Biltong

[tgzerozone]

So who does Biltong for snacks?

I've started making my own and have been eating kilos and kilos off the stuff. Excellent protein snacks and taste way better than a protein bar.

Per 100 g more or less

Calories 240

Sodium 1300 mg

Total Fat 5 g

Saturated 2 g

Total Carbs 3 g

Sugars 2 g

Protein 46 g

[UsedToBeFatAs]

Hell. Muhfuggin. Yeah. A South African mate put me onto it. I don't eat that much of it (not a conscious choice or anything- I just don't get around to it haha) but damn it's good. :nod:

[Diab0lic]

Love the stuff. There's a little hole in the wall store on A p o l l o Dr in Albany that specialises in it and they have good stuff!

Wanna share the recipe you're using?

[tgzerozone]

Love the stuff. There's a little hole in the wall store on A p o l l o Dr in Albany that specialises in it and they have good stuff!

Wanna share the recipe you're using?

Yea, it's a bit cheaper if you make it yourself though.

Will post up how I do it today, just busy with some crap here.

[tgzerozone]

I do it similar to this: http://www.biltongmakers.com/biltong11_recipes1_versatile.html

Stuff I do:

1. Just use most beef meats, I do rump, topside, silver-side, anything I can lay my hands on. If I make chilly bites I just buy Schnitzel, dries quick.

2. As opposed to above recipe, you can use only a handful of salt if you let it lie in brine over night.

3. Don't use nearly as much brown sugar, maybe 60 ml or something.

4. I use a big chilly bin, pour vinegar and Worcestershire sauce in chilly bin, dump dry spice and salt in, layer first layer of cut beef covering bottom of chilly bin

5. Repeat step 4 and layer another layer of beef.

How I dry:

I just have an old plywood shipping chest type thing that I cut the lid in half and used some hinges to make doors out of it. Stood the chest on it's head and now have something resembling a closet. It's about 1.4 meters high I think.

Just wacked in some coat hanger wire from one side to the next, popped a 100 + watt incandescent globe in the bottom, drilled some holes in the bottom and top (for airflow to occur when light is turned on) and there you have it. Dries in about 2-5 days.

[Diab0lic]

Yeah man, shit aint cheap...

That doesn't look too hard to do! I have an old indoor grow tent lying around that I could use for drying too.

So are the cheaper cuts preferable for any reason other than they are cheap?

[tgzerozone]

I think not Diabolic, I've heard of people making biltong with eye-fillet, so guess not. Bit silly if you ask me, although I will give it a go once, haha.

The baking soda tenderizes the meat in any case, so doesn't really matter in the end I think. You just don't want too much sinew (hope spelling is right)

[Mike250]

I think I might make this a staple considering the higher protein content. Cheers for link

[crazyfacials]

it's expensive as f*ck but nice as...moose jerky is also good too!

[Ninja]

Aware me on moose jerky?

[raff590]

I love Biltong. My partner is from SA and i live off this stuff when it is going.

[crazyfacials]

Aware me on moose jerky?

had some in Canada was pretty good

[bang_bang]

awesome cheers for the recipe i'm gonna give this a try with venison.

[tgzerozone]

Works great with venison, just to damn expensive.

[bang_bang]

Not when your shooting deer every other weekend, i've always got more than I know what to do with

[tgzerozone]

Touche

[Ronin]

Not when your shooting deer every other weekend, i've always got more than I know what to do with

:grin: Allow me to make a suggestion....

[tgzerozone]

Can sure as hell come drop it of there at my place as well if you dunno what to do with it!