Jump to content

Biltong


colig08
 Share

Recommended Posts

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!

post-73352-0-09942900-1422895745_thumb.jpg

Link to comment
Share on other sites

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

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

 

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?

Link to comment
Share on other sites

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 by Cosd
Link to comment
Share on other sites

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?

Link to comment
Share on other sites

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)

Link to comment
Share on other sites

 

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.

Link to comment
Share on other sites

 

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

Thanks mate :good:

 

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.

 

20150208_165126_zpsulljw7xp.jpg

Edited by Muddy Funker
Link to comment
Share on other sites

  • 3 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...