Biltong Machine

[pmbguy]

Ideally no heat at all. Hanging natural still produces the best bilto...

[IanF]

Sorry the post office is on strike, this has upset our customers as we only have courier and store pick up enabled on our web site currently

As for drying other stuff the newer model of the biltong maker has shelves.

There also seems to be more holes for better ventilation.

[Rafael]

I have been interested in this thread for a while now, and have decided I am going to get a Biltong Machine.

I see the machine above is R299 at Kalahari, I will be ordering one to try out.

[league_of_ordinary_men]

Okay that's it, biltong competition. Me and AndyD will be the judges and will give in dept reviews and announce the winner. They should have a championship biltong competition like checkers has with the boerewors.

[ians]

For R299, that's a giveaway.

My biltong dryer cost more than that for the parts. I suppose my is like a rolls Royce at 600 x 400 x 400 big enough to fit half a cow, with enough lighting to light a small dwelling and a fan big enough to suck the tin foil off the bottom Just need some time to go see the butcher so he can show me how to do it right.

[pmbguy]

Just need some time to go see the butcher so he can show me how to do it right.

Hibo Mlungu! Umqwayiba ngiyakwazi ukuwenza

Go to the butcher ask him to cut you some biltong-thick cuts of C grade silverside (He will know how thick). Get any biltong spice in the same shop (Crown, Freddy Hurst). Spice the pieces on both sides handsomely. Add Brown vinegar in the bowl with the biltong, enough to create a generous marinade consistency – Mix up. Marinade for 6-12 hours (12+ better) whilst turning/mixing often. Remove from bowl. (If there is visibly too much spice splash off with water). Hang in machine...wait. After 12 hours you can start testing by cutting small slices off, by doing this you will know the exact time it needs to make it how you like it – in your machine.

Barra bing barra bang!

[ians]

I wish it was that simple, I feel it is my turn for the F&*^% up fairy. The battery which keeps the light at the end of the tunnel bright needs to be replaced. It is not holding a charge. No matter how hard I work I just keep sliding, today someone put sunlight soap on the slide so now it is gaining momentum.

I am sure a lot of you have been in this place, where you put your head down and push forward no matter what...you climb and you climb then you get to a point where you have to look up and all you can see is this huge canyon and you realise you are standing at the edge of a cliff. I have to figue out a way to get to the other side and soon.

[IanF]

my biltong is finished

[pmbguy]

I wish it was that simple, I feel it is my turn for the F&*^% up fairy. The battery which keeps the light at the end of the tunnel bright needs to be replaced. It is not holding a charge. No matter how hard I work I just keep sliding, today someone put sunlight soap on the slide so now it is gaining momentum.

I am sure a lot of you have been in this place, where you put your head down and push forward no matter what...you climb and you climb then you get to a point where you have to look up and all you can see is this huge canyon and you realise you are standing at the edge of a cliff. I have to figue out a way to get to the other side and soon.

One can make bitong anywhere, a cliff provides fresh air

[ians]

That's the beuty about being part of a community, there is always a bright side. Thanks pmb guy you right, when your head is down it is difficult to breathe and you cant smell the roses, but when you look up and open your eyes,you can see the beuty of the canyon maybe that's all you need is to enjoy the moment and prepare for the next push.

Ian thanks for sharing.

[Slow Blow]

I made my cabinet from an old melamine counter top, 1100 x 400 x 400 mm, 60 watt lamp in the bottom with air intake holes with filters around the lamp area, above that a perforated shelf with filters, then a slightly smaller drip tray shelf, hangers at the top made from old 6mm threaded rod with paperclip hooks for the meat, the top lid has a computer fan to draw all the air up and out.

All filters made from scotchbrite pan scrubbers and shade-net to keep out flies.
The whole unit is a drop in type structure so everything can be taken out from the top for cleaning.

All my spices I buy from Freddy Hirsch, most meat is C grade silverside but I also make Tuna Biltong when we catch enough, you make it the same way as normal meat biltong but you must use Yellow Fin Tuna as it is less oily than Long Fin and cures better

[pmbguy]

Warthog cabonnossie ... delicious! only took 1 day in my machine with both fans on and one 60w globe



I also ate it all in one day

[Dave A]

I also ate it all in one day

I hope you had some help

[pmbguy]

I hope you had some help

F*** No! ... this is not a charity biltong machine!

Just kidding, I would have shared but my wife is "allergic" to venison (This has worked tremendously well in my favor over the years) and I only had Muslim and Jewish clients over in the 5 or so hours it took me to eat everything, at least the one guy looked like he could have been Jewish

[Dave A]

Given the volume that seems to be involved , I can't help but wonder - do you end up purged, plugged, or just particularly windy at the end of that sort of binge?