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Offline J-dog

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Biltong?
« on: April 16, 2018, 03:45:25 pm »
I think there was a thread a few years back, but I can't find it.  :eek7:

What is the best "boere" way to make it?

Currently I use topside beef. Cut into strips. Dip strips into vinegar, biltong spice and crushed coriander. Let rest in fridge for a few hours. Hand in biltong machine thing for a few days.

Is this a soutpiel method?

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Offline J-dog

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Re: Biltong?
« Reply #1 on: April 16, 2018, 03:46:04 pm »
P.S.

How important is the vinegar. Can I just use salt?
 

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Re: Biltong?
« Reply #2 on: April 16, 2018, 03:51:28 pm »
Most recipes ask for the vinegar, but don't ask me what is does to the biltong. I use it because I like the taste and it lets the spices stick to the meat a bit better.

Which cut is best? Dunno! I prefer silver-side, but if you take venison and cut the whole thing up for biltong it all tastes the same. To me that is!
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Offline Kelevra

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Re: Biltong?
« Reply #3 on: April 16, 2018, 03:56:38 pm »
I am no expert but you dont need vinegar as it was originally used as a preservative and I generally we do not keep the stuff for as long as the voortrekkers did. Salt and pepper (white and black) and maybe some coriander will do. Ito cuts I prefer a nice grass-fed (yellow fat) C-grade rump or sirloin
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Offline Superboet

Re: Biltong?
« Reply #4 on: April 16, 2018, 04:25:31 pm »
You can add Worcestersire sauce too.
 

Offline J-dog

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Re: Biltong?
« Reply #5 on: April 16, 2018, 04:33:58 pm »
You can add Worcestersire sauce too.

Why?  :eek7:
 

Offline Vis Arend

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Re: Biltong?
« Reply #6 on: April 16, 2018, 05:07:04 pm »
You can add Worcestersire sauce too.

Why?  :eek7:

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Offline J-dog

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Re: Biltong?
« Reply #7 on: April 16, 2018, 05:13:55 pm »
Taste of chemicals? (read the ingredients of the sauce)  :sip:
 

Offline Vis Arend

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Re: Biltong?
« Reply #8 on: April 16, 2018, 05:20:19 pm »
Taste of chemicals? (read the ingredients of the sauce)  :sip:

If you like it moer it in, if you don't, leave it out.  I take it you also don't drink water because the fish fuck in it.   :pot: :lol8:
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Offline J-dog

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Re: Biltong?
« Reply #9 on: April 16, 2018, 05:24:10 pm »
Taste of chemicals? (read the ingredients of the sauce)  :sip:

If you like it moer it in, if you don't, leave it out.  I take it you also don't drink water because the fish fuck in it.   :pot: :lol8:

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Offline RobC

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Re: Biltong?
« Reply #10 on: April 16, 2018, 09:26:15 pm »
You need vinegar as well, it keeps the fungi in check. >:D
 

Online Wayne

Re: Biltong?
« Reply #11 on: April 17, 2018, 06:26:55 am »
You can add Worcestersire sauce too.
Yep.

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Offline ClimbingTurtle

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Re: Biltong?
« Reply #12 on: April 17, 2018, 07:10:35 am »
Silverside - the Spar near me cuts this and sells it as biltong meat, R79/kg
Salt - coarse - thick on both sides - about 1cm thick - cures the meat & draws the liquid out. Leave it for 20min/6mm thickness approx. Rinse and pat dry.
Vinegar - prevents mould - I use brown malt or white wine, prefer the flavour to other vinegars - leave the salted meat in it for around 5min oer side.
Ground black pepper & coriander seeds - course ground in a mortar & pestle 7 applied leiberally.
Hang in my biltong box for around 2-3 days, depending on the thickness, how wet/dry you want it.
Eat.
I dont like the flavour of Worcestershire Sauce - too sweet for me.
Thats my soutie take on things......
Oh - here in Gautie-land, I normally only make in winter - too much humidity in summer.....
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Offline corne.l

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Re: Biltong?
« Reply #13 on: April 17, 2018, 08:03:39 am »
some biltong recipes also call for cream of tartar. This also guards against the growth of mold.
The acidity of vinegar also assists with the curing/preservation of the meat.
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Offline blockheadxl650v

Re: Biltong?
« Reply #14 on: April 17, 2018, 09:18:48 am »
 :sip:
 

Offline express

Re: Biltong?
« Reply #15 on: April 17, 2018, 03:01:54 pm »
Per 1 Kg meat :

18 gram salt
2 gram black pepper (not the Sowetan)
4 gram roasted coriander
2 gram brown sugar.

Mix spices and rub into meat. Sprinkle little bit vinegar or Worcester sauce
Leave for 12 hours and give it a mix.
Hang after another 12 hours.
 
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Offline J-dog

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Re: Biltong?
« Reply #16 on: April 17, 2018, 03:17:31 pm »
Per 1 Kg meat :

18 gram salt
2 gram black pepper (not the Sowetan)
4 gram roasted coriander
2 gram brown sugar.

Mix spices and rub into meat. Sprinkle little bit vinegar or Worcester sauce
Leave for 12 hours and give it a mix.
Hang after another 12 hours.

Thanks!

How many teaspoons or spoons per (n) grams?
 

Offline punisher

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Re: Biltong?
« Reply #17 on: April 17, 2018, 06:34:52 pm »
i use brown vinegar , whouster sauce ( sometimes)
depending on my mood , salt and pepper , and sometimes chilli spice

let sit in vinigar a few hours , teke out , dust with the spice , and hang ..............  sit in front of box patiently .....................  pig out
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Offline VaalBaas

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Re: Biltong?
« Reply #18 on: April 17, 2018, 07:05:31 pm »
Per 1 Kg meat :

18 gram salt                                           - 17g
2 gram black pepper (not the Sowetan) - same
4 gram roasted coriander                       - 7g
2 gram brown sugar.                              -3g
                                                               -Nitrate/nitrite Need to store mabe a few days cause of volumes I make
                                                               -.5g Ground cloves
Mix spices and rub into meat. Sprinkle little bit vinegar or Worcester sauce
Leave for 12 hours and give it a mix.
Hang after another 12 hours.

This is very close to my recipe. All though no to the Worcestersaus and 48h resting time.

Then the method of drying is always a factor = taste

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