Homemade Biltong! - Page 6

Hairy_Harold · 27th October 2005, 12:02 AM

would an oven at like 50degrees suffice to dry the meats? Mainly thinking that to keep in a dry place

vdhdsgs · 27th October 2005, 1:08 AM

Quote:

Originally Posted by GriMo33

also my biltong is now white, i kno its a salt coating (it tastes, well, salty) is there a way to clean this off? eg wipe with a damp towel or sumthing, and in pics ive seen no1 elses went like that. have a stuffed it up big time???

and you still ate it?

it could've been mould.

n000b · 27th October 2005, 1:12 AM

Quote:

Originally Posted by Hairy_Harold

would an oven at like 50degrees suffice to dry the meats? Mainly thinking that to keep in a dry place

Yeah was wondering if putting the oven on 50 degrees would help.

Lem · 27th October 2005, 10:35 AM

Quote:

Originally Posted by GriMo33

also my biltong is now white, i kno its a salt coating (it tastes, well, salty) is there a way to clean this off? eg wipe with a damp towel or sumthing, and in pics ive seen no1 elses went like that. have a stuffed it up big time???

Too much salt maybe? If I use the salted meat (silverside) from Coles/Woolies i only sprinkle on bit of salt - personal taste I suppose. I have however seen "old" biltong go white, it was still good to eat.

Is your biltong completely dry? How long has it been hanging? It should go dark brown/black.

Cheers

Lem

Lem · 27th October 2005, 10:37 AM

Quote:

Originally Posted by n000b

Yeah was wondering if putting the oven on 50 degrees would help.

Well, I suppose that if you dry the meat in an oven (one with a fan would be even better) you would get results sooner. I looked at that option, but my current oven is a bit small and the wife wont let me hog it for extended hours (plus its gonna cost a bit in electricity?). Make a small batch and give it a try?

I note the damn flies are back with a vengeance and I have now taken to drying my biltong in the box/cage I made previosuly - good thing i didnt chuck it out!!

Lem · 27th October 2005, 10:40 AM

Quote:

Originally Posted by vdhdsgs

and you still ate it?

it could've been mould.

Ive occasionally gotten some mould on biltong when the weather turns miserable (rain/humidity). As soon as I see it form i wipe it off...never ever have i thrown biltong away

This does not happen very often at all. Best way to prevent this is to hjang the meat in the morning, but if u are in the middle of a big rain spell u are a bit stuffed...to the oven maybe? Or a deskfan?

PS: Just because I eat raw/dried meat with mould on (even wiped) doesnt mean you should!!!

Kippa-Dee · 27th October 2005, 10:56 AM

The white stuff isn't too bad... most of the salamis at any deli take on the same appearance. My suggestion would be to take some olive oil and give it a wipe with some paper towel. Thats what we typically do at the deli... Although it is a spiced oil with chillies thru it...Y um!

vdhdsgs · 27th October 2005, 12:12 PM

jerky has a characteristic smoky flavour, what you'll notice with biltong is the taste of under/uncooked fat and of course the coriander.

Kippa-Dee · 27th October 2005, 2:52 PM

I typically buy very very lean biltong - the fat flavor doesn't come thru at all? I suppose it depends where you get it and what cut of meat...

sgtraven · 27th October 2005, 2:58 PM

i cant get enough of the stuff. the fresh homemade stuff is way better than anything ive tried. p.s try birdseye chillie on it.

its the same chillie they use in nandos peri peri sauce

n000b · 27th October 2005, 4:15 PM

Quote:

Originally Posted by Lem

Ive occasionally gotten some mould on biltong when the weather turns miserable (rain/humidity). As soon as I see it form i wipe it off...never ever have i thrown biltong away

This does not happen very often at all. Best way to prevent this is to hjang the meat in the morning, but if u are in the middle of a big rain spell u are a bit stuffed...to the oven maybe? Or a deskfan?

PS: Just because I eat raw/dried meat with mould on (even wiped) doesnt mean you should!!!

Yeah I'll try it in the oven at 50 degrees next time I make some

GriMo33 · 27th October 2005, 10:01 PM

Quote:

Originally Posted by vdhdsgs

and you still ate it?

it could've been mould.

no, i cut a small piece off and licked it, it tastes salty.

. however under that it was quite dark and didnt look raw to me. so yes, i will eat it. and hopefully enjoy it, assuming it isnt to slaty, other wise i think the dog will get a fair selection of it.

Active Snail · 28th October 2005, 7:31 AM

Quote:

Originally Posted by GriMo33

other wise i think the dog will get a fair selection of it.

Lets hope you can afford the VET bills.

Lem · 31st October 2005, 10:17 AM

Had a little taste-tester of the batch I made using the "commercial" spicemix and so far so good!

It needs a bit more time to dry out properly though

n000b · 2nd November 2005, 5:29 PM

Where did you get the commercial spice mix from?

27th October 2005, 12:02 AM	#76
Hairy_Harold Member Join Date: Sep 2004 Location: Ipswich Posts: 1,297	would an oven at like 50degrees suffice to dry the meats? Mainly thinking that to keep in a dry place __________________ "we're not stoppin' till they start talkin’ funny!"

27th October 2005, 10:56 AM	#82
Kippa-Dee Member Join Date: Jan 2003 Location: Melbourne, Aus Posts: 6,287	The white stuff isn't too bad... most of the salamis at any deli take on the same appearance. My suggestion would be to take some olive oil and give it a wipe with some paper towel. Thats what we typically do at the deli... Although it is a spiced oil with chillies thru it...Y um! __________________ OCAU Guitar Players Club \|OCAU Musicians Guild Member #14\| OCAU Fitness Club Member #22\|OCAU Weight Training Club Member #24 http://www.lazarusmode.com

27th October 2005, 12:12 PM	#83
vdhdsgs Member Join Date: Dec 2003 Posts: 1,411	jerky has a characteristic smoky flavour, what you'll notice with biltong is the taste of under/uncooked fat and of course the coriander. Last edited by Ma Baker; 27th October 2005 at 2:55 PM. Reason: Quote removed

27th October 2005, 2:52 PM	#84
Kippa-Dee Member Join Date: Jan 2003 Location: Melbourne, Aus Posts: 6,287	Reply to quote removed I typically buy very very lean biltong - the fat flavor doesn't come thru at all? I suppose it depends where you get it and what cut of meat... __________________ OCAU Guitar Players Club \|OCAU Musicians Guild Member #14\| OCAU Fitness Club Member #22\|OCAU Weight Training Club Member #24 http://www.lazarusmode.com Last edited by Ma Baker; 27th October 2005 at 3:37 PM.

27th October 2005, 2:58 PM	#85
sgtraven Member Join Date: Sep 2004 Location: Vic, Kew Posts: 2,766	i cant get enough of the stuff. the fresh homemade stuff is way better than anything ive tried. p.s try birdseye chillie on it. its the same chillie they use in nandos peri peri sauce __________________ Beaver of the Aussie Pitmasters Forum

31st October 2005, 10:17 AM	#89
Lem Member Join Date: Jan 2005 Location: Sydney Posts: 67	Had a little taste-tester of the batch I made using the "commercial" spicemix and so far so good! It needs a bit more time to dry out properly though

2nd November 2005, 5:29 PM	#90
n000b Member Join Date: Jul 2002 Location: Melbourne Posts: 2,492	Where did you get the commercial spice mix from?