has anyone made biltong out of goat. How did it turn out?
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has anyone made biltong out of goat. How did it turn out?
I lived & worked as a guide throughout Africa for a few years ,l was addicted to Biltong so the camp cooks would compete to see who would make my favorite & out of every various game meat they could get their hands on . Biltong ,made out of boer goat is pretty common for the lesser bits off the farms & they have their own version of Goat Biltong in Cyprus that is very popular.
For me with goat l simple backed off the usual amout of salt a bit ,l like my Biltong with a bit of bite for washing down with a beer so would add to the chilli quantities for meats like goat,venison , impala, kudu, wildebeest.
Yes, just made some a few weeks ago. The meat is lean so it is comes out like any other game biltong.Quote:
Originally Posted by northdude
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Do you make your own mix to put on the meat. Do you hang it in a cupboard.
I like the Freddy Hirsch spices. But it is good to start with a basic recipe and experiment until you have that mix that work for you. Here is a good starting point:Quote:
Originally Posted by northdude
For 5 kg meat:
Water110 ml
White/Brown vinegar110 ml
Medium course salt4 cups
Bicarbonate of Soda8 tea spoons
Soft brown sugar1 cup
Roasted coriander1 cup
Black pepper1 table spoon
Optional:
- Worcester Sauceto taste
- Chutneyto taste
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We have a really good bit of info here in this old thread l have linked & from memory there is another good older one .This may interest you as not only does it give mix recipes it also shows some good old kiwi No 8 wire ingenuity in making drying cabinates & set ups.Quote:
Originally Posted by northdude
i always try to encourage people to have a crack at it as not only am l addicted to it ,but it is a great use of even lesser cuts of game meat,if you decide to have a go & ever have any questions or need help just ask ,if l can help l will :thumbsup:
Just remember like even a $200 bit of Wagyu steak if you treat & prepare it like shit it will taste like shit ,spending a litte time & care in prep will rreward you 10x on the tooth.I have a long standing party trick of offering some around at BBQ's.Dinner parties etc ,espescially to those weirdos that turn their noses up at the meer mention of eating game or hunting your own food,the look of surprise when you tell them what it is they have just said was delicious & where did you buy it from is priceless .:P
Here is a link to one of the old Biltong threads from here ,hope it helps -
https://www.nzhuntingandshooting.co....ryer-box-3699/
I decided to try some biltong from the super market recently just to try something different, it was rock hard and only good for chopping into fine pieces and adding it to cooking for flavour really. It wasnt what I was hoping for at all. After doing a bit of research, I see there is soft, medium and hard - Im guessing what I got was hard.
So my question is, as it is air dried, is the difference between soft, medium and hard just the drying time or is there some other process in the making of it?
Im actually going to try my hand at jerky and hope to get a dehydrator to experiment with in a couple of months.
@Mr Browning try Safari Meats in Hornby. They do some bloody nice stuff
I think this was what I got from the super. It was rock hard. Yes, I think I would like to try some that is still bendable.Quote:
Originally Posted by mimms2
https://shop.countdown.co.nz/shop/pr...ticks-original
Its seems quite hard to find. And expensive, which is why I want to try making my own.
Oh nice, thanks for the site, I will be going past there today. Hmmm, in the same block as Shooters Supplies, what a bugger lol, might have to drop in. :thumbsup:Quote:
Originally Posted by wsm junkie
Yup only a little shop but got quite a bit of different stuff.
Got one of those boerwoers spiral sausage other weekend.
Quite a coarse grain but I liked it.
Also sell hones for the warthog sharpeners