Hoe maak ek met biltong hang in somer

Post some tips on processing of meat and also tricks on skinning certain animals.

Moderators: Jakkas, Guardian, hawkster, Gerhard, jcdup, James

Hoe maak ek met biltong hang in somer

Postby Ivan vd walt » Mon Oct 03, 2011 3:22 pm

Soos jul kan lees.Ek gan die naweek n Rooibok skiet.Of wel probeer.
Ek is net bang om nou biltong n droewors te hang.Want dis reeds al warm.
Hoe kan ek maak.Ek wil dit soos altyd in die dubbel motorhuis hang.
Met waaiers op dit.Is dit reg of is daar ander manier.Is net bang die vleis word vrot.
Dankie Ivan
Mathews Switchback Solocam
Prostring
Tru glo 5pin with LED
Nap rest
Cobra release
Rage 2Blade
Striker G5 100 Gr
Easton AXIS 340
User avatar
Ivan vd walt
Private
Private
 
Posts: 17
Joined: Tue Aug 16, 2011 3:27 pm
Location: Wes Rand....Randfontein

Postby Chaser » Mon Oct 03, 2011 3:45 pm

dit behoort fine te wees
Image
Bear Carnage black 70# 29''
125gn Rage 2\ Montec 125gn\scorpion 125gn\ Crimson Tusker 4 Blade 125gn
SABA, Oosrand Boog belange groep, NASP
User avatar
Chaser
First Lieutenant
First Lieutenant
 
Posts: 1462
Joined: Wed Sep 02, 2009 10:22 am
Location: Kempton park

Postby VdW » Mon Oct 03, 2011 4:34 pm

Jou groot probleem gaan die brommers wees.
VdW
Second Lieutenant
Second Lieutenant
 
Posts: 1219
Joined: Sun Nov 09, 2008 12:44 pm

Postby johanj » Sun Oct 09, 2011 9:19 am

Ek het lankal opgehou om al my biltong op een slag droog te maak. Ek het so 'n klein 4.5 kg droer gekoop by Mellerware met die naam van Biltong King - Google hom.

Ek sny al die biltong en spice hom en vakuum verpak in +- 4kg pakkies en vries dan die biltong. As ek lus is vir biltong haal ek 'n pak uit, laat hom ontvries en dan droog ek dit. Winter of somer het ek nog nooit vlies verloor nie en dit vat net so 4 - 5 dae dan het ek elke keer vars biltong.
Always strive for Quality-of-Life....
Hoyt Alphamax 35 - 70# - 31"DL
Hoyt Alpha Elite - 60# - 30"DL
User avatar
johanj
Captain
Captain
 
Posts: 1670
Joined: Fri Jun 26, 2009 1:19 pm
Location: Paarl, Cape Town

Postby JFE » Sun Oct 09, 2011 11:33 am

Bou vir jou 'n biltong kas, dit is baie eenvoudig en maklik. Kan gaas insit om die vliee en goggas uit te hou. Die belangrikste is ventelasie. Ek maak al jare in my biltong kassies en dis elke keer 'n wenner. (3 jaar op die ewenaar en nou al 3 jaar in die woestyn). As dit gedroog is, vries dit dadelik.
Joshua 24:15
User avatar
JFE
Sergeant
Sergeant
 
Posts: 301
Joined: Wed Aug 25, 2010 9:07 pm
Location: Middelburg MP

Postby Desert Rat » Tue Oct 11, 2011 4:19 pm

Johanj if you spice then freeze the meat does it not get too saltly ie: "le hy nie telank dank in die spice" I was thinking cutting the biltong then freezing it. When ready , thaw it out and spice then hang??
Speak the Truth , shoot straight and may the breeze always be in your face!
"We live, we die, and the wheels on the bus go round and round." The question is; are you making the most of the journey?

Dad:Monster 70# 30" : N-Fused Axis 467gr "Blitzig!!"
Lightie: Diamond "Stud" 50# 26" Smooth...very smooth!!
Desert Rat
Private First Class
Private First Class
 
Posts: 50
Joined: Sun Jul 12, 2009 3:02 pm
Location: Boksburg

Postby Dimitri » Tue Oct 11, 2011 5:17 pm

Hi Ivan

In summer, cut your biltong into thinner slices so that it dries quicker. I've made biltong in my garage summer and winter using only a fan and have never had a problem with meat going off. Flies can be a problem so hang a mosquito net or something around your biltong if you have to.

