Biltong Again

[dirtsailor2003]

 
I'm pondering a plan.  It'll be after the holidays before I can work on it, but imagine a mini meat cleaver in action....

I've looked at the ones made with meat cleavers too. The wood worker in me likes the plane knife as I have several laying around that could be repurposed!

 

[BGKYSmoker]

 
You already are!  I am expecting constructive criticism!  

 

Going to cut a mettwurst open today to see if i can take em down for the biltong hanging

 

[BGKYSmoker]

Doing s little trim.

nbbt.jpg

• BGKYSmoker
• Dec 21, 2016

Made some thicker slices this time. Thought i was ready but gotta go to Winn Dixie for some baking soda.

nbbt1.jpg

• BGKYSmoker
• Dec 21, 2016

 

[daveomak]

 
Rick, an interesting video. I have always used smaller strips which dry in two or three days. What is the main purpose of the baking soda?

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.............  And you add it before you put the meat in the "brine / marinade" ??  ......

 

[dirtsailor2003]

 
.....................

.............  And you add it before you put the meat in the "brine / marinade" ??  ......

I have seen it in quite a few of the biltong recipes. You should be careful if mixing the two (vinegar and baking soda) and then sealing like in a vac pack bag. Vinegar and baking soda makes CO2. Could have some expansive and explosive results.

 

[BGKYSmoker]

 
I have seen it in quite a few of the biltong recipes. You should be careful if mixing the two (vinegar and baking soda) and then sealing like in a vac pack bag. Vinegar and baking soda makes CO2. Could have some expansive and explosive results.

yeah i had to leave the lid off the marinated biltong for while

 

[BGKYSmoker]

 
I'm partial to the ones made with a planner blade. Easy to sharpen and easy to get replacement blades. I have been trying to justify making one. I suppose I could use it for cutting jerky too,

biltong.jpg

• dirtsailor2003
• Dec 21, 2016

One could probably buy a small Guillotine Paper Trimmer. They start at about $10 on Amazon.

im thinking that on the paper cutter when you push the blade down it may push the meat towards you? as with the biltong cutter you are cutting downward onto a solid base?

 

[crankybuzzard]

 
im thinking that on the paper cutter when you push the blade down it may push the meat towards you? as with the biltong cutter you are cutting downward onto a solid base?

I agree.  I have a couple of ideas about that though

 

[HalfSmoked]

Another great post I'm retired (medically) and still can't even begin to make all the great things I see on this forum but there are so many interesting things I wish I could try. I'm sure you could make some adjustments like soy sauce instead of Worcester or other flavors. Man you guys are doing vidios and I can't even post photos with ouy my neighbors help.

for a great post.

Warren

 

[dirtsailor2003]

 
I agree.  I have a couple of ideas about that though

Said He that forges his own knifes!