Biltong Machine

Collapse
X
 
  • Time
  • Show
Clear All
new posts
  • pmbguy
    Platinum Member

    • Apr 2013
    • 2095

    #1

    Biltong Machine

    I love Biltong more than my wife.......does

    This is my biltong machine I made some years back which stands in my office. When I receive clients I often give them a piece, it makes them happy.

    Click image for larger version

Name:	20140113_122035.jpg
Views:	1
Size:	58.8 KB
ID:	269059

    Click image for larger version

Name:	20140113_122108(0).jpg
Views:	1
Size:	52.5 KB
ID:	269058

    I bought an old Akai hi fi/record player at a second hand store and removed the units. I cut out two vents at the back, covering the wholes with car speaker covers. I installed 2 microwave vans and two light connectors at the bottom. I also installed a small light just below the vans. I made a rack at the top that slides in and out so you can hang the biltong. The whole inside is painted black, double coat. I have a whole array of switches at the back of the machine which switch on and off each individual electrical component. I even have a sensor on the door that switches off the vans when you open it. The small light just below the vans can be set to come on when the door opens or I can set it to stay on.

    I mostly use the light fittings at the bottom when I make biltong in the summer to control humidity, and/or speed up the drying process.

    With my machine I make big pieces, thin chilly bites, dry wors and even dried fruit. The machine dries the biltong quickly, but you can set it on one van with the lights off if you prefer to dry it over a longer period. I am getting hungry writing this.

    I use C grade, the fat is yellow and flavourful, as opposed to A grade which has white fat with little flavour. I also prefer natural fed beef (grass fed). They mission around eating natural grasses which produces superior meat. Grain fed beef is bland compared to grass fed beef. You can use Topside, Silverside or Rump. I prefer Topside and Rump because it has more fat.

    I do make my own spice on the odd occasion, however I usually purchase my spice from EG Meat Supply in Kokstad. They mix it in the shop and it is truly the best. I do add a bit of brown sugar though. Other good spice mixes to get is Crown and Freddy Hurst. I also add a bit of brown sugar to these mixes.

    I cut the meat into 2½ cm thick pieces. You must cut them thick because they shrink dramatically from the moisture loss. Remove visible sinew. You can cut thin if that’s how you like it. I sprinkle the spice on then I place the pieces in a big dish. I pour brown vinegar into the dish and mix it all up, turning the pieces as often as possible. Then I leave the dish over night (6hours minimum) If it’s a sunny day I will often hang them in the sun for a few hours before I put them in the machine. In my machine the pieces are ready between 3-6 days, depending how I set up the fans and lights. Thin pieces for chilli bites only take 2 days.

    I should be making another batch soon and I will post the photo’s to make you hungry. Dammit, now I’m hungry.
    It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin
  • sterne.law@gmail.com
    Platinum Member

    • Oct 2009
    • 1332

    #2
    Nice machine.
    Correct on C grade, it is the better grade for biltong.
    What temperature control have you got?


    Why not try a smoker next, Ill drop you some droe wors and cabonnossi recipes in exchange for a monthly delivery.
    Anthony Sterne

    www.acumenholdings.co.za
    DISCLAIMER The above is merely a comment in discussion form and an open public arena. It does not constitute a legal opinion or professional advice in any manner or form.

    Comment

    • pmbguy
      Platinum Member

      • Apr 2013
      • 2095

      #3
      I don’t have temp control, don’t think I need it, but what do you have in mind regarding temp control?

      My mate smokes trout...good stuff. Perhaps I should try a smoker next.

      Deal, drop me some dry wors and cabonnossie recipes and I will give you some biltong.
      It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin

      Comment

      • IanF
        Moderator

        • Dec 2007
        • 2680

        #4
        Wow I love making biltong and go to meat world near me they cut the Silverside perfectly so you just spice up and soak in Vinegar and worcester sauce overnight.
        I got the mellerware machine as a gift a year ago. I will ask about c grade next time.
        Only stress when you can change the outcome!

        Comment

        • pmbguy
          Platinum Member

          • Apr 2013
          • 2095

          #5
          I have just got back from 2 big butcheries in town and they don’t sell C grade at all.... What the F? I always struggle to get C grade in PMB. The blockmen told me I will have to go to the dark sections to get it, I don’t mind doing that but those butcheries are dodge. In Kokstad, Matat or almost any small town your butcher will always keep C grade. I usually get my cousin to drop meat off for me whenever he travels here.

          Does anybody know where I can get C grade in or near PMB?
          It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin

          Comment

          • tec0
            Diamond Member

            • Jun 2009
            • 4624

            #6
            I have been making biltong for a good long time now. My original dryer was stolen but I got one "ready made" from Builder's Warehouse for about R300... Two things you must know “it is a bitch to assemble” and take extra care to use a low watt light-bulb otherwise it will melt... Also note it is flimsy but it works.

            C grade is the only way to make proper biltong and for those of you that don't know PLEASE don't put your biltong in the freezer it is not good....
            peace is a state of mind
            Disclaimer: everything written by me can be considered as fictional.

            Comment

            • pmbguy
              Platinum Member

              • Apr 2013
              • 2095

              #7
              I agree, one should never freeze biltong.

              Biltong must also breathe, vacuum sealed biltong tastes shitty.
              It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin

              Comment

              • tec0
                Diamond Member

                • Jun 2009
                • 4624

                #8
                Originally posted by pmbguy
                I agree, one should never freeze biltong.

                Biltong must also breathe, vacuum sealed biltong tastes shitty.
                So true, if you transport biltong use a brown paper bag "only" nothing else will do...
                peace is a state of mind
                Disclaimer: everything written by me can be considered as fictional.

