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Biltong - Cured Beef

13

Comments

  • Canugghead
    Canugghead Posts: 13,622
    Thanks @johnmitchell, the precaution says something about USDA (see red circle) but no mention of it in the instructions.
    I'm guessing that's just the manufacturer's CYA clause, no one preheats meat to 160F before dehydrating, right?


    canuckland
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  • lkapigian
    lkapigian Posts: 11,549
    USDA, Meh…. While safe for the public at large , it has destroyed by instilling fear, the craft of artisan foods like curing meats … fresh protein, know your safety hurdles and you are good . While we love the flavors , ingredients such as  Vinegar provide the needed acidity to lower the PH of the meat and key ingredient of Salt making the water unavailable along with drying make cured/dried foods safe . 
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 13,622
    Thanks @lkapigian for your help as usual. 
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    edited September 2023
    I can't be alone here as one of the people anxiously awaiting more pics of final products...
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Canugghead said:
    Thanks @johnmitchell, the precaution says something about USDA (see red circle) but no mention of it in the instructions.
    I'm guessing that's just the manufacturer's CYA clause, no one preheats meat to 160F before dehydrating, right?


    Preheating is not done for biltong ... at all. The entire process is done at room temperature ... 65F to 80F ... maybe 85F.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • Canugghead
    Canugghead Posts: 13,622
    JohnInCarolina said:
    I can't be alone here as one of the people anxiously awaiting more pics of final products...
    Considering the process takes just a few days and they don't last, not sure if I want to see what they look like now  =)
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    Canugghead said:
    JohnInCarolina said:
    I can't be alone here as one of the people anxiously awaiting more pics of final products...
    Considering the process takes just a few days and they don't last, not sure if I want to see what they look like now  =)
    Oh I just meant from some of the other folks here making them, not necessarily the OP.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • johnmitchell
    johnmitchell Posts: 7,354
    @Mark_B_Good. That all looks spectacular and would definitely get the South African seal of approval. I hung a new batch this morning, should be ready for the World Cup rugby and the Ryder cup this weekend 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lkapigian
    lkapigian Posts: 11,549
    Killer @Mark_B_Good
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 13,622
    Mark is killing it for sure. I have a couple of projects/chores that need to be done before I can build the box  :)
    canuckland
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Thanks guys!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • johnmitchell
    johnmitchell Posts: 7,354
    Came out the box yesterday 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Canugghead
    Canugghead Posts: 13,622
    johnmitchell said:
    Came out the box yesterday 
    Beauty, that looks thick, like dry aged steaks.
    canuckland
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    johnmitchell said:
    Came out the box yesterday 
    That looks great. How thick (from top to bottom) are those pieces?  Generally, I start with a raw steak cut about 3/4" to 1" thick ... and that will shrink to around 1/2" to 3/4".  It helps them to cure faster too.  

    Looks like you did well with the finish ... I like them like that ... a bit more on the rare side inside ... in South Africa ... we call that "wet" ... when it's a bit more red in the middle. Some people like it that dark brown on the outside, almost right through ... that's called "dry".

    Note one mistake people often make eating this food. They'll take a few chews and swallow right away ... to fill their stomachs. There's two issues with that ... the most important is, you're actually not getting to experience the real flavor. It takes a good 10 chews for the real flavor to start coming out ... and it tastes WAY better than the initial couple of chews ... you need to avoid the temptation to swallow it too soon, and keep chewing away at it. Second is, you'll go through that biltong real quick if you just chew it two or three times and swallow!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • lkapigian
    lkapigian Posts: 11,549
    Took some brisket trimmings out, this thread has got me wanting to do Droewors , Biltongs ground cousin
    Visalia, Ca @lkapigian
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    lkapigian said:
    Took some brisket trimmings out, this thread has got me wanting to do Droewors , Biltongs ground cousin
    One of my favorites. Let me know how it goes. By the way, my friend in South Africa made droewors with blesbok ... an antelope there ... oh my goodness was it incredible!!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • lkapigian
    lkapigian Posts: 11,549
    Mark_B_Good said:
    lkapigian said:
    Took some brisket trimmings out, this thread has got me wanting to do Droewors , Biltongs ground cousin
    One of my favorites. Let me know how it goes. By the way, my friend in South Africa made droewors with blesbok ... an antelope there ... oh my goodness was it incredible!!
    Going to do it 3 ways for the sake of comparison, Hung at room temperature, in the dehydrator lowest setting and in curing chamber 
    Visalia, Ca @lkapigian
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  • Botch
    Botch Posts: 17,329
    Anxious to see how one hangs ground beef/antelope.  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • caliking
    caliking Posts: 19,779
    Botch said:
    Anxious to see how one hangs ground beef/antelope.  
    What do you call a cow without any legs?

    Ground beef!

    ... I'll see myself out now.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Botch
    Botch Posts: 17,329
    caliking said:
    What do you call a cow without any legs?

    Ground beef!

    ... I'll see myself out now.
    What do you call a fly without any wings?
     
    A walk!  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Botch said:
    Anxious to see how one hangs ground beef/antelope.  
    They use the small diameter casings ... not sure what diameter to start, but they finish about 1/4" to 1/2" diameter.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • lkapigian
    lkapigian Posts: 11,549
    edited October 2023
    Mark_B_Good said:
    Botch said:
    Anxious to see how one hangs ground beef/antelope.  
    They use the small diameter casings ... not sure what diameter to start, but they finish about 1/4" to 1/2" diameter.
    I use 26-28 Sheep MM Casings for my snack sticks and will be using it for this as well
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    I’m going to let this ferment @ room temp overnight near 100% RH , I made a Pitina with the extra , that will go in the curing chamber for probably 2 weeks 




    Visalia, Ca @lkapigian
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  • hvhunter
    hvhunter Posts: 88
    I came across this alternative method for make Biltong the other day. I will try this once I get some venison in the freezer.   https://foragerchef.com/venison-biltong/
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  • lkapigian
    lkapigian Posts: 11,549
    FWIW , dehydrator lowest setting vs room temp , same dry time, delicious!! Still have some in the curing chamber 
    Visalia, Ca @lkapigian
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    Looks great!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • lkapigian
    lkapigian Posts: 11,549
    Mark_B_Good said:
    Looks great!
    Thanks @Mark_B_Good , I really like it, nothing like an american snack stick much more of a jerky chew and I am sure the ones in the curing chamber will have an added fermented flavor 
    Visalia, Ca @lkapigian
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  • Canugghead
    Canugghead Posts: 13,622
    @lkapigian killing it as usual. Been thinking of toying with curing chamber down the road as well, what I don’t fully comprehend is humidity control, do you need both humidifier and dehumidifier?
    canuckland
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  • lkapigian
    lkapigian Posts: 11,549
    Canugghead said:
    @lkapigian killing it as usual. Been thinking of toying with curing chamber down the road as well, what I don’t fully comprehend is humidity control, do you need both humidifier and dehumidifier?
    @Canugghead In my dorm fridge curing chamber I have never had the need for a humidifier as it is basically a “ closed system” . My curing chamber from “ The Sausage Maker” is an “ open system” meaning there are fans that are open to the outside , it will run som in add humidity mode 
    Visalia, Ca @lkapigian
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