Mephisto_Helix
Grump Squad
early morning gleetings .......
Thread Killer Mk IX
- Thread starter James
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TheAvenged87
Not Robin
It is never too early to discuss food.
MalicE
Party time! Excellent!
our COO is a vegetarian....
matt
Local caffeine junky
That's not lunch time food, that's weekend food.
GReeN_ORB
Persistent illusion
DarthMol
New member
Hmmm, I never thought of that - so basically I could make my own biltong using my pc! It's hot and dry in there - although it can be a bit dusty
MetalSoup
There's a GIF for that
No, you can't braai your COO.
matt
Local caffeine junky
I'm still trying to figure out the best thing to do with the vinegar. The last couple of times I've made, I've bought a prepacked biltong set from Food Lovers Market, they give you meat, spice and some brown sticky stuff that at first I assumed was vinegar, but it's too viscous to be vinegar. Still want to figure out what it is, but then it's best not to use vinegar with that stuff, just slop the brown stuff (seems like a marinade of some sort) all over the meat, coat it in spices and hang it up.
GReeN_ORB
Persistent illusion
Yes it totally is cheating! Totally!
Okay, not really. Unless you can't get the flavour you want, from the pre-made stuff, I see no reason why you shouldn't use the pre-mixed spices.
As to the vinegar, soak to taste (i.e. experimentation is required). The max I've soaked it is 3 hours, which for me, was waaaaaaaaaay too long. I prefer around an hour and a quarter. Like I say, though, you need to experiment. Make up one batch where you soak each piece for progressively longer periods, make sure you can identify which is which, and then try them
Wyvern
Khaleesi
Ok people the bets start now - how long does Dochie's car last this time round. . .Greetings !
Vorsprung be Rolling again ! woooooooot
*huge hugs Avenged*
We have to use a homemade setup since in the cape if you dont box it and dry it fast, the meat will go mouldy.
No Idea how long we soak it for, all in all it takes a day or 2 to prepare the meat - it depends on what kind of meat it is. We tend to do venison more often than beef.
We always use premixes but add our own to it to make it taste better.
Mattt
New member
I'm also not sure. The next vegetarian braai I have, I'll be sure to try it though.
Yum. Gonna try that recipe on our hunting trip this year
Vegetarian braai's and hunting trips don't really seem to fit together.
GReeN_ORB
Persistent illusion
Wyv raises a good point here - different types of meat need to soak for different periods. For example, venison is generally quite a lot tougher than beef silverside (which I use to make my beef biltong), so it needs to soak a bit longer. If you're going to use different cuts of meat, you'll need to experiment with each cut of meat to find out what soak period works for you. Just remember to write it down, once you have a period which works for you
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Refer to my comment regarding chicken being the vegetarian braai.
matt
Local caffeine junky
If it's vegetarian if it's not red meat, then surely pork counts too, since that's white meat?
Note to self, get pig on a spit and invite people for vegetarian braai
GReeN_ORB
Persistent illusion
I approve of your reasoning!
Ike_009
Assassin of Accountants
I heard someone once tried pineapple juice instead of vinegar but I never tried it so if anyone wants to play mad scientist there's an idea.
We also use a combination of 2 pre mixes for our braai salt which works well, working off a pre mix usually helps with a decent base and from there you can tailor it to your own tastes.
We also use a combination of 2 pre mixes for our braai salt which works well, working off a pre mix usually helps with a decent base and from there you can tailor it to your own tastes.
Crableg
New member
Wyv raises a good point here - different types of meat need to soak for different periods. For example, venison is generally quite a lot tougher than beef silverside (which I use to make my beef biltong), so it needs to soak a bit longer. If you're going to use different cuts of meat, you'll need to experiment with each cut of meat to find out what soak period works for you. Just remember to write it down, once you have a period which works for you
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Refer to my comment regarding chicken being the vegetarian braai.
Yea I also use Silverside steak for beef, we have definitely "over soaked" the meat before, giving it that really tangy vinegar taste.
My brother has take a biltong maker( box with the fan on top and hooks to hang the meat on) to Dublin with him an is making some there also.
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