Recent content by wors

  • 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.
  1. wors

    Making Biltong

    Awesome, keep us updated :) Out of all the reading and research I did I found this to be the most interesting: Traditionally in South Africa, drying of biltong was achieved by hanging the strips of meat on hooks and leaving them to ambient dry. - Johannesburg Temps: Day...
  2. wors

    Making Biltong

    Yeah if you can get your humidity levels down to 30-50% at that temp then you will be alright. But if you can't it might not work
  3. wors

    Making Biltong

    I think it would work fine if you get enough ventilation. There is plenty of room in there. You could put a lamp and maybe a small computer fan to move the air about.
  4. wors

    Making Biltong

    No I don't use any curing salt. I have it at home because I make my own bacon but it is simply not needed for biltong. The recipe I used is roughly as follows: SPICE MIX: - 1/4 Cup Ground Coriander - 1.5 Tbsp Brown Sugar - 1 Tbsp Salt - 1 Tbst Coarse Ground Black Pepper MARINADE: - 2 Parts...
  5. IMG_0300_zpskqjgx71e.jpg~original

    IMG_0300_zpskqjgx71e.jpg~original

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  6. wors

    Making Biltong

    This is at 9 days. About 60% weight loss. Perfect for my tastes not too wet, not too dry. Could do with a touch more salt but otherwise perfect:
  7. wors

    Documentary

    Sounds cool but some more info would be good: - What exactly is the doco about? (history of, how to, regional varieties ... ) - What do you mean by "Back Us"? I assume you're asking for financing so how much are you asking for? - When do you expect it to be finished?
  8. wors

    Making Biltong

    Test Batch 01 going down: Spices include: - Coriander - Salt - Black Pepper - Brown Sugar I used Topside and cut it into relatively thick slices approximately 3cm thick. Equal weight spices and marinade are combined then rubbed on the meat which is put in a ziplock bag in the fridge...
  9. IMG_2936.JPG

    IMG_2936.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  10. IMG_2925.JPG

    IMG_2925.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  11. IMG_2907.JPG

    IMG_2907.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  12. IMG_2905.JPG

    IMG_2905.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  13. IMG_2887.JPG

    IMG_2887.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  14. IMG_2877.JPG

    IMG_2877.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
  15. IMG_2847.JPG

    IMG_2847.JPG

    • wors
    • Media item
    • Comments: 0
    • Album: Making Biltong
See more
Top Bottom
Back
Clicky