Finally got my biltong box back

What Went Wrong?

Previously I bathed the meat in brown vinegar and woster sauce but you told me it's chemically burning the meat so I just brushed it on twice over 2 hours before coating in spices.

<div class="md"><p>Previously I bathed the meat in brown vinegar and woster sauce but you told me it&#39;s chemically burning the meat so I just brushed it on twice over 2 hours before coating in spices.</p>
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New York strip and corriander

How’s my box looking?

Cracked the container on my first attempt with the hole saw but got there in the end  

<div class="md"><p>How’s my box looking?</p>

<p>Cracked the container on my first attempt with the hole saw but got there in the end  </p>
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Can’t wait to make my first batch!

The first batch of 2025 is here! 

It’s only my 3rd ever batch, but I’m really happy with how it’s coming out! 

I know some people like it slightly more “done”, but 3 days is about perfect for me!

This was 3KG of wet meat, and it’s about the max my box can hold (rated 5KG, but that’s pushing it!)

<div class="md"><p>The first batch of 2025 is here! </p>

<p>It’s only my 3rd ever batch, but I’m really happy with how it’s coming out! </p>

<p>I know some people like it slightly more “done”, but 3 days is about perfect for me!</p>

<p>This was 3KG of wet meat, and it’s about the max my box can hold (rated 5KG, but that’s pushing it!)</p>
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New Cutter is as good as they say!

When my box is full of meat many are happy. Same old box but filled with a different Cut. It's not *Biltong but airdried jerky.

I dried this in a Magic Mill, for 3 days, is the shade in the middle ok?

<div class="md"><p>I dried this in a Magic Mill, for 3 days, is the shade in the middle ok?</p>
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Is this ok?

<div class="md"><p>Red wins hands down</p>
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I’ve noticed a significant difference when using Red Wine Vinegar vs Brown (Malt).

3rd batch of Biltong

This was made differently:

Coated with apple cider vinegar 

Then cured with a mixture of toasted coriander, brown sugar, sea salt x 24 hours

Dried x 3 days

Cuts:

London broil
And grass fed round (one with more fat)

I did trim away the dried light colored pieces of meat on the edges

<div class="md"><p>3rd batch of Biltong</p>

<p>This was made differently:</p>

<p>Coated with apple cider vinegar </p>

<p>Then cured with a mixture of toasted coriander, brown sugar, sea salt x 24 hours</p>

<p>Dried x 3 days</p>

<p>Cuts:</p>

<p>London broil
And grass fed round (one with more fat)</p>

<p>I did trim away the dried light colored pieces of meat on the edges</p>
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3rd batch

It's incredible lol it looks wet, but this is at 50% weight loss. If you really like the fat...I suggest trying this. 

Oh and I just used spicy Montreal steak seasoning. Still marinated in red wine vinegar and Worcestershire sauce, just didn't want to potentially waste my good coriander if this was a bust. 

<div class="md"><p>It&#39;s incredible lol it looks wet, but this is at 50% weight loss. If you really like the fat...I suggest trying this. </p>

<p>Oh and I just used spicy Montreal steak seasoning. Still marinated in red wine vinegar and Worcestershire sauce, just didn&#39;t want to potentially waste my good coriander if this was a bust. </p>
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Made biltong with Picanha for science

1st Timer :)

Unfortunately I have crap teeth from sugar and as a result it hurts my teeth to eat store bought biltong.

I've just finished building a biltong box, can I make the biltong softer?

<div class="md"><p>Unfortunately I have crap teeth from sugar and as a result it hurts my teeth to eat store bought biltong.</p>

<p>I&#39;ve just finished building a biltong box, can I make the biltong softer?</p>
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Eating biltong hurts my teeth

https://preview.redd.it/lifoxivys7ge1.png?width=479&format=png&auto=webp&s=ebc8cb69b292540531a426262eb1d917cbbae2c4

Little rare but tasted good

<div class="md"><p><a href="https://preview.redd.it/lifoxivys7ge1.png?width=479&amp;format=png&amp;auto=webp&amp;s=ebc8cb69b292540531a426262eb1d917cbbae2c4">https://preview.redd.it/lifoxivys7ge1.png?width=479&amp;format=png&amp;auto=webp&amp;s=ebc8cb69b292540531a426262eb1d917cbbae2c4</a></p>

<p>Little rare but tasted good</p>
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First Attempt

Family stole the rest

Update after 3 days: It's delicious! Thanks for your help. :)

So this is my third batch of biltong I’ve made, and the first I’ve felt happy enough to post.

