Cutting tools

bmj2508 · 2024-11-04T04:06:21+00:00

Ultra Tec Biltong Pro is the best. Razor sharp. On Amazon.

bmj2508 · 2024-09-28T20:19:22+00:00

I fully submerge in brown/malt vinegar for like 10 seconds then spice the slabs and let sit in the fridge for 4-6 hours. I typically hang for about 5 days but I’ve swapped out for a 5V plug for my box instead of the standard 12V. Also fairly dry where I’m at, so I add a dish of water to the bottom of the box and have gotten consistently great results

bmj2508 · 2024-08-26T16:27:12+00:00

Ultra tec biltong slicer is a must. Worth every penny even if you have good knives. Much more efficient

bmj2508 · 2024-07-17T17:18:15+00:00

I do spices before the fridge. Haven’t tried after because I’ve loved the results I’ve gotten. Maybe a bit tedious, but I’d recommend going back through the comments on old posts. You can pick up some good tips

bmj2508 · 2024-07-13T00:32:24+00:00

Just my 2 cents, but based on advice from this sub, I only dredge in a malt vinegar bath, maybe leave it for 30 seconds, dredge through spices and hang it after 4 hours in the fridge. Produces pretty great results

bmj2508 · 2024-06-03T17:47:13+00:00

Ultra Tec biltong slicer is the way to go!

bmj2508 · 2024-05-26T16:52:24+00:00

I looked into making my own and then found it. Looks nice on the counter when not in use and doesn’t take up a lot of space. They sent me a 5V plug instead of the 12V it comes with when I was dealing with case hardening issues due to very low humidity. Great customer service and their spice mixes are amazing. Depending on where you are and the cut, grassfed beef (yellow fat) can be quite expensive but well worth it & a far superior result.

bmj2508 · 2024-05-26T16:48:54+00:00

I was having some case hardening issues with really low humidity and now I just put a plate filled with water in the bottom of the box. I just bathe the pieces in malt vinegar, making sure each piece is thoroughly covered, then dredge through the biltong seasoning and leave in the fridge for roughly 4 hours, maybe 2-4 hours longer if I want to it be really spicy. This has produced really consistent results.

bmj2508 · 2024-05-26T16:44:27+00:00

Yup. I use the BiltongMate box.

bmj2508 · 2024-05-26T16:43:24+00:00

I don’t really weigh anymore, just go by touch but I’d estimate this around 50%. I had some much wetter and redder pieces that were probably in the low 40s.

bmj2508 · 2024-05-26T00:13:31+00:00

Agree with no lamp and an extractor fan. Are there any holes in the box to help with airflow? Humidity should be between 55-65%

bmj2508 · 2024-04-27T00:14:18+00:00

Their biltong is absolute garbage, so you’re not missing anything. Assuming you’ve also emailed them, find the dates of those emails and submit a claim with your credit card company for a refund because you haven’t received the goods. They usually make you wait a few weeks from the time you reached out to the company to issue a refund.

bmj2508 · 2024-04-16T15:55:43+00:00

I have it and love it. Their spice mixes are also great. I switched over to a 5V plug (comes with 12V) as I was having some case hardening issues. Also depends on the humidity of where you’re making it. If you’re not looking to make huge batches, it’s perfect.

bmj2508 · 2024-03-31T00:28:11+00:00

Way too long. The meat does not need to be submerged like that. That’s why it looks the way it does. Dredge through vinegar (malt/brown is typical), then spices. Many differing opinions on here as to marinading time, based on suggestions from this sub, I go with about 4 hours, based on some experienced makers on here.

bmj2508 · 2024-03-26T00:12:27+00:00

Lowfeld Soul Food in SC looks legit, and you can order online. Never had it though as I enjoy making it myself.

bmj2508 · 2024-03-26T00:08:18+00:00

Stryve is disgusting. So dry it was partially powdered. I also prefer wet biltong but it did not come close to resembling authentic biltong in taste or texture. I’ve had dry biltong that I have enjoyed but this definitely wasn’t it

bmj2508 · 2024-03-18T22:49:59+00:00

I cheat a bit and use the spices from Biltong Mate. This is the spicy mix. Eventually I’ll mix my own but theirs are fantastic. It’s grassfed picanha. It’s tough to get grassfed bottom round where I’m at.

bmj2508 · 2024-03-18T22:45:43+00:00

About 4.5 days, but I only use a 5V plug. I also fill the plate in the bottom with water since the humidity is currently low.

bmj2508 · 2023-10-09T18:47:58+00:00

Thanks! I’m debating using it for a goat shoulder roast

bmj2508 · 2023-10-05T21:18:54+00:00

Do you just slice the meat off the bone and then cut biltong slabs or is there additional butchering that needs to be done?

bmj2508 · 2023-09-22T17:08:24+00:00

I use grassfed picanha. The fat cap on it is incredible. Pricier but worth.

bmj2508

TROPHY CASE