Got home late from work tonight and already cleaned up dinner. Got my 3 week old biltong out. Delicacy.

Im curious if I could throw frozen meat straight in the marinade and leave it in the fridge overnight, as leaving it in the fridge for 24 hours before hanging to dry is part of my process anyway? Or should I let it defrost before anything?

What would be the way to hang thin strips of biltong to make chilli sticks? I don't have a massive box and I'm looking for a creative way to make sticks. The pic is of my setup. It's not the best but does the job well and fulfills my needs for billies.

Drenching in vinegar for a while, then into the spices.

The prior moderator HoldMySoda resigned.

I stepped in to fill the spot. It's not my greatest priority, but someone has to do it.

The prior mod put in much effort and contributed to the sub, which is appreciated. There were some difficulties, but hey, it happens. Let's focus on the positive and appreciate the contributions HoldMySoda.

Over time I will try to build a team of moderators to maintain the integrity of the Biltong sub.

This will probably get moderated out but who cares, just had my posts removed for advertising….

My crime?

Posting pictures of biltong hanging in the biltong maker I bought in South Africa 5 years ago…..

Gotta love it when someone has the smallest amount of power and acts like the supreme leader of biltong

Has anyone had success with using spirits, like whisky or brandy, as part of the process?

Would this replace vinegar (for those who use it) or be an additional step?

Interested in seeing folks experiences with this as it's something I've thought about doing for a while but I dont drink spirits so would have to go and purposely buy them

Especially with very dry biltong, I feel that I am going to slice my fingers one of these days - I also try keep my knife sharp, but it's still a very manual process.

Proper electric biltong slicers are available in SA, but has anyone had good results from other tools? Especially the Chinese electric "frozen meat" slicers, as well as the manual slicers?

What is a good solution?

I have alot of Biltong ive bought that has are way past its expiration date. The reason i still have alot is that im kind of a preper, but the apocalypse seems to always be postponed so i need to start eat of the oldest stuff i have.

Earlier ive eaten a few packets that are +1year old with zero issues. There is zero mold and it still tastes/smells good.

What i did was to make a soup with some miso paste, garlic,onions, tumeric and some spices.

I guessed that it was safer since the heat hopefully would kill of most bacteria etc.

But i still have alot left and the oldest is almost 3years old, still looks and smells totally fine. And ive kept it vacuum sealed in my basement which is quite cold.

But at some point im pushing my luck by eating it i guess.

Although im used to eating expired foods and have never felt sick from doing so.

For example i did a batch of fermented liver that lasted me over 6months.

I have been making biltong in a dehydrator and I’m definitely planning on getting a proper box next time. How does it look?

I have an old stand up freezer that no longer works. Thoughts on it being used to make biltong? Thinking about core drilling holes in the side bottoms and a couple on top fitted with fans for circulation? Has anyone had success with something like this?

I know that it’s meant to taste sour due to the white vinegar, but i would like to reduce the acidic taste. I let it lay in vinegar 2 minutes, but the acid taste is just too extreme.

I might buy brown vinegar instead, i am not looking for sweet taste so not sure how brown vinegar works.

How do you reduce the acid taste from vinegar?

Edit: Thank you, as far as i understood. You can mix vinegar with water, use other type of vinegar such as brown vinegar or don’t use vinegar at all.

Hey guys I have been on this reddit for a while now checking posts on biltong and I feel that I want to make my own for the first time. I can't say I know what I need to do but would like some advice on what spices and wet solutions like vinegar I should buy. Tips would be greatly appreciated and I definitely will post the results. Thanks

I've been making Biltong for about 6 months. Really enjoy it and only had 1 dud piece in that time. I have used Brown Vinegar and also Red Wine vinegar. I much prefer the Red wine just me. Have heard apple cider is good. Are there any others out there ? Thanks people 💯 🔪 🥩.

Ordered from biltongmate and honestly those guys deserve nothing but creds, i didnt expect it to be this good but every detail of it is just perfect and it looks nice! I sure could have built one myself but without the materials they have used and with this perfection as they have tools for it. I asked few weeks back about biltongbox and many suggested to build my own, both will work but i’m happy i bought theirs, came with 4 different spices. This is not an ad, they just deserve the credits imo and if you are looking for decent box they will deliver quality.

Hey guys, I'm new to this sub and to biltong making. I'm a South African living abroad and I really miss having a packet of biltong at the end of the day and so really want to get into making my own.

Problem is I share a house and don't have a lot of space for a big biltong dryer so was wondering if a food dehydrator would work, something like this? I see a lot of the biltong boxes have the meat hanging. Is that vital?

I don't need to make a massive amount at one time. Maybe like 1 or 2 slabs.

Let me know what you think!

Big hunter/backpacker. I prefer to make as much shelf stable food as possible and protein always seems to be the most expensive. I have made hundreds of pounds of jerky in my life and I have perfected it to be delicious and last forever. However I am trying to get away from nitrates and biltong seems to be the answer. I am going to start with a couple of back straps from this years venison harvest (don’t worry I have plenty) and was just wondering if you guys had any tips. I have a very large garage I was just going to hang the meat from the rafters in but I’m not opposed to building a box. Thanks in advance!