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and can probably be found under one roof the exception being the computer-type fan, for which you might need to visit an electronics store. What you need (with approximate prices): * 1 x 55-litre sealable plastic container (it must keep flies out and should be deep enough for the hanging meat not to touch anything). Cost: R75 * 7 x (8 mm x 450 mm) lengths of dowelling. Cost: R32 * 1 x 220V, 80 mm square (including housing) computer-type fan. Cost: R70 * 2 x clip-on vents fitted with open cell foam filter screens (to fit the fan). Cost: R13 each * 1 x plastic bayonet light fitting (sold for hanging lampshades). Cost: R8 * 1 x 40 W golf-ball type incandescent light bulb (don t use an energy saver you want the heat). Cost: R15 * 1 x 2 m length of twin-core flex. Cost: R7 * 1 x three-prong plug. Cost R12 * 4 x (M4 x 40 mm) countersunk machine screws with nuts. Cost: R7 * 4 x (M4 x 12 mm) countersunk machine screws with nuts. Cost: R7 * Paper clips (to hang the meat)
Tools for the job You probably have most of the tools required for the job stashed somewhere in your tool box. If you don t own a hole saw set (and you really should; they don t cost much and come in very handy), this represents a perfectly good excuse to go off and buy one. You ll require the following tools: * Hand drill * 8 mm and 4 mm drill bits * 76 mm and 29 mm hole saws * Phillips and small flat screwdriver (depending on your choice of light fitting) * Stanley knife * Steel rule/tape measure
but bear in mind that the cleaner the cuts. Once again. Now find the top-centre mark on both sides and work down 35 mm from inside the lip to get the position for the first section of dowelling (2). 60 mm apart). and another 150 mm from the bottom for the fan. use the masking tape to mark the centre line of the container s narrower sides from top to bottom. . the idea is not to have the biltong touch any part of the lid once it s closed. The opposite side gets just one hole near the top for the air outlet. remove the masking tape and clean up all the holes (5). mark off the six other pairs of dowelling holes at equal intervals (in this case. Once this is done. and the air outlet is positioned at the top (on the opposite side) to facilitate a healthy air flow. The job doesn t have to be perfect. Says Immelman: When marking off circles. Start off by sticking strips of masking tape along the top of the container s longer sides (1). always calculate distances from their centre points to avoid any confusion.* Masking tape * Marker pen * Wire cutter (not essential) * Insulation tape Breaking out the tools Your first job is to mark out all the holes on the plastic container that need drilling. working outwards from the two opposite centre marks. Says Immelman: I find from working in the plastics industry that the best way to clean holes is to take a blade. Regardless of what measurements you use. making sure it doesn t dig in (6). and the 76 mm hole saw for the fan and outlet vent holes (4). one for the fan and the other for the light fitting. To get the centre point for the air outlet on the container s opposite side. One side gets two holes near the bottom. the easier it will be to keep the dryer clean. mark a hole for the light fitting 75 mm from the bottom. Use the 29 mm hole saw to cut out the hole for the light fitting. hold it almost flat and scrape it along their edges. since it gets covered up. Now that you have established the correct height. drill out the holes for all the dowelling rods (3). Next. On one side. This makes it easy to accurately mark the plastic while helping to keep the holes clean. This distance will vary depending on the container s size or design. measure 320 mm from the bottom. make sure the air inlet is always at the bottom. using the 8 mm drill bit.
