Ok so I decided to show you guys how we make biltong. (or at least one of the many variations of recipes out there)

This is the Box that I use. It was an old server chassis that I converted by placing some PVC on the front and the back. There are two fans on either side in a push-pull configuration.



You also need a source of heat in the box to aid in the drying of the meat, in this case I used a 40W light bulb which works perfectly. I used an ols power supply from an old PC to power the fans.
It dries the meat quite quickly .



First we start with some silverside meat (or London broil in the USA apparently). You can use most meat, game also gives some very nice flavours.Here are some more sites with more information if needed
http://www.excellmeat.co.za/recipes.html
http://www.scouting.org.za/visitors/biltong.php )




Then some of the ingredients:
--salt(fine and rough)about 3/4 cup
--Brown sugar 1/2 cup
--Coriander 2-3 packets
--Bovril/marmite
--chilli powder, black pepper
--Brown vinegar (as much as is needed)
--(you can add a table spoon of Bicarbonate of soda to soften the meat up a little bit more although the vinegar helps the most with this)
--(You can also add some salpetre wich will prevent anything funny from growing on the meat apparently--personally I have never added any and I have never had any issues with anything growing on the meat <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> )



The coriander must be crushed. I prefer mine a bit finer than most.



Now mix everything together except for the bovril and the chilli powder (for later)

Add the brown vinegar until all the ingredients are wet.



Now the meat is soaked in the vinegar just so that all of it is wet and covered.



The vinegar and spices micture is then rubbed over the meat covering it completely.



All done.



This is now covered and left in a dark cool place for 7 or so hours.



After this the meat is then "rinsed" in a 50/50 warm water/brown vinegar mixture. Most of the salt and spices are removed.

The bovril is then mixed with a little vinegar.

This is then "painted" onto the meat and the chilli powder applied with moderation (if you value your taste buds <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> )



Last step is to hang it up in the curing box and then wait.

Ok guys, here you go:






As you can see it's still soft on the inside(which is how we love ours)You can always leave it a little longer and it will dry out more. It turned out very nicely and my taste-buds agree <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

That looks good ZenbaaS,I love jerked/dried meat.
Pics when it's done please. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Pics will be great, and free samples would be even better! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Nice! Ostrich meat works really well because it has such a low fat content.

Man ZENbass, i swear you and i are brothers! I love Biltong, buddy of mine smuggled back 10lbs of it for me, it was gone in a week!

Guys one day down and me and wifey have already downed one of the pieces <img src="/ubbthreads/images/graemlins/frown.gif" alt="" /> I'll wait for it to dry a little bit more before taking pics <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

that looks delicious! thanks for sharing.

Looks awesome. I assume it would dry faster if you cut it thinner?

Wanted to try making jerky, but really don't want to buy a dehydrator. This is an excellent insight into how to make your own.

I have never heard of it until now...it sounds good and even looks better

Thanks for sharing...so to speak <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Dan