colig08 Posted March 9, 2015 Author Report Share Posted March 9, 2015 just picked up on this thread and was wondering if I could use a dehumidifier to dry it out ? DD Not too sure about that. As others have said try using a fan to get air flow over the product. Quote Link to comment Share on other sites More sharing options...
Dasher Posted March 15, 2015 Report Share Posted March 15, 2015 Has anyone tried using Canada goose for biltong? Also has anyone tried cold smoking biltong? Dasher Quote Link to comment Share on other sites More sharing options...
Dasher Posted March 19, 2015 Report Share Posted March 19, 2015 Well I had a canada goose which rather than chuck in the dead pit at work I thought I'd give it a go at turning it into Biltong. Having removed the breast I cut it into 10-15mm thick steaks. I placed about a table spoon each of; sugar, fresh ground black pepper, ground coriander, smoked praprika, salt, 4 crushed garlic cloves and 2 tablespoons of cider vinegar in a freezer bag, the goose was added, bag sealed and shaken. I left the bag in the fridge over night . The goose was quickly rinsed under the tap then patted dry before being lightly brushed with cider vinegar. Not owning a special Biltong box, I carefully wired a wire cake cooling rack high above my stove where it probably reaches no higher than 30 centigrade and laid the goose steaks out flat on it. Within 2hrs the meat was dry on the out side, 3 days later, with the stove lite for 12hrs a day, it was finished with the inner texture being like chorizo. The colour was very dark, almost black, very fiberous texture before it is cut but when cut across the grain it was perfect. Well was it any good..... 4 days to make...... almost all gone in a day. Give it a try, far better than anything else you can do with Canada goose!! Dasher Quote Link to comment Share on other sites More sharing options...
aris Posted March 19, 2015 Report Share Posted March 19, 2015 In theory any meat can be preserved. The only thing to consider are pathogens. Would you eat the meat cooked rare? If not, I'd think twice before making it into biltong, but I have seen chicken biltong in South Africa. I'm not sure if Salmonella or Campylobacter are endemic there as it is in factory chickens here. Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted March 21, 2015 Report Share Posted March 21, 2015 My other half laughs at me with my raw chicken handling procedure.However after having campylobacter just once after a camping trip there's no way I'd try chicken biltong. It destroyed me for a week. Quote Link to comment Share on other sites More sharing options...
aris Posted March 21, 2015 Report Share Posted March 21, 2015 My other half laughs at me with my raw chicken handling procedure. However after having campylobacter just once after a camping trip there's no way I'd try chicken biltong. It destroyed me for a week. Camphylobacter can do far worse - it is a precursor for auto-immune neurological diseases such as Guillain-Barré Syndrome. Nasty stuff - handle factory bred poultry like it is nuclear waste. Quote Link to comment Share on other sites More sharing options...
Penelope Posted April 2, 2015 Report Share Posted April 2, 2015 Yep, been there, ill'est that I have ever felt. My other half laughs at me with my raw chicken handling procedure.However after having campylobacter just once after a camping trip there's no way I'd try chicken biltong. It destroyed me for a week. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted June 3, 2015 Report Share Posted June 3, 2015 After finally finding the time and making my Biltong box I have got a kg of Topside in there drying. Every website I looked at there was a different recipe. So I have taken everything on board and guessed. This is something I have wanted to do for a while and took me about an hour to knock up. Plastic box £5.99 Pvc pipe £3.20 Computer fan £6.99 Mesh £3.99 Bulb holder and cable I already had. (Can't be more than £5.00) Psu for fan, old bt Internet box power supply. Everyone must have a old 12v psu from something. So I would think anyone could make a Biltong box in a few hours for about £20 or £30. Mine is a prototype, if I am please with the results I will reuse the bits and built a larger cabinet type box with a door at the front. Roll on Friday. Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted June 6, 2015 Report Share Posted June 6, 2015 Nice one, It's really easy to make the box and the biltong is almost foolproof to make. It just takes a few goes to get used to how quickly the varything thickness of meat will dry in your biltong box.I've not actually used the lamp since the first go, as mentioned above it's the airflow that's key. Especially with the warmer period we're now in give it a try with just the fans.Still worth having a lamp though if using it in a cold garage or room. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted June 6, 2015 Report Share Posted June 6, 2015 Well last night was a blur of biltong and beer, what a combination. We managed to just about finish it all, first taste test was an excellent result. Quote Link to comment Share on other sites More sharing options...
