hafod Posted July 10, 2020 Report Share Posted July 10, 2020 Well the title says it all lol Anyone making their own and care to share your recipe I.ll post mine for a delicious homemade biltong if there's any interest Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted July 10, 2020 Report Share Posted July 10, 2020 Always fancied making Biltong! How do you dry yours if you dont mind me asking? Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted July 10, 2020 Report Share Posted July 10, 2020 30 minutes ago, Stephen-H said: Always fancied making Biltong! How do you dry yours if you dont mind me asking? You can go in the oven at the very lowest setting with the door slightly open, or just hang in a rack over a smouldering fire. I generally just use standard dry barbecue rubs, although there's a wet Teryaki recipe that I've been waiting to do and this thread has reminded me - Cheers!! Quote Link to comment Share on other sites More sharing options...
243deer Posted July 10, 2020 Report Share Posted July 10, 2020 Venison 'biltong' using store cupboard ingredients that lets the flavour of the venison be the star - not classic biltong by any means just the recipe I started with and the flavour feedback is such I see no reason to change cut 3 - 4 lbs of venison into 1/4 inch thick slices in a plastic container grind salt (I like to use Maldon sea salt as most local to me) and pepper as though you were seasoning some meat fairly heavily. Now do it again so you have double seasoning. Add a layer of meat. sprinkle on some malt vinegar making sure all meat gets some. Repeat the above until you have used up all the venison finishing with vinegar and more seasoning on top. Leave in fridge for 4 - 6 hours then give everything a turn top to bottom then back in the fridge overnight. Drain off the vinegar and dry the meat. place in a 5 tier electric dehydrator (hence 3 - 4 lbs so it will fit plus you do not annoy the mrs by using her oven for 2 days and you can put the dehydrator wherever convenient) lowest setting, dry for 1 - 2 days depending on how chewy/dry you like it. Turn meat over and change around trays morning and evening for even drying. Enjoy Quote Link to comment Share on other sites More sharing options...
sandspider Posted July 10, 2020 Report Share Posted July 10, 2020 Always interested in biltong recipes! Made some good stuff in the past using my hot smoker, but have a dehyrator to try now too... Can't remember the exact recipe I used but it was delicious! Quote Link to comment Share on other sites More sharing options...
hafod Posted July 10, 2020 Author Report Share Posted July 10, 2020 2 hours ago, Stephen-H said: Always fancied making Biltong! How do you dry yours if you dont mind me asking? I use a food dehydrator for mine all depends how dry you like it really I like mine so I can chew it so I give mine 12 to 15 hours in the dehydrator and its perfect for me I then cut into slices about an 1/8 inch thick weigh it into 100 gram batchs and seal it vacuum bags and store in the freezer food on the go so to speak lol Quote Link to comment Share on other sites More sharing options...
hafod Posted July 10, 2020 Author Report Share Posted July 10, 2020 1 hour ago, 243deer said: Venison 'biltong' using store cupboard ingredients that lets the flavour of the venison be the star - not classic biltong by any means just the recipe I started with and the flavour feedback is such I see no reason to change cut 3 - 4 lbs of venison into 1/4 inch thick slices in a plastic container grind salt (I like to use Maldon sea salt as most local to me) and pepper as though you were seasoning some meat fairly heavily. Now do it again so you have double seasoning. Add a layer of meat. sprinkle on some malt vinegar making sure all meat gets some. Repeat the above until you have used up all the venison finishing with vinegar and more seasoning on top. Leave in fridge for 4 - 6 hours then give everything a turn top to bottom then back in the fridge overnight. Drain off the vinegar and dry the meat. place in a 5 tier electric dehydrator (hence 3 - 4 lbs so it will fit plus you do not annoy the mrs by using her oven for 2 days and you can put the dehydrator wherever convenient) lowest setting, dry for 1 - 2 days depending on how chewy/dry you like it. Turn meat over and change around trays morning and evening for even drying. Enjoy Did you find your turned out to be too salty using that recipe if you don't mind me asking cos I used a similar recipe to yours and I found it way too salty Quote Link to comment Share on other sites More sharing options...
