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Tag Archives: biltong

biltong hanging

Biltong is the South African version of what Americans call jerky: Excepting biltong is savory, not sweet, and it’s much thicker — often moist under a spicy crust, sometimes with a thin rind of fat. The predominant flavours being salt, vinegar and coriander. Here’s how to make your own biltong wherever you are, especially if you’re a needy ex-pat unwilling to smuggle it in … Read More »

Fall brings with it cooler weather more suitable for making biltong. This season I aim to evolve the process by improving the adhesion of spices, making less of a mess and reducing waste — using vacuum seal bags.

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The basics …

13 gal wastebasket with touch lid
9″ desktop fan (recycled in my example)
x2 lamp sockets with 40 watt incandescent light bulbs
x2 threaded metal rods with x4 matching lock nuts
1″ stainless steel pipe screens to cover 3/4″ ventilation holes
A biltong recipe

The drying box needs to be well ventilated, top and bottom, in a clean room with fresh, dry air. Start off cool 22-24ºC on the first day, increasing to 30-33ºC on the remaining days. Either adjust the fan speed or the number of lamps burning to achieve these temperature ideals. Read More »

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