Biltong Makers

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Bartho
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Sun May 22, 2011 11:05 am

Been thinking of getting one - small unit for our own use.

Googled and there seems to be only two models that comes up - one is stainless steel and the other plastic.

http://www.sswh.co.za/products-page/bra ... tong-maker" onclick="window.open(this.href);return false;

http://www.hirschs.co.za/view/926/" onclick="window.open(this.href);return false;

The plastic one seems ideal to place anywhere in your house but it only seems to have one fan whilst I cannot find details on the steel one's fan(s). From what I have heard is that the important factors is the sucking and blowing fans.

Do any of you guys know of any other 'off-the-shelf' biltong makers and also maybe have experience with either of the above?
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Sun May 22, 2011 12:15 pm

Here is another one for R2 700 and I like the design and features. See they offer it in mild-steel and also stainless so if the stainless-steel is the R2 700 one then I would think that is the better long-term investment.

What's the experts opinion?
http://www.johnfmarshall.co.za/index.php?id=78" onclick="window.open(this.href);return false;
http://www.spesialiseddryers.com/products.htm" onclick="window.open(this.href);return false;
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Sun May 22, 2011 1:15 pm

Bartho, I made one for myself a long time back .... 1.2m long, 1m high and 600mm deep with heater bulbs and extractor fans. Used it once, worked well but I never really gained much time above just hanging it out in the garage. Just hanging it out, I was having biltong in 3 days already on the smaller pieces, which is nice because one eats as it dries and you don't end up with a lot of biltong all ready at more or less the same time. Ended up selling the unit after it stood for a couple of years. If your climate is moist then I would say yes, but the Cape isn't that much different from the Eastern Cape ..... give it a try without first maybe? ;-)
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Sun May 22, 2011 1:25 pm

I did read that using vinegar on the biltong keeps the flies away but that will be a huge issue with me :)
The thought of it hanging 'open' in the garage also does'nt appeal to me. Besides, this one comes with a lock - major feature lol
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Sun May 22, 2011 3:14 pm

Never saw a fly sitting on my biltong ever. After letting the strips lie in rock salt (NOT marine salt) for about 1½ hrs, I rinse the surface salt off in a mixture of ½ vinegar, ½ water, roll the trips in my spice mix and hang them up (high, so that little hands cannot get to them ... my 'kids' are already out of the house for some time. The only thing that I would be wary of is if you have rats. But if you feel the need for a lockable cabinet, it's really not difficult to knock one up yourself. ;-)
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Sun May 22, 2011 6:42 pm

Die drade wat ek tussen die balke in ny garage span is n exelent biltong maker.
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Sun Jun 12, 2011 8:32 am

Decided on building my own biltong kassie :)

1 odd antique pedestal kassie, two extractor fans, one bulb, converted front door, switches and lcd thermometer and bob is your uncle.
cost = less than R500 and so much more satisfying building my own.

Already got the spices, hooks, vinegar so will get some topside a bit later and by tomorrow it will be hanging.

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Sun Jun 12, 2011 8:34 am

Nice, en cheap :thumbup:
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Sun Jun 12, 2011 10:48 am

:thumbup: :thumbup: .... and by Wednesday / Thursday you can already start slicing biltong! :D:
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Sun Jun 12, 2011 10:59 am

the ONE thing I still needs to add is a ........ lock :twisted:
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Sun Jun 12, 2011 11:09 am

Bartho wrote:the ONE thing I still needs to add is a ........ lock :twisted:
:laugh2: :laugh2: :laugh2:
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Sun Jun 12, 2011 12:24 pm

Hier is my twee kaste, gebou uit ou netwerk kaste uit. Elke kas het 8 fans in met geen hitte nie.

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Sun Jun 12, 2011 12:43 pm

Werner - dit is twee meneer kaste daardie !
Sal kyk hoe werk hierdie nuwe hobby van my en miskien kry ek vir my 'n twee groot kas vir die garage.

Dit lyk asof jy rakke in het - is ek reg as ek se dat mens net die rakke gebruik vir Chilli bites?

Ek gaan nou 1kg jagveld van Freddie Hearch maak asook 1kg extra hot Chilli - vir 'n start :)
My chilli biltong beoog ek om normale stukke biltong te maak, net bietjie dunner - wat dink jy?

Gaan ook nie die lig nou gebruik nie - die 60w bulb maak dit nogal redelik warm daarbinne en ek is bang die biltong raak hard aan die buitekant terwyl dit nog te nat is aan die buitkant. Die lig werk lekker as mens binne wil sien lol.

