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Old 3rd November 2005, 8:26 AM   #91
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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

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Old 26th January 2006, 6:36 AM   #92
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Default 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 )
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Old 26th January 2006, 11:28 AM   #93
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Nice

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

Edit: that's a fuckload of biltong
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Old 26th January 2006, 2:42 PM   #94
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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.
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Old 3rd February 2006, 2:24 PM   #95
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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.
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Old 12th February 2006, 5:46 AM   #96
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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
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Old 12th February 2006, 7:53 PM   #97
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When do I pick up my order?
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Old 13th February 2006, 5:35 AM   #98
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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
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Old 3rd May 2006, 7:40 PM   #99
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Sorry to bump, but how'd that big batch you were making turn out VR-X?
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Old 3rd May 2006, 11:08 PM   #100
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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
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Old 4th May 2006, 4:27 PM   #101
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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.
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Old 18th November 2006, 10:55 AM   #102
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Update guys, I finaly did a "how-to"

find it here
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Old 18th November 2006, 1:13 PM   #103
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fantastic

I tried biltong a few weeks ago, and now I'm looking for a place around here that sells the stuff.
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Old 21st November 2006, 3:14 PM   #104
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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?
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Old 21st November 2006, 4:30 PM   #105
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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)
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