Forget jerky - make yourself some biltong :-)

[ohiomountainman]

I've seen this all over the web. I've even seen a picture of a meat market in Africa where the meat was hung on a round metal stand that rotated with a fan blowing on it. looked interesting, but didn't try it. I think I will. Thanks for the recipie.

 

[pfalor]

Finally made my Biltong box and got my first batch in last night.

http://picasaweb.google.com/paulfalor/BiltongTrial1

I still don't get how the raw meat doesn't spoil unrefrigerated, but I guess we will see :)

 

[pfalor]

The outside is feeling pretty hard and the inside looks dark.  It has only been around 40 hrs though so I'm doubtful that it is actually ready.  Could that be possible?  I tried a small piece and it tastes pretty damn good.  Any assistance would be greatly appreciated!  I've been tracking the whole experience in this Picasa gallery: http://picasaweb.google.com/paulfalor/BiltongTrial1

 

[shtrdave]

It looks great, did you use the OP recipe or another.

I remember we use to cure whole eye of rounds, it took weeks to do but was well worth the wait, I wish I could find the recipe for how it was done, it was my mother's recipe and I thought I wrote it down, but have moved and not sure it will be ever found.

I am going to try this in my cabela's dehydrator.

 

[otter]

Looks interesting : Will have to give this a go ...

 

[sqwib]

What a coincidence, I was actually reading through this today and was gonna give it a bump

 

[stephenh]

Again, I have my culinary horizon broadened by reading this forum.  First, a fatty, now biltong.  Now I have got to try it.  Do you think it would work okay in a regular dehydrator (circular tray version)?

 

[sqwib]

That may dry it out too quick, try a cardboard box with a 40 watt bulb and some ventilation holes, just make sure to cover the holes with screen or cheesecloth.

 

[pfalor]

I just started a second batch.  This time I went with slices of london broil that were around 3/4" thick.  It looks so tasty already that I want to snack on it.  I can't decide how many hours are required before it is safe to sample :)

http://picasaweb.google.com/paulfalor/BiltongRound2?authkey=Gv1sRgCMrjtLbQt5_Mfg#

Anyone have any guidelines on timing of when it is safe to give it a try?  I'll post more pictures each day!

 

[dandan]

There is a recipe in Uncle Teds Kill it and Grill it cookbook that i own, for a bitlong recipe.  I will have to try this out , maybe i will post his recipe later.

 

[smokin dad]

Thanks for the info.... never head of this before but it sounds good.. will have to add this to my list of things to try!

 

[squirrel]

This really is very interesting! I've never heard of it either, definitely will keep an eye on your thread to watch the progress. Thanks for sharing!

 

[smokincowboy]

that sure looks like a must try  real soon

 

[gmeans]

This does sound very interesting.  Does smoking it add anything?  I was thinking of slow smoking it in my Bradley.  Thanks for a great recipe and discussion..  Gotta try this.

 

[shawnfate]

I must try this someday.

 

[striper]

This sounds good, wonder if putting a bit larger light bulb in a GOSM would work for making it?

 

[sqwib]

This sounds good, wonder if putting a bit larger light bulb in a GOSM would work for making it?

Its not heat that you are looking for, its airflow,

That is why you put a light bulb in a box, the little bit of heat from the bulb rises up and draws air in, causing a constant airflow.

You could hang it from a ceiling fan and it would work.

But to answer your question yes that would work as long as you can keep the insects out

 

[sqwib]

This does sound very interesting.  Does smoking it add anything?  I was thinking of slow smoking it in my Bradley.  Thanks for a great recipe and discussion..  Gotta try this.

Yes it adds the word Jerky if you place it in your smoker.

 

[striper]

Right on, THANKS.  Should not be a problem keeping the lil critters out of it here in the Northwest during the winter.

 

[chef jimmyj]

Wow, I love finding out about new, for me, techniques. Will try this...JJ