Almal se die ventilasie is belangrikste en daarom het ek die voor'venster' so groot gemaak en twee fans agter gesit vir extracting.
Wil nou nog net die kassie goed skoonmaak met asyn en die vleis sal more ingaan.

ps(my jongste dogter (10) is nou so beindruk met haar pa :) sy vrek oor biltong en die feit dat ek dit vir ons self gaan maak is sommer baie browny points in haar oe :) )
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Sun Jun 12, 2011 12:47 pm

Bartho ek le my droewors op die rakke en as ek biltong maak haal ek so elke tweede rak weer uit. Ja die sefde geld vir chilli bites jy le dit op rakke. Ja daai kaste het ons verniet gekry jare terug toe FNB hulle store skoon gemaak het. Die fans was ingebou binne in die kaste in. Dit was n bargain van note.

Wat biltong maak aanbetref sout ek die vleis en pak dit in n geslote container. Ek sprinkel asyn oor elke laag wat ek criss cross pak en strooi so bietjie bruinsuiker oor, bai min suiker. Dit haal vir my net daai effe suur van die asyn uit. Ek los gewoonlik die biltong so 3 tot 4 dae in die mengsel laat hy mooi marineer. Ek meng dit ook elke dag deur. Teen die tyd is die droewors gewoonlik reg om af te haal en dan hang ek die vleis.
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Sun Jun 12, 2011 1:04 pm

Werner - dit klink asof jy nou al baie ge-eksperimenteer het.

Mense se oornag maar dit maak vir my sin om dit langer te laat marineer.
Beoog self om die vleis lae te pak met speserye en asyn tussen-in. Sal jou advies gebruik oor die toe houer.

Ek wil self ook nog eksperimenteer met droewors later van tyd.

Moet ook nog plan maak met 'n drip-tray en will kyk of ek nie sommer foamlight bakkies kan kry vir 'n factory shop hier naby wat daar inpas nie.

Met sulke groot kaste neem ek aan jy verkoop seker self ook. Vries jy jou biltong of het jy groot genoeg omset?
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Sun Jun 12, 2011 2:10 pm

Nee wat Bartho dis vir eie gebruik. Ek gaan skiet gewoonlik elke jaar twee groot bokke, Blouwilde bees of Kudu en maak dan vir my billies om in die aande aan te peusel. Ek gee ook maar weg vir die vriende....
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Sun Jun 12, 2011 3:41 pm

Borntofish wrote:Nee wat Bartho dis vir eie gebruik. Ek gaan skiet gewoonlik elke jaar twee groot bokke, Blouwilde bees of Kudu en maak dan vir my billies om in die aande aan te peusel. Ek gee ook maar weg vir die vriende....
Jis, jy onthou nog ons is goeie pelle, ne?
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Mon Jun 13, 2011 8:42 am

Hi Bartho. Waar kry jy jou vleis hier in die Kaap?
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Mon Jun 13, 2011 9:04 am

Ek het gistrer teen R65 @ kilo topside gekoop by fruit and veg en hul sny blykbaar gereeld op vir biltongmakers. Maar ek het ook gehoor met moeite kan mens mooi topside kry teen R45m

Het jy miskien voorstelle?
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Mon Jun 13, 2011 9:09 am

Bartho wrote:Ek het gistrer teen R65 @ kilo topside gekoop by fruit and veg en hul sny blykbaar gereeld op vir biltongmakers. Maar ek het ook gehoor met moeite kan mens mooi topside kry teen R45m

Het jy miskien voorstelle?
Ek het laas self van daai biltong vleis by fruit en Veg gekry.Soek ook vir 'n goedkoper plek. Ek het 'n paar jaar terug by Roelcor http://www.roelcor.co.za/ bokse vleis gekry.Het hulle nog nie weer gekontak nie.
Ek gebruik self die Freddy Hirsch speserye :thumbup:
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Mon Jun 13, 2011 11:18 am

Is reg as ek se mens moet verkieslik vars vleis gebruik so as mens koop moet mens onmiddelik van alles begin biltong maak?

Ja, Roelkor is 'n opsie - het self al vleis daar gekoop. Maar dan moet mens grootmaat koop. hoeveel het jy laas daar betaal?

As mens nou die topside kon vries en later ontvries vir biltong kon ek en jy saam gaan koop het daar. Maar sodra ek ander plek kry wat beter uitwerk sal ek jou laat weet.
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Mon Jun 13, 2011 11:45 am

Bartho wrote:Is reg as ek se mens moet verkieslik vars vleis gebruik so as mens koop moet mens onmiddelik van alles begin biltong maak?

Ja, Roelkor is 'n opsie - het self al vleis daar gekoop. Maar dan moet mens grootmaat koop. hoeveel het jy laas daar betaal?

