Hey>>>More Biltong

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Yeah yeah good stuff

I like it better than traditional jerky.

Loads of recipes to make the dry yourself or if you would buy pre mix look for Crown National Safari or Freddy Hirsch Hunters BT mix.

Im using some CN safari mix, dark brown sugar, added some ground black pepper Mix the dry together.
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Some malt vinegar and worcy sauce, mix theses together (i just eye it all)
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Yes leave the side fat on. I cut about 1" thick. You can go from 1"-1.5" and even 2". like thicker will take longer to dry.
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Sprinkle some of the wet in the pan then add some of the dry. Coat both sides of the meat, sides and ends.
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Keep layering the dry, liquid and meat.
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Cover and fridge 12-24 hours. Flip the meat slices at the 12 hour mark if you can or if you have a container that seals good just flip the whole lot.
Some original BT makes say dont fridge because it makes the meat tough? I have not noticed that.
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BBL
 
Should be great stuff! I had never had biltong before either until we did the Christmas exchange with Justin and his wife... so I can say I'm also a member of Rafter H BBQ Rafter H BBQ biltong club! Very tasty! So many new things to try!

Ryan
 
They look great. Never made Biltong before, but now on the "To-Do" list when my jerky runs out. I'm thinking about using my dehydrator set @ the meat level to dry the biltong, like, jerky. Worth the effort? 🍻
Dehydrator is good but the meat temp like you would do jerky is too high. Biltong needs a lower temp.
 
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Dehydrator is good but the meat temp like you would do jerky is too high. Biltong needs a lower temp.

Oh this looks good. In my time living in South Africa many of the places we bought Biltong from dried it in a glass room with sunlight & fans. We'd buy a large piece and have them slice it for us. Man, it was awesome with a cold Castle beer.
 
These few strips are ready.
Got em hooked and going in the BT drum
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Hanging now. I use an unscented piddle pad to catch drips.
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Fan on draw. I have screened vents around the bottom. Temp in shed as of posting is 77*
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Justin sent me some of his BT and chili bites.......Mighty nice of him.

Chili bite being sliced.
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And they are soon to be gone. And really good.
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Looks great. I grew up in southwestern Colorado. The RH is pretty steady at 15-20%. We always made carne seca (jerky) just hanging on a wire or in screened boxes. Traditionally from deer and elk, but we also did lamb and beef. Very much like biltong.
This can be slightly rehydrated with lime juice spritz and a short turn in the microwave. Becomes soft and chewy doing this.
Seasonings were always simple, salt, pepper, and some times Chile and garlic.
 
I squeeze, if its still soft in the middle its not done to my liking.
 
Namibian Biltong Recipe (Updated to add “vinegar sprinkle is a matter of choice”)

For every kg wet meat use.
Ingredients
· 18 gram salt
· 2 gram black pepper
· 1 gram brown sugar - optional
· 4 gram coarsely ground dry roasted coriander.

What you do
· Put spices in bowl.
· Mix by hand. Rub all over meat.
· Leave meat overnight in fridge and it will form its own beautiful brine.
· Next day blot the meat with paper towel to remove excess moisture
· Hang and voilà, perfect biltong after 3-4 days.
Sprinkle with vinegar if you wish, before spicing. Some like it, some don’t. Optional.
 
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