Just enjoyin SA Biltong brought back after the Rugby.
Delicious is an understatement.
Anyone got a recipe?
Certailnly getting subtlle Cumin, Salts, and mild Pepper Notes.
Lad down this way makes it every now and then.
Not tasted it myself.
I'll get him to send me a recipe.
The hard bit is the curing box, look on the web for plans.
A bulb in the bottom of a cardboard box is pretty standard and something to hang the meat on.
Seasonings then.....anything you fancy really
No idea what you were talking about and googled.
Oh Jesus, oh what is that, oh no..why would you put that in your mouth :D
On the basis that you'd need all your own teeth and hundreds of toothpicks I'm out.
Sometimes ignorance is bliss ;D
Give Renier a shout. He's the man in the know for stuff like that.
Quote from: Eoin on August 04, 2016, 01:50:50 PM
The hard bit is the curing box, look on the web for plans.
A bulb in the bottom of a cardboard box is pretty standard and something to hang the meat on.
Seasonings then.....anything you fancy really
Ah Soo Grasshoper!
Many thanks for the hot link!
When I used to make Maderia wines in Manchester ( I kid you not) I built 2 x 4 demi-john Estafagems*.
I still have them!
*Estafagem: Hot box to condition the Maderia in the absence of sunshine (typical of East Manchester or Malahide). Just a box with light bulbs and a thermostat and a rack to stand the DJs on!
Can buy on south side of dublin and in cork from legit RSA / irish suppliers.
I had a chat with my man locally who has made this stuff...
Key points...
Temp control needed.
Airflow needed (fresh air supply).
Need to filter incoming air with fine cloth to prevent flies turning it into maggots.
Vinegar sanitised it I think
You can put anything you want on it.
I bought a drier online from one of the SA shops. Basically all you need is a 40-60 watt bulb to provide a little heat and have holes at the bottom of a box container near the bulb and then a computer fan placed in the lid. The idea is to draw warm air from the bottom and have it exit the top out of the fan exhaust.
The meat can be any cut but no need to go top quality like fillet. I use round roast and cut it into thin strips that will be hung from plastic hooks. The meat spice can be bought online or use a combination of salt, coriander, garlic salt , pepper etc. The meat is coated in the spice mix along with vinegar and left to marinate over night in the fridge.
This will draw some of the moisture out of the meat and help preserve it during the drying stage.
The the meat is hung in the box to dry. Obviously in this climate the meat needs to be dry so that bacteria doesn't spoil it.