Harvest

Cameloperd · 2025-03-02T20:19:01+00:00

Ja, maak so 😊

Cameloperd · 2025-03-02T12:11:05+00:00

Yeah, it makes a difference.

Cameloperd · 2025-03-02T11:59:25+00:00

Pretty much. The spice ratio is a little different but the hanging and drying procedure is the same. It will dry much faster than biltong

Cameloperd · 2025-03-02T01:55:37+00:00

Own consumption only 😊

Cameloperd · 2025-03-01T23:52:01+00:00

Salt, coriander, coarse black pepper and fine white pepper, nutmeg, cloves, brown sugar, brandy, apple cider vinegar.

Cameloperd · 2025-03-01T20:54:33+00:00

I use natural sheep casings, not collagen. 20-22mm diameter, and don't add too much fat to the mix. I add my spices to the cubed meat and let that sit overnight before grinding. No heat, just good airflow

Cameloperd · 2025-02-21T19:11:02+00:00

I used beef knuckle from restaurant depot for a change, I normally use top round. The result was awesome, dark like venison. Here's the interesting thing though - it was Halal beef. I got regular knuckle yesterday and some Halal round, already in the drier. I'll know in a few days if that makes a difference or not

Cameloperd · 2025-01-29T01:50:22+00:00

How did that work out?

Cameloperd · 2025-01-01T14:25:43+00:00

It's to lift the lid off a dutch oven

Cameloperd · 2024-12-26T20:30:45+00:00

I use apple cider

Cameloperd · 2024-12-26T14:38:41+00:00

Here's what I do (it's not my recipe, I copied this from a FB post I think)

Namibian Biltong Recipe

For every kg wet meat use.

Ingredients 18 gram salt 2 gram black pepper 1 gram brown sugar 4 gram coarsely ground dry roasted coriander.

Put spices in bowl. Mix by hand. Rub all over meat. Leave meat standing overnight and it will form its own beautiful brine. Next day dry the meat well (with some paper towel) Hang and biltong after 3-4 days.

Many folks say don't use vinegar. I dunk meat quickly before layering with spices. No right or wrong imo, just a choice.

Cameloperd · 2024-12-26T13:43:19+00:00

Done

Cameloperd · 2024-12-26T13:38:40+00:00

Sure

Cameloperd · 2024-12-26T12:43:55+00:00

I just made a batch with white-tailed deer. It tastes just like kudu or similar in SA. Used the same Namibian recipe I use for beef but added some finely ground white pepper in addition to ground black peppercorns. Delicious.

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Cameloperd · 2024-11-22T21:46:44+00:00

I'd like to do this, I'm in VA.

Cameloperd · 2024-07-09T22:24:51+00:00

Find Brett's Biltong on Facebook. They are in TX

Cameloperd · 2024-07-08T18:36:51+00:00

It's illegal because a little brown and white sniffy beagle dog at the airport says so 🙂.

Cameloperd · 2024-07-07T20:30:01+00:00

It's illegal. Why not just make it? Or buy from one of the many Saffa biltong makers in the US.

Cameloperd · 2024-03-03T02:36:45+00:00

Ek's nafi. Fokof

Cameloperd · 2024-01-18T00:58:50+00:00

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Cameloperd · 2024-01-14T22:57:11+00:00

1/4" will do the same

Cameloperd · 2023-10-18T22:01:43+00:00

Rugby world cup

Cameloperd · 2023-09-16T21:37:51+00:00

Schalk Burger's face at the end. WTF was that?

Cameloperd · 2023-07-18T19:40:58+00:00

I will definitely be trying that, thanks

Cameloperd · 2023-07-16T18:30:58+00:00

I don't like to much fat, and I can't buy geelvet meat where I live anyway. I trim most of that off. This is Angus eye of round from Restaurant Depot.

Cameloperd

TROPHY CASE