As mens nou die topside kon vries en later ontvries vir biltong kon ek en jy saam gaan koop het daar. Maar sodra ek ander plek kry wat beter uitwerk sal ek jou laat weet.
Hou my maar in gedagte.vars vleis is die beste,maar ek het al gevriesde vleis ook gebruik en dit werk.Veral as die vleis 'n bietjie taai is dan werk dit goed.
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Mon Jun 13, 2011 8:03 pm

Have also used frozen to thaw and make biltong ... works OK but not quite the same quality outcome (that was with venison, not beef, but I assume the same will apply). ;-)
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Mon Jun 13, 2011 11:05 pm

Ag nee ouens man, biltong maak was mos nog nooit n fancy ding gewees nie, die nuwe kasies wat so
duur is is net n mors van geld en gladnie nodig nie.

Ek het 3 weeke terug gou n springbokie in my garage gehang en binne 3 dae lekker biltong begin eet.

Nou is ek op my skipie hier in Gabon en hier maak ek sommer biltong in my aircon kamer, tjop tjop.

Niks fancy goete nodig nie manne!

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Sat Jun 18, 2011 4:21 pm

Some thoughts, comments and advice please :)

Chilli biltong I have only found in "bites" form but I decided to make 'big' pieces. Found that the chilli biltong, unlike the 'jagveld' biltong, formed a very small patch of what looked liked fine 'muf', on the side of the extractor fans. Other biltong not at all but as I have 2 extractor fans at the back and 3 rods to hang from, the chilli biltong were also closest to the fans. Any comments on this?

When I marinated my biltong I added little brown vinegar and the following morning had quite a bit of fluid in the container. So Werner, yes - a drip tray makes completely sense now. Will look for a plastic container or two with a buildt-in drip tray.

I will also probably from now on use balsamic vinegar and use the brown vinegar for cleaning utensils and the inside of the box.

What surprised me - with the biltong starting looking like the real thing very quickly - it takes very long to dry after a certain point. It's been hanging now for 5 days but still not completely dry and by the looks of it will take another 4/5 days. Is the fans not strong enough and not creating enough ventilation cause I can add fans to the side of the cupboard as well? Or is it because I am not using a blowing fan but only extracting fans? Maybe I can add a fan to the bottom of the cupboard sucking air in and then add a floor just above it for the the drip-tray but also for the air to pass around it? Even though I have the mesh in front.

One mistake I made was to cut the biltong pieces too short and thereby using the hanging space up quickly. Luckily the two kg's fitted but I am sure that I can get 3.5 kg hanging if they are decent lengths.

Otherwise the kids are very impressed with me :) Just like the real thing they say hehehehe

Thinking of throwing the spice into a plastic bag, add the strip of raw biltong, then shaking it. Will this not be better cause then the strip of meat will be better cladded with the spice?

What say the boffins :)
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Sun Jun 19, 2011 11:00 am

Bartho, not sure why you got some 'muf' on the one side but extraction is better that blowing .... sucks through the mesh that also acts as a filter and keeps the flies out. 3 poles / lines is not near enough ... they can be failrly close together (about 80mm apart).

I'm surprised that it's not dry yet ... perhaps you should have hung a few pieces out in 'free air' as a comparison .... I get ready billies in 3 to 4 days hanging free maybe not enough air volume going through the kas ... add a couple more extractors on the same side as the existing ones so that you get uniform cross-flow. (I also make use of a 1.2m wide drum fan from an old aircon blower which I set on the lowest speed.)

A drip tray is probably a good idea .... I don't make use of sugar at all (might be the cause of that muff :think: ) .... the rock salt normally draws a lot of the fluid out of the meat. As I said I just rinse the salt off in diluted vinegar after about 1½ hours (2hrs if it's thicker pieces), roll it in the spice mix (sticks onto the meat nicely when it's still wet) and hang it out.

Damp weather conditions will definitely affect drying time.

It's a bit of a learning curve I suppose, until you've got it just the way you like it. ;-)
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Sun Jun 19, 2011 11:02 am

P.s. You can also do dried wors in there, but it takes a little longer because of the fattiness and the sausage skin that inhibits moisture loss. Garlic wors and thyme wors work lekker.
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Sun Jun 19, 2011 2:02 pm

Think I will cut the chilli biltong pieces thinner next time.

The biltong is definately edible after 3/4 days but I prefer mine very dry - stringy so to speak. Looks like the way I like my biltong will take 7/8 days drying time.

As you said :) - it's a learning curve so I will get it right the way I want it.

Think I will also move the cupboard, maybe it's not standing on an ideal spot.
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Mon Jun 20, 2011 9:37 am

Bartho , you can hang piece onto piece if space gets to be a limitation. Just buy a couple of plastic biltong hooks....
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Mon Jun 20, 2011 10:08 am

thx Werner - already have the plastic hooks and hanging them onto each other will work as I have more than enough 'height' in the cupboard.

