Biltong

[crustyo44]

Hi,
Do we have Southern Africa forum members that posses any old family recipes on making biltong.
I realise that some families guard this secret through the generations but somebody must be willing to part with some information.
Regards,
Jan. Brisbane.

[cath61]

Hi Crusty

We have some products on the website, are they any good??

http://www.sausagemaking.org/acatalog/B ... nings.html

Forgive my ingnorance if not, still finding my feet

Cath

[wheels]

There's quite a bit of info on a froum member's website:

http://biltongbox.com/

Phil

[crustyo44]

Hi Cath and Phil,
Thank you for the websites. I was after old family recipes, the ones that are usually jealously guarded.
We have several South African shops in Australia that sell everything you need but I am trying to get away from all these factory made spice mixes.
Mind you, I still use Crown National Safari Spice mix with some added hot chilli, white ground pepper and garlic powder.
I also smoke the biltong after drying for a day, that's the way I like it.
Best Regards,
Jan. Brisbane.

[mitchamus]

Hmmmm smoked Biltong!

might have to try that!

[boerbok]

I am from SA and find it amusing that there are secret recipes for Biltong
All this complexity makes for not very good tasting biltong even what you can buy in SA.
The basic recipe i have been using since a child is salting the biltong strips,removing excess salt by dipping in vinigar, press on the meat crushed black pepper and coriander, hang to dry, eat
Sometimes I brush the meat with Worcestershire sauce to give it a bit more flavor

[crustyo44]

Thank you Boerbok,
I will have a go at adding some worcestershire sauce. I am just after a few different flavours and your suggestion makes sense.
Sofar I still like my smoked variety although my wife hates it. I will make some with the wooster and see what she has to say.
Thank you and best regards from an old Dutchman.
Jan.
Brisbane.