colig08 Posted July 11, 2015 Author Report Share Posted July 11, 2015 Well last night was a blur of biltong and beer, what a combination. We managed to just about finish it all, first taste test was an excellent result. Good to hear it was a success! Did you end up building a bigger box? Any pics? I'm still tinkering with my recipe but still haven't had a disappointing batch. Quote Link to comment Share on other sites More sharing options...
Guest Wilksy Posted July 14, 2015 Report Share Posted July 14, 2015 After finally finding the time and making my Biltong box I have got a kg of Topside in there drying. Every website I looked at there was a different recipe. So I have taken everything on board and guessed. This is something I have wanted to do for a while and took me about an hour to knock up. Plastic box £5.99 Pvc pipe £3.20 Computer fan £6.99 Mesh £3.99 Bulb holder and cable I already had. (Can't be more than £5.00) Psu for fan, old bt Internet box power supply. Everyone must have a old 12v psu from something. So I would think anyone could make a Biltong box in a few hours for about £20 or £30. Mine is a prototype, if I am please with the results I will reuse the bits and built a larger cabinet type box with a door at the front. Roll on Friday. Hiya! Thanks for listing the components, I was wondering what the 12v psu stands for is like an old phone charger? That's the only bit I'd get stuck on is powering the fans, great thread by the way I love biltong! Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted July 15, 2015 Report Share Posted July 15, 2015 I ended up with this to power the fans, not from this seller so can't vouch for them but it's most likely the same transformer.http://www.ebay.co.uk/itm/DC-12V-1-5A-UK-power-supply-AC-Adaptor-Transformer-for-LED-Strip-5050-3528-RGB-/251371097768?pt=LH_DefaultDomain_3&hash=item3a86e28ea8A couple of these http://www.ebay.co.uk/itm/80mm-Cooling-Fan-Desktop-Internal-Computer-Case-PC-3Pin-/360316222785?pt=LH_DefaultDomain_3&hash=item53e4853d41I think I cut away the yellow wire which is the variable speed control and just wire in parallel to the connector that comes with transformer. These fans shift quite alot of air, my box takes only a few days at most to dry out even quite thick cuts of meat. Quote Link to comment Share on other sites More sharing options...
Guest Wilksy Posted July 15, 2015 Report Share Posted July 15, 2015 Looks just the job! Cheers muddy funker! Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted July 15, 2015 Report Share Posted July 15, 2015 Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted July 26, 2015 Report Share Posted July 26, 2015 Would it just be the same as a good food dehydrator ? Quote Link to comment Share on other sites More sharing options...
Muddy Funker Posted July 30, 2015 Report Share Posted July 30, 2015 Would it just be the same as a good food dehydrator ? I don't see any reason why not? That's all that is happening inside the biltong box. Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted August 15, 2015 Report Share Posted August 15, 2015 (edited) Going through my freezer I found a big old lump of venison, its been in there I don't know how long I guess over 2 years, so decided that I might as well give it the Biltong treatment. Once defrosted it seems like its a boned out shoulder (possibly) but I cut it into large pieces and removed as much of the sinew as possible in it went into my mark II box after some vinegar and spices. I just tried the first bit and it is very good, a bit more fibrous than beef but that may be to do with the cut of meat I expect. So I now have a new pile of Biltong that cost me the best part of nothing to eat with a few beers Happy Days Edited August 15, 2015 by rimfire4969 Quote Link to comment Share on other sites More sharing options...
sjnolloth Posted December 13, 2016 Report Share Posted December 13, 2016 Hi Guys, Just found this thread and might give it a go, but would like to ask how thick you actually cut your silverside for hanging?? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
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.