Post by c@ret@ker on Mar 8, 2008 17:59:12 GMT 1
Biltong Box (hop, herbs, chili drying)
1. 12mm MDF 8X4
2. 4 x 2”x1” battens
3. 8mm Dowling
4. Light fitting, 100w bulb, and cabal.
5. Screws, drill bits.
The box is 3ft H / 2ft L / 2ft W , got it all cut at B&Q, all I had to do was add the battens to the top & bottom bits of MDF screw the sides & back on then fix the doors on, add a light 100w on the bottom the rest you can see in my pics
Making Biltong
The Meat
Topside or Silverside, Slice the meat with the grain. 10 inch strips that are around 1/2 to 1 inch thick
The Ingredients
Top Sirloin Butt Baking Soda Apple Cider Vinegar, Brown Sugar Rock Salt Ground Black Pepper Worstershire Sauce Coriander (Scorched).
Step One
Scorch the coriander and crush the seeds using a mortar and pestle
Add all ingredients together like so 75g coriander seeds 100gs Brown sugar,1/2 cup of rock salt,2 table spoons of baking soda.
Step two
Spray strips of meat using a plastic spray bottle filled with solution of pure apple cider vinegar mixed in with 1 teaspoon of Worstershire sauce. completely cover all the meat surfaces. Squeeze meat to remove excess vinegar.
Step Three
Roll the meat in the dry spices. Make sure you cover the meat completely, then put in the fridge for 5 to 7 hours.
Step Four
Fill a bowl with hot tap water and add 1 cup of apple cider, take the meat out of the fridge and plunge into the hot solution removing all the spices then squeeze meat to dry then spray the meat with the plastic spray bottle filled with the cider vinegar.
Step Five
Add any seasoning spices that you like I use the left over from the ingredients spices and just added some crushed hop chilies.
Step 6
Hang meat in biltong box. For 3 to 7 days
going to go VERY
with so home brew
1. 12mm MDF 8X4
2. 4 x 2”x1” battens
3. 8mm Dowling
4. Light fitting, 100w bulb, and cabal.
5. Screws, drill bits.
The box is 3ft H / 2ft L / 2ft W , got it all cut at B&Q, all I had to do was add the battens to the top & bottom bits of MDF screw the sides & back on then fix the doors on, add a light 100w on the bottom the rest you can see in my pics
Making Biltong
The Meat
Topside or Silverside, Slice the meat with the grain. 10 inch strips that are around 1/2 to 1 inch thick
The Ingredients
Top Sirloin Butt Baking Soda Apple Cider Vinegar, Brown Sugar Rock Salt Ground Black Pepper Worstershire Sauce Coriander (Scorched).
Step One
Scorch the coriander and crush the seeds using a mortar and pestle
Add all ingredients together like so 75g coriander seeds 100gs Brown sugar,1/2 cup of rock salt,2 table spoons of baking soda.
Step two
Spray strips of meat using a plastic spray bottle filled with solution of pure apple cider vinegar mixed in with 1 teaspoon of Worstershire sauce. completely cover all the meat surfaces. Squeeze meat to remove excess vinegar.
Step Three
Roll the meat in the dry spices. Make sure you cover the meat completely, then put in the fridge for 5 to 7 hours.
Step Four
Fill a bowl with hot tap water and add 1 cup of apple cider, take the meat out of the fridge and plunge into the hot solution removing all the spices then squeeze meat to dry then spray the meat with the plastic spray bottle filled with the cider vinegar.
Step Five
Add any seasoning spices that you like I use the left over from the ingredients spices and just added some crushed hop chilies.
Step 6
Hang meat in biltong box. For 3 to 7 days
going to go VERY
with so home brew 