all that s left to do is slide the dowelling rods into position (12). Slip a bolt into the first hole to locate the fan. drill the holes for the air vent on the opposite side in exactly the same manner. drilling each hole separately. It takes some patience. Next. Attach one vent (comprising three parts: a frame. Comments Immelman: The biltong s not going to notice if it s a bit off-centre! When fixing components in position. Holding the fan in place. It s also a good idea to tie a knot in the cables so that accidental tugs don t strain the connection. Centre the fan over the hole. give the dryer a wipe with a damp cloth and bleach to make sure everything is clean and germfree. cover and filter) to the outside of the fan before bolting it to the container. As Immelman puts it: This will kill anything you don t want on your biltong. switch it on for about 30 minutes to make sure it s dry before hanging the meat (14). Says Immelman: This is the fiddliest part of the entire project. install the bulb and attach the wall plug (13). make sure it s nice and square. making sure it s more or less horizontal and facing the correct direction. After washing the dryer. use the 4 mm bit and drill the first hole (7). Finally. Rather use the fan as a jig. position it so that its power cable points down. you don t want to split the plastic. Tip: Never try marking and then drilling all four holes at once. Now. then force the knot inside the light fitting s cover and screw it into position (11). then drill the opposite hole and pop in another bolt. because you ll never get it right with plastic. Making biltong . Says Immelman: Don t forget to put the cover for the light fitting over the cables before joining them (9). (8) then use the fitting s cable attachment points to join the fan and light fitting cables.Mounting the hardware When mounting the fan. Advises Immelman: The best way to check the fan s airflow is to read the markings on its casing you want the air to go into the container. but it fits eventually. Tape the cables together with the insulation tape (as far as the knot) to prevent loose ends from popping out (10). don t over-tighten the bolts. but this time use the shorter bolts. Attach the light fitting. Only then should you drill the two remaining holes.
or fit an extra fan.. <p> Before hanging the meat in your dryer. Oh. says Immelman.When it came to preparing biltong. so I usually start tucking into the thinner pieces after just two days. He generally allows the meat to hang for about four days before removing it. Read Sean s blog for more information on how to make the biltong dryer. it all comes down to experimentation. he does know that it pays to use decent meat. and you decide to treat them with some . It will easily accommodate 2 kg of meat. Immelman elaborates: You should hang the meat in such a way that there is plenty of air flow. To find out how it was done. and make sure it doesn t touch the bottom of the dryer. You remember that the guys are coming over to your place on Saturday to watch sport on the box. For example. I like my biltong wet. explaining: I m simply a techie who wants to help other people make their own dryers. Basically. QUICK BILTONG So. and make sure that juices don t drip directly on to the light bulb. including a tasty biltong recipe.com/biltong and www. and he generally opts for silverside or topside. rinse the paper clips (if that s what you re using) in bleach to sterilise them. you might want to try using a 60 W bulb instead. For flavour. Immelman confessed to being clueless.3men. The meat is cut into 25 mm-thick slices to make up for the fact that about half its weight (and thickness) will be lost in the drying process (15). he went online and found the extremely useful Web sites www. it is Wednesday and you are on your way home from work. but sometimes even that can seem like a lifetime. he relies on the Freddy Hirsch range of biltong spices (available in four different flavours) (16). (17) The 40 W light bulb in Immelman s dryer produces a temperature of about 35 degrees Celsius and a relative humidity of 45 per cent.biltongmakers.com However.
NOTE In the BILTONG MAKER it will take 2-3 days to dry. Dry the meat with some paper towels and hang in the Biltong Maker (or a dry. Silverside (London Broil). Steak or such. now: INGREDIENTS 2 kg good quality meat Biltong spice (available from Biltongmakers-see our home page) METHOD Slice the meat into suitable strips.homemade Biltong. Topside. You pop in at your local butcher for some good quality fresh meat. Place the meat in a tray. Sprinkle 80 grams of dry Biltong spice (available from Biltongmakers ) evenly over all sides off the meat. making sure that there some thin strips for those who like their Biltong a bit dry. Under the rafters it will take a bit longer and watch out for flies! . Protect the meat against flies and leave for 3-4 hours. drafty area).
5 ml coarsely ground black pepper 12.10 minutes. Layer in a bowl with the vinegar mix for ½ hour.5 ml coarsely ground roasted coriander seeds 1. which lends itself to any number of variations for those who want to experiment until they have created their Perfect Biltong . Mix all dry spices together. METHOD Cut the meat into strips of approximately 1cm thickness. Roll meat in the mixed dry spices in a CLEAN bowl. topside or such)(London Broil) 3 cups coarse salt (not table salt or sea salt but the big lumpy salt) 2 cups soft brown sugar 5 ml bicarbonate of soda (this softens the meat) 2. .(thicker pieces to the bottom) Remove meat and put back into vinegar mix for +/. Allow meat to draw in its own brine for 3 hours.VERSATILE BILTONG This is a basic Biltong recipe.5 cups brown vinegar mixed with 100ml Worcestershire sauce. INGREDIENTS 2 kg beef or venison (silverside.
so if you are still a novice at Biltong making. rather use some of the other recipes until you become more adept at gauging spice quantities. sprinkle some peri-peri of your choice over the meat before hanging.Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat. soaking periods etc. Allow to singe slightly shaking the pan regularly. NOTE In the BILTONG MAKER it will take 2-4 days to be ready! Under the rafters it will take a bit longer and watch out for flies! PERFECT GROUND CORIANDER To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. But beware. Crack seeds with a fork (smell the aroma!!) CONNOISSEUR BILTONG Most enthusiastic Biltong makers use the following method to make their Biltong. Hang until ready. . VARIATIONS Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. quantities are given as approximates only. For those who like it HOT. Squeeze meat with your hand to get rid of as much liquid as possible.
About ¼ cup of Worcestershire sauce. (Not normal coarse salt or sea salt! About ½ cup of soft brown sugar. METHOD Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other. Topside or such)(London Broil) Roughly ½ cup of brown vinegar.(Silverside. Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish. tasting simply out of this world. You will soon end up with your own particular brand of Biltong. INGREDIENTS 2 kg roasting beef.(a very important spice in Biltong so be liberal!!) A teaspoon of bicarbonate of soda. Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce. Dust the meat with some white pepper. Some good quality rock salt. But.This Biltong is made by feel more than anything else. Layer the meat in the dish with the thicker pieces at the bottom. . About a cup should do. get your balances right and you will produce some of the most delicious Biltong imaginable!! Make a note of the quantities of spice you use so that you can adjust this. the bicarbonate of soda and coriander. Roasted ground coriander. if necessary. White pepper. especially if venison or a lower grade of meat is used. with subsequent batches you make.
However. with subsequent batches. Skewer the meat and hang. Here are two recipes for making Chilli Strips.Sprinkle a little more salt and sugar. Recipe 1 INGREDIENTS 500 grams of Beef Stroganov strips Brown vinegar . but make sure that you take note of the proceedings so that you are able to make adjustments later. At this stage you may want to press some more coriander and coarsely ground black pepper into the meat. Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat. Let the meat draw in its own brine for about 12 hours. instead of using large pieces of meat you use thin strips. if necessary. Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish. They are easy to make and will be ready overnight if dried in the Biltongmaker! Chilli Strips are made just the same way as Quick Biltong or any of the other recipes we gave you. CHILLI STRIPS Most enthusiastic Biltong Makers love the taste of Chilli Strips. much like the meat used in Beef Stroganov.
(Silverside. drafty area or in the Biltongmaker Recipe 2 INGREDIENTS 500 grams roasting beef. Topside or such)(London Broil) cut into very thin long strips 2 tbs of brown vinegar 1 tbs of Worcestershire sauce Some good quality coarse salt (about a cup should do) 1 tbs of soft brown sugar .Worcestershire sauce 1 tsp of chilli powder or peri-peri spice Biltong spice (available from Biltongmakers-see our home page) METHOD Place the meat in a tray Fill a small salt seller with 1/4 Worcestershire sauce and top up with brown vinegar Sprinkle the above mixture over both sides of the meat Sprinkle 50 grams of dry Biltong spice (available from Biltongmakers ) evenly over all sides off the meat Sprinkle the chilli powder or peri-peri spice over both sides of the meat Protect the meat against flies and leave for 3-4 hours Dry the meat with some paper towels and hang in a dry.