Then I should get 4 kg's in easily. Sounds like little but for domestic use it is more than enough.

Joked with the kids last night - told them that I have a buyer for the cupboard. Yeeesh - you should have seen their peed off reaction lol
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Mon Jun 20, 2011 6:08 pm

Paid R65 a kilo for silverside at fruit & veg.
Phoned a butchery in Elsies Riiver today = R55 per kilo. They told me to phone a place in Epping Industria that supplies wholesale to the biltong makers.

They charge R35 per kilo!

Catch though is that you can only buy per box - 22kg in a box.
Also that they sell silverside and topside to the trade - topside to be more popular.

Also that c-grade is best for biltong but they are struggling to get it. Something to do with a-grade breaking easier when it's hanging.

Also that one should not freeze the meat as one looses essential juices when you defrost it.

So - with me only being able to do max 4 kg at a time this is a pity.
They agreed that I should cut the chilli pieces thin - that coupled with lots of dry air :)
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Mon Jun 20, 2011 6:30 pm

Bartho wrote:thx Werner - already have the plastic hooks and hanging them onto each other will work as I have more than enough 'height' in the cupboard.

Then I should get 4 kg's in easily. Sounds like little but for domestic use it is more than enough.

Joked with the kids last night - told them that I have a buyer for the cupboard. Yeeesh - you should have seen their peed off reaction lol
:laugh2: :laugh2: :laugh2:
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Don't take life too seriously ..... no-one gets out alive.
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Tue Jun 21, 2011 8:58 am

Bartho wrote:Paid R65 a kilo for silverside at fruit & veg.
Phoned a butchery in Elsies Riiver today = R55 per kilo. They told me to phone a place in Epping Industria that supplies wholesale to the biltong makers.

They charge R35 per kilo!

Catch though is that you can only buy per box - 22kg in a box.
Also that they sell silverside and topside to the trade - topside to be more popular.

Also that c-grade is best for biltong but they are struggling to get it. Something to do with a-grade breaking easier when it's hanging.

Also that one should not freeze the meat as one looses essential juices when you defrost it.

So - with me only being able to do max 4 kg at a time this is a pity.
They agreed that I should cut the chilli pieces thin - that coupled with lots of dry air :)
Daai prys klink goed.Ek kan nie nou vat nie.(het vis wat ek eers moet verwerk), maar ek sal dalk later belangstel.Meskien kan ek so 10 kilos vat
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Bartho
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Sat Jun 25, 2011 12:50 pm

Dit klink reg George - ek hou van my malay kerries so dan sal ek die ander 12kg vat.
Bartho
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Sat Jun 25, 2011 12:58 pm

Het vandag weer met 'n 'groot' biltongmaker gepraat. Volgens hom gaan alles oor die fans. Daarom het ek die muf gekry heel agter - oor te min lug. Veral as mens biltong op mekaar hang. Eish !! en ek het gisteraand 4.3kg gehang waar ek verlede week 2kg gehang het so ek het extra fan voor die kassie wat lug inblaas.

So ek het twee opsies - extra twee fans langs die kante of die twee kleintjies agter vervang met grote. Dink die groter een is die beste opsie so nou is die vraag waar kan ek 'n fan kry met 'n 20cm deursnee. Enige voorstelle asb?
(dan kan ek ook my huidige twee gebruik vir langs die kante om lug in te trek)
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Sat Jun 25, 2011 2:16 pm

Praat met die ouens wat die air-con mense supply .... hulle hou gewoonlik 'n hele verskeidenheid fans asook extractor fans. :think:
When your road comes to an end ...... you need a HILUX!.

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Life is like a jar of Jalapeño peppers ... what you do today, might burn your ass tomorrow.
Don't take life too seriously ..... no-one gets out alive.
It's not about waiting for storms to pass. It's about learning to dance in the rain.
And be yourself ..... everyone else is taken!
Bartho
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Fri Jul 08, 2011 7:07 pm

know that almost everyone has been telling me not to use frozen meat but I thought I'd try my hand at making kudu biltong :)

Found a supplier in Monte Vista that sells kudu at R59 and springbok at R69 a kilo so I've got my 4kg's of kudu biltong hanging.
According to the supplier lots of people buy from him for biltong and he has had no complaints - actually he is the second guy that tells me about using frozen meat defrosted for biltong.

If the kudu works for me this time I am going to buy 'bulk' topside and freeze it - depending on this batch. Unless there is a difference between defrosted kudu and beef (?)

Also - my biltong maker now host a bathroom extractor fan :)
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