Hilux 4x4 Forum

So my aunt asks me yesterday if i can make her some biltong from the mutton / lamb chops she has in the freezer.

Ignoring the costs implications of it being more expensive.. is it viable?
I have just made beef biltong.. is the procedure the same? Vinegar .. Salt, Coriander ... etc.

I've never made mutton biltong but I use the same recipe for game and beef, so I would do the same with mutton as well. With it having been frozen, I wonder how it will turn out. Once I've frozen venison I don't use it for biltong any more, I then make sausages if I don't stew or roast it.

I asked the same thing many times. One biltong maker in town said it should not be problem, only reason they do not do it is due to cost. I think it would be lekker biltong. Please keep us updated.
I would use same recipe

Mud Dog wrote: ↑Mon Nov 06, 2017 9:37 am I've never made mutton biltong but I use the same recipe for game and beef, so I would do the same with mutton as well. With it having been frozen, I wonder how it will turn out. Once I've frozen venison I don't use it for biltong any more, I then make sausages if I don't stew or roast it.

i have always made my beef biltong from frozen top / silver side. Ussually buy hindquarter then freeze it, and when i feel like making biltong take out the top / silver side.
There is a difference for making biltong with meat that has never been frozen?

I'm sure the same process applies, I've never made it from frozen meat - always fresh. I might be wrong in thinking so, but I think that freezing alters the meat ..... ice expands below -4° and I imagine that might result in a lot of cells bursting, and then if it's in the freezer for too long it gets that "freezer taste". Maybe someone with more experience can comment.

The way I do it is to layer the meat and coarse rock salt (salt / meat / salt / meat / salt) and leave it for 2 to 3 hours depending on how thick the strips are. (You must use rock salt - marine salt will make it very salty without drawing as much moisture). After taking the meat out of the salt and wiping off as much salt as you can by hand, I rinse and leave it stand in brown vinegar for about 10 to 15 mins. I prinkle a cutting board liberally with the corriander and black pepper mix and roll each strip over it so it gets an even coating but you can sprinkle straight onto the meat. Then it's ready to hang.

Frozen meat is not a problem.
Only thing is you will have to cut the meat from the bone,so it is going to be very small pieces

I am an avid lamb eater!

I have asked my local abattoir owner friend and he said only reason was the cost...maybe I must try it with my next lamb?

george wrote: ↑Mon Nov 06, 2017 3:29 pm Frozen meat is not a problem.
Only thing is you will have to cut the meat from the bone,so it is going to be very small pieces

indeed George...

when my aunt brought the lamb last night for me to dry... cuts was very small.
i was afraid it would be to thin for my plastic hooks.. which is about 3-5mm thick.

it all went on the hook this morning.. time will tell if thru the drying process they will remain on there...

Here is idea of the sizes....

Nice
If you need someone to sample the end product I can make myself available

i'm hoping i'm gonna get a sample...
as i turned on the fan in the dryer box, started to fill the house with it's lovely aroma of the coriander...
never seen the kids wake up so quick

Was offered a zebra carcass for the same purpose - no idea how that would go down? Too close to horse meat?

I tasted Skaap biltong the first time on a farm outside Nieuwoudtville. It was some of the best biltong I've ever tasted.

Just some feedback on the skaap biltong...
after about 2 days in the drier... it was quite dry. More dry that i would have likes, but my Aunt loves her biltong dry... she even asked if i could dry it some more.. she wants to basically snap it like a pretzel .. OMW... luckily her daughter convinced her otherwise.

It did come out a bit bland i must admit, but i was VERY conservative with the spices, not knowing her tolerance for spicy / salty stuff. But overall not too bad.. i think it was softer than beef i normally make.

I had so lus for it while it was drying and smells filled the house... I simply had to whip out my 5 kg silverside LOL...
cut off eye piece for roast... the rest currently hanging... added to crushed chillies for heat.. was bit more adventurous with my own stuff... hopefully gonna come out nice..

I will forward my address for delivery