I'm not sure if it's just me but I find biltong from a biltong drier tastes different to biltong done the traditional way. I don't know if it is the heat that the meat is subjected to or what. Maybe it's just me?

Johanj if you spice then freeze the meat does it not get too saltly ie: "le hy nie telank dank in die spice" I was thinking cutting the biltong then freezing it. When ready , thaw it out and spice then hang??


Desert Rat, that is the way I prefer to do my biltong .... freeze then spice before hanging. However, if you use the right quantity of salt/spice then your biltong will not be too salty even if you spice before freezing.
User avatar
Dimitri
Sergeant
Sergeant
 
Posts: 484
Joined: Fri Sep 21, 2007 11:41 am

Postby johanj » Tue Oct 11, 2011 5:56 pm

Desert Rat wrote:Johanj if you spice then freeze the meat does it not get too saltly ie: "le hy nie telank dank in die spice" I was thinking cutting the biltong then freezing it. When ready , thaw it out and spice then hang??


No meat can absorb marinade or spice when it is frozen. The only time it is therefore absorbing is when it is busy freezing and when it is busy thawing. This time is not any longer than what you would have it lie in the spice before hangin it up.

I have therefore not had any problem with this method.
Always strive for Quality-of-Life....
Hoyt Alphamax 35 - 70# - 31"DL
Hoyt Alpha Elite - 60# - 30"DL
User avatar
johanj
Captain
Captain
 
Posts: 1670
Joined: Fri Jun 26, 2009 1:19 pm
Location: Paarl, Cape Town

Postby johanj » Tue Oct 11, 2011 6:00 pm

[quote="Dimitri"]I'm not sure if it's just me but I find biltong from a biltong drier tastes different to biltong done the traditional way. I don't know if it is the heat that the meat is subjected to or what. Maybe it's just me? [quote]

That is why I use the Mellerware drier that does not have a lamp. It only uses airflow and because it only dries 4.5kg at a time I don't have biltong lying for long times.
Always strive for Quality-of-Life....
Hoyt Alphamax 35 - 70# - 31"DL
Hoyt Alpha Elite - 60# - 30"DL
User avatar
johanj
Captain
Captain
 
Posts: 1670
Joined: Fri Jun 26, 2009 1:19 pm
Location: Paarl, Cape Town

Postby Big D » Wed Oct 12, 2011 5:51 pm

Jong Ivan, ek weet nou nie of jou vleis klaar gesny is nie, indien nie, beslis, sood Dimitri gese het, sny hom net 'n bietjie dunner, dan werk dit mooi. As dit klaar geny is, maak net seker jy sit genoeg wind op die vleis. Hang die stukke vleis met genoeg spasie tussen hulle, sodat AL die vleis, genoeg lug kry, (veral die in die middel. :? ) As dit begin warm raak, sit ek 2 of selfs 3 fans op die vleis, en touch wood, ek het nog nooit 'n issue gehaat met vliee, vleis wat vrot ens. ens. nie.
Jy gaan MOET hun tipe van gaas/net oor die vleis sit, vir die brommers, anders gaan jy beslis moeilikheid kry. Soos Dimitri ook voorgestel het, kry 'n mozzie net, hulle werk soos 'n blerrie bom!!! Jy sal hulle by die Crazy Store kry, maar koop 'n DUBBEL bed, en nie die enkel bed een nie, hy's te klein. Ek het begin laas jaar, so R150.00 vir myne betaal, as ek nou reg kan onthou, so hulle is nie bank breekened duur nie, en werk besonders goed. Voor ek my kas gebou het, het ek net eenvoudig die mozzie net oor my biltong raam gehang, en die net wat onder die vleis dan hang het ek gewoonlik so in 'n 'bol" saam gevat, 'n stukkie draad gegryp, om daai "bol" gedraai, nou net om die lot bymekaar te hou. Dan het ek die fans op die biltong gegooi, en Bob's ur auntie, no problem!! Jou vleis is beskerm teen die brommers en die fans se lug kan vrylik deur die net vloei. As jy klaar die billies afgehaal het, gooi die mozzie net sommer in die was masjien, en viola! Back to brand new, reg vir die volgende batch. :wink:
"Calm your heart, slow your breathing and deal with what is in front of you"
User avatar
Big D
Lieutenant Colonel
Lieutenant Colonel
 
Posts: 2452
Joined: Thu Oct 23, 2008 8:57 am
Location: Boksburg


Return to Meat Processing

cron