Hi All
If you have a bradley smoker and want to use it to make biltong then you can by making this little add on.
I have found that even on its lowest setting the built in heater is still a little bit too warm.
Once you have made it prepare your meat and then once marinated put it in your bradley smoker, remove the smoker attachment and put on this piece of kit and plug it in close door and away you go with the top vent about half open biltong ready in 3 to 4 days depending on how thick you cut the strips of meat.
Items needed:
1 x Small piece of wood (I used 9mm ply)
1 x power lead (with plug)
1 x light fitting
1 x 40w bulb
2 x small strips of plastic (stapled on these grip the lugs on the side of the bradley cabinet)
Cheers Chris
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZzIuanBn.jpg)
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZzEuanBn.jpg)
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZzMuanBn.jpg)
Looks like an awesome little mod Chris! 8)
Mike
It's kinda like an "easy bake oven" mod!
;D ;D
Cool idea there.
nepas
Build quality isnt upto much as you can see from the photos but then it took less than five minutes to build and it does work well, I have some chilli and garlic biltong marinating in the fridge at the moment.
can you tell me what biltong is? ???
It is a bit like jerky but the cuts of meat are thicker and not fully dried out.
You will find more info on this site. http://www.biltongbox.com/
Cheers Chris
thanks for that c_r , was wondering myself, will go to the website now.
Hi Chris;
Welcome to the forum.
Nice Bradley innovation.
Quote from: Habanero Smoker on August 15, 2009, 03:01:36 PM
Nice Bradley innovation.
Yeah I thought so as it saved making a biltong box, but I am surprised no one else has thought of doing this or if they have I am surprised they havent shared the information.
I love jerky which the bradley does well but I personally love biltong even more hence the adaptation.
Cheers Chris
Quote from: chris_richmond on August 15, 2009, 03:36:42 PM
Quote from: Habanero Smoker on August 15, 2009, 03:01:36 PM
Nice Bradley innovation.
Yeah I thought so as it saved making a biltong box, but I am surprised no one else has thought of doing this or if they have I am surprised they havent shared the information.
I love jerky which the bradley does well but I personally love biltong even more hence the adaptation.
Cheers Chris
Well i wouldnt say nobody has thought of it yet. I just do it in a bigger way ;D Go through some of my posts.
(http://i123.photobucket.com/albums/o290/stlthy1/sab99.jpg)
(http://i123.photobucket.com/albums/o290/stlthy1/sab100.jpg)
nepas
Quote from: NePaSmoKer on August 15, 2009, 06:38:04 PM
Well i wouldnt say nobody has thought of it yet. I just do it in a bigger way ;D Go through some of my posts.
nepas
I have seen your posts and your system looks great, what I meant though was making an add on for the bradley cabinet.
I like the look of the tall smokehouse you are building, are you going to use your propane badley on it?
Also whats the recipe for your snack sticks they look really tasty.
Cheers Chris
Marinated 24 hours and now in bradley smoker cabinet with biltong adaptor.
Day 1
Second picture shows lamp at bottom with biltong above and bacon jerky above.
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZ2RheTEuanBn.jpg)
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZ2FkYXB0ZXIuanBn.jpg)
Chris
You will have to keep us posted how this set works out and some finished pictures. Looks great! ;)
NePas
I was just thinking... I know, scary! ::) But I was thinking there would be no reason you couldn't use the Cabelas 80L dehydrator for making biltong. The thermostat is adjustable from 50 to 160 degrees and the cabinet is designed to allow hanging the product as well.
Just a thought...
Mike
Okay i have got to ask....what is the difference between biltong and jerky?
other than the spices?
Quote from: Up In Smoke on August 16, 2009, 03:29:00 PM
Okay i have got to ask....what is the difference between biltong and jerky?
other than the spices?
Jerky is almost totally dried, biltong is cut thicker so is still a bit soft and red in the middle.
Good looking stuff there, you got any pics of the final product.
