Old 15th August 2005, 5:23 PM   #31
n000b
Member
 
n000b's Avatar
 
Join Date: Jul 2002
Location: Melbourne
Posts: 2,489
Default

Quote:
Originally Posted by Lem
With thin strips (eg 1cmX1cm) with a fan (oven or desk) on it shouldnt take much more than a day.

Is that 1cmX1cm before it's dried? So it will come out to like 0.5cmX0.5cm?

Also, is it OK to leave your oven on fan force without the temperature on?
n000b is offline   Reply With Quote

Join OCAU to remove this ad!
Old 16th August 2005, 10:35 AM   #32
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by n000b
Is that 1cmX1cm before it's dried? So it will come out to like 0.5cmX0.5cm?

Also, is it OK to leave your oven on fan force without the temperature on?
Yup, when you cut it. It means the strips will be VERY thin and dry quickly. I personally prefer nicky thicky chunky biltong.

Im not sure about the oven fan - havent done that at all, so I dunno. It *should* be OK I think. People use desk fans etc to help the drying process as well.

Update - I found Bicarb Soda at coles yesterday. Will add it to my next batch to see what difference it makes. Current batch should be ready for a taste-testing tonite

Has anybody else made some yet?

Cheers

Lem
Lem is offline   Reply With Quote
Old 18th August 2005, 6:20 PM   #33
karn1911
Member
 
karn1911's Avatar
 
Join Date: Sep 2002
Location: Sydney.
Posts: 649
Default

Just hung up my batch, mother says it will mould for sure. I'd like to prove her wrong.
Used coriander seeds, pinch of paprika and cayenne pepper in the marinade. Covered with crushed black peppercorns and roasted chilli flakes after the 'washing and drying' part.
__________________
-x
"Out of sight, out of mind."

Last edited by karn1911; 18th August 2005 at 6:26 PM.
karn1911 is offline   Reply With Quote
Old 18th August 2005, 6:50 PM   #34
lachie_hall
Awaiting Email Confirmation
 
Join Date: Aug 2005
Posts: 4
Default

mmmmmmmmm.... biltong...... *drool*

hehe, gotta love that biltong!
lachie_hall is offline   Reply With Quote
Old 18th August 2005, 7:12 PM   #35
DoCsIs
Member
 
DoCsIs's Avatar
 
Join Date: Jan 2002
Location: Hornsby, Sydney
Posts: 1,414
Default

Quote:
Originally Posted by Lem
Hey, I knew I would attract some saffers to this thread :P

Hanging time depends on many things.

Firstly how dry/wet do you like to eat your biltong? I like mine moist, while my wife prefers very dry, so she gets to wait an extra day or 2.

Also the thicker you cut the meat, the longer it takes to dry. If you are in a humid climate it will take longer as well.

On average mine (in Sydney) dries in about 5 days. I have had one lot take about 10 days - it was raining alot

I usually snack on the first one after 3 days tho... quality control ....
Another bokke salavating at the thought of chilli bite biltong...
Will have to give it a go or ask my gran to make me some
__________________
DoCsIs is offline   Reply With Quote
Old 19th August 2005, 8:26 AM   #36
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by karn1911
Just hung up my batch, mother says it will mould for sure. I'd like to prove her wrong.
Used coriander seeds, pinch of paprika and cayenne pepper in the marinade. Covered with crushed black peppercorns and roasted chilli flakes after the 'washing and drying' part.
Hi Karn,

Good luck! Im sure you will be fine. Just make sure that during the first day it is nice and dry/windy. If you run into humidity/rain then put a deskfan onto them.

Waiting to hear what it tastes like!

Cheers

Lem

PS: Update on my latest batch. I think I got the spice mixture spot on this time as the coriander taste is amazing I didnt make any chilly as my mouth needs time to recover from the last time I made chilly biltong! I am still waiting for my biltong spice pack from South Africa, should be here soooooon

PPS: Customs please leave me spice pack alone....
Lem is offline   Reply With Quote
Old 20th August 2005, 8:22 AM   #37
karn1911
Member
 
karn1911's Avatar
 
Join Date: Sep 2002
Location: Sydney.
Posts: 649
Default

Miserable Sydney weather...
Was bit humid yesterday and pouring today, what level of dryness should I be expecting on day 2?
__________________
-x
"Out of sight, out of mind."
karn1911 is offline   Reply With Quote
Old 20th August 2005, 10:22 AM   #38
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by karn1911
Miserable Sydney weather...
Was bit humid yesterday and pouring today, what level of dryness should I be expecting on day 2?
Hi,

At the end of day 2 (48 hours of hanging) the outer layer of the meat should be completely dry, as well as starting to turn a dark brown. If you have thicker pieces you will still see that the insides are pink (look at it in sunlight).

