Thread Killer Mk IX

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Crableg said:
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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Ya, I've done that too. It's not so lekker when that happens.

I have heard that you can use a bit of bi-carb as a preservative to prevent mold, but I know what happens when you mix bi-carb and vinegar, so I'm not sure about that.
 
Oh and here is my mums recipe (I had forgotten I had it in my dropbox folder)

Ingredients
* Silverside or Topside (the quantity of biltong you want to make will determine the amount of meat you’ll need. Remember: you’ll lose about 40 per cent of the mass once the meat has dried).
* 1 kg coarse salt
* 200 g brown sugar
* 50 g white pepper
* 20 g salpetre/saltpeter (acts as a preservative)
* Vinegar (acts as a preservative)
* 20 g Bicarbonate of soda
* A number of different spices can be added depending on your taste e.g. Garlic; Chili; 100 g ground Coriander
Method
1. Mix all dry ingredients together.
2. Cut meat into strips (the thicker you cut the strips, the longer the meat will take to dry).
3. Sprinkle salt and spice mixture on the bottom of your container.
4. Pack meat strips flat on top.
5. Sprinkle a bit of vinegar over the layer of meat, followed by another layer of salt and spice mixture.
6. Place another layer of meat on top.
7. Continue the process until the meat has been used up.
8. Place in fridge overnight to marinate. The thicker your strips of meat, the longer you might need to marinate the meat.
9. The next day, soak a cloth in vinegar and then use to wipe lumps of salt off of the meat strips.
10. Hang up meat strips in a well-ventilated, cool, dry area. It is advisable to use a fan to help the meat dry faster. If you are making biltong in an area with high humidity, it is essential to use a fan.
11. It will take about a week for the biltong to dry. The thicker the meat strips, the longer the biltong will take to dry. It will, of course, also depend on whether you like wet or dry biltong.
 
Wyvern said:
Oh and here is my mums recipe (I had forgotten I had it in my dropbox folder)

Ingredients
* Silverside or Topside (the quantity of biltong you want to make will determine the amount of meat you’ll need. Remember: you’ll lose about 40 per cent of the mass once the meat has dried).
* 1 kg coarse salt
* 200 g brown sugar
* 50 g white pepper
* 20 g salpetre/saltpeter (acts as a preservative)
* Vinegar (acts as a preservative)
* 20 g Bicarbonate of soda
* A number of different spices can be added depending on your taste e.g. Garlic; Chili; 100 g ground Coriander
Method
1. Mix all dry ingredients together.
2. Cut meat into strips (the thicker you cut the strips, the longer the meat will take to dry).
3. Sprinkle salt and spice mixture on the bottom of your container.
4. Pack meat strips flat on top.
5. Sprinkle a bit of vinegar over the layer of meat, followed by another layer of salt and spice mixture.
6. Place another layer of meat on top.
7. Continue the process until the meat has been used up.
8. Place in fridge overnight to marinate. The thicker your strips of meat, the longer you might need to marinate the meat.
9. The next day, soak a cloth in vinegar and then use to wipe lumps of salt off of the meat strips.
10. Hang up meat strips in a well-ventilated, cool, dry area. It is advisable to use a fan to help the meat dry faster. If you are making biltong in an area with high humidity, it is essential to use a fan.
11. It will take about a week for the biltong to dry. The thicker the meat strips, the longer the biltong will take to dry. It will, of course, also depend on whether you like wet or dry biltong.
Click to expand...

Thanks, I've been wanting a spice recipe. Does this one come out nicely?
 
matt said:
Thanks, I've been wanting a spice recipe. Does this one come out nicely?
Click to expand...
We love it, just figure out the spices you want to use, we use the pre-packaged stuff directly from Crown Mill - we make our own boereworse so we get all our spices there. You will have to learn to judge your own spices - it is a very individual taste - I dont like to much coriander where as the rest of my family loves it :P But at least it is something I can scrape off.
 
Geez I am swamped with work. I don't know my head from my ass.

Paper work, admin, heavy schedule.

Don't even think I will come close to the running for the comp.
 
Wyvern said:
Oh and here is my mums recipe (I had forgotten I had it in my dropbox folder)

Ingredients
* Silverside or Topside (the quantity of biltong you want to make will determine the amount of meat you’ll need. Remember: you’ll lose about 40 per cent of the mass once the meat has dried).
* 1 kg coarse salt
* 200 g brown sugar
* 50 g white pepper
* 20 g salpetre/saltpeter (acts as a preservative)
* Vinegar (acts as a preservative)
* 20 g Bicarbonate of soda
* A number of different spices can be added depending on your taste e.g. Garlic; Chili; 100 g ground Coriander
Method
1. Mix all dry ingredients together.
2. Cut meat into strips (the thicker you cut the strips, the longer the meat will take to dry).
3. Sprinkle salt and spice mixture on the bottom of your container.
4. Pack meat strips flat on top.
5. Sprinkle a bit of vinegar over the layer of meat, followed by another layer of salt and spice mixture.
6. Place another layer of meat on top.
7. Continue the process until the meat has been used up.
8. Place in fridge overnight to marinate. The thicker your strips of meat, the longer you might need to marinate the meat.
9. The next day, soak a cloth in vinegar and then use to wipe lumps of salt off of the meat strips.
10. Hang up meat strips in a well-ventilated, cool, dry area. It is advisable to use a fan to help the meat dry faster. If you are making biltong in an area with high humidity, it is essential to use a fan.
11. It will take about a week for the biltong to dry. The thicker the meat strips, the longer the biltong will take to dry. It will, of course, also depend on whether you like wet or dry biltong.
Click to expand...

Awesome, definitely need to save this recipe
 
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