This is a re-post of mine from the swamp and the yard but I though it "might" be useful for those of you who don't frequent those forums much.
Ok so I decided to show you guys how we make biltong. (or at least one of the many variations of recipes out there)
This is the Box that I use. It was an old server chassis that I converted by placing some PVC on the front and the back. There are two fans on either side in a push-pull configuration.
You also need a source of heat in the box to aid in the drying of the meat, in this case I used a 40W light bulb which works perfectly. I used an ols power supply from an old PC to power the fans.
It dries the meat quite quickly .
First we start with some silverside meat (or London broil in the USA apparently). You can use most meat, game also gives some very nice flavours.Here are some more sites with more information if needed
http://www.excellmeat.co.za/recipes.html
http://www.scouting.org.za/visitors/biltong.php )
Then some of the ingredients:
--salt(fine and rough)about 3/4 cup
--Brown sugar 1/2 cup
--Coriander 2-3 packets
--Bovril/marmite
--chilli powder, black pepper
--Brown vinegar (as much as is needed)
--(you can add a table spoon of Bicarbonate of soda to soften the meat up a little bit more although the vinegar helps the most with this)
--(You can also add some salpetre wich will prevent anything funny from growing on the meat apparently--personally I have never added any and I have never had any issues with anything growing on the meat
)
The coriander must be crushed. I prefer mine a bit finer than most.
Now mix everything together except for the bovril and the chilli powder (for later)
Ok so I decided to show you guys how we make biltong. (or at least one of the many variations of recipes out there)
This is the Box that I use. It was an old server chassis that I converted by placing some PVC on the front and the back. There are two fans on either side in a push-pull configuration.
You also need a source of heat in the box to aid in the drying of the meat, in this case I used a 40W light bulb which works perfectly. I used an ols power supply from an old PC to power the fans.
It dries the meat quite quickly .
First we start with some silverside meat (or London broil in the USA apparently). You can use most meat, game also gives some very nice flavours.Here are some more sites with more information if needed
http://www.excellmeat.co.za/recipes.html
http://www.scouting.org.za/visitors/biltong.php )
Then some of the ingredients:
--salt(fine and rough)about 3/4 cup
--Brown sugar 1/2 cup
--Coriander 2-3 packets
--Bovril/marmite
--chilli powder, black pepper
--Brown vinegar (as much as is needed)
--(you can add a table spoon of Bicarbonate of soda to soften the meat up a little bit more although the vinegar helps the most with this)
--(You can also add some salpetre wich will prevent anything funny from growing on the meat apparently--personally I have never added any and I have never had any issues with anything growing on the meat
)
The coriander must be crushed. I prefer mine a bit finer than most.
Now mix everything together except for the bovril and the chilli powder (for later)
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