biltongbox.com

[didi]

When I first decided to make biltong I looked at various sites for advice and how to make a box. Seemed too complicated, so I left it. Then one day I was so lus and didnt want to pay the prices the online shops charged.

I had 2 carboard boxes , so I sat and cut holes in them and used the legs of a coffee table that broke ( metal ), got a fitting for the 40w globe.

For the biltong making, I salted the meat, put in fridge for bout a half an hour ( this depends on how thick the meat is), scraped salt off. Mixed brown vinegar, a bit of red wine vinegar, worcester sauce and dipped the meat in , then put the dry ingedriends on - corriander, black pepper, brown sugar. Put meat in fridge overnight and hung. It took about 5 days to dry to how I like it. It was delish.

Since then I have a "proper" box with just a 40w globe that someone made for me. Base is wood, frame is black perspex, and I hang biltong from the top rather than have a door that opens from the front. ( will take some pics and post later. )

The beauty of making your own biltong is that you can be as adventurous as you like. I sometimes use spur basing sauce with the vinegar solution, chutney, sweet chilli sauce etc. I have always stuck to the same "method" and never had any problems. As Aris said, just experiment with your ingredients and use a method that works for you. As long as there is good cirulation and you follow good hygiene principles ie cleanliness and make sure flies cant get to it, things will be just fine.

Rof Scrof en Ombeskof Box

[img]http://excoboard.com/forums/27690/user/240044/309594.jpg[/img]

[aris]

If you're feeling adventurous - try our pre-mix spices

Not all that expensive in comparison to the total cost of the finished product. You will be surprised at the flavour too - just like what you remember from SA.

[didi]

[quote="aris"]If you're feeling adventurous - try our pre-mix spices

Not all that expensive in comparison to the total cost of the finished product. You will be surprised at the flavour too - just like what you remember from SA.[/quote]

Yes, I am going to try that Aris. I have found the corriander is very expensive !! I can only get it in a bottle which costs £1.69. I use 1 jar per kilo of meat and considering the meat only costs £5 per kilo for silverside it is madness LOL.

[fishoil]

i get my coriander in relatively big packets from the local asian food shop, same with whole black pepper, all really cheap.

i'd like to know whats in the pre-made spice mix, though. my biltong always tastes different from biltong i have bought, and real SA biltong my mate was given.

[aris]

The pre-mixes are proprietary spice mixtures and flavourings - each is different.

[fishoil]

do u know whats in one of them, just to give me in idea of how your recipe differs from the ingredients in the mix?

im actually thinking of buying some pre mix for comparison.

[aris]

Our Lekker spice:

Flavourant (compound ingredients : salt,
maize, sugar, permitted colourants, (E150, E153),
flavour enhancers (E631, E627), MSG (E621), Spices,
anti-caking agent (E551), HVP, Flavourants , Acidulants (E363, E330),
celery, spice extracts, herbs and onion), Spices, Salt, Sucrose.

[fishoil]

nice one. have tried a wee bit of brown sugar in it before, but never thought of onion, or even herbs.

im gonna make a mix of my own as best i can to rival the lekker mix (which I will buy) and see how close i can get the two.

cheers mate

[aris]

You can try

I think it is easier just to buy the mix. It is very cost effective when you buy it in a bulk pack.