Biltong advice

Discussion in 'General Chat' started by JPbowhunter, Oct 27, 2019.

  1. JPbowhunter

    JPbowhunter AH Fanatic

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    G'day,

    Question for the locals on the forum.

    I'm going to have a crack at Biltong, the only thing that seems inconsistent in recipes is that some say put a few sprinkles of vinegar on the meat while others suggest basically soaking it in vinegar for a few hours.

    Any advice is appreciated.
     
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  2. BRICKBURN

    BRICKBURN AH ENABLER SUPER MODERATOR CONTRIBUTOR LIFETIME TITANIUM BENEFACTOR AH Ambassador

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    I have only dipped in vinegar.
     

  3. JPbowhunter

    JPbowhunter AH Fanatic

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    Thank you
     

  4. Philip Glass

    Philip Glass AH ENABLER LIFETIME BRONZE BENEFACTOR AH Legend

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    Put the meat slices in a plastic tub and season well then sprinkle apple cider vinegar on it and leave it overnight. Hand to dry the next day in a clean area. Monitor it until ready. Enjoy!
    I’ve made it a few times here and in Namibia.
    Philip
     
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  5. Philip Glass

    Philip Glass AH ENABLER LIFETIME BRONZE BENEFACTOR AH Legend

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    You can’t bring biltong home but you can buy the spice mix.
     

  6. KMG Hunting Safaris

    KMG Hunting Safaris AH ENABLER SPONSOR Since 2013 AH Legend

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    You can also mix the vinegar with Wostchestershire Sauce. The mix is 50/50. It adds great flavour to biltong .
    Easiest way is to use one of those Sports Squeegee bottles and give each piece of meat a few squeezes from the bottle.
    I believe overnight is too long, and usually stuck to 6 hours.
    Keep in mind that the longer it stays in the brine, the saltier it gets.
     

  7. Jeff75

    Jeff75 AH Member

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    Yeah, I learned this the hard way after getting busted by the department of agriculture beagle at Dulles.
     
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  8. 1dirthawker

    1dirthawker AH Enthusiast

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    ha, ha! dept of ag. took my 2kg. of biltong from me as well! dang! i bet they ate it at home.

    JPbowhunter,
    the squeeze bottle technique seems the easiest method i have used. i built a biltong dryer out of a clear tote, it works great, takes 4 days to dry meat.

    i have let sit in the spice and vinegar overnight, and that has worked for me, but like so many things it is about your personal taste buds. i was able to bring a bag of crown national biltong spice back from SA. you can also order it on line.

    the locals seemed to prefer a little bit of fat on their biltong and i have grown to like a bit of fat on mine as well.

    KMG SAFARIS is also right about the length of time in brine makes it saltier, i like mine salty :)
     
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  9. Philip Glass

    Philip Glass AH ENABLER LIFETIME BRONZE BENEFACTOR AH Legend

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    Those beagles don’t miss much
     

  10. bushy

    bushy AH Member

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    I add apple cider vinegar with worcestshire sauce and a little honey, let soak at least 2 Hours and add any spices
     

  11. Bushpig4Ever

    Bushpig4Ever AH Enthusiast

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