if necessary. the bicarbonate of soda.(a very important spice in Biltong so be liberal!!) A teaspoon of bicarbonate of soda. with subsequent batches. Skewer the meat and hang NOTE .White pepper 1 tsp of chilli powder or peri-peri spice Roasted ground coriander. coriander and chilli powder or peri-peri spice 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 Ensure that you 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 At this stage you may want to press some more coriander. coarsely ground black pepper and chilli powder or peri-peri spice(watch out. especially if venison or a lower grade of meat is used METHOD 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. don't make it too hot!) into the meat. Make sure that you take note of the proceedings so that you are able to make adjustments later.
In the BILTONG MAKER it will take overnight to dry. Wat wel 'n feit is is dat lekker biltong lekker is en slegte biltong oneetbaar is. DIT IS EENVOUDIG SMAAK OOK BETER AS DIE GEKOOPTE GOED BRAAIVLEIS SPESERYE 1 Maat growwe sout 1 Maat rou heel koljander Kwart maat heel swartpeper Meng en maal deur n spesery meule BILTONG Daar is seker 'n paar duisend biltong resepte. Ander bestandele word ook by gevoeg met sekere redes. . Die basiese bestandele is sout en peper. Under the rafters it will take longer and watch out for the flies Biltong & Braaivleis by kevin on Mon Jul 28. 2008 4:52 pm Dankie Gert:- SPERSERYE DEUR JOU EIE SPESERYE TE MENG BESPAAR JY SAKKE VOL GELD.
Koeksoda verhoed dat die biltong muf in nat toestande.Salpeter word bygevoeg en dit dien as 'n preserveermiddel. GROOT MAAT RESEP 2 kg Growwe sout 1 kg Bruinsuiker 130 g Salpeter 130 g Koeksoda 65 ml Wit peper 6. GERT GROOTVUUR SE RESEP 150 g Growwe sout 70 g Bruinsuiker.( Ek strooi my koljander op voordat ek dit ophang) Ek gebruik heel koljander wat ek self maal Die bestandele is genoeg vir 10 kg biltong. Koljander wat geskroei is is 'n gewilde smaakkeuse. Bruinsuiker maak die biltong sag. Let op na hoeveel van die mengsel jy op die vleis strooi. 500 ml Wit asyn of worchester sous. Koljander na smaak. Dit dien as 'n maatstaf vir die groot hoeveelhede biltong. 10 g Salpeter ( By Apteke verkrygbaar) 10 g Koeksoda 5ml Wit peper.5 Liter asyn . Laat lê vir 12 ure.
Die mengsel het 'n aangename reuk wat jou laat smag na "Jagtersland" KOTIE DU TOIT SE BILTONG Tant Kotie het ek ontmoet gedurende 'n Springbok jag in Namibië in die distrik Maltehohe. Haar seun is die eienaar van die BP motorhawe op Keetmanshoop in die hoofstraat. Wenk: Die bruinsuiker is geneig om die mengsel klam te maak. Die mengsel is genoeg vir 25kg vleis. Dis nou Jabus en Isetta du Toit.1 kg Koljader . 500 g fyn sout 500 g koljander 225 g bruinsuiker 15 ml salpeter 25 ml koeksoda 15 ml peper 15 ml gemmer 30 ml fyn naeltjies Bruin asyn Die rede vir die "fynsout" is: Die biltong kan na slegs 4 tot 6 ure in die pekel opgehang word KOTIE DU TOIT SE DROËWORS 2½ kg wilds vleis 2½ kg vet skaap vleis 35 ml fyn sout . Plaas die mengsel op 'n swart plastiese sak in die son tot die meeste vog verdamp het.
KALAHARI SE BILTONG SOUT 1 kg Fyn sout ½ kg Geelsuiker 2 Eetl. Skaap derms laat die wors 'n droë skil buite vorm en laat die vars smaak binne vas vang. Na 4 tot 6 ure in die pekel kan die biltong opgehang word WENK Sout byvoegging 16 gr per kg vleis sê die slimmense Verminder die sout namate jy speserye byvoeg . gemmer 2 Eetl. salpeter 500g Koljander . Vries die droëwors voordat dit te droog is. swartpeper 2 Eetl. hang op om droog te word. Stop in die skaap derms en vleg 150mm worsies. 250 g van die resep is genoeg vir 10 kg biltong saam met 500ml asyn. koeksoda 2 Eetl.50 ml geskroeide koljander (vars gemaal) 5 ml fyn naeltjies 5 ml fyn neutmuskaat 10 ml fyn swartpeper 150 ml bruinasyn Skaap derms (Dit is die geheim) Jy stop die wors so ongeveer 30mm dik (So dik soos jou Groottoon) Meng die bestandele en maal die vleis.
Biltong Die word biltong (van die Nederlands BIL bilstuk of boudstuk en TONG: strook of moot) is sover bekend vir die eerste keer in 1815 opgeteken. soos Reader's Digest* dit doen Hoe om 'n Suid-Afrikaanse lekkerny voor te berei Daar is waarskynlik eindelose teorieë oor hoe biltong berei moet word. Gewoonlik is die bereidingstyd drie dae. Die basiese bestandele van biltong is sout en peper. Die volgende bestanddele is genoeg om sowat 4. en wanneer dit gereed is om te eet. Hierdie is 'n basiese resep pas dit aan volgens eie smaak. Biltong. Koeksoda verhoed dat die biltong muf in nat toestande. goed geventileerde plek hang totdat dit droog is. alhoewel selfs die Oxford woordeboek di tnou aangee as strips of sun-dried meat . Wanneer 'n mens biltong maak. kies die beste snitte. Ek het die volgende op die internet raakgeloop en plaas dit as voorbeeld.25 kg (omtrent 9 pond) biltong te lewer: . Om die biltong sag te maak kan bruin suiker bygevoeg word. Salpeter word bygevoeg as 'n preserveermiddel. Ander bestandele word ook by gevoeg met sekere redes. Geskroeide en gemaalde Koljander is 'n gewilde byvoeging. en die biltong moet in 'n koel. en maak genoeg om lank te hou.
Verwyder van hitte en maal of stamp fyner in 'n vysel. Droogtyd hang af van faktore soos temperatuur. bedek met 'n laag sout en dan 'n laag van die speserymengsel. Rooster die koljander oor matige hitte tot dit begin verkleur. Haal die dunste biltonge af. Maak seker dat elke stukkie met asyn gevee word. Na 36 ure in die pekel is die dik biltonge gereed om gehang te word. doop vinnig en kookwater en vee deeglik af met papierhanddoek of skoon lap. Haak een kant oor 'n S-vormige draadhakie en hang op. Strooi 'n laaste laag sout oor. . Meng die suiker. Plaas die dikker biltonge onderin 'n emaljehouer. haal die medium-dikte biltonge uit.10 kg vleis (wild. Maak seker dat daar genoeg plek tussen die biltonge is sodat lug vryelik kan sirkuleer. koeksoda en peper en sit eenkant. salpeter. Na nog 12 ure. behandel met die water en hang op. totdat die heel dunste biltonge bo is. Meng met die suikermengsel. lugsirkulasie en persoonlike voorkeur. bees of volstruis) 625 ml (2 1/2 koppies) bruinsuiker 75g bruinsuiker 8 ml (1 3/4 teelepels) fyn salpeter 8 ml (1 3/4 teelepels) koeksoda 10 ml (2 teelepels) peper 45 ml (3 eetlepels) heel koljander 275g (1 koppie) sout Sny die vleis in die verlangde dikte en lengte (sny saam met die draad) en vryf deeglik in met asyn. Herhaal die lae met al dunner stukke. Laat staan vir 12 ure.
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