Homemade Biltong! - Page 7

Lem · 3rd November 2005, 9:26 AM

Quote:

Originally Posted by n000b

Where did you get the commercial spice mix from?

I had it sent here from South Africa. Got a little slip from customs too

There is a company up in Qld that sells a biltong spice mix as well, will see if I can find a link.

Cheers

Lem

VR-X · 26th January 2006, 7:36 AM

Hello all you Biltong lovers out there!

OK I've been fairly slack of late not keeping my fellow addicts upto date with my progress so here goes...

Batch #1

Utter SHITE! too salty, oven cured (never again!) and generally un palitable...

Batch #2

Not bad, air cured (oh god this improves the flavour!) but a touch too much chillie. Was a hit with the friends but I let it dry for too long.

Batch #3

I hit the jackpot!

Spice mix as follows (I try to make large batches as it takes a while anyway)

240g coarse ground dry roasted corriander seed
90g smokey praprika
30g Praprika
180g McKormics (sp?) garlic powder
60g Cyene pepper
1 Tbl spoon Bi-carb soda (really helps keep the mold at bay)

The meat I am using is whole topside that I buy cryovac'd so I can age it in the fridge for 2-3 weeks before starting production. Expect to pay between $50 and $70 for a whole one. If you're paying more you should find a different butcher.

Process:
Followed the basic process, but got hit with a patch of damp weather almost at the end and this started some mold, cleared the product off the drying rack and gave the whole batch a light brushing with a nail brush (obtained for this purpose alone) and a good dousing in straight vinegar then 12 hours in the oven.

The batch turned out quite well with no complaints, infact I have been given money to produce a batch for a friend (I get to keep 1/3 to 1/4 of the final product.

and here is is/was (all gone now)
Biltong (link to save bandwidth

)

n000b · 26th January 2006, 12:28 PM

Nice

I'll have to try out your spice mixture next time I make some

Edit: that's a fuckload of biltong

Demented Freak · 26th January 2006, 3:42 PM

Batch 2 was alright, a bit dry and the problem with the chilli was it was too inconsistantly spread, tasted nice until you hit a patch of it...

Batch 3 sounds nice.

scon · 3rd February 2006, 3:24 PM

I thought Biltong was a dutch word, so I tried putting it into a translator as the words Bill Tong, it came up with Buttock Tongue! Pretty funny.

I imagine that it means a strip of rump meat.

VR-X · 12th February 2006, 6:46 AM

put on a MONSTER batch yesterday (expecting 6-7Kg of dry product) that looks like it'll be magnificient!

I'll let you all know how it goes

Demented Freak · 12th February 2006, 8:53 PM

When do I pick up my order?

VR-X · 13th February 2006, 6:35 AM

You had an order? Oh, Im sorry it must have been over looked this time round

But we may be able to come to some arrangement

n000b · 3rd May 2006, 8:40 PM

Sorry to bump, but how'd that big batch you were making turn out VR-X?

esprit · 4th May 2006, 12:08 AM

Quote:

Originally Posted by scon

I thought Biltong was a dutch word, so I tried putting it into a translator as the words Bill Tong, it came up with Buttock Tongue! Pretty funny.

I imagine that it means a strip of rump meat.

Africanse (sp?) is very close language wise to Dutch. A lot of the words are the same. That'd explain it

VR-X · 4th May 2006, 5:27 PM

Quote:

Originally Posted by n000b

Sorry to bump, but how'd that big batch you were making turn out VR-X?

Not too bad actually, the biggest issue was storage.

The flavour was fairly DAMN good and I've kept the recipie and process written down this time.

So yeah, while it was GOOD eating I dont thyink I'll be doing such a large batch again, it was too hard to handle.

VR-X · 18th November 2006, 11:55 AM

Update guys, I finaly did a "how-to"

find it here

Deanodriver · 18th November 2006, 2:13 PM

fantastic

I tried biltong a few weeks ago, and now I'm looking for a place around here that sells the stuff.

pugsley · 21st November 2006, 4:14 PM

thanks for the how 2 vr-x, i might have to give this a whirl. How long does it take to make from start to eating?

VR-X · 21st November 2006, 5:30 PM

Quote:

Originally Posted by pugsley

thanks for the how 2 vr-x, i might have to give this a whirl. How long does it take to make from start to eating?

That depneds (mostly) on the weather, if it is warm and humid then it can tale up to a week to dry the meat (DEFINATELY need a fan on it constantly in this case). In cool DRY weather it has taken me as little as 3 days to dry the meat.

