Biltong questions?

[crankybuzzard]

I doubt the sugar would do anything for you, other than sweeten it up. I've used the bicarb before, but it didn't do much.

Your strips are cut with the grain, dried, and then cut across the grain for pieces, right?

How long of a vinegar soak?

 

[mummel]

1 hour vinegar + Worcester soak. Then sprinkled with black pepper, coriander and kosher salt. That's it. What's your recipe?

 

[mummel]

Oh and the flavor is great and it's nice and moist inside. But it's tough to chew on. My guess is the outer shell is too hard. But I dried it normally over~4 days. Cut against the grain etc. So I'm not sure. What's makes biltong tough to chew?

 

[crankybuzzard]

It could be case hardening. Is there a lot of air blowing over it? If so, try and dry in an area with less air movement.

My recipe and process, reply #64 http://www.smokingmeatforums.com/t/233869/making-biltong/60

 

[mummel]

Airflow is minimal but just enough move some toilet paper. I don't think it's the air.

 

[mummel]

I read your recipe again. That's how I basically make mine. Maybe I need to add Sugar? And if it's not the air, any other ideas?

 

[crankybuzzard]

No clue. Are you using eye of round?

Maybe you just had a tough cut this last batch....

 

[mummel]

Its possible.  I bought the whole top round at Costco remember?  I sliced this baby up. 

IMG_3031.JPG

• mummel
• Nov 18, 2015

 

[crankybuzzard]

Oh yeah, I forgot about that critter... Let's see how a new batch goes before we get crazy with recipe mods and such.

 

[mummel]

This was my 2nd batch already.  Similar results.  A friend of mine made some and her's was excellent.  I used the same recipe.  I think she had thicker pieces, but perhaps its the cut?  She used top round too, but purchased steak pieces already sliced up in the store (you know, single pieces, foam and plastic).  Not sure Crank!??

 

[daveomak]

This was my 2nd batch already.  Similar results.  A friend of mine made some and her's was excellent.  I used the same recipe.  I think she had thicker pieces, but perhaps its the cut?  She used top round too, but purchased steak pieces already sliced up in the store (you know, single pieces, foam and plastic).  Not sure Crank!??

I think if they were single pieces, they were sliced across grain.... maybe....

 

[crankybuzzard]

Do you have any prep pics?

I go about 1.25" thick by around 2.5" wide I slice with the grain for length, then dry. Once dry, I cut across the grain.


I have an eye of round in the frig. I'll cut it up for biltong in a bit and take pics.

 

[mummel]

Thanks Crank.  Yeah I cut with the grain Dave, but I suspect the pieces were too thin.  They were maybe 0.75 inches to start with.  I wish I would have saved some of the round vs slicing and dicing the whole thing!  Now I need thicker pieces to try vs all the frozen slices in my freezer.  Will checkout your pics Crank.

 

[crankybuzzard]

Just sliced, now soaking in vinegar. Not great pics, but you can see that they are thick and fairly uniform for drying time. After vinegar soak, I'll coat in my seasoning, and then let sit for at least 24 hours to lose moisture in the frig. I'll then weigh each slice and tag the hanger with the weight so I can track moisture loss.

image.jpg

• crankybuzzard
• Nov 18, 2015

image.jpg

• crankybuzzard
• Nov 18, 2015

image.jpg

• crankybuzzard
• Nov 18, 2015

image.jpg

• crankybuzzard
• Nov 18, 2015

 

[mummel]

Hey man that looks excellent.  Did you trim the round heavily?  Those pieces look really uniform in size etc.  Nicely done!  Waiting on pics of the results!!!

 

[mummel]

Crank can you take a width pic too, thanks man.

 

[mummel]

Here was my most recent batch:

IMG_3717.JPG

• mummel
• Nov 18, 2015

IMG_3774.JPG

• mummel
• Nov 18, 2015

IMG_3775.JPG

• mummel
• Nov 18, 2015

 

[crankybuzzard]

Hey man that looks excellent.  Did you trim the round heavily?  Those pieces look really uniform in size etc.  Nicely done!  Waiting on pics of the results!!!

I only trim off the very loose fat. Most of the fat that's on the roast stays. I love the flavor.

 

[crankybuzzard]

Here was my most recent batch:

IMG_3717.JPG

• mummel
• Nov 18, 2015

IMG_3774.JPG

• mummel
• Nov 18, 2015

IMG_3775.JPG

• mummel
• Nov 18, 2015

That looks great! Nice color in the center, decent dry ring, and I love the fact that you leave the spice on the meat! A lot of people rinse before they dry. To me, the extra flavor is perfect.

That really looks like it should have a decent chew. Not sure what's going on. Did you weigh to determine moisture loss?

The width of my strips is what you see in the third pic... Already have the strips in the frig all stacked up. :biggrin: It was all hand cut with a VERY sharp knife. Roast was 5.03 pounds before I started. I'll weigh the strips tomorrow before I begin drying.

 

[mummel]

Yeah you can't wash the spices off! That's all the flavor right there. That's also how the genuine stuff is made.

I'm hungry now. Going to make some this weekend again. I've been making some every weeekend. Addicted to this stuff. Keep your pics coming!