How to make Biltong

[Kradmelder]

A south african snack far better than chips and junk food. For carnivores only I must eat more than a kg of the stuff a month. A 2kg batch of meat lasts me and the kids about a week.2kg of meat dries to 1 kg of biltong.

It is easy to make and was the traditional food for people before refrigeration, for voortrekkers, soldiers on campaign, hunters, etc. Light to carry and full of nutrition and needs no perservatives to last a very long time . And easily made anywhere from game or any meat.

Here is 2 kg of beef (silverside). sliced coarse, a mix of coarse salt (about 1/3-1/4 cup and 1/2 cup brown sugar, 1/2 cup brown vinegar and 1/4 cup worcestershrie sauce (damn pommie influence), and spices (coriander cumin white pepper bicarbonate of soda)

https://i106.photobucket.com/albums/m270/hvandermerwe62/IMG-20120808-00287.jpg

rub the spices into the meat. cover with salt mix

https://i106.photobucket.com/albums/m270/hvandermerwe62/IMG-20120808-00288.jpg

pour vinegar mix over.

Marinade 12-24 hours, turning every few hours. Squeeze out brine from meat. roll in crushed corinader and hang 3-5 days. The thicker the slices of meat you cut the longer it takes to dry. Dont slice too thin though.

I like mine still wet and a bit red inside. After you slice it it should look like this

https://i106.photobucket.com/albums/m270/hvandermerwe62/IMG-20120803-00273.jpg


We used to make it on the border as well. Great supplement to kak dry rations when on Ops for many weeks at a time

https://i106.photobucket.com/albums/m270/hvandermerwe62/n611381315_1062321_8428.jpg

https://i106.photobucket.com/albums/m270/hvandermerwe62/n611381315_1062322_8812.jpg
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[Imonster]

Aw man, want some biltong NOW dammit...good guide
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[Skudd]

Two points.
1. Meat here is F@@king expensive here and that lot would cost a good £20-25.
2. Would you eat it in it's "raw" state or do you cook it? Is the drying of the meat the same as cooking it?
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[Kradmelder]

[MinhDinh]

I wouldn't mind trying something like that. I love my meat! We have loads of dry stuff like that in Vietnam. Bit salty and hard, but addictive.
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[Kradmelder]

[Imonster]

The only problem in these parts is storage for any biltong that isn't 100% dry - we don't have the same climate and so it leads to mould if you're not careful. I get mine locally from an SA couple - https://www.biltongcompany.co.uk/ - who also do a halal version.

No complaints at all, but I might have a crack at preparing it myself next time.
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[Kradmelder]

[Tonka]

My favourite Norman's dad (Wishaykillie) posted a thread yonks ago about making this in the engine rooms on either a ship or the rigs as they were ideal for drying.

Personally I prefer carpaccio - same but without all the drying and chewy malarky and I can buy beef fresh from the farm shop at the end of the road! Even know which beastie it is as they have name tags, so one week I can be saying hello to him in the field the next buying it from the butcher's!!

.............and before some smart ar$e comments I have all my own teeth and they are prefectly fit for purpose!
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[Imonster]

[Kradmelder]

[_Will_]

[Kradmelder]

[Kradmelder]

[quote="_Will_"][quote="Kradmelder"]
You pay more than 2 pounds for a beer? That is more than R25.

Not a fark. I would rather climb into a Ratel and roll into someone else's country that has cheaper beer

Well a long time since I been in UK. I think these days it would be easier to fly to Islamabad or karachi. Will look the same but tyhe beer will be cheaper
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2009 BMW 1200 GS

[danjameswhitt]

I bloody love this stuff, but then I do like meat (and I don't mean in the rude way ) of most varieties. I've been quite lucky in that there's an old SA native that's opened biltong and SA food store around 10 mins from my house, but that good and bad in equal measure as I know spend a fair whack on it each month........

EDIT: Found the website: https://www.bobsbiltong.co.uk/
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[Kradmelder]

[Kradmelder]

[Imonster]

£8-15/kilo here for a lump of beef depending on the quality from a supermarket. The site I linked is £28/kilo exc postage and they do the drying process for you - when you take into account that a kilo of beef once dried turns into 500-700g (to my knowledge) the prices aren't too bad to buy ready made.

Still want to have a go at making it myself though.
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[Kradmelder]

[brooky]

https://i106.photobucket.com/albums/m270/hvandermerwe62/n611381315_1062322_8812.jpg

Is that a giraffe?
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[Ariel Badger]

You let me down man. why do you just not go and blast a Kudu or some other inyama instead of going to the butcher?
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[MinhDinh]

[MinhDinh]

You just go me interested. Ordered Halal Billtong from here:

https://www.saras.co.uk/south-african-food.html

I just googled Halal Billtong and they came up. Bought 3 75G packs for over ten quid. Also Boerewors 400G at £3.49, got 3 as well. Will try this stuff out.

The Billtong looks dry and crap though LOL.

https://www.saras.co.uk/media/catalog/product/cache/1/image/315x250/602f0fa2c1f0d1ba5e241f914e856ff9/i/m/img_0140_1__large.jpg

https://www.saras.co.uk/media/catalog/product/cache/1/image/315x250/602f0fa2c1f0d1ba5e241f914e856ff9/w/o/wors-bbq_lage.jpg
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[DrDonnyBrago]

Not on the same scale, but I make my own beef jerky. As we don't have many giraffes wandering around to shoot, I have to make do with supermarket meat. I normally use thin beef steak but in these pics I used a pack of cheap frozen stuff. It still tasted good but was a bit tougher and harder remove the fat, just need to eat the fatty bits first as they spoil the quickest. I also prefer a very rich, sticky sweet marinade (i.e. jerky, not biltong) but the food dehyrdrator (in the UK) is key and would likely struggle with larger bits unless you had a big expensive version. In the UK, it would go mouldy and be eaten by cats before it dried naturally :


https://www.bikechatforums.com/viewtopic.php?t=205710&start=0&postdays=0&postorder=asc&highlight=

[Joncrete Cungle]

Mmmmmm Biltong https://cdn.bikechatforums.com/images/smiles/eusa_drool.gif https://cdn.bikechatforums.com/images/smiles/eusa_drool.gif