Biltong Recipes

Crableg

Crableg

New member
I remember some people putting some recipes in one of the old TK's,I'm looking for some good spice mixes & soaking techniques for biltong, we recently built our own biltong machine, here it is:

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So does anyone have any good recipes for spicing etc ? Made a few batches and it came it pretty well, but I know it can be better.

Also, where is the best place to store it when its done ?
 
As far as storage goes,I put mine in the freezer if I make a big batch,during hunting season I make about 15kg at a time and they store very well in the freezer.The ones for immediate eating I leave in an airtight container in a cool place.
 
A cool well put that thing on your xmas list :D

Yeah Salt Brown sugar and salpeter and coriander. But mostly its try and see what you like. You can also use tenderised steaks(since they go on special most of the times( for biltong.
 
Yeah we only really use Silverside for biltong. For the storage, is the fridge too much of a "Cool place" ?
 
Crzwaco said:
too much biltong.
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I use Worcester Sauce on my biltong, and a LOT of it!!! It's the best thing on meat.

Other than that, what everybody else said. I:
- Soak the meat in Brown Vinegar for about an hour
- Remove, pat dry
- Soak in Worcester Sauce overnight
- Remove from Worcester sauce, add spice (Freddy Hirsch is the best)
- Hang
- On day two, I usually paint the meat with a 70/30 Worcester Sauce / Vinegar mix
 
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