Making Biltong

Last Updated on Wednesday, 16 September 2009 22:05 Written by Mike Bowler Wednesday, 16 September 2009 20:34

First you can make your own mix with pickle spices and add salt or Buy the Mix from http://www.weschenfelder.co.uk/
or http://www.sausagemaking.org/acatalog/index.html I use Weschenfelder.

The Meat
Cut meat into strips 1/2"thick and as long as you want like steaks as in pics below.


The Mix

Malt Vinegar


Venison with the Biltong mix on it


Venison with mix in the vinegar. Dip both sides in and put in a bowl. Only dip in vinegar!
Some of the mix comes off don't worry this is normal.



Then I hang mine in the airing cupboard as show below ( did piss the wife off! )
Leave to dry for 4-7 days depending on the thickness, some people like it wet which is about 3-4 days on thinner ones. I usually start eating mine 3-4 days in - the longer you leave it the drier it gets.

Airing Cupboard
Hang with paperclips, bend them to make hooks.


I hope you can understand this if not ask in the forum and I will try to help.

After one day it looks like this, when ready to eat it looks the same just a bit tougher!



Good luck All

Mike