Where in Sydney are you? We mustve missed the rain here (hills district).

Hope all goes well.

Cheers

Lem

ps - new batch being prepared now
Lem is offline   Reply With Quote
Old 20th August 2005, 1:49 PM   #39
[SuB]
Member
 
[SuB]'s Avatar
 
Join Date: Mar 2005
Posts: 33
Default

So billtong is dried uncooked whereas Jerky is cooked as it's drying in the oven?

Always liked the billtong you can get at supermarket deli's.
[SuB] is offline   Reply With Quote
Old 20th August 2005, 4:47 PM   #40
karn1911
Member
 
karn1911's Avatar
 
Join Date: Sep 2002
Location: Sydney.
Posts: 649
Default

Quote:
Originally Posted by Lem
At the end of day 2 (48 hours of hanging) the outer layer of the meat should be completely dry, as well as starting to turn a dark brown. If you have thicker pieces you will still see that the insides are pink (look at it in sunlight).
Where in Sydney are you? We mustve missed the rain here (hills district).
Hope all goes well.
Yep, the thinner pieces have taken a dark leathery look and are rock hard, the thicker peices also have a dark leathery look however they are bendable and feel a bit moist when you bend them. I fear I did not add enough salt as most salty dried meat tend to form a small amount of salt crystals as they dry, look forward to testing flavour.
I am around western Sydney, it has been raining ALL day with zero sunlight.
__________________
-x
"Out of sight, out of mind."
karn1911 is offline   Reply With Quote
Old 20th August 2005, 5:21 PM   #41
rukudo
Member
 
Join Date: Feb 2003
Location: Kalgoorlie, WA
Posts: 36
Default

Out of curiosity, what ingredients here help prevent diseased meat (botulism) etc?

I was under the impression that botulism was caused by eating uncooked meat.
So im assuming that the drying acts as a form of cooking?
rukudo is offline   Reply With Quote
Old 20th August 2005, 6:28 PM   #42
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by karn1911
Yep, the thinner pieces have taken a dark leathery look and are rock hard, the thicker peices also have a dark leathery look however they are bendable and feel a bit moist when you bend them. I fear I did not add enough salt as most salty dried meat tend to form a small amount of salt crystals as they dry, look forward to testing flavour.
I am around western Sydney, it has been raining ALL day with zero sunlight.
Sounds good! Dont worry about the salt - taste test these first!

Im munching some right now

Last edited by Lem; 20th August 2005 at 6:38 PM.
Lem is offline   Reply With Quote
Old 20th August 2005, 6:39 PM   #43
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by rukudo
Out of curiosity, what ingredients here help prevent diseased meat (botulism) etc?

I was under the impression that botulism was caused by eating uncooked meat.
So im assuming that the drying acts as a form of cooking?
I suppose the salt/vinegar mix cures the meat and the drying makes it edible
Lem is offline   Reply With Quote
Old 20th August 2005, 6:40 PM   #44
Lem Thread Starter
Member
 
Join Date: Jan 2005
Location: Sydney
Posts: 67
Default

Quote:
Originally Posted by [SuB]
So billtong is dried uncooked whereas Jerky is cooked as it's drying in the oven?

Always liked the billtong you can get at supermarket deli's.
Yep, biltong is dried, uncooked meat. Traditionally "wind" dried outside.
Lem is offline   Reply With Quote
Old 21st August 2005, 11:49 AM   #45
esprit
Member
 
esprit's Avatar
 
Join Date: Mar 2003
Location: Sydney (Quakers Hill)
Posts: 2,656
Default

Top tasting stuff biltong, no wonder if commands a $60/kg pricetag at the butchers.
esprit is offline   Reply With Quote
Reply

Bookmarks

Sign up for a free OCAU account and this ad will go away!

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT +10. The time now is 2:12 PM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd. -
OCAU is not responsible for the content of individual messages posted by others.
Other content copyright Overclockers Australia.
OCAU is hosted by Internode!