Decided to do another batch of Biltong, the first batch I used a traditional recipe with ground toasted coriander and black pepper and used malt vinegar to dip, This recipe I'm using a mix of toasted coriander , black pepper , little Cure#1, little bicarbonate of soda, brown sugar, and a little bit of Zatarain's big n zesty original, using Balsamic vinegar to dip this time
Don't know why images are so big, photobucket says they are 320x240, thought there was a small, medium and large button someplace, Never had them post so big
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/E520C42F-50DB-4224-8D33-7CEFBF72655F_zpsqz8ofzdg.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/E520C42F-50DB-4224-8D33-7CEFBF72655F_zpsqz8ofzdg.jpg.html)
Cut meat a little thicker this time about 3/4'
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/8AA5898E-0E02-4871-BE1A-115828A8F41B_zpshqmqrwsd.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/8AA5898E-0E02-4871-BE1A-115828A8F41B_zpshqmqrwsd.jpg.html)
Salted with coarse sea salt for 30 minutes then scraped off
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/57A4AD30-48DF-4FD4-850C-7FEA716B452B_zpsxzx3wk42.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/57A4AD30-48DF-4FD4-850C-7FEA716B452B_zpsxzx3wk42.jpg.html)(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/04667015-A89F-444C-80F3-13847B34870E_zpsx3dfippg.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/04667015-A89F-444C-80F3-13847B34870E_zpsx3dfippg.jpg.html)
Spice Mixture
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/06E3A504-EFDF-415E-AEB8-20FEE6950D52_zpsq9jjlgt5.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/06E3A504-EFDF-415E-AEB8-20FEE6950D52_zpsq9jjlgt5.jpg.html)
Dipped and Dredged, going in fridge for a few hours before hanging to dry, Going to dry in Cabala's dehydrator
Stay tuned......
Looking good
Nice Tony, bet thats gonna be good. :)
First saw some biltong on duck dynasty. Nice...
Willie likes it, can't be bad!!!
Sent from my iPhone using Tapatalk (http://tapatalk.com/m?id=1)
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/9372CBDC-98B8-4F6E-AFAB-2635C7C4CAD2_zpslmbklccp.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/9372CBDC-98B8-4F6E-AFAB-2635C7C4CAD2_zpslmbklccp.jpg.html)
We be hangin' out here for a few days !!
Looking good..
Looks good Tony
What temp do you run the dehydrator? Do you ever give it a little smoke and then to the dehydrator? I am going to keep watching this one.
Kirby
Quote from: pikeman_95 on January 23, 2014, 08:05:29 PM
Looks good Tony
What temp do you run the dehydrator? Do you ever give it a little smoke and then to the dehydrator? I am going to keep watching this one.
Kirby
I'm running temp at 50* but indicator is showing around 70* so I'm guessing that's around room temp, never tried smoke, here are a few recipes you can check outhttp://www.biltongbeli.com/biltong_recipes.htm (http://www.biltongbeli.com/biltong_recipes.htm)
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/9729EDEA-5686-410F-92AA-DB467B1CA988_zpsgw6ol6af.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/9729EDEA-5686-410F-92AA-DB467B1CA988_zpsgw6ol6af.jpg.html)
After about 36 hours
Wow those spices sure do stand out, looks good. :)
That is really colorful, I bet it eats real good, I'm sure you could get plenty of volunteer tasters around here.....
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/06E9810B-B0B2-45D5-93C2-7FFC7983430B_zpsf2vm5uii.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/06E9810B-B0B2-45D5-93C2-7FFC7983430B_zpsf2vm5uii.jpg.html)
After 4 Days
One of the Thicker Pieces, not quite done yet
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/F9CA45F6-13BE-463A-9095-2714E258ED4A_zpsxz9bjhro.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/F9CA45F6-13BE-463A-9095-2714E258ED4A_zpsxz9bjhro.jpg.html)
One of the thinner ones.................Gone
Photos are still huge after resizing, then get smaller after a day, never had a problem like this before, anybody got any ideas?, I'm uploading to the Photobucket mobile app , then using Photobucket on computer
Tony
Try right clicking your pictures on your computer and choose Microsoft office to open them. The choose edit pictures and then go to compress picture on the right side and choose document. OK and then save. Now load them on to photo bucket. You should like the size better.
Quote from: pikeman_95 on January 27, 2014, 06:13:57 PM
Tony
Try right clicking your pictures on your computer and choose Microsoft office to open them. The choose edit pictures and then go to compress picture on the right side and choose document. OK and then save. Now load them on to photo bucket. You should like the size better.
