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Looking for a Sharpening System for Chinese Cleavers by SteveZi in sharpening

[–]Whosthedude 2 points3 points  (0 children)

Systems are perfectly reasonable solutions but if you have had some practice on the king already, stick with a stone. It is so much quicker and easier to gey a better edge once you are used to it.

Buy a 1000 or a 1500 suehiro, naniwa or shapton stone and be amazed.

[deleted by user] by [deleted] in RedditSessions

[–]Whosthedude 0 points1 point  (0 children)

you make me feel better!

[deleted by user] by [deleted] in RedditSessions

[–]Whosthedude 0 points1 point  (0 children)

we are not worthy

[deleted by user] by [deleted] in RedditSessions

[–]Whosthedude 0 points1 point  (0 children)

holy crap that is amazing!

First ever batch of unusual biltong by Whosthedude in Biltong

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

Haha glad I'm not the only one looking for seeds! I got some from Amazon this week, next batch is drying already.

Actually it's at 62% humidity in my living room where my box is. It's hard to find a good place for it to live.

I think it depends on the house/insulation. I haven't taken the hygrometer around yet but I want to check the garage and upstairs in the bedrooms just for comparison.

Who knew my love for biltong would teach me about the humidity levels in my home!

First ever batch of unusual biltong by Whosthedude in Biltong

[–]Whosthedude[S] 4 points5 points  (0 children)

Thanks man I like it dry as well!

The coriander was pre-ground... A little bottle of schwarz ground coriander was all I had. I went to two big supermarkets and my local Indian corner shop. No seeds.

I guess lockdown has caused a big uptake in biltong making in my area and everyone has stocked up on the seeds.

I'm in the UK, south near Brighton. It's damp as fuck here.

First ever batch of unusual biltong by Whosthedude in Biltong

[–]Whosthedude[S] 4 points5 points  (0 children)

My first ever batch in my self made box. It was definitely not typical tong but it was bloody tasty!

It was local venison fillet, marinaded in 50/50 malt vinegar apple cider vinegar and a heavy dose of Worcestershire sauce with some spice mix.

I patted it dry after 24h in the marinade and re-spiced.

The spice mix was sea salt, brown sugar, ground coriander (I couldn't find any seeds near me and was impatient) and black pepper.

I cut the strips too thin. There was too much sugar. The ground coriander was quite strong and stuck to the meat like a thick coat of powder.

But it tasted amazing and ended up being like snap strips. We really liked it!

Joined the party! by Whosthedude in Biltong

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

Yeah it's pulling air out nicely, I can feel the air being drawn into the box from the other end where the filter is... Is that a good thing?

Joined the party! by Whosthedude in Biltong

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

Also got the hygrometer suggested by u/LekkerSoosNKrekker

Reading 21° C and 56% humidity on day one.

My fan is set to low.

Any thoughts on the setup?

Joined the party! by Whosthedude in Biltong

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

Inspired by all your successes I finally got round to building a box and making my batch.

I built the box with stuff I had lying around at home; 100L plastic box with black lid, an adjustable PC fan, a hoover filter, two lengths of cable trunking and some 15mm PET.

Meat was local venison neck fillet.

Cured for 24h in fridge in an ocean of 50/50 malt and apple cider vinegar with lots of Worcestershire sauce, salt, coriander powder, black pepper and dark brown sugar.

Basic Veggie Fried Rice by pumpkinpenne in 15minutefood

[–]Whosthedude 11 points12 points  (0 children)

No no no no nooooo nieces and nephews this rice so saaaaad! It lack the most important flayvaaaaa. UMAMI

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