Today I did do - Make my own Biltong!!

[WishayKillie]

Seeing as there was not much going on at work myself and the Afrikaner guy I work with decided to make our own biltong (a South African type of jerky only better). He had brought a couple of lb's out last trip and it was fantastic. So good I ordered some when I got home, 1kg of chilli flavour and 500g's of coriander, both were fantastic and scoffed within a week

So three days ago we managed to get a nice big slab of silverside beef off of the chef and decided to make our own. To prepare the meat we cut it into 1cm thick strips, seasoned with plenty of salt, black pepper, Worchesteshire Sauce and some chopped fresh chilli's (don't know what type but they are hot ).
Let that marinade in the fridge for 3 hours, should be overnight but I'm going home on Wednesday and wanted it ready by today then we had to hang it to dry for 3 days. As we are in Vietnam it's very humid so the meat would have just spoiled. The only place we could think of that was an ok temp and had good airflow was the engine room so that was where it has hung for the last 3 days.
Came on shift a couple of hours ago and it's ready . Gave it a try and my god it's fantastic, might have went a bit overboard with the chilli's but fuck it you just have to man up haha.

So any way here's the results

Hanging in the engine room

https://i62.photobucket.com/albums/h99/WishayKillie/P9141053.jpg

https://i62.photobucket.com/albums/h99/WishayKillie/P9141045.jpg

https://i62.photobucket.com/albums/h99/WishayKillie/P9141047.jpg

On the desk ready to eat

https://i62.photobucket.com/albums/h99/WishayKillie/P9141048.jpg

https://i62.photobucket.com/albums/h99/WishayKillie/P9141049.jpg

https://i62.photobucket.com/albums/h99/WishayKillie/P9141052.jpg
____________________
Current; 10' Aprilia Dorsoduro 750.
Previous; 05 Triumph Daytona 600, 08' Ducati 1098s.
"Needs a check-up, fae the neck up!"

[Timmeh]

Looks like you could catch AIDS from eating that.
____________________
GSXR400 x2 | '94 RVF400 | '93 TZR125 4DL (again)
20:22:30 BLUEX5: i would love to be forced to undergo a**l plugging with different sizes
20:48:18 Temeluchus: comp you hunk of smouldering homos3x you

[The Artist]

I bet that is so nice.

Beef, chillis, salt, pepper and engine oil.

[WishayKillie]

[thx1138]

nice. I prefer jerky, but nice!

I paid like £2 for a tiny bag of biltong the other day!

[WishayKillie]

[colin1]

fantastic !

i love jerky but its too expensive, making it sound ideal

I'm thinking airing cupboard.

Sometimes its good to be single.
____________________
colin1 is officially faster than god

[pablouk]

Man, thats got the juices flowing....
Any good links for making it?? (apart from op's method,which also seems good )
____________________
Keeping The Nation Pissed
Do not anticipate trouble or worry about what may never happen. Keep in the sunlight. ~Benjamin Franklin

[WishayKillie]

[Ariel Badger]

You need the right meat. Kudu is good as is impala but the best I ever had was giraffe. If you can get nice clean rats gut them and treat in the same way and eat with a good beer, top snacks.
____________________
Bikers make great organ donors, get 115 on your licence today.

[WishayKillie]

[Phoenix]

I stocked up while I was on holiday, nearly half a kilo of the stuff here about $6 a bag, they were selling bags twice the size of one of those (400g) in Vegas, all fatties there ya see, I bought one which lasted me about a week. The stuff you get here is just crap, £2 for a teaspoon full of skanky bits, even the Jack Links stuff, or you can order online and pay through the nose.

https://i238.photobucket.com/albums/ff264/kiowan/Misc/DSC00769.jpg

[Alexio]

I LOVE BILTONG!

That's because most of my family are south african though. By the way, did you know that the largest factory in the northern hemisphere for biltong is actually in england, sussex I believe?

I say very good effort, it looks very nice I definitely prefer it to the taste of "Jerky" that I have often found to have so much flavourings and flavour enhances / saltiness I don't want it in my mouth.


____________________
will never give up his CG. I look at my fuel gauge more as a progress bar than a fuel gauge.
G: With my GSXR I do often effectively use it as a scooter with a clutch in town.
ms51ves3: why does it need 500 miles? Are you teaching it how to be a piston?

[WishayKillie]

[Nufkamp]

Why would you want to eat something that looks like an elephant's piss-flaps?
____________________
As seen on Google Street View https://tinyurl.com/yfdvojc

[warped one]

That has brought back memories of bloody hell years ago, when meat loaf was on the I think it was Graham Norton show? And he offered him a Bulls foreskin cane. I swear it looks just like that.

Warped
____________________
amnesia - Never in the history of usernames has one been more accurate. Warped indeed. You sir are a fecking oddball.

[Annabella]

biltongbox.com is a good site for guides to make biltong too.

My mouth is watering... yum yum yum!

Good effort
____________________
Avast! Pirates ahoy!
I did Cadwell!
www.bikepics.com/members/bella

[Phoenix]

[Visitor Q]

I bought some from a bar the other day for R20 (~1.50) and it was rank. This might have put me off, if another girl hadn't had a fantastic bag full (like 2kg) just before she left a while back.

Wish I knew where she got it... but I will find out damn it. Tasted like cripsy bacon... but slightly moist.
____________________
China traffic/travel bike vid - When I make a sweeping statement, please add the word 'statistically' in to the sentence before you bitch...
From September 2014 to January/February 2015 I will not be using any English, nor reading any. As such, I won't be on here. PM at will, but I won't be checking/posting unless in emergencies. Certainly not for the first couple of months. Please berate me savagely if I break that rule...

[Whosthedaddy]

Went to a local food show and stumbled across a Jerky / Biltong stall. Got talking after remembering this thread and had a few samples of both. I much preferred the saltiness of the Biltong although the variety of flavours on the dry cured Jerky gave it a good run for its money.

Only had a few quid but spent the last of it on a few 25g bags and was a happy chappy.

Researching a little on youtube I may have to have a go at making my own. The experimenting will be in the seasoning and cuts of meat which leaves the curing of the meat in a home made Biltong box.

I've got the heat source and a PC fan wired to a battery providing convection but am missing a cardboard box (and some meat of course).

Fillet, silverside or topside looks to be the most common and gristle free but for a cheap cut minute steaks have been mentioned.

Can't wait to give it a go.

Anyone tried their own yet?
____________________
Current : MSX 125 Past : CBR 900RR Monkeybike : c50 LAC : ZXR750 H2 : FZR600 : ZX7R P3 : YW100 : TRX850: Trophy 900 T309 : GSXR 600 L0: Monkeybike : XJ6S Whosthedaddy

[Flip]

[sickpup]

[Deckx]

that engine room looks like a scene out of "Aliens"