243deer Posted July 10, 2020 Report Share Posted July 10, 2020 The first batch I did was too salty but still just about edible as I sprinkled salt, that is why I started using salt and pepper grinders as I found it then spread a thinner amount and was easier to judge. Obviously as I butcher my own venison I am able to make sure that the meat is as good as can be with no contaminants and stringent hygiene. The vinegar will take care of pretty much all air borne pathogens that might get on the meat as it is sliced so I think that the salt can be to taste. If you are going to keep for a while then maybe a little more salt is needed as a preservative but every batch I make seems to disappear long before preservation becomes an issue. Quote Link to comment Share on other sites More sharing options...
hafod Posted July 10, 2020 Author Report Share Posted July 10, 2020 2 hours ago, 243deer said: The first batch I did was too salty but still just about edible as I sprinkled salt, that is why I started using salt and pepper grinders as I found it then spread a thinner amount and was easier to judge. Obviously as I butcher my own venison I am able to make sure that the meat is as good as can be with no contaminants and stringent hygiene. The vinegar will take care of pretty much all air borne pathogens that might get on the meat as it is sliced so I think that the salt can be to taste. If you are going to keep for a while then maybe a little more salt is needed as a preservative but every batch I make seems to disappear long before preservation becomes an issue. Lol same here does no hang about long enough to have issues with it I use beef though am tempted to try seeing if i could use a leg of lamb **** or bust as they say lol Quote Link to comment Share on other sites More sharing options...
243deer Posted July 11, 2020 Report Share Posted July 11, 2020 be interested in how your lamb experiment goes, being a fattier meat should end up very tasty, season with mint sauce maybe Quote Link to comment Share on other sites More sharing options...
hafod Posted July 12, 2020 Author Report Share Posted July 12, 2020 On 11/07/2020 at 09:12, 243deer said: be interested in how your lamb experiment goes, being a fattier meat should end up very tasty, season with mint sauce maybe Yeah i.ll have a go and try a leg of lamb soon woudnt have thought there be much difference between the lamb and venison would there bit fatter obviously but should be worth a try Quote Link to comment Share on other sites More sharing options...
PPP Posted July 13, 2020 Report Share Posted July 13, 2020 I find to much fat goes bitter.... Quote Link to comment Share on other sites More sharing options...
gmm243 Posted July 14, 2020 Report Share Posted July 14, 2020 I did some red and Sika last year.Used a kit that my brother brought back from Cabelas.It gives you all the correct measurements of mix to your weight of meat.I dried in the oven at its lowest setting and it (mostly) turned out very nice.A bit charred at the edges but I just cut them off,the centre cuts were fine and chewy. I froze it and used throughout the season.I would do it again and prob buy a dehydrator to take the cooking element out of it. I think practice would make perfect, thankfully I have more of the kit left over so will give it another go soon. Quote Link to comment Share on other sites More sharing options...
hafod Posted July 22, 2020 Author Report Share Posted July 22, 2020 I.ve been using the tongmaster piri piri biltong spice mix its nice dont get me wrong but just got to get the balance right a little to much salt if you over season with it but I do prefer the spice mix I made myself when I first started making biltong got the recipe off my cousins wife who is a springbok she was spot on with the receipe fair play l Quote Link to comment Share on other sites More sharing options...
51/50 Posted July 23, 2020 Report Share Posted July 23, 2020 I make venison jerky quite regularly using my own marinade recipe & it's mega popular!,i experimented a lot with marinades until i was satisfied,i now stick to the same each time but vary the quantities according to the weight of meat,9 ingredients: Soy sauce. Worcestershire sauce. Brown sugar. Black pepper. Garlic powder. Onion powder. Paprika. Salt. Colgin liquid smoke,hickory,(be cautious with the liquid smoke,a couple of drops too much overpowers everything else!) I've also made goose & pigeon jerky using the same recipe,again it's very popular. Quote Link to comment Share on other sites More sharing options...
hafod Posted August 8, 2020 Author Report Share Posted August 8, 2020 On 23/07/2020 at 11:28, 51/50 said: I make venison jerky quite regularly using my own marinade recipe & it's mega popular!,i experimented a lot with marinades until i was satisfied,i now stick to the same each time but vary the quantities according to the weight of meat,9 ingredients: Soy sauce. Worcestershire sauce. Brown sugar. Black pepper. Garlic powder. Onion powder. Paprika. Salt. Colgin liquid smoke,hickory,(be cautious with the liquid smoke,a couple of drops too much overpowers everything else!) I've also made goose & pigeon jerky using the same recipe,again it's very popular. Now I did make my first venison biltong last week and I must confess venison is not to my taste A friend gave me a hind leg of venison he had in the freezer now weather it had been in the freezer to long I don't know but it wasnt for me Quote Link to comment Share on other sites More sharing options...
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