I used silverside cut into 1-2cm strips, and marinaded the beef in 2:1 malt vinegar and Worcestershire sauce for four hours. I sprinkled the beef on all sides with non-iodised table salt, using approximately 20g/kg of beef, or 2% by weight.

Once the beef was salted I covered it in a mixture of coarsely-crushed black pepper and toasted coriander in a 1:3 ratio.



I dried it in a home made box using just a very small computer fan for ventilation and no bulb/heating, because we’re not making jerky here. It was dried until it felt like the correct consistency to the touch, around five days.

My initial feedback is that my spice blend is too coarse, and means you get large hot pieces of peppercorn on some bits of biltong. Next time I’ll use a spice grinder.

<div class="md"><p>So this is my third batch of biltong I’ve made, and the first I’ve felt happy enough to post.</p>

<p>I used silverside cut into 1-2cm strips, and marinaded the beef in 2:1 malt vinegar and Worcestershire sauce for four hours. I sprinkled the beef on all sides with non-iodised table salt, using approximately 20g/kg of beef, or 2% by weight.</p>

<p>Once the beef was salted I covered it in a mixture of coarsely-crushed black pepper and toasted coriander in a 1:3 ratio.</p>

<p>I dried it in a home made box using just a very small computer fan for ventilation and no bulb/heating, because we’re not making jerky here. It was dried until it felt like the correct consistency to the touch, around five days.</p>

<p>My initial feedback is that my spice blend is too coarse, and means you get large hot pieces of peppercorn on some bits of biltong. Next time I’ll use a spice grinder.</p>
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Third batch

First batch came out great!

I’m living in Sydney with relatively high humidity and minimal space. I would like recommendations on a small rig I can buy/make and put in my garage to make Biltong. Please can you help with some suggestions? 

<div class="md"><p>I’m living in Sydney with relatively high humidity and minimal space. I would like recommendations on a small rig I can buy/make and put in my garage to make Biltong. Please can you help with some suggestions? </p>
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Biltong Dehydrator

Would love some feedback, although appreciate it’s hard to rate from pictures alone! Built my own box, here’s my first batch 

<div class="md"><p>Would love some feedback, although appreciate it’s hard to rate from pictures alone! Built my own box, here’s my first batch </p>
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First attempt!

I love the fat on my biltong, to the point that I will eat just the fat itself, I almost don’t even like the lean part,

What cut can I use that has the thickest layer of outer yellow fat? 

Any fat lovers here. 

<div class="md"><p>I love the fat on my biltong, to the point that I will eat just the fat itself, I almost don’t even like the lean part,</p>

<p>What cut can I use that has the thickest layer of outer yellow fat? </p>

<p>Any fat lovers here. </p>
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Which cut of meat will leave the most fat on biltong?

After 3 days of hanging, it was already firm. I coated it with malt vinegar before 24 hours of salt curing the London broil.  I seasoned it with ground pepper and Worcestershire sauce.

I did notice that the tips where the hooks were dried out too much.  I cut them away.

Tasted great.

<div class="md"><p>After 3 days of hanging, it was already firm. I coated it with malt vinegar before 24 hours of salt curing the London broil.  I seasoned it with ground pepper and Worcestershire sauce.</p>

<p>I did notice that the tips where the hooks were dried out too much.  I cut them away.</p>

<p>Tasted great.</p>
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Second batch: London broil

Making Biltong for the first time (without a box)

Hi guys,

Here is some pics of my chilli biltong that was ready this morning, it was so good!

Just wanted to to see if anyone had any tips for slicing long full lengths of silverside and keeping them all uniform. 

Is there any electric tools out there that would possibly help? I do have a very sharp butcher's knife I currently use. 

I'm planning to start doing around 4-5 whole silversides a week so would really like to make this part of the process a little easier.

Look forward to hearing your suggestions and methods!