Quote from: Mr Walleye on August 16, 2009, 07:39:38 AM
Chris
You will have to keep us posted how this set works out and some finished pictures. Looks great! ;)
NePas
I was just thinking... I know, scary! ::) But I was thinking there would be no reason you couldn't use the Cabelas 80L dehydrator for making biltong. The thermostat is adjustable from 50 to 160 degrees and the cabinet is designed to allow hanging the product as well.
Just a thought...
Mike
Yeah like when i do the bacon jerky in the 80L
nepas
Day 2, coming along nicely.
The temperature is holding at a steady 91 degrees with the 40w light bulb, I have got the bradley thermometer dangling inside between the biltong.
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BYmlsdG9uZ2RheTIuanBn.jpg)
Looking good c_r
Never herd of Biltong b4, sounds good though
What kind of S hooks are you useing ? They look like plastic
Quote from: OU812 on August 17, 2009, 10:51:08 AM
What kind of S hooks are you useing ? They look like plastic
They are made from food safe polypropylene and have a sharp point at both ends, I got them from here:
http://www.biltongbox.com/shop/index.php?act=viewProd&productId=23
They have a forum here: http://www.biltongbox.com/talk/
And for more info check out their home page here: http://www.biltongbox.com/
Cheers Chris
Thanks Chris
One more recipe im going to have to try it sounds good and something i could do during the week.
What type of or wich cut of meat do you use ?
I use silverside myself as the better the cut of beef the better the biltong will be.
[quote from www.biltong.com]
Biltong can be made with any cut of meat. The better the cut of meat, the better your biltong will be. Generally speaking, biltong is made with topside or silverside. This is known as London Broil in the USA.
You had me going with the silver side ???
London Broil makes sense :)
You think Venison would work as you say the better cut of meat the better the biltong will be. In my eyes venison is in the top spot
In my opinion venison makes the best tasting biltong, unfortunately here in the UK it is very expensive to buy with the price at roughly £11 UK ($18) per pound.
Sweet I have some nice deer rump just looking for something a little different
How about a more refined recipe, something you have made b4
I will post my fave recipe tomorrow as I am off to the pub now with a mate for a few beers. (my home made beer isnt ready yet, it is still on its second fermentation (but it is 12% alcohol, loverly))
I totally understand a man has to have his priority's, i wont be able to indulge for another hr and half
The more I look at your setup the more I like it. I was thinking of adding a dimmer switch; this would make an excellent heating element for fermenting sausage in the Bradley, or use a higher wattage bulb and hook it up to your PID.
Definately going to try this.... it's actually something I've been meaning to tackle for years, I bought a great book in South Africa a few years back on making Biltong, Droewors and Boerwors. I was with a South African girl for 7 years, and about the only thing I miss is all the great South African food :D It's much more common to find this stuff over here in the UK, loads of South African shops etc. If any of you over in North America get a chance to sample some authentic Boerwors on the grill, I can guarantee you won't regret it....!
Quote from: chris_richmond on August 17, 2009, 01:10:45 PM
I will post my fave recipe tomorrow as I am off to the pub now with a mate for a few beers. (my home made beer isnt ready yet, it is still on its second fermentation (but it is 12% alcohol, loverly))
Chris you have time to post your fave recipe?
Quote from: OU812 on August 19, 2009, 09:02:23 AM
Quote from: chris_richmond on August 17, 2009, 01:10:45 PM
I will post my fave recipe tomorrow as I am off to the pub now with a mate for a few beers. (my home made beer isnt ready yet, it is still on its second fermentation (but it is 12% alcohol, loverly))
Chris you have time to post your fave recipe?
Here is one for ya. Its one of many i use.
Main Ingredients
10lbs Top Sirloin,
Apple Cider Vinegar
Worcestshire sauce.
Curing dry spices
2 Cups of brown sugar (Well broken up)
2 Cups of Salt (Kosher)
4 Teaspoons of Baking Soda
1/2 of the scorched coriander (Husks and all)
Recipe:
1. Scorch the coriander. Heat a large pan to a medium heat and add 1 1/2 cups of coriander. Stir and mash the seeds. Remove seeds from pan and crack the seeds - place them inside a towel and then roll over with a rolling pin. Or use a mortar/pestle
2. Use a 10 pound piece of Top Sirloin Butt. Wash meat and Remove excess fat, sinew and connective material
3. Cut the meat into 1/2 inch to an inch strips.
4. Spray the meat with vinegar. Use a spray bottle. Add 2cups viengar and one teaspoon worcestshire sauce.
5. Prepare the curing mix made up of sugar, salt, baking soda and scorched coriander.
5. Roll the meat into the curing dry spice mix. Make sure all areas are generously covered in the curing spices.
6. Place the meat in a colander and put the colander inside a large bowl so that the blood can escape and seep into the below beneath.
