• 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.

Magic Biltong

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,891
6,878
Joined Dec 25, 2010
Trying this today or tomorrow. Will add pics later.

I'm using eye round, sliced about 5/8" thick.

Coarse salt 250g (kosher or rock salt)
Whole pepper corns 100g
Whole coriander 25g Optional (toast it for 5 mins. Dont let it smoke or burn)
Garlic flakes 40g Or course garlic granules.
Chilli Flakes AKA red pepper flakes.
Brown vinegar or white whichever you have on hand.

Now add the dry and mix in blender to whatever coarseness you like.

After meat is sliced, lay the strips in a glass or plastic container with a tight fitting lid. You will be flipping the strips later in the fridge.
Lay the strips in 2-3 layers high. Add just enough vinegar to cover the strips for 4-5 mins. After this time take the strips out and gently pat dry (not too much)
You have a second container with a layer of the mix....Right?
Now lay the first layer of the strips on the mix (just enough of the mix to cover the bottom of container) Apply more mix to the top of strips and repeat until you have around 3 layers. Cover and place in fridge. You will flip the container in about 6 hours. After flipping go another 6 hours (longer wont hurt nothing)
When its time to hook your strips, gently tip the container and drain the liquid. Now hook each strip and place in a area that has good air flow. You wont need much heat, your house heat is good enough.

Dry time should be 7-8 days.

Yes you can use a dehydrator set on very low. And if you think you need cure 1 then add to the dry mix. (your choice)
 

bauchjw

Master of the Pit
SMF Premier Member
3,414
2,467
Joined Aug 3, 2015
I cant wait to see the pictures! I love Biltong, my good friend married a nice South African lady who used to make Biltong by the bulk. It was a standard snack at my unit for a long time!
 

Brokenhandle

Smoking Guru
OTBS Member
★ Lifetime Premier ★
6,356
5,374
Joined Nov 9, 2019
Sounds delicious! Had never even heard of it till seeing it on this site.

Ryan
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,891
6,878
Joined Dec 25, 2010
Weigh day.
This will all get a course grind in the mill. Not pictured is red pepper and garlic grans.
I'm also going to add just a few drop of worcy sauce to the liquid.

Coriander.
20220125_092855.jpg


Toast the coriander just until you can smell it, dont let it smoke.
20220125_093000.jpg


Whole black peppercorn.
20220125_093222.jpg


I'm going with apple smoked kosher.
20220125_093533.jpg
 

JckDanls 07

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
6,729
1,299
Joined Sep 10, 2011
This aughta be good.. I'll ride along ...

And Rick.. Don't ever change your avatar... that's the only way I know it's you .. I mean with all the name changes... Can't get used to this one ...
 

jkc64

Meat Mopper
★ Lifetime Premier ★
293
68
Joined Dec 7, 2011
This is as bad as watching a mini-series, I want to see the whole movie.
 

BGKYSmoker

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Thread starter
11,891
6,878
Joined Dec 25, 2010
I had to rig up a hanging area real quick.

20220127_095844.jpg


The biltong drying drum i made is still in the front bay of the 5th wheel....BRRRRRR to cold to go get it.
 

JckDanls 07

Smoking Guru
OTBS Member
SMF Premier Member
Group Lead
6,729
1,299
Joined Sep 10, 2011
ok.. well my address is.... wait.. you already know it... Just send one piece for quality control ...
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.