<div class="md"><p>Hi guys,</p>

<p>Here is some pics of my chilli biltong that was ready this morning, it was so good!</p>

<p>Just wanted to to see if anyone had any tips for slicing long full lengths of silverside and keeping them all uniform. </p>

<p>Is there any electric tools out there that would possibly help? I do have a very sharp butcher&#39;s knife I currently use. </p>

<p>I&#39;m planning to start doing around 4-5 whole silversides a week so would really like to make this part of the process a little easier.</p>

<p>Look forward to hearing your suggestions and methods!</p>
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Tips for easily cutting silverside?

Very first batch 30 hours in @ 40% weight loss - okay to eat or still too raw?


Also a tip… when you clean out your box use Starsan. It’s used by brewers and is food grade.  Never have had issues with mold.  

Get a 32oz heavy duty spray bottle and only use 1.5 ml of starsan. 

You can buy on Amazon. It’s not expensive and will probably last a life time for small batch makers. 

<div class="md"><p>Also a tip… when you clean out your box use Starsan. It’s used by brewers and is food grade.  Never have had issues with mold.  </p>

<p>Get a 32oz heavy duty spray bottle and only use 1.5 ml of starsan. </p>

<p>You can buy on Amazon. It’s not expensive and will probably last a life time for small batch makers. </p>
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New batch!

After 3 days in the dryer. Some live it this rare. Will leave the other sticks to dry for a bit longer.

Been making a lot of biltong recently and noticed rhe texture is often strikingly similar to pancetta (cured pork belly) and was wondering if it could be used similarly. Made pastina carbonara and I am blown away how similar it tastes with the biltong! 

<div class="md"><p>Been making a lot of biltong recently and noticed rhe texture is often strikingly similar to pancetta (cured pork belly) and was wondering if it could be used similarly. Made pastina carbonara and I am blown away how similar it tastes with the biltong! </p>
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Biltong Pancetta

I heeded some feedback and advice. I looked at various steps and recipes and decided to try London broil.

As opposed to my first batch where I soaked it in malt vinegar with my first run for about 28 hours, I used the malt vinegar to just coat the surface and then used a rub of sea salt and pepper. I let it salt cure for 24 hours. Following that, I rinsed off the excessive salt, and I coated the meat with Worcestershire sauce and followed it onto pepper and roasted coriander.

I also used London broil, this time.



<div class="md"><p>I heeded some feedback and advice. I looked at various steps and recipes and decided to try London broil.</p>

<p>As opposed to my first batch where I soaked it in malt vinegar with my first run for about 28 hours, I used the malt vinegar to just coat the surface and then used a rub of sea salt and pepper. I let it salt cure for 24 hours. Following that, I rinsed off the excessive salt, and I coated the meat with Worcestershire sauce and followed it onto pepper and roasted coriander.</p>

<p>I also used London broil, this time.</p>
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Second batch of biltong: Angus London broil

Does anyone use a vacuum meat tumbler. I'm borrowing one from a friend and would appreciate any constructive criticism and tips.

<div class="md"><p>Does anyone use a vacuum meat tumbler. I&#39;m borrowing one from a friend and would appreciate any constructive criticism and tips.</p>
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Meat tumbler

2nd ever batch - case hardening(?) and safe to eat?

Simple Recipe:

1 kg raw beef

3 tsp. salt

2 tsp. pepper

8 tsp. coriander seeds

50 ml brown vinegar

Cut the meat into rectangular strips (6-8mm thick) along the grain. Crush the coriander seeds and add all the ingredients to a bowl, mix thoroughly by hand, seal and let it cure in the fridge for 24 hours. Hang to dry for 4-6 days or more.

<div class="md"><p>Simple Recipe:</p>

<p>1 kg raw beef</p>

<p>3 tsp. salt</p>

<p>2 tsp. pepper</p>

<p>8 tsp. coriander seeds</p>

<p>50 ml brown vinegar</p>

<p>Cut the meat into rectangular strips (6-8mm thick) along the grain. Crush the coriander seeds and add all the ingredients to a bowl, mix thoroughly by hand, seal and let it cure in the fridge for 24 hours. Hang to dry for 4-6 days or more.</p>
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<div class="md"><p>The snack that creates friendships.</p>
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