                Comment

                • ians
                  Diamond Member

                  • Apr 2010
                  • 3943

                  #9
                  All this talk of biltong got me thinking, so I am busy making a biltong machine.

                  I have spoken to a few of the "experts" well people who already make their own biltong. One person indicated that he only uses a fan to extract moisture but no lamp, others have indicated that they don't use a fan but rather use the light to generate heat which in turn pulls in air and releases it out a vent at the top.

                  So do I need a light and fan or both?

                  What I have done with my experimental unit...I have 3 x lampholders each with a 15 watt lamp (which can be upgraded to 40 - 60 - or 100 watt) and 4 switches one for each lampholder and 1 for the fan, so I have choices.

                  what is the secret to the best biltong a little heat and a lot of airflow or a little heat and little airflow or just airflow?

                  Another question...do you think it would make a difference if the dryer is made of wood or glass or metal. With some things it just taste better with a specific property like the difference between a gas braai and a good old wood braai.

                  I have absolutely no idea about biltong dryers so any advice is good.
                  Comments are based on opinion...not always facts....that's why people use an alias.

                  Comment

                  • IanF
                    Moderator

                    • Dec 2007
                    • 2680

                    #10
                    I made some biltong in December. My bulb had blown after 3 days it was still wet just the fan bought another 15 watt bulb and that did the trick. But it was very wet then. I must try no bulb in winter when we are dry.
                    My box is perspex and plastic so no idea about the wood.
                    Only stress when you can change the outcome!

                    Comment

                    • ians
                      Diamond Member

                      • Apr 2010
                      • 3943

                      #11
                      I found a lot of info on how to make plastic box dryers
                      Comments are based on opinion...not always facts....that's why people use an alias.

                      Comment

                      • pmbguy
                        Platinum Member

                        • Apr 2013
                        • 2095

                        #12
                        Originally posted by ians
                        All this talk of biltong got me thinking, so I am busy making a biltong machine.

                        I have spoken to a few of the "experts" well people who already make their own biltong. One person indicated that he only uses a fan to extract moisture but no lamp, others have indicated that they don't use a fan but rather use the light to generate heat which in turn pulls in air and releases it out a vent at the top.

                        So do I need a light and fan or both?

                        What I have done with my experimental unit...I have 3 x lampholders each with a 15 watt lamp (which can be upgraded to 40 - 60 - or 100 watt) and 4 switches one for each lampholder and 1 for the fan, so I have choices.

                        what is the secret to the best biltong a little heat and a lot of airflow or a little heat and little airflow or just airflow?

                        Another question...do you think it would make a difference if the dryer is made of wood or glass or metal. With some things it just taste better with a specific property like the difference between a gas braai and a good old wood braai.

                        I have absolutely no idea about biltong dryers so any advice is good.
                        Sometimes I use my lights. I prefer just the fan and won’t put any lights on. Lights/heat seems to kill the favour of the outer layer a bit and it can dry out smaller pieces quickly if you neglect it too long (having both light+fan).

                        Fan only dried biltong produces a better product, in my opinion. So I prefer little or no heat with strong airflow for normal cut.

                        If I want to make some chilli bites real quick I put both fans on and both lights 60w ..within a 30 hours Its done. (48h the way I prefer chilly bites, no light).

                        I think pretty much any material should work, no real preference there other than perhaps aesthetic. The box should preferably be as large as possible. The size of the box, fan and the strength and proximity of the light will influence what should be on or not depending on what you making (season). It’s a good idea to have as many settings/options as possible.

                        Mine is from wood so I gave it a double coat inside. Make sure it’s not noisy, if you use microwave fans like me then have a whole bunch and test them first. The floor and machine must be easily cleaned. I also put in a tin foil “dish” for the first few hours.

                        Keep closed and/or locked to protect the contents from the family pet and your children
                        It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin

                        Comment

                        • pmbguy
                          Platinum Member

                          • Apr 2013
                          • 2095

                          #13
                          Ian - what type/size fan you using?
                          Last edited by pmbguy; 16-Jan-14, 11:48 AM. Reason: Both Ian's
                          It is not the strongest of the species that survive, nor the most intelligent, but the one most responsive to change. – Charles Darwin

                          Comment

                          • IanF
                            Moderator

                            • Dec 2007
                            • 2680

                            #14
                            Originally posted by pmbguy
                            Ian - what type/size fan you using?
                            It is a computer box fan that came with the Mellerware box and there is no transformer so it runs straight from a plug.
                            Only stress when you can change the outcome!

                            Comment

                            • ians
                              Diamond Member

                              • Apr 2010
                              • 3943

                              #15
                              The dryer made of pine is 600 high x 400 x 400..with a 120 mm 230 volt panel fan sucking the air.

                              I hear a good constant temp of 23 degrees is good, will fit a temp probe and record the temp (joys of having all the toys) to see what happens.

                              Something I learnt from a job I did in Hillcrest. I had a problem where the customers got a lung infection which almost killed him from the mould under the wooden floors. All the floors where removed sanded, sealed and replaced. I was asked to fit an extractor fan under the house to prevent the wood from getting mouldy again. When I approached the fan guy to buy the extractor I explained to him what I needed it for and he told me I was wasting my time. He indicated that if you extract the air from such a big area with holes all over it wouldn't achieve the same results as I would by turning the fan around and blowing the air into the cavities under the house and rather expelling the air through all the vents/holes.

                              I don't think we have the same issue here with such a small enclosure, but I thought it might be an option to blow into the enclosure rather than extract, your thoughts?
                              Comments are based on opinion...not always facts....that's why people use an alias.

                              Comment

                              Working...