colig08 Posted February 2, 2015 Report Share Posted February 2, 2015 Hi, I was on a smoking and curing course the weekend before last where they covered off Biltong so I decided to make my own Biltong box last week. After keeping an eye on it (wanting to snaffle it) for three days it was finally ready on Saturday. I wasn't disappointed. You may have seen it being discussed on Channel 4's Sunday Brunch. It's really easy to do, the hardest part is the wait! I built my box for a smidge under 25 quid but had a few bits lying around. All it takes is a plastic tote, a light bulb, a couple of computer fans and some rods. Give it a go! Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted February 2, 2015 Report Share Posted February 2, 2015 Looks good. What recipe did you use? Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 2, 2015 Author Report Share Posted February 2, 2015 1kg silverside 67g course sea salt 67g brown sugar 44g ground coriander 27g black pepper Sliced in to strips and coated then left for 3 hours, turned and left for an other 3 then hung. I converted it from a 3kg of beef recipe hence the odd numbers. I don't think this is a traditional recipe as they all seem to use vinegar but it's very tasty. Good hit of pepper. Will be trying a chilli based recipe next if any one has a good one Quote Link to comment Share on other sites More sharing options...
aris Posted February 2, 2015 Report Share Posted February 2, 2015 Bit of vinegar is a good idea - it helps keep mould at bay. Apple cider vinegar works best. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted February 2, 2015 Report Share Posted February 2, 2015 Looks great and your completely right about the waiting. For chilli biltong just add chilli powder or flakes to your mix. Personally I like using freshly ground coriander seeds rather than coriander powder, and I don't use sugar at all, but half the pleasure is getting the flavour how you like it. Also do try pigeon, it is excellent. Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 3, 2015 Author Report Share Posted February 3, 2015 Bit of vinegar is a good idea - it helps keep mould at bay. Apple cider vinegar works best. I'm not sure it's going to be around long enough for any mould growth Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 3, 2015 Author Report Share Posted February 3, 2015 Looks great and your completely right about the waiting. For chilli biltong just add chilli powder or flakes to your mix. Personally I like using freshly ground coriander seeds rather than coriander powder, and I don't use sugar at all, but half the pleasure is getting the flavour how you like it. Also do try pigeon, it is excellent. Yes it's all about experimentation. My slicing of the beef left a lot to be desired but having the different thicknesses led to completely different textures. I now now that I want to cut it thicker to get a slightly wetter product. Will be adding some flakes to the next batch then. Quote Link to comment Share on other sites More sharing options...
aris Posted February 3, 2015 Report Share Posted February 3, 2015 I'm not sure it's going to be around long enough for any mould growth The mould tends to form when it is drying. Sooner or later you will see it. If you do see some white flecks of mould, just rub down with vinegar and re-hang. Any other colour mould, throw it away. Mould spores are in the air - so as soon as they land on a suitable medium, they grow. The ascetic acid in the vinegar helps kill the spores. Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 3, 2015 Author Report Share Posted February 3, 2015 The mould tends to form when it is drying. Sooner or later you will see it. If you do see some white flecks of mould, just rub down with vinegar and re-hang. Any other colour mould, throw it away. Mould spores are in the air - so as soon as they land on a suitable medium, they grow. The ascetic acid in the vinegar helps kill the spores. Ah okay, makes sense. Sounds like you have been doing this a while. What is your recipe & method? Do you just dip the meat in the vinegar and then roll in in the powder mix or do you let it sit in vinegar for a while? Quote Link to comment Share on other sites More sharing options...
Cosd Posted February 3, 2015 Report Share Posted February 3, 2015 (edited) I like the look of the box. Can I ask how it copes with the heat from the bulb? Any distortion? I tried pigeon biltong at the butchery night, that was fantastic!! If I could make one comment (sorry :( ), I would have used stainless BBQ skewers for hygene sake and ease of threading on the strips of meat. Edited February 3, 2015 by Cosd Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 3, 2015 Author Report Share Posted February 3, 2015 Looks great and your completely right about the waiting. For chilli biltong just add chilli powder or flakes to your mix. Personally I like using freshly ground coriander seeds rather than coriander powder, and I don't use sugar at all, but half the pleasure is getting the flavour how you like it. Also do try pigeon, it is excellent. Yeah I used seeds but whizzed them up a bit I need to bag me a few pigeons first (hint hint for anyone in the Norfolk area). I do have a couple of pheasants hanging at the moment. Does anyone know if they make good Biltong? Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 3, 2015 Author Report Share Posted February 3, 2015 I like the look of the box. Can I ask how it copes with the heat from the bulb? Any distortion? I tried pigeon biltong at the butchery night, that was fantastic!! If I could make one comment (sorry :( ), I would have used stainless BBQ skewers for hygene sake and ease of threading on the strips of meat. No problems so far. It's a 60w bulb and I ran it continuously for 72hours. I put a thermometer/ Hygrometer in with it & it reached about 23c Yes I agree with you on the rods, they are next on my list to do. As soon as I started hanging they were getting juices etc. on them. They did wipe clean but absorbent woods isn't the best thing. I was going to get plastic rods but I like the idea of the skewers. That would negate the need for me to get some hooks (used coated garden wire to hang the first time) Quote Link to comment Share on other sites More sharing options...