7. Cover and put in the fridge for 6 hours. Occasiaonaly emptying the large bowl which will fill with drained blood.
8. Remove from fridge and wash the cure mix of thourugly in a 50/50 Vinegar and Hot water mix. Finally quickly rinse the meat under a running hot tap.
9. Spray the meat gain with the vinegar/worcetshire sace mix and then lightly dry the meat off by patting the pieces with kithen towel.
10. Hang the meat in the Biltong Box or homemade Bradley adaptor. Use pieces of string or metal S hooks pierce a small hole at the end of each piece of meat. Hang 3 - 7 days depending on how wet/dry you like your biltong.
Bradley adaptor made by forum member chris_richmond.
nepas
2 tablespoons ground coriander
1 tablespoon ground cumin
2 tablesoons medium ground black pepper
2 tablespoons ground sea salt
1 tablespoon chilli powder ( I make my own from home grown and dried chillis)
1/2 cup red wine vineger
1/2 cup balsamic vinegar
Mix all the ingredients except the vinegar, slice the beef into strips about 1 inch by 1/2 square place in a glass or plastic dish and sprinkle on mixed ingredients and mix well so the meat is evenly coated.
Put container in refridgerator for 2 hours, after two hours remove from refridgerator and add red wine vinegar and balsamic vinegar and mix meat well with vinegar and put back in refridgerator for 24 hours mix the meat a few times over the 24 hour period.
Remove from refridgerator and hang stips in drying cabinet until desired dryness has been achieved.
When ready to eat you can preserve for a few months by wrapping in plastic bags or cling wrap then freezing, it should keep in the refridgerator for a couple of weeks although mine has usually been eaten withing a few days.
Cheers Chris
I have an update, I had to throw all my biltong away :'( :'( :'(
Its my own fault I made some sausages and put them on a wire tray and put them above the biltong to dry. unfortunately this reduced the airflow in the cabinet too much and the biltong develpoed mould so I chucked it away.
I have now started again and have also upgraded to a 60w bulb to speed up drying time as I have now run out of biltong.
So the moral of the story is DONT put a full tray of meat above the biltong as the cabinet cant get rid of the excess moisture quick enough because it resticts the flow of air through the cabinet.
I have to say I made this mistake as I was in too much of a rush to make some snack sticks at the same time as some biltong in a cabinet that is too small to do both at the same time. I think I need to build something outdoors a bit (or a lot) bigger, I quite fancy something along the lines of what nepas is building but dont have that much room.
Cheers Chris
Chris, what a bummer having to through it all away :(
In the recipe you posted today, how much meat would that work for?
I used that recipe on about 4 pounds of beef.
Thanks Chris
Hope the next batch turns out the way you like it
Happy times are here again... ;D
(http://i582.photobucket.com/albums/ss267/crrichmond/utf-8BSU1HMDAwNjQtMjAwOTA4MjEtMTYyN.jpg)
Looks good Chris
I would of thunk that all the coriander would have washed off with the 24 hr bath in the vinegar
The reason it doesnt is because the meat soaks up most of the vinegar which gives it a great flavour especially if you use balsamic.
Gotcha
Now the picture in my head is getting clearer
I forgot to add that I dont cover the meat while it is marinating in the refridgerator.
Quote from: chris_richmond on August 21, 2009, 10:17:05 AM
I forgot to add that I dont cover the meat while it is marinating in the refridgerator.
Thanks
The more details the better
If I want to dry this in my dehydrator, what temp would I set it to ?
The bradley with the light bulb modstayed at 95, but as I dont use a dehydrator I am not sure what temp but I am sure Nepas will tell you.