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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Biltong, Anyone Made It?

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Author Topic: Biltong, Anyone Made It?
Grey Taylor
Contributor 2007
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Has anyone ever made biltong? It's an African version of dried meat, similar to beef jerky or wild game jerky.
I've read about it for years in African hunting books such as Peter Capstick's work and I'd really like to try making it.
Recipes and directions are available on YouTube and the internet but I'm having a challenge finding the silverside cut of beef. That's the cut traditionally used for biltong but the butchers I've spoken to here in CA have never heard of it.

Any information would be greatly appreciated.

Guy

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Tie two birds together; though they have four wings, they can not fly.
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Posts: 2046 | From: Lucerne Valley, CA | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
neuse
Trad Bowhunter
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Following

I would like to give this a try.
There are some South Aficans on here, maybe they will help out.

Posts: 187 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
neuse
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I made some last week and it tasted good.
I used some venison I had and I bought a round roast also.
The sugar and coriander give it a good taste.

Posts: 187 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
calgarychef
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It tastes best while in Africa eaten out of a paper bag..here's what I know about it.

Salt, coriander and vinegar...sugar never.

It's made with thick pieces of meat (3/4-1") and not totally dried out. Also the fat is left on not trimmed.

Dip in vinegar the the coriander, salt and pepper (?)
Hang to dry in front of a fan, do it in a fridge if it's really hot out.

Posts: 1216 | From: canada | Registered: May 2007  |  IP: Logged | Report this post to a Moderator
AndreasLundin
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I make bilton out of venison, beef or goat. Easy to do depending on temperature outside. Quick story Is to cut thick slices of your chosen meat. Cut with the grain not across. You wash the meat in vinagre and water. Let drip for a while before packing into rocksalt. I leave it for 30-40 minutes then wash the salt off carefully in the water and vinagre.

Let the meat drip for a while before turning in spice mix. Black pepper coriander, brown sugar and garlic powder is common.

Hang on meat hooks in a biltong box or in low heat/fan in a dehydrated. 2-3 days later it is done. Cut it in small pieces across the grain. I prefer my bilton still soft in the middle but with a hard crust.

If you are interested I can write up my recipes later on. Trim all fat as fat can turn rancid.

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