That looks great @RenaldoRheederSo my wife just did two pieces of Biltong for us
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Biltong making
- Thread starter Shifty
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@RenaldoRheeder , I see you have two of these units, the reviews on takealot is mixed, most complain that the fan will die on you, some complain about the light buld, ect ect. Any issues that you had so far?
@Shatter - I actually have 3
. On one of them I had to replace the bulb fitting and on another one the fan. Both incidents after a long period of use. Both are low cost components and relatively easy to replace. I think it can be considered as fair use wear and tear. Sent by iDad's iPhone
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@RenaldoRheeder lekker will give it a go, do you have any tips and tricks, or recipe ( thats not to taste)
@Shatter - best advice I can give you: don’t interfere with your wife when she makes the biltong - in our household my wife wears the biltong pants
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@Shatter - best advice I can give you: don’t interfere with your wife when she makes the biltong - in our household my wife wears the biltong pants
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Very picky about me biltong, yellow fat, and very dry is the only way to go
Nice one! what was the exact recipe that you used?
I used a recipe from my buddy's wife, she swears by it, so i had to have a go on it (mainly cuz she was ordering me to, and brought all the ingredients and biltong pack to me, with the deal that she wants some of it). 2cups brown vinegar with 1 cup Worcestershire sauce and the spices you get with the Spar biltong pack, mix the vinegar and worcester together, leave the meat in it for 10min, take out into a braai bak and sprinkle the spice over the meat, leave in the fridge for 12 hours and hang. Also needed to cut the meat in half for faster drying time. been drying since Sunday 20:00(Didn't had time to get the light bulb, will get tomorrow) 1st workload for the biltong dryer on Sunday, so far so good. like this diy biltong lol.
I am trying something different at the moment will first try it out before i share my recipe this might turn out to be a flop. I also forgot to add brown sugar but will hang it tomorrow and se how it goes
Ya true, this one might also be a flop lol, the progress of diy. Please do share your findings on the batch you made. What's the purpose of the brown sugar? to add sweetness or?
I am not really sure but most recipes i found says that it should be added.
The sugar balances the other spice and the vinegar
Here is our next batch - but I won't have any. I'll be traveling to SA on Wednesday before it is ready
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I ordered the Mellerware biltong maker from Takealot on a Black Friday special, will give this biltong making a go next week. With the amount of biltong I buy and being quite finicky that it needs to have enough fat and not be dry I think this will be an exciting experiment 
Is there anything crucial that I should know before embarking on this adventure?
Is there anything crucial that I should know before embarking on this adventure?
I bought the drying station today
This forum in general is bad for my bank balance
This forum in general is bad for my bank balance
I'm going to go all out and spice my meat in my own concoction that has been developed in the past 10 years of braaing.I ordered the Mellerware biltong maker from Takealot on a Black Friday special, will give this biltong making a go next week. With the amount of biltong I buy and being quite finicky that it needs to have enough fat and not be dry I think this will be an exciting experiment
Is there anything crucial that I should know before embarking on this adventure?
My only observations so far is to use silver side beef cuts and to soak for a good 24 hours.
The rest is experience and finding what you like.
We made our own biltong on the farm for many years. We never used a commercially made biltong dryer. We used a simple floor mounted fan tilted upwards to flow over the Biltong which hung from galvanised wires stretched across the rafters. Flies etc couldn't fly in the fan's moving air. Never had any problems this way.
My top tip is to make a few smaller pieces. This way you can start eating "samples" after around two days. Even less if you can't resist it.
My top tip is to make a few smaller pieces. This way you can start eating "samples" after around two days. Even less if you can't resist it.
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