I'm loading right from the Photobucket mobile app, thought there was a way to specify what size your photo will be when uploading but Photobucket mobile has been upgraded a few times, that's probably my answer right there, never had a problem before upgrades
Now checking this post today, The photos are resized smaller the way they are supposed to be, Gremlins !!!
Looking good Tony! 8)
I've never made Biltong for some reason. I need to get back at it! :D
Mike
Quote from: Mr Walleye on January 28, 2014, 06:06:40 AM
Looking good Tony! 8)
I've never made Biltong for some reason. I need to get back at it! :D
Mike
It's really pretty simple
First time I did it was so salty Neither I or Casper could eat it, figured out don't soak in salt or vinegar a long time, this batch I only left salt on for about 40 minutes then scraped off and just a quick dip in vinegar before dredging
Decided to pull today, these are a few of the thickest pieces , just chewy , some of the thinner ones are harder, total drying time was about 8 days
They are actually darker than the photos show
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/59472370-1BC2-4792-8712-B61688C1CB50_zpsgke8vv78.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/59472370-1BC2-4792-8712-B61688C1CB50_zpsgke8vv78.jpg.html)
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/2824F31C-724D-4C7E-A110-6EFE82902CEA_zpssje8d4jf.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/2824F31C-724D-4C7E-A110-6EFE82902CEA_zpssje8d4jf.jpg.html)
(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/7A57B255-5535-4210-B9FE-1F31F253EFB3_zpsa8bv3kte.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/7A57B255-5535-4210-B9FE-1F31F253EFB3_zpsa8bv3kte.jpg.html)
Final taste test, Casper approves !!
Looks great! Gonna try for sure.
Being addicted to this biltong, I figured I better have a cutter before I cut my finger off, since shipping from South Africa is so high , I decided to make my own, even with minimal woodworking skills it turned out pretty good(http://img.tapatalk.com/d/14/03/19/agenubyp.jpg)(http://img.tapatalk.com/d/14/03/19/aja4ere6.jpg)
The biltong looks tasty, I would say you have better than minimal woodworking skills, that's a really nice cutter. Casper reminds me of the Pom we had years ago named Squirt.
Nice lookin biltong and cutter!
That looks really good Tony!
Nice job Tony on both the Biltong and the cutter. Casper sure looks happy. :)
Nice looking Biltong Tony. Which cure do you use in it. How old is your taste tester. He sure looks dedicated to the job.
Quote from: pikeman_95 on March 20, 2014, 05:54:33 AM
Nice looking Biltong Tony. Which cure do you use in it. How old is your taste tester. He sure looks dedicated to the job.
Most recipes call for no cure but I put a wee bit of #1 in sure Casper is 13, will be 14 in September, he gets around pretty good for his age
Tony makes good biltong. I have had it a few times...Yum
Nice cutter also, sure beats using a knife.
Hi Guys saw this post and thought i would show you what i built as a biltong box. Never gave it a thought that i could have used my smoker. Anyway i made the box and the first batch of biltong was yummy.
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0223_zpsxfewsc4e.jpg) (http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0223_zpsxfewsc4e.jpg.html)
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0222_zpsntfzgbvz.jpg) (http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0222_zpsntfzgbvz.jpg.html)
Great job Tulla!
It almost looks like an antique wooden Bradley. ;D
Mike
Thanks Mike, Actually took that tray out the bottom and ordered a new Bradley one from grakka here in the UK. Fits like a glove.
Believe me i'm no carpenter but with a bit of thought and trolling through various sites to see what others have done, i managed this.
I must confess to jumping on an idea i saw on ebay, also used his idea for a cutter. If i purchased these items i would be £110 pound lighter. All up both items have cost me less than £50 and a bit of elbow grease.
Well pleased with the results.
Just whacked four slabs of silverside in about 10 mins ago, these should yield excellent results.
Here is a few piccys of the latest batch and the cutter
(http://[url=http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0228_zpsn9g2o44w.jpg.html%5D%5BIMG%5Dhttp://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0228_zpsn9g2o44w.jpg)[/URL][/img]
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0227_zpsnwirvkrh.jpg) (http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0227_zpsnwirvkrh.jpg.html)
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0226_zpsttlchurn.jpg) (http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0226_zpsttlchurn.jpg.html)
(http://i1341.photobucket.com/albums/o743/tulla9/Laptop/Pictures/SAM_0225_zpsckgqtaby.jpg) (http://s1341.photobucket.com/user/tulla9/media/Laptop/Pictures/SAM_0225_zpsckgqtaby.jpg.html)
the biltong looks good and I really like the size of the pics, easy for me to see personally.