Biltong

Hotwired · 26 Nov 2011 at 09:11

I liked jerky but the only shop around here that doesn't sell just those packets of wild west jerky is unreliable at stocking it.

Then I looked up biltong. Mooched through a few sites.

Settled on The Chichester Biltong Company.

Then noticed you get free shipping if you spend £50...

Which is why I have 2kg of assorted biltong and four copies of south african newspapers which it was wrapped in in case I want to catch up with the news in south africa which ironically seems to be a lot about what's happening in the UK.

Much nomming ahead, made a start at the top left

Dunno about the fat in biltong. This stuff is all medium (dryness) with fat, if I order more I might try some dry without fat.

Supercow · 26 Nov 2011 at 09:17

Make yourself a Biltong box, it will save you a whole load of cash.
Mine's chugging away with my new batch already

On a side note, try Ostrich Biltong - super dry, with Zero fat. It's the leanest meat you can eat and it's delicious.

Hotwired · 26 Nov 2011 at 23:45

Don't think I'm that sold to invest in a box yet.

Actually the fat doesn't bother me. Unless it's piece which is almost entirely a wodge of fat with some meat hanging on.

Gristle to be expected in biltong? Don't recall any in jerky I've bought. A difference in cuts and preparation or what?

K.C. Leblanc · 27 Nov 2011 at 12:12

Hotwired said:
Gristle to be expected in biltong? Don't recall any in jerky I've bought. A difference in cuts and preparation or what?

It might be worth looking at these two threads.

http://forums.overclockers.co.uk/showthread.php?t=17843120

http://forums.overclockers.co.uk/showthread.php?t=17964932

-BA- · 27 Nov 2011 at 15:13

Hotwired, you mentioned you weren't sure about the fat on the biltong. How has that worked out? If I ordered, I would probably go for the medium with fat just like you did. I don't really want something too dry.

Had some amazing biltong in South Africa when I visited a few years ago. Had some Springbok, I think I tried some Kudu and standard beef. Chilli bites were awesome too but way fiery.

Hotwired · 27 Nov 2011 at 20:33

The fat isn't bad really.

Melts away when you chew, nice in a way, the meat also melts away, in a way and you're left with the gristly stuff.

Also, what madman thought it would be awesome to have dried meat soaked in chilli. It's not initially that hot but chewing it over and over and over in your mouth does bump it up quite a lot.

Garlic and original is nice and nommable. Chilli I'll get back to later when I've forgotten how much it can burn. Peri peri I'll get round to later

ubern00b · 27 Nov 2011 at 21:04

Tip: take a couple pieces of biltong and put them on a plate and in the microwave for 20sec. Really enhances the flavour. Next time you make a pizza put some on that too. Nomnomnom.

Russinating · 27 Nov 2011 at 21:41

ubern00b said:
Next time you make a pizza put some on that too. Nomnomnom.

I am very interest.

IRLeetly · 27 Nov 2011 at 22:16

I thought the original flavour label said "with tat"

ubern00b · 27 Nov 2011 at 22:19

Russinating said:
I am very interest.

A nice blue cheese and biltong pizza is very win. VERY rich, but very win

Supercow · 28 Nov 2011 at 14:49

I concur, biltong pizza makes me sdalivate just thinking about it.

FrenchTart · 28 Nov 2011 at 16:11

Think I'll pick up some meat to make biltong and jerky with tonight

Supercow · 28 Nov 2011 at 16:16

Have you made your own biltong box or did you buy one of those Biltong kIng ones?

FrenchTart · 28 Nov 2011 at 19:01

I just picked up a big batch of silverside and I'm making jerky and biltong using (a slightly modified version of) The Blue's techniques. Should be able to try the jerky close to midnight and the biltong in a few days or so

thewanted · 28 Nov 2011 at 19:48

Have any of you non-South Africans tried dry wors/droewors?

I strongly recommend you do so if you like biltong

-BA- · 28 Nov 2011 at 20:14

Yup pretty good stuff

Supercow · 29 Nov 2011 at 09:55

Hmm, droewors.
Unsure sometimes which I prefer more - droewors or biltong.

Not tried to make my own yet, as I've still not quite mastered making biltong juuust the way I like it.