Homemade Biltong Project

[Martin Hinchliffe 8]

Hi all we make a !of of biltong at home, its a definite family favourite.

I hope this is of interest to others, our biltong box was a first temp build 2 years ago but its nerely always in use so it does look very heath Robinson but it works very well so hear goes.

 

To make the biltong box :

Either use a small wooden box/ cupboard approx 40 x40 cm x 1 never high or one of the toy boxes with a lid will work.

You need a standard 240v light fitting Cable and plug, 40 w bulb one of the old style ones is needed.

A PC fan and variable 3 - 12v power supply

Pack of tights ( preferably not worn ) unless your kinky

Gaffer tape

String/wire

Drill

saw

Screws

25 mm flat bit

15 mm flat bit

 

You need whatever your using ideally to be taller so the convection currents work if using a cupboard drill saw a big hole In top and screw on PC fan sort wireing out.

On the sides and front at bottom drill 6 / 8 holes 25 mm

At the back low down drill and fit the light also rig up a metal drip shield ( slim fast can size or something similar )

 

At the front half way up drill a series of holes 15 mm approx 8 of them

Cover all holes with the cut up tights to make sue no bugs get in only air ( gaffer tape easiest way to attatch tights )

 

Rig up some way to hang the meat about 5 cm from top of box string or wire any holes you make seal up.

 

Test box make sure fan is sucking air out of box and light works.

Well done you now have a biltong box.

 

 

 

 

To make the biltong:

 

1 - 2 Kg Silverside Beef Roasting Joint or any beef joint will do cheaper the better, you can also use venison, wood pidgin , duck.

This will vary depending upon how much meat you use

The Marinade:200 ml Cider Vinegar 100ml balsamic Vinegar

 

The Cure:

250 g Course Sea salt or malvern flake salt ( don't use fine table salt)

50 g demerera sugar (optional)

 

The rub:

Coriander seeds crushed mid/fine 3 tablespoons,

smoked paprika 3 tablespoons,

garlic powder half teaspoon,

Onion salt 1 tea spoon,

black pepper 1 teaspoon ,

1 to 2 teaspoon chili if u like a bit of heat.

 

 

Method:

To make get a silverside of beef or whatever lump is cheapest and slice with the grain into 1 cm x 4cm slabs ish, the smaller they are the quicker they will dry but they do not store as well ( exception is if your making beer sticks spicy version of this but use 1 cm x1 cm strips).

Make sure to remove as much fat and sinew as you can.

 

Get a deep dish and a dinner plate, fill the plate with the sea salt and push the meat in to the salt covering it all over. Then place into deep dish.

Put the meat into the fridge for 30 mins

draining fluid off every 10 mins.

After 30 mins Scrape not wash the salt off and discard it.

Get your marinade liquid and apply liberally to meat with pastry type brush do not lay it in the fluid.

Get a plate and have ready your spice rub. Mix spices together and coat the meat all over.

Put in fridge 2 hours.

 

 

Get some paperclips and make hook shape hang meat up making sure they do not touch each other or box,

turn it all on put lid/front on leave for 3/4 days, first 48 hours fan on full 12 v then reduce volts to 6/8 , poke it. If it is squidgy but leathery that's called wet/soft biltong 5/7 days mid texture the best I think 9+ tooth breakers grate it into soups stews etc will keep for ages. Sometimes you get mildew in the first 24 hours if so apply neat vinegar to area affected ( mildew will not smell if it stinks you have buggered up and its gone off not dried)

Once you have your desired texture store it wrapped in paper in a drawer or cupboard it also freezes well.

Enjoy.

[Martin Hinchliffe 8]

Couple pics I liberated from net as I have never photoed our process

In the end this is what you should end up with

[air gun ant 1,666]

lol looks nice, but the top 2 pics look like your trying to dry a load of weed out

[Martin Hinchliffe 8]

Ahh that's just where some coating has fallen off, though now you mention it ....... It can,be used for air drying many foodstuffs and other stuff's

[WhiteRabbit 112]

lol looks nice, but the top 2 pics look like your trying to dry a load of weed out

Sorry, that's my bad. You can't help it when goes well with biltong hahaha

 

Going have to make my own and make a sh¡t load, may make some tooth breakers for the dog too.

 

Thanks Martin, you're a legend

 

White

[Martin Hinchliffe 8]

Your welcome hope you get to try it out any problems give us a shout

[Martin Hinchliffe 8]

If your making for the dog use thin strips 1 cm by 0.5 cm and dry using kitchen paper not salt. Use the vinegar as per and for rub use turmeric and ground flax seed with a little dried mint.

[MIK 4,756]

Heres my set using a plastic box bulb and pc fan I use a mixture of cider vinegar and lea and perins as my marinade and safari biltong spice

 

[MIK 4,756]

It takes a bit of trial and error depending how spicy or dry you want it

 

[MIK 4,756]

.

 

[3175darren 1,100]

Brilliant stuff well worth a read this,

[Martin Hinchliffe 8]

Nice setup there, tried a few of the ready made mixes (susmans) I think

It was.

Also tried making some droewors (dried sausage) they were lovely.

Unfortunately was a borrowed sausage stuffer we used.

[Richardhomer 7]

Cracking idea.

I've never tried the stuff, but I think I'd like too now.

[MIK 4,756]

It takes a bit of trial and error but once youve cracked it its good gear ...I would recommend the safari billtong spice and try and cut the meat along the grain ...they pics are my first attempt with venison and it was across the grain of the meat but like I say trial and error

[Sirius 1,391]

That looks the real deal, nice with a good pint of ale :thumbs: