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May 20, 2015 23:36:14 GMT
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I tried this Biltong for the first time last month. I had never even heard of it before  (shame). It was lovely. Can you tell me what is the difference between jerky and biltong? Also I read earlier in the thread that you ( grizz) had created a powerpoint with details on setting up and making this at home. I appreciate it was 4 years ago now but just wondered if you still had it knocking about on your hard drive somewhere? I would love a copy to look through with a view of trying some this year. TIA |
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May 20, 2015 23:52:27 GMT
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Looks like a damn fine way to preserve meat grizz. Keen to have a go but as with many of us my to do list is a lot longer than my time to do stuff. Do any of you guys hunt or kill your own meat at home?
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I tried this Biltong for the first time last month. I had never even heard of it before (shame). It was lovely. Can you tell me what is the difference between jerky and biltong? Also I read earlier in the thread that you ( grizz) had created a powerpoint with details on setting up and making this at home. I appreciate it was 4 years ago now but just wondered if you still had it knocking about on your hard drive somewhere? I would love a copy to look through with a view of trying some this year. TIA I think I still have it stashed somewhere. Drop me your email address by PM and I will send it over. It really is VEERY EASY TO DO. |
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Excellent thanks grizz PM on it's way to you  |
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Nov 21, 2016 10:26:34 GMT
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Excellent thanks grizz PM on it's way to you Did you make any? |
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I made some grizz :-)
I bought a biltong king dryer last year and have been making my own since then - it doesn't last long so the dryer is almost always in use as I am completely addicted.
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Ignosce mihi cacare necesse est
2012 Fiat Qubo
Sadly currently living a retroless life
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dikkehemaworst
Club Retro Rides Member
Posts: 1,636
Club RR Member Number: 16
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grizz Do you have to dry billtong or can I smoke it also in our smoker. I have a craftbeerpub and I really like the idea of giving/serving Some as a beersnack. We serve all sorts of meat. But mainly ribs and porkbelly and the occasionally tomahawk but love to try the billtong.
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grizz Do you have to dry billtong or can I smoke it also in our smoker. I have a craftbeerpub and I really like the idea of giving/serving Some as a beersnack. We serve all sorts of meat. But mainly ribs and porkbelly and the occasionally tomahawk but love to try the billtong. If you smoke it it is not biltong anymore. |
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Right, it may be of use to someone on here...... I have just redone the kitchen, and the most of the units went to another house to be refitted in someone who needed them more than what they had fitted, that is a great thing in my book. One of the wall cabinets I was going to use to make a Biltong drier from for a mate (He is leaving for SA in 2 weeks till May next year) is now surplus to requirements. SIZE 720mm high, 400mm wide and 330mm deep. If you want to collect it at the ME3 Postcode area of Rochester, send me a PM and I will let you know the address. I also have a 1000watt wall mounted bathroom heater that I offered Nicola for her bathroom, but she has refused it. I have two oil heaters in the garage and shed, so need no more. This would be great overhead or even behind your workbench over winter. FREE to collector. First PM gets it.   I have one of these if anyone wants it. |
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Its been good to start getting back to the truck. Just pulled some fresh made beef jerky/biltong from my drier. From here it goes into the freezer and awaits consumption.  Bit of a pause again now, as I am off to Paris, France early tomorrow morning for a few days with Miss Katy.  Using the Eurostar High Speed train it takes about 2hrs and 5 minutes. Cheaper and quicker overall than many other routes. I hope to see some cool old French cars too. If the guys here are interested, I will post up photos of what I get to see.  |
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Ray Singh
Posted a lot
More German exotica in my garage now
Posts: 1,993
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Yes please, post up pictures Grizz!
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CaptainSlog
Part of things
Posts: 510
Club RR Member Number: 180
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The nomance continues - enjoy and post as much as you can, we are all keen!
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"Nomance in Paris" Could be a film title!
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Nov 28, 2020 10:30:32 GMT
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Yes please, post up pictures Grizz! The nomance continues - enjoy and post as much as you can, we are all keen! "Nomance in Paris" Could be a film title! Sorry team. I have no idea how I screwed up and not answering this head and your comments. Of course, Nomance is Nomore. And others have come and gone. Sally has made it to 93 weeks today, her original, optimistic objective was to see if she could put up with me for a year. Fresh biltong Collected yesterday. Got some biltong from a local-ish maker/supplier (Biltong Cottage on FB) or contact me for details. She will ship as well at a cost, I tend to collect mine. I still make my own as well, but know the cost in time and meat vs a good deal. Bought a kilo of original and 500g of chilli which is really good. As a personal gift, her husband gave me a bottle of Mrs Balls Chutley ( no, I am not going to try to explain that) .HEIC) |
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Nov 29, 2020 10:45:22 GMT
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As I am not a big fan of Beef Jerky I left Biltong alone too.
Till I met a few blokes that made their own. Both make it according their own local old traditions.
I became good friends with them and we are often invited for dinner. Of course at some stage we started talking about Beef Jerky and Biltong. Both are quite "protective" of their Biltong and I had to taste theirs.
One bloke is from Rhodesia (no idea what area) the other one is from Joburg as he calls it.
I really like the Biltong my mate from Rhodesia makes but the Biltong my mate from Joburg makes is just awesome.
I will ask them about your sauce...
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Nov 29, 2020 11:10:08 GMT
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As I am not a big fan of Beef Jerky I left Biltong alone too. Till I met a few blokes that made their own. Both make it according their own local old traditions. I became good friends with them and we are often invited for dinner. Of course at some stage we started talking about Beef Jerky and Biltong. Both are quite "protective" of their Biltong and I had to taste theirs. One bloke is from Rhodesia (no idea what area) the other one is from Joburg as he calls it. I really like the Biltong my mate from Rhodesia makes but the Biltong my mate from Joburg makes is just awesome. I will ask them about your sauce... I will eat either Jerky or Biltong, but prefer biltong, according to my own recipe. From Google: Traditionally, jerky was made using the sun, wind and smoke from fires to preserve and extend the shelf life of meat. ... “Pemmican” was a mixture of berries or suet with pounded dried meat. Today jerky is produced from thin strips of meat (beef, pork, lamb, venison, poultry) or ground and formed meat. Biltong from Google: Typically biltong meat is cut into strips that are one inch wide – sometimes thicker – where as jerky is normally very thin. Vinegar, salt and spices are added to biltong and, together with the drying process, cure the meat. Jerky is also dried, but without the addition of vinegar and salt. And comparing on Google: Jerky and biltong share beef as their main ingredient, however, the cuts used for each differ. ... Biltong requires vinegar, salt, and simple spices to cure and marinate the meat before the drying process begins, whereas jerky is marinated in spices and sauces, and immediately dried out – with no curing involved. |
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Nov 30, 2020 16:02:58 GMT
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The Botswana method that was common in the early 80s seemed to be simply cutting “your” cow into strips and hanging it on the barbed wire fence in the sun at the roadside ready for the passing trade.
Not a refined method and not a quality product - very much like trying to eat a leather belt.....
Cows quite likely roadkill as they like to lie on a warm tarmac road on a cool night and it’s really hard to spot a black cow lying on a black road in the dark, unless they bother to look around, when you see the eyes...... very stressful driving and vehicle vs. cow was very common.
Nick
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1967 Triumph Vitesse convertible (old friend)
1996 Audi A6 2.5 TDI Avant (still durability testing)
1972 GT6 Mk3 (Restored after loong rest & getting the hang of being a car again)
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The Botswana method that was common in the early 80s seemed to be simply cutting “your” cow into strips and hanging it on the barbed wire fence in the sun at the roadside ready for the passing trade. Not a refined method and not a quality product - very much like trying to eat a leather belt..... Cows quite likely roadkill as they like to lie on a warm tarmac road on a cool night and it’s really hard to spot a black cow lying on a black road in the dark, unless they bother to look around, when you see the eyes...... very stressful driving and vehicle vs. cow was very common. Nick I guess, like many things, it is area specific. I have hit a cow head-on in a 1987 Corolla in the Transkei. Quite a bit of damage, cow rolled off the bonnet, got up and walked away. I had dents right up to the roof where the hooves caught it. |
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Well.... Old habits do die hard. Bought some meat this weekend. Really missed having some of my own made Chilli beef Biltong (almost like Jerky, but not) .HEIC) Got a large box. .HEIC) Made some bits up .HEIC) Created a cover, drilled a large hole. .HEIC) Fitted .HEIC) Than made about 30 sharpened meat hooks. .jpg) Unpacked, washed, trimmed, sliced, salted, vinegar washed, spiced the meat, Almost 5kg I guess. .HEIC) Hooks all fitted through. .HEIC) And hung up in the drying box, light turned on and box sealed after positioning. .HEIC) Let’s see how this lot dries out. Did I mention it is non traditional chilli/garlic? Should be good. |
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Forgot to mention, I do have a PowerPoint presentation on how to build a cabinet and make your own.
I can email or WhatsApp it.
Send a PM if you need it.
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(shame). It was lovely. Can you tell me what is the difference between jerky and biltong? Also I read earlier in the thread that you (grizz) had created a powerpoint with details on setting up and making this at home. I appreciate it was 4 years ago now but just wondered if you still had it knocking about on your hard drive somewhere? I would love a copy to look through with a view of trying some this year.
