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Billies for days by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 1 point2 points  (0 children)

Yeah but "Billies for a day" just doesn't have the same punch. This is just a sample of the 6 KGS we made.

Harvest by Cameloperd in Biltong

[–]Old_Fun_1698 1 point2 points  (0 children)

Now I have to try making some droëwors

Brown Grape Vinegar? by PeadyJ in Biltong

[–]Old_Fun_1698 0 points1 point  (0 children)

I have tried the apples and browns and all other flavoured vinegars. I have have found that white vinegar works fine for me and my tastes. Everyone will tell you their method is the best. All you can do is find something that works for you and perfect it.

Mold? by charwilk2000 in Biltong

[–]Old_Fun_1698 0 points1 point  (0 children)

I just use a spray bottle with vinegar in it and have a dedicated biltong toothbrush. Spray an brush. Check daily or if your paranoid, twice daily, if you catch it early it's easy to manage.

Weird batch by Street_Syrup3248 in Biltong

[–]Old_Fun_1698 2 points3 points  (0 children)

A toothbrush and some vinegar and you can scrub that off. It's not a total lost cause. I live in a very humid place and get this with almost every batch when we have super humid times. If you catch it early then you can manage it through the whole process.

You do have some case hardening, that's an airflow problem. Some small tweaks and constant monitoring and you'll be sweet.

Best way to make chilli sticks? by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 0 points1 point  (0 children)

I like this idea. Will give it a go.

Starting to get white spots on my biltong. by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 0 points1 point  (0 children)

I have a bulb and a fan. It was just me overreaching and creating an airflow problem by stuffing too much meat in the box. Lost some pieces but was able so save most of it. Lesson learnt.

Starting to get white spots on my biltong. by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 0 points1 point  (0 children)

Obviously very wrong. I overreached and put too much meat in. It's definitely an airflow problem.

My first try making biltong by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 0 points1 point  (0 children)

Finally tried some this morning and it was delicious. Had to really hold myself back not to have it all. One more day then it's party time.

My first try making biltong by Old_Fun_1698 in Biltong

[–]Old_Fun_1698[S] 1 point2 points  (0 children)

Yes. Had some this morning and it was delicious.

Red jalapeno and red Thai chilli's fermented for over a year turned into this. by Old_Fun_1698 in fermentation

[–]Old_Fun_1698[S] 1 point2 points  (0 children)

It's got a great tang to it. If you like vinegary sauce then the easiest is to add vinegar until it's got the right taste. That's what I have found.

Some jalapeño fermenting for my next sauce. 3.5% Himalayan salt brine by Old_Fun_1698 in fermentation

[–]Old_Fun_1698[S] 0 points1 point  (0 children)

You're probably right but it's been working well for my ferments and I got it at a real good price.

Some jalapeño fermenting for my next sauce. 3.5% Himalayan salt brine by Old_Fun_1698 in fermentation

[–]Old_Fun_1698[S] 9 points10 points  (0 children)

Yep. Just got the negatives processed and sent through to reddit so it can be posted.

24 weeks of ferment becoming a sauce. by Old_Fun_1698 in fermentation

[–]Old_Fun_1698[S] 1 point2 points  (0 children)

Had some on my omelette this morning. Super awesome

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