Another Round Of Biltong!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Rafter H BBQ

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 18, 2013
12,681
6,626
S.E. Idaho
Hey all, it had been a while since we had some Biltong! London Broil was at a decent price… so why not do some!

So got a batch going this afternoon!

I have to give a shout out to my buddy Rick… BGKYSmoker BGKYSmoker ! He’s the one that got me hooked on Biltong! Thanks Rick for being patient with this old redneck and my endless questions back in the day… Rick is one hell of a teacher… his knowledge baffles me at times… but try to learn! Appreciate ya bud!


IMG_1850.jpeg
IMG_1852.jpeg
IMG_1853.jpeg
IMG_1853.jpeg
IMG_1854.jpeg



IMG_1857.jpeg

Thanks for lookin all!

Will update the thread as the Biltong progresses!
 

Attachments

  • IMG_1857.jpeg
    IMG_1857.jpeg
    145.3 KB · Views: 14
  • IMG_1857.jpeg
    IMG_1857.jpeg
    145.3 KB · Views: 13
  • IMG_1856.jpeg
    IMG_1856.jpeg
    237.2 KB · Views: 14
I like the smaller pieces as a tasty treat! They seem to cure the hankering!
 
  • Like
Reactions: JLeonard
I love biltong! That looks good.

When I was in South Africa the local shops dry cured large chunks of meat usually in a windowed room or closet with a lot of fans blowing and we'd pick a Chunk and have em slice is for us. Grab a 6 pack of Castle beer and it was on!
 
That's gonna be tasty Justin! Biltong summer sausage... hhhhmmmmm? Sounds interesting!

Ryan
 
  • Like
Reactions: Rafter H BBQ
In for the ride, does the process involve a dehydrator?

Thanks for dropping a line and the like Jeff, Biltong is traditionally air dried. A dehydrator is not used for making it. Here’s a couple screenshots with a bit of info on Biltong.

IMG_1862.png


IMG_1863.png


I made my Biltong box using just a tote with holes in one end at the bottom to let air in, a computer fan on the opposite end of the holes and a variable control switch so I can turn it down low and just have a nice gentle air flow coming thru. I hang on wooden dowels and paper clips. I run this idea by Rick BGKYSmoker BGKYSmoker and he said it would work… and it does very nicely.

IMG_1860.jpeg


Hope this info helps answer your question.
 
Biltong way better than jerky.

Nice process.

You should try some biltong summer sausage.

Thanks Rick for the kind words, like and all the help you’ve given me… much appreciated!

Now Biltong summer sausage… going to definitely be looking into that! 👍
 
  • Like
Reactions: BGKYSmoker
Thanks Rick for the kind words, like and all the help you’ve given me… much appreciated!

Now Biltong summer sausage… going to definitely be looking into that! 👍
Let me look at my binder for it.

Im going to make another BT dry box soon.

Justin did I send you any SD starter
 
Sorry for the delay adding pics… this was sliced at day 4. I personally think with these… I prefer pulling at day 3. But life got in the way a bit! That said… this is still damned tasty!

Anyway, here’s the results…

IMG_1888.jpeg


IMG_1886.jpeg


With Biltong, you don’t eat it like jerky… it has to be sliced thinner! It’s an absolute treat and goes well with a beer! I have to pace myself…. What a tasty snack!

One last time have to thank Rick… appreciate ya bud!
 
Let me look at my binder for it.

Im going to make another BT dry box soon.

Justin did I send you any SD starter

Thanks Rick, that would be awesome as I’d sure be interested in the binder! Appreciate it!

Nice! This one works so good!

Um, no you did not… I would be humbled if you did and would try my best making some awesome SD! I am trying to get into baking.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky