Results 1 to 9 of 9
  1. #1
    I am in Jail
    Join Date
    May 2008
    Last Online
    30-03-2017 @ 11:49 AM
    Location
    Hua Hin
    Posts
    808

    South African Biltong



    Quantities given are approximates only. Biltong is made by “feel” more than anything else. Make a note of the quantities of spice you use so that you can adjust as necessary, with subsequent batches you make.
    · 2 kg roasting beef.(Silverside, Topside or such)
    · About ½ cup of brown vinegar.
    · About ¼ cup of Worcestershire sauce.
    · Some good quality rock salt, about a cup should do. (Not normal coarse salt or sea salt)
    · About ½ cup of soft brown sugar.
    · White pepper (fine)
    · Black pepper coarsly ground (optional)
    · Roasted ground coriander (a very important spice in Biltong so be liberal)
    · A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used.


    METHOD

    · Cut the meat into thin strips about 50mm wide.
    · Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other.
    · Dust the meat with some white pepper, the bicarbonate of soda and coriander.
    · Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish.
    · Layer the meat in the dish with the thicker pieces at the bottom.
    · Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce.
    · Sprinkle a little more salt and sugar. Utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish.
    · Let the meat draw in its own brine for about 12 hours.
    · Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat. You may want to press some more coriander and coarsely ground black pepper into the meat.
    · Skewer the meat and hang in a cool, well ventilated place for at least 5 days.

  2. #2
    On a walkabout
    Loy Toy's Avatar
    Join Date
    Jun 2008
    Last Online
    Today @ 01:35 PM
    Posts
    28,398
    Good one and I love to chew and nash on a piece of Bilthong when I could get some quality gear.

    As a matter of fact there are a number of pubs that now sell it on the Darkside in Pattaya and its blooby lovely with a cold ale.

  3. #3
    Member
    Ghandi's Avatar
    Join Date
    Nov 2008
    Last Online
    13-08-2010 @ 08:20 PM
    Posts
    822
    Quote Originally Posted by Loy Toy View Post
    Good one and I love to chew and nash on a piece of Bilthong when I could get some quality gear.

    As a matter of fact there are a number of pubs that now sell it on the Darkside in Pattaya and its blooby lovely with a cold ale.

    There is a South African guy making some great biltong here in Pattaya , 100gram bag for 100 baht.

  4. #4
    Member BosseO's Avatar
    Join Date
    Sep 2007
    Last Online
    22-08-2012 @ 02:25 PM
    Location
    Ban Chang, Rayong
    Posts
    297
    To make a good biltong, it's much easier than what's written above. My SA neighbor in Saudi taught me this:
    To the market for half a cows ass (arse),
    cut it in strips,
    Put the strips over night in a big pot with 5 liter vinegar and (optional) pressed garlic,
    Dry, roll the strips in a mix of ground black pepper and salt,
    Hang them on a line in a dry place using paper clips in one end until ready.
    Note, they will drip a lot so something is needed be put under them (as baking plates with newspaper).
    Tastes really good, and they can be stored in the freezer for later use.
    Serious cooking can't be left to women.

  5. #5
    Thailand Expat
    Join Date
    Jan 2006
    Last Online
    @
    Posts
    60,017
    great stuff guys, now this thread just needs some pics!

  6. #6
    I am in Jail
    Join Date
    May 2008
    Last Online
    30-03-2017 @ 11:49 AM
    Location
    Hua Hin
    Posts
    808
    Biltong, Jojo’s British version

    This is quick and simple and once made it can hung out of the way until ready.

    · 2 kg lump of cheap beef.
    · ½ cup of vinegar.
    · ¼ cup of Worcestershire sauce.
    · ¼ cup of flat coca cola.
    · ¼ cup of red wine
    · A cup of rock salt
    · ½ cup of soft brown sugar.
    · 1 tablespoon of fine white pepper
    · ½ cup of ground coriander
    · Teaspoon of bicarbonate of soda.


    METHOD

    · Cut the meat into strips about 50mm wide by 5mm - 7mm thick and as long as possible.
    · Mix the liquids and warm to 40 Celsius add all the dry ingredients and stir until all is dissolved what can be dissolved.
    · Let liquid cool, decant off liquid into shallow oven dish or similar, leaving sediment behind to be thrown away.
    · Fully immerse meat in the liquid for 20 – 30 seconds. Shake off / drain off liquid back into dish.
    · Hang the meat up somewhere out of the way in a cool, ventilated place and play a fan over it.
    · 24 hours later remove the fan and remove the skewer from one end of the piece of meat and put it in the other end. Leave biltong to hang for 2 or 3 weeks.

  7. #7
    Sprayed On Member
    The Fresh Prince's Avatar
    Join Date
    Jul 2008
    Last Online
    @
    Location
    Not in the willage
    Posts
    11,683
    Agreed, needs pics. I've got no idea what Bilthong is but want to see it now, I'm hungry!

  8. #8
    On a walkabout
    Loy Toy's Avatar
    Join Date
    Jun 2008
    Last Online
    Today @ 01:35 PM
    Posts
    28,398
    Quote Originally Posted by The Fresh Prince
    Agreed, needs pics. I've got no idea what Bilthong is but want to see it now, I'm hungry!
    Although when it is being hung and dried it doesn't look so good I can guarantee the taste is fantastic.


  9. #9
    R.I.P.
    toslti's Avatar
    Join Date
    Jan 2007
    Last Online
    22-09-2018 @ 07:53 AM
    Location
    Wongamat, Pattaya
    Posts
    2,038
    http://www.klein-sa.com/index.php/recipes/1-meat-is-meat/2-make-your-own-biltong-maker

    this may be needed here due to the humidity at this time of the year.

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •