ok here it is i have had a few people asking me how i make my biltong and yes their are hundreds of diffrent ways, biltong boxes, raks, sheds, fan boxs ect i have used this system for the last 9 years of living in the UK its easy and simple to make and it works extreamly well.
[--$--$--$--$--]
[ £ £ £ £ ]
[ ]
[ (*) ]
[ | ]
------------------
$ represent's metal meat hooks can be made from a old coat hanger boilt first befor useing hooks
£ represent's your prepeard steak
the [ ] and --- represent your u frame mine is about one meater hight by one meater wide i used L bends at each coner and the base is a slightly broader plank than the rest for stability
(*)
| this represent's your light i use a old bed side lamp with out a lampshade on.
what you need
so lets get started first off you will need your meat can be lamb venision or beef as i have chosen for this explanation
Beef (Preferably Silverside/London Broili if you in the USA)
Rock Salt
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar)
one oven tray / casoroll dish basically a dish larg enough so
you can spread all your meat out in.
you also need a smaller bowl for the viniger
and lastly a small tray or plate
so to start take your oven tray and pour a good layer of Rock Salt in it covering the whole tray then take your meat and put it into the tray and then cover the top of your meat with a good layer of Rock Salt let it sit for 30 minutes to one hour depending how salty you want it i normaly leave it for the 30 minutes.
after 30 minutes get your bowl of viniger hold your meat over the bowl useing your fingers wash off the excess salt from the meat with the viniger make sure all the meat gets a coat of viniger.
now put your meat on your plate and spice with Black Pepper and Coriander you can also add chilli do this to both sides of your meat.
now hang your spiced meat useing the boilled hooks around the light bulbe i use a 60-100 what buble depends what i have at the time. Important leave the lamp light on 24 hours a day dont turn it off. should take 3-6 days depends how dry you like it, pinch it in your fingers the firmer it is the dryer it is.
ALSO turn your meat every 12 hours or at least once a day so both sides get exposed to the heat also check for mold every time you turn the meat if you see a spot or even if its a large area of mold DONT THROW YOUR MEAT AWAY simply wash the area with some more viniger and make sure its all off then hang it back up. please make sure your meat is hanging next to your buble prop your lamp up if its not close enough. i hang 4 steaks around one lamp.
sorry this is so long i wanted to give as much detail as i could without photos its harder to explain but i simply dont have space to be making biltong at the moment any questions please just ask i will try and explain anything your not sure of. please remember this is only advice on how i make it and cant be held liable for any ill health or sickness it may cause you.
[--$--$--$--$--]
[ £ £ £ £ ]
[ ]
[ (*) ]
[ | ]
------------------
$ represent's metal meat hooks can be made from a old coat hanger boilt first befor useing hooks
£ represent's your prepeard steak
the [ ] and --- represent your u frame mine is about one meater hight by one meater wide i used L bends at each coner and the base is a slightly broader plank than the rest for stability
(*)
| this represent's your light i use a old bed side lamp with out a lampshade on.
what you need
so lets get started first off you will need your meat can be lamb venision or beef as i have chosen for this explanation
Beef (Preferably Silverside/London Broili if you in the USA)
Rock Salt
Coarse Ground Black Pepper
Coarse Ground Coriander
Vinegar (preferably Apple-Cider vinegar)
one oven tray / casoroll dish basically a dish larg enough so
you can spread all your meat out in.
you also need a smaller bowl for the viniger
and lastly a small tray or plate
so to start take your oven tray and pour a good layer of Rock Salt in it covering the whole tray then take your meat and put it into the tray and then cover the top of your meat with a good layer of Rock Salt let it sit for 30 minutes to one hour depending how salty you want it i normaly leave it for the 30 minutes.
after 30 minutes get your bowl of viniger hold your meat over the bowl useing your fingers wash off the excess salt from the meat with the viniger make sure all the meat gets a coat of viniger.
now put your meat on your plate and spice with Black Pepper and Coriander you can also add chilli do this to both sides of your meat.
now hang your spiced meat useing the boilled hooks around the light bulbe i use a 60-100 what buble depends what i have at the time. Important leave the lamp light on 24 hours a day dont turn it off. should take 3-6 days depends how dry you like it, pinch it in your fingers the firmer it is the dryer it is.
ALSO turn your meat every 12 hours or at least once a day so both sides get exposed to the heat also check for mold every time you turn the meat if you see a spot or even if its a large area of mold DONT THROW YOUR MEAT AWAY simply wash the area with some more viniger and make sure its all off then hang it back up. please make sure your meat is hanging next to your buble prop your lamp up if its not close enough. i hang 4 steaks around one lamp.
sorry this is so long i wanted to give as much detail as i could without photos its harder to explain but i simply dont have space to be making biltong at the moment any questions please just ask i will try and explain anything your not sure of. please remember this is only advice on how i make it and cant be held liable for any ill health or sickness it may cause you.
Last edited:
damb i need to make time and space to get some made prob after xmass now 