So the whole process from when I start cutting to eating is about 4.5 days.

But if you want good flavour get your butcher to vacumbag the meat and leave it in your fridge for about 3 weeks (to flavour up a bit)

26th January 2006, 7:36 AM	#92
VR-X Member Join Date: Apr 2003 Location: Sydney Posts: 216	Batch #3 Hello all you Biltong lovers out there! OK I've been fairly slack of late not keeping my fellow addicts upto date with my progress so here goes... Batch #1 Utter SHITE! too salty, oven cured (never again!) and generally un palitable... Batch #2 Not bad, air cured (oh god this improves the flavour!) but a touch too much chillie. Was a hit with the friends but I let it dry for too long. Batch #3 I hit the jackpot! Spice mix as follows (I try to make large batches as it takes a while anyway) 240g coarse ground dry roasted corriander seed 90g smokey praprika 30g Praprika 180g McKormics (sp?) garlic powder 60g Cyene pepper 1 Tbl spoon Bi-carb soda (really helps keep the mold at bay) The meat I am using is whole topside that I buy cryovac'd so I can age it in the fridge for 2-3 weeks before starting production. Expect to pay between $50 and $70 for a whole one. If you're paying more you should find a different butcher. Process: Followed the basic process, but got hit with a patch of damp weather almost at the end and this started some mold, cleared the product off the drying rack and gave the whole batch a light brushing with a nail brush (obtained for this purpose alone) and a good dousing in straight vinegar then 12 hours in the oven. The batch turned out quite well with no complaints, infact I have been given money to produce a batch for a friend (I get to keep 1/3 to 1/4 of the final product. and here is is/was (all gone now) Biltong (link to save bandwidth )

26th January 2006, 3:42 PM	#94
Demented Freak Member Join Date: Aug 2002 Location: 2118, Sydney Posts: 2,551	Batch 2 was alright, a bit dry and the problem with the chilli was it was too inconsistantly spread, tasted nice until you hit a patch of it... Batch 3 sounds nice. __________________ Join the OCAU Swingers Club and Shag for Agg "Are you telling the truth, or did you read that in the Daily Telegraph?"

3rd February 2006, 3:24 PM	#95
scon Member Join Date: Sep 2005 Location: Canberra Posts: 4,540	I thought Biltong was a dutch word, so I tried putting it into a translator as the words Bill Tong, it came up with Buttock Tongue! Pretty funny. I imagine that it means a strip of rump meat. __________________ Human beings, who are almost unique in having the ability to learn from the experience of others, are also remarkable for their apparent disinclination to do so. Douglas Adams, "Last Chance to See" - 1990 Food Blog: Wok the Fuck?!

12th February 2006, 8:53 PM	#97
Demented Freak Member Join Date: Aug 2002 Location: 2118, Sydney Posts: 2,551	When do I pick up my order? __________________ Join the OCAU Swingers Club and Shag for Agg "Are you telling the truth, or did you read that in the Daily Telegraph?"

18th November 2006, 2:13 PM	#103
Deanodriver Member Join Date: Jun 2001 Location: Melbourne Posts: 7,440	fantastic I tried biltong a few weeks ago, and now I'm looking for a place around here that sells the stuff. __________________ sifnt.net.au \| I brew, therefore I am.

26th January 2006, 12:28 PM	#93
n000b Member Join Date: Jul 2002 Location: Melbourne Posts: 2,492	Nice I'll have to try out your spice mixture next time I make some Edit: that's a fuckload of biltong

12th February 2006, 6:46 AM	#96
VR-X Member Join Date: Apr 2003 Location: Sydney Posts: 216	put on a MONSTER batch yesterday (expecting 6-7Kg of dry product) that looks like it'll be magnificient! I'll let you all know how it goes

13th February 2006, 6:35 AM	#98
VR-X Member Join Date: Apr 2003 Location: Sydney Posts: 216	You had an order? Oh, Im sorry it must have been over looked this time round But we may be able to come to some arrangement

3rd May 2006, 8:40 PM	#99
n000b Member Join Date: Jul 2002 Location: Melbourne Posts: 2,492	Sorry to bump, but how'd that big batch you were making turn out VR-X?

18th November 2006, 11:55 AM	#102
VR-X Member Join Date: Apr 2003 Location: Sydney Posts: 216	Update guys, I finaly did a "how-to" find it here