aris Posted February 3, 2015 Report Share Posted February 3, 2015 Ah okay, makes sense. Sounds like you have been doing this a while. What is your recipe & method? Do you just dip the meat in the vinegar and then roll in in the powder mix or do you let it sit in vinegar for a while? Hmm, yes about 25 years or so Never dip the meat - each time you dip, the vinegar you are dipping into slowly loses some of its potency from all the liquids coming off the meat. Two ways you can do it - brush the meat using a basting brush with the vinegar, then spice it. Or spice the meat, lay it in a tray, then add vinegar to your marinading tray. Typically you let it lie in the salt and spice for 8-24 hours anyhow - so just add some vinegar too. Both work, experiment to see what works best for you and gives you the most pleasing flavour profile. Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 4, 2015 Author Report Share Posted February 4, 2015 Hmm, yes about 25 years or so Never dip the meat - each time you dip, the vinegar you are dipping into slowly loses some of its potency from all the liquids coming off the meat. Two ways you can do it - brush the meat using a basting brush with the vinegar, then spice it. Or spice the meat, lay it in a tray, then add vinegar to your marinading tray. Typically you let it lie in the salt and spice for 8-24 hours anyhow - so just add some vinegar too. Both work, experiment to see what works best for you and gives you the most pleasing flavour profile. A pro then! Will try the vinegar on the next batch. I'd be horrified if I had to throw any away. Quote Link to comment Share on other sites More sharing options...
aris Posted February 4, 2015 Report Share Posted February 4, 2015 Apple cider vinegar if you can. Malt can give a odd taste. Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted February 5, 2015 Report Share Posted February 5, 2015 Haha that's brilliant I was just about to start my own thread. Nice work on your box.Finished mine this minute, this is my take on it. Hope you don't mind me jumping in. Quote Link to comment Share on other sites More sharing options...
storm in a teacup Posted February 7, 2015 Report Share Posted February 7, 2015 (edited) I used plastic coated paperclips bent into a S shape to hang the meat off a woodern dowl. Then just binned them after a use. Edited February 7, 2015 by storm in a teacup Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted February 8, 2015 Report Share Posted February 8, 2015 Okay so no one told me I had the fans round the wrong way haha. All sorted now and blowing air out instead of in. Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 9, 2015 Author Report Share Posted February 9, 2015 Nice Muddy Funker, the box looks great, as does your ale selection! Have you got any ventilation holes at the opposite end of the fans to draw air through? One of my fans sucks air in and the other end blows it out so that there is a constant flow of air running over the Biltong. Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted February 10, 2015 Report Share Posted February 10, 2015 (edited) Thanks mate I was contemplating having a fan going in then one going out, but in my head I was thinking there might not be enough time for the bulb to warm the air if it was moving so quickly. So what I did was put a couple of ventilation holes in the base of the box by the lamp (shown in pic 1), the box is raised on it's corners so they are clear of the surface it sits on. Then I had an old but unused tropical fish tank net I cut up for the mesh to cover holes.It's a bit overkill to be honest but still cost less than £30 and I had fun making it. I think I need to cut thicker steaks as it was dry in less than 3 days lol. I might get a ceramic heat bulb so it can be done in darkness, that can be a next month pay day upgrade! The beers were good!!!!This is the thickest part of one of the steaks after just shy of 3 days. The rest is much darker inside but still really tasty, just a bit of a jaw workout. Edited February 10, 2015 by Muddy Funker Quote Link to comment Share on other sites More sharing options...
wraivi Posted February 10, 2015 Report Share Posted February 10, 2015 I wouldn't worry too much about the heat, airflow is the key. If you're curing indoors, room temp is fine. I ve had good results just hanging a load in front of an office style desk fan on a low setting. Quote Link to comment Share on other sites More sharing options...
colig08 Posted February 10, 2015 Author Report Share Posted February 10, 2015 Yeah I put a thermometer in my box and it ran between 19 and 22c depending on time of day and how often I opened the lid and that was using a 60w bulb. I need to work on my slicing as there was way too much variation Quote Link to comment Share on other sites More sharing options...
derbyduck Posted March 2, 2015 Report Share Posted March 2, 2015 just picked up on this thread and was wondering if I could use a dehumidifier to dry it out ? DD Quote Link to comment Share on other sites More sharing options...
neil82 Posted March 3, 2015 Report Share Posted March 3, 2015 fancy trying this out with rabbit saddle, any one had a go at doing rabbit? Quote Link to comment Share on other sites More sharing options...
m3vert Posted March 4, 2015 Report Share Posted March 4, 2015 Love this thread!! Might have a bash at this and see how it goes! My back to back is South African and brings in biltong for the handover, which is tomorrow :-) His is superb, can't wait until tmrw now!!!! Quote Link to comment Share on other sites More sharing options...
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