Biltong Recipe for MickC

[Kradmelder]

Here you go Boet, how to make biltong

 

2 kg of meat. Can be game or a beef cut like silverside. I never tried kangaroo

1/4-1/3 cup coarse salt

1/2 cup brown sugar

1/2 cup brown vinegar

1/4 cup worcestershire sauce

12.5 ml ground coriander

5 ml white pepper

5 ml bicarbonate of soda (baking soda not baking powder)

optional spices : 2.5-5 ml chili powder or 2.5 ml black pepper or 5 ml cumin

coarse coriander for coating

 

Mix salt and sugar

mix spices excet coarse coriander

mix vinegar and worcestershire sauce

 

Cut the meat into strips about 1-2 cm thick shold do it. Thicker takes longer to dry but if you like a soft wet interior slice thick. Dond hack the meat; slice it so there are no strands hanging off

 

sprinkle some salt/sugar mix onto bottom of marinade container

 

rub spice mix into both sides of meat then put a layer of meat in marinade dish. sprinkle some more salt mix on. pour some of vinegar mix on

 

Another layer of meat and repeat. You should run out of salt mix and vinegar for last layer. From 2 kg of meat I get about 10-12 slices, depending on thickness and length

 

It will look like this:

 

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[Kradmelder]

 

Cover marinade dish and flip a few times. Leave to marinade in brine 12 hrs and less than 24, flipping it over a few times

 

Take it out of marinade and squeeze the brine out. Then sprinkle coarse coriander on and press it in to meat. Like so:

 

 

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[joolbag]

Thanks Kradmelder. Have the plans to build.a biltong box. You've inspired me to do it! After I build.my.STC-1000 and change the brakes on my bike...

[Jp1525229771]

Krad, awesome instructions.

 

A couple of years back when i was living in london. The Aussies would finish off our biltong quicker than we could make it there.

 

 

[Kradmelder]

Krad' date=' awesome instructions.

 

A couple of years back when i was living in london. The Aussies would finish off our biltong quicker than we could make it there.

 

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Making biltong in london must be mold heaven. The only thing dry there is the sense of humour of the hoity toity stiff upper lip poms

 

I should add to the instructions, if it is humid and you get some white mold, just dip it in vinegar quickly. It can happen if the outside doesn't dry quick if a few days of wet weather come along. In london maybe it will dry if a few days of sun come along.

 

You need to put up a sign at the biltong 'Please do not Feed the Aussies. You harm the wild life and then we can never get rid of them'.

 

[mickc1525229722]

Thank you sir, you have made me a very happy fella :)

 

 

[Kradmelder]

Thank you sir' date=' you have made me a very happy fella :)

 

[/quote']

 

Post pics of your first batch! and take Jp's warning: keep the aussies away from the biltong, or will that be as difficult as trying to keep kiwis away from the sheep?

[mickc1525229722]

Hey Krad, I'm an Aussie so i'll try and hide it from meself but dont like my chances ;)

 

I'll be getting some Roo today and giving it ago post some pics when its done :)

 

 

regards mick

[ben 10]

mickc please be careful with your meat selection. Unless you are very happy with your source or have perhaps killed it yourself - like I assume Kradmelder has - there is some chance you will have issues.

[Kradmelder]

Far be it from me t give advice on how to prepare Roo since I have never seen it. But if it were me and the meat tends o be tough and gamey, leave it in the marinade closer to 24 hours rather than 12. It will tenderise more. I hear Aussies make Roo steaks so it can't be that tough? Our game meat, except for the fillet, is best stewed or as biltong, or prepared in a marinade or it will be tough and dry, having no natural fat.

 

Any more than 24 hours I find the meat tends to 'cook' and will lose its red colour. It will then look like meat you buy in the UK; more of a grey colour to fit the english climate

[Gag Halfrunt]

Trouble with roo is that it usually very lean.

Not tough but easy to stuff up cooking due to lack of fat if you dont know what your doing.

[mickc1525229722]

Hey fellas, the roo comes from coles so shouldnt be any worries :)

 

 

Will let it sit over night then hang up in a nice dry spot away from insects pets etc.

[Kradmelder]

Looks good mate!

 

just make sure while it is hanging the pieces don't touch each other. Not sure what the weather is like there in terms of humidity but after the first 3 days and the outside is dry no need to worry about mold. A few white spots is OK. just salt drying. But if you see like thin cotton wool starting, just rub some vinegar on that part. It rarely happens. Just if it turns humid before the biltong dries. After 3 days if it is firm you can eat it, if you like the biltong still wet and red inside, like I do.

 

Kangaroo biltong. Maybe it will take off in australia!

[mickc1525229722]

Here's the finished product. It's every bit as good as the stuff you'd buy at the deli :)

 

Thanks again Krad, I'll be making this with every brew i put down

 

 

 

[Kradmelder]

It looks great! And for a first attempt, well done!. But I think you need to find a better butcher; the pieces are all cut with an irregular shape instead of nice straight edges and strips

 

It looks thin and dry. Many people prefer it that way. I like wet inside so i slice thicker but it is only personal preference. Now that you will have biltong with the beer you will never be able to get rid of the australians from your house

 

You can experiment with salt volumes and spice quantity to suit your palate. Or add some chili powder and make chili bites.

 

You have biltong at the butchers in Oz? Or do you live in Perth, a suburb of south africa

 

 

 

[mickc1525229722]

Thanks Kradmelder, I did deviate slightly from the recipe and did a final coating of a chilli and bbq herb mix. The thickness was a bit of a compromise as I had to use roo stakes from the supermarket and sliced them in half . They ended up about 10-15 mm thick finished, still nice and wet and probably wont get dry at all as they are delicous.

[Kradmelder]

Thanks Kradmelder' date=' I did deviate slightly from the recipe and did a final coating of a chilli and bbq herb mix. The thickness was a bit of a compromise as I had to use roo stakes from the supermarket and sliced them in half . They ended up about 10-15 mm thick finished, still nice and wet and probably wont get dry at all as they are delicous. [img']biggrin[/img]

 

You are making me hungry. Now I have the urge to make another batch this weekend...

 

OK your thickness sounds good. The pic must be deceiving.

 

Hey everyone, head over to Mick's pozzie and polish off his biltong

 

 

 

 

[Kradmelder]

Hey Mick do you know what dry wors is?

 

 

It is the thin version of boerewors sausage that you dip the raw sausage in vinegar then hang to dry. This one was made with springbok. You can either buy the sausage casings and stuff yourself, or buy ready made thin boerewors and dry it.

 

Like biltong, it is great with beer and as a light compact high energy food that needs no cooling or cooking for travelling when space and weight are at a premium.

 

Biltong or dry wors, water, basic tools and a puncture kit, an air compressor, duct tape, knife and a roll of toilet paper, are the absolute minimum for travel.