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Old 03-28-2013, 07:32 AM   #1
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DIY Biltong Drying Box

Thought this may be useful for those of you who have asked me how to make Biltong.
It's much easier to make than my Biltong dryer

How To Make A Biltong Box For Drying Biltong

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Old 03-28-2013, 07:39 AM   #2
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Now I'm in the mood for Chili Biltong Sticks with Yellow fat or nice wet sliced biltong! :( Yum!

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Old 03-30-2013, 12:01 AM   #3
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Thanks Snip.

I had to look up biltong.

http://www.google.com/search?hl=en&r...biltong+recipe

I love jerky and building a biltong box is an easy project.

Do you have a favorite recipe?
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Old 03-30-2013, 09:30 AM   #4
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Quote:
Originally Posted by jharris View Post
Thanks Snip.

I had to look up biltong.

biltong recipe - Google Search

I love jerky and building a biltong box is an easy project.

Do you have a favorite recipe?
My pleasure
If you decide to make biltong, I have a game biltong recipe under my profile on DC. I can give you a beef recipe too.
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Old 03-30-2013, 05:52 PM   #5
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Quote:
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My pleasure
If you decide to make biltong, I have a game biltong recipe under my profile on DC. I can give you a beef recipe too.
That would be great. I'll be using beef.

I was thinking about covering the penetrations in the box with a fine screen to keep bugs out.

Good idea?
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Old 03-30-2013, 07:52 PM   #6
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In my research I found this site.

http://biltongstuff.blogspot.com/?m=1
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Old 03-30-2013, 11:55 PM   #7
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That would be great. I'll be using beef.

I was thinking about covering the penetrations in the box with a fine screen to keep bugs out.

Good idea?
My biltong dryer is a steel frame with fine mesh sides and a built in fan. Sure covering the holes with fine mesh will work too
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Old 03-30-2013, 11:59 PM   #8
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In my research I found this site.

Biltong Toolbox
I didn't see any vinegar mentioned. You need vinegar to prevent mold and it makes the flavor more authentic. Not a bad site but I'm a purest when it comes to biltong.
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Old 03-31-2013, 12:25 AM   #9
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Yes, so am I. I want make the real deal.
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Old 03-31-2013, 12:52 AM   #10
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Yes, so am I. I want make the real deal.
I use only coarse salt, freshly ground black pepper, crushed coriander seeds and brown sugar to spice my meat.

When making beef biltong you can just blot your meat slices dry. Paint meat on all sides with real vinegar using a pastry brush (not spirit vinegar) I use brown grape vinegar. White would be fine too.

My basic spice mix:

500gr (1.1 lbs) of coarse sea salt or kosher salt
150gr (5.2 ounces) of coarsely ground coriander seeds
125 gr (4.4 ounces) of light brown sugar
5 tsps. of bicarbonate of soda (makes the biltong tender)
5 tsps. of freshly ground black pepper

Mix all the spices well. Rub generously onto all sides of the meat. Lay meat on a flat tray and let it rest for about 6-8 hours. Shake off excess spice. Hang on hooks in your dryer. You can allow the meat to dry completely or eat it when it's slightly "wet". When you press on the biltong and it's still a bit soft in the middle, it will still give slightly when pressed. Then you can cut a piece of the end to check. Taste and if you want it dryer then just hang it to dry more.

You can add chili flakes or cayenne pepper to your spice mix to make a chili biltong. I add a bit of paprika when I use cayenne pepper.

Best cuts to use for biltong: Rump Steaks or London Broil. Always cut meat with the grain. The slices should be about 3/4 of an inch thick.
Make sure you have a very sharp knife or get your butcher to do it for you.
You're not making jerky so keep the fat on the meat. Try and find meat with yellow translucent fat. Not waxy white fat. Yellow fat or shiny fat as we call it, tastes great when dried.

If you are using venison, look under my profile for Game Biltong. The process is similar but the meat gets dunked in vinegar mix.
You can also use strips of meat to make biltong sticks.
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