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Thread: Making Biltong

  1. #31
    Purveyor of Fine Cutlery terryf's Avatar
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    try super thin slices with a bit of chilli powder thrown into the mix at the end for some snap sticks. Addictive snack on the go stuff

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  2. #32
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    Quote Originally Posted by mimms2 View Post
    I'm the opposite of all you fan-boys.

    I run an incadescent lightbulb, no fan. The heat from it creates mild convection current, and warm air can hold more moisture than cold air, so dries it quicker as it leaves...
    This works too, it's but one way to dry a skinned cat.

    Actually think this is the traditional (i.e not outside in shade and breeze) method.

    Just make sure you put a bulb where it can't get dripped on or use a shield of foil etc.

    Even primo meat don't taste too flash with microscopic glass on it.

  3. #33
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    I also use the Crown National spice most of the time.
    But for own recipe nothing more than salt, pepper and vinegar.

    You could also add a little bit of cream of tartar to prevent mold forming.
    I'm left handed, what is your super power?

  4. #34
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    Quote Originally Posted by southpaw View Post
    I also use the Crown National spice most of the time.
    But for own recipe nothing more than salt, pepper and vinegar.

    You could also add a little bit of cream of tartar to prevent mold forming.
    Ya boet, salt pepper and vinegar to keep the flies away
    southpaw likes this.

  5. #35
    Purveyor of Fine Cutlery terryf's Avatar
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    heres some pretty good biltong spice on sale if anyone's looking for some.
    https://insideafrica.nz/all-products...spice-1kg.html
    $12.99
    kukuwai likes this.
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    Terry

    https://www.knives4africa.co.nz/
    Custom knife dealer

    Authorised Nitecore Torch Retailer
    NZ Distributor of Nano-Oil

  6. #36
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    That's the one I use. I have tried it on Safas who said it was lekker

  7. #37
    Member Tussock's Avatar
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    I've never seen a point to biltong preservative.

    Perhaps a combination lock might work.

  8. #38
    increasing entropy
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    Quote Originally Posted by Tussock View Post
    I've never seen a point to biltong preservative.

    Perhaps a combination lock might work.
    The dehy is the "preservative"

    I've heard it can last up to 6 months. Fat f*ing chance though. My kids will eat approximately a cow a week if it's biltong.
    Quote Originally Posted by 308
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  9. #39
    Member Tussock's Avatar
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    Quote Originally Posted by mimms2 View Post
    The dehy is the "preservative"

    I've heard it can last up to 6 months. Fat f*ing chance though. My kids will eat approximately a cow a week if it's biltong.
    Thus the combination lock.

    Never seen it last long enough to go off.

    I'm about to build a BIG air drier/cold smoker. I'm likely to knock a bull over or venison and my two deep freezers are solid.

    Going to dry cure the whole damn thing.
    terryf likes this.

 

 

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