Biltong





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Thread: Biltong

  1. #1
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    Default Biltong

    Its that time of the year. do you use use vinegar only or vinegar/woerchestor sauce mix. Any secrets? I bought the other day biltong with a hind of smoke.

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    Default Re: Biltong

    Man I struggle with this.

    I generally use a pre-mixed biltong spice by either Crown or Uncle Freddy. I follow the recipe to the T but my biltong always comes out way to salty. Speaking with a guy recently he told me that the reason for the saltiness is the vinegar? He could not tell me why but we postulated that the vinegar dissolved more salt.

    I have tried shortening the soak time to 30 mint but to no avail. And when one has the real thin strips, they are way too salty.

    He swore by a little Worcestershire sauce, enough to wet the meat to allow the spice to stick.

    Following this thread.

  3. #3
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    Default Re: Biltong

    Many tips and tricks will follow..but traditional biltong must have:
    Salt
    Vinegar
    White Pepper
    Coriander seeds
    Worcester sauce is optional
    Pre packaged spices is for those that try....

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  5. #4
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    Default Re: Biltong

    Where can you get salt Peter these days?
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    Default Re: Biltong

    Dischem

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  8. #6
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    Default Re: Biltong

    And I keep the vinegar brine and use it the following day to wipe off most of the spices before hanging, otherwise it gets too salty

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  10. #7
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    Default Re: Biltong

    Quote Originally Posted by jelo View Post
    Where can you get salt Peter these days?
    Most pharmacies - Dischem, Clicks

  11. #8
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    Default Re: Biltong

    Quote Originally Posted by Andrew Leigh View Post
    ... my biltong always comes out way to salty. Speaking with a guy recently he told me that the reason for the saltiness is the vinegar? He could not tell me why but we postulated that the vinegar dissolved more salt...


    I buy a +-25kg box Silverside at a time.

    The first 20kg goes as *chili biltong. At 50g per 1kg meat it comes to 1kg Freddy Hirsch Chili spice for the 20kg meat. With that I add +-one cup of vinegar. I leave this overnight and hang it in the morning. I never had anyone complaining that it is too salty.

    *I make chili biltong - not chili bytes. I slice this like biltong in the electric slicer.

    ----

    The remainder also get a Freddy Hirsch treatment. *50/50 Traditional/Hunters biltong spice. 50g of this mix per 1kg meat + a quick glug-glug from the vinegar. Overnight in the spice. I don't wipe it - hang it like it is. No complaints about the salt.

    *The Traditional has almost too much white pepper and the Hunters a bit too much brown sugar. The 50/50 mix makes it perfect (to my taste).


    ---

    You don't want to taste the vinegar in the end result. It is mostly to prevent mold growth.
    The Saltpeter (Potassium nitrate) is added to food as preservative. It gives biltong a nice pink/red color. Only use a few grams per kg.

    .
    Last edited by KobusDJ; 2020/03/21 at 05:17 AM.
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    Default Re: Biltong

    A little Brown sugar is a must, keeps meat moist

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    FWM

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    Default Re: Biltong

    I have been making Rump Steak biltong
    It is far more cost effective and a tastier cut than silverside... Even better than Waygu silverside
    Rump is going for about R90kg,
    Silverside goes from R125+kg

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  16. #11
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    Default Re: Biltong

    Andrew do you add salt or use it as is
    Do you soak in vinegar or do you spray bottle it on

  17. #12
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    Default Re: Biltong

    Grapevinager is the one to use .
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  18. #13
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    Default Re: Biltong

    Here is how I do it.

    I use biltong spice. Freddy Hirsch is a good one. Sprinkle the meat thick with the spice and leave for 4-6 hours or even overnight.

    Before I hang them I make a mix of 1:4 brown vinegar to water. Dip the biltong in the mix and then hang them.
    Last edited by FWM; 2020/03/21 at 08:08 AM.
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  19. #14
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    Default Re: Biltong

    or only put salt on before hanging and use course salt most of it falls off in the drying, still not cool enough here to hang out side but it cant be to far off

  20. #15
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    Default Re: Biltong

    I add brown sugar, black pepper, course salt and some Worcestershire sauce spice to the readymix
    I spray the biltong with vinegar and sprinkle it with spice mix, average is 50g per kg... Pack the meat tightly in the container and refrigerate for 24 hrs shake up now and again, hang and let it cure

  21. #16
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    Default Re: Biltong

    Quote Originally Posted by Swart Jan View Post
    Grapevinager is the one to use .
    Yes, absolutely. I use pre-mix spices, it is what it is. Sprinkle meat liberally and rub. Then sprinkle with brown grape vinegar and rub some more. I leave mine for 2 full days to soak.

    Never had biltong too salty or taste like vinegar or gone moldy.

    I buy big bulk packs of silverside from Makro.
    Last edited by lekhubu943; 2020/03/21 at 02:16 PM.
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  22. #17
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    Default Re: Biltong

    Coarse salt, black pepper, coriander and worcester sauce for the marinade, then vinegar to wash before hanging

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  23. #18
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    Default Re: Biltong

    Also, decide if you are going to eat it wet or dry.

    If you like your biltong wet, you need more salt.

    If you like it dry, you need less salt.

    This is a function of the humidity of the meat.

    The wetter it is, the more moisture it holds, the more it weighs, the more water mixes with the amount of salt in your mouth and it tastes less salty.

    The drier it is, the less moisture it holds, the less it weights, now you have less water to mix with the same amount of salt, so it tastes salty.

    Me, I actually like one mix, eat most if it wet, but also like the heavy salty taste of it as it gets drier.

    Cheers.

    And, I keep my hunting biltong meat cut up, prepared with my mix, and frozen raw in vacuum bags.

    Then when I want some Kudu biltong for the weekend, on Sunday I take a 2kg frozen pack of raw biltong and defrost slowly overnight in the fridge.

    Then on Monday I hang it up in my little biltong box machine, turn the light and the fan on and by Friday I got lekker fresh biltong.

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  25. #19
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    Default Re: Biltong

    I freeze my biltong when it thaws it it actually amazing.
    Freezing also seems to tenderize it more

  26. #20
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    Default Re: Biltong

    What i found from all the reading.

    Brown vinegar or 60/40 vinegar / worchestor sauce mix. Found recipe that you put this in a container put meat in until slimy 20-60 min turn frequently
    drain vinegar.
    Baking soda 1g/1kg sprinkle over with salt pot. Prevent mold and tenderizing meat
    Ready mix spice 40g-50g maybe 50 (salt) is to much.When reducing to 40 maybe add more coriander and pepper
    If you make your own mix use rock salt a reason for to much salt if you do not use rock salt
    leave overnight and hang to dry

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