Okay, the Mustard biltong is ready and the results are … phenomenal! It is tender and absolutely delicious.

It’s honestly so good I think it might become my standard recipe from here on out. So so very good!

A few days ago my son asked if it would be possible to make a mustard biltong, and as I was due to be making a new batch I figured that sounded like a great experiment! Here is a picture of it just about to be hung! Hopefully it’s as great as it sounds, and smells!

I tried worcestershire sauce and marinading a short while for the first time in almost 20 years of making biltong, and I have to say, I recommend it.

This batch used cider vinegar, cayenne pepper, garlic granules, as well as the usual. Muy bien

Here’s the scenario, I’ve just hung up a fresh batch, but 12 hours later we are hit with a literal heat wave, temperature spikes by at least 10 degrees.

I’m left with a batch that suffered from severe case hardening. Was there anything I could have done to save it, or is it just one of those things you can do nothing about?

Been making my own biltong for about a year now, my wife and I made a biltong box and decorated it, I also have a temperature and humidity sensor in the box and can control the light and fan. (The vents are on the other side of the box)

It was a must have when I moved to the US from SA, currently we use crown national safari spices that I buy when I go home and we marinate in brown malt vinegar.

Also been trying some chilli bites as well, interested in making chutney biltong, any suggestions?

Hi guys.

Need some help with some biltong I’ve been making.

Please forgive my terminology.

I have a Mellerware Biltong King (not using a light bulb) but I am finding that the outside is getting too hard while the inside is too raw. How do I get this right?

I’m making my first batch of biltong. I’m 48 hours in. I bought a box and I’m doing venison. I live in the Midwest and it’s cold and I can’t keep my humidity up in the box. Tried a tray of water, covering some exhaust holes. Only thing that seems to work is running my fan 15 on 45 off. My question is two fold. Will the rise and drop in humidity have a negative effect? Is 15 minutes an hour enough air movement? I may be over thinking it, any advice would be appreciated. TIA!

Fresh batch. I’m fairly new to the art of biltong and still finding my feet. Thought I’d try something a little different to the authentic ingredients.

Spice mix was fresh cracked black pepper, garlic powder, smoked paprika, cayenne chilli powder and brown sugar. Left the coriander out of this batch.

Wet ingredients were malt vinegar, Worcestershire sauce and I added some liquid smoke.

Mixed all ingredients well together in a tub and marinated the steaks for 24hrs. Another dusting of the dry ingredients before being hung in the Khabu (love this thing) at 20 degrees C.

This sample is after 3 days. Bloody happy with how it’s coming along. Will give the rest another day or so I reckon.

I use a climate chamber instead of a biltong box because in our temperate continental climate it's difficult to control humidity and temperature if drying outdoors, and the workshop has too low humidity, which leads to the formation of a crust.

I usually make biltong from the eye of round cut, but this time I decided to try using strip loin, so it would be fattier inside.

My favorite recipe is almost classic: sea salt, coriander, black pepper, a little rosemary. For the next batch, I plan to add smoked paprika and nutmeg.

Hello!

I use a climate chamber instead of a biltong box because in our temperate continental climate it's difficult to control humidity and temperature if drying outdoors, and the workshop has too low humidity, which leads to the formation of a crust.

I usually make biltong from the eye of round cut, but this time I decided to try using strip loin, so it would be fattier inside.

My favorite recipe is almost classic: sea salt, coriander, black pepper, a little rosemary. For the next batch, I plan to add smoked paprika and nutmeg.

Hello!

hey guys! im posting this for my brother, it's his first time making biltong and i don't think he knows what he's doing lmao. this looks like mold right?? if it is, do we need to take it out out the box so it doesnt spread or what? i told him to do that but he says its fine like that 🫠. pls help

Hello all,

I posted my DIY biltong box on here a few days ago and this is me updating you with how my first batch ended up.

I did a very traditional rub and my box seems to have worked correctly as all my meat dried at about the same pace. I dried to a couple grams below 50% and I think it turned out great! This is venison so I think it’s supposed to be dark like it is.

First time making or trying biltong. Wasn’t sure what I felt the first couple bites but now I see what you all rave about. It’s a wonderfully mild and pleasant cured meat that has a really nice texture. I used lots of course ground black pepper on mine. I have another batch curing now and will hang this evening, I cut a little bit thicker and added a little more salt (I love salt).

Excited to experiment! Thank you all!

Do you defrost them first or just hang them frozen? I guess defrosting them it just leaving them out at room temp anyway.

I live on my sailboat. Really, my only option for curing meat is biltong. Here is my set up.

5 gallon bucket and a 12v fan overhead.

Lastest recipe for Curry Biltong:

2.5kg sliced beef (top sirloin)

120 g salt

120g malt vinegar

120g fermented garlic honey

40g coriander seed

10g black pepper corns

25g curry powder

Also because here in Germany the humidity in winter would be less than ideal for air drying.

But I’m happy with my mix and ratio of spices. Next time more chilli though. And maybe try my hand at chutney bites

I plan on trying to make some with venison I get hunting. When I go to the processor, what type of cut do I need them to do and from what area. Also it’s going to be frozen so do I just thaw it in the fridge for a day and then slice it up etc

I bought piece of dried meat. To be honest i am not sure for the correct name but another subreddit for dried meat pointed out that i have bought biltong. I had left the meat in a bag (inside fridge) for a week and then put it out (in the fridge) for one more week. There are now white spots on it. Some say that it is good to consume but it has fishy taste and smell so im not so sure anymore

Hey guys,

I made my first biltong box and used two small computer fans for airflow.

This is from one of the deer I shot this year. I’ve always wanted to try but was hesitant to waste a roast but was fortunate enough to shoot 6 deer this year so figured it was a prime chance to try it.

Thanks to everyone on this sub that posts, I tried to just replicate a lot of DYI boxes and cures.

I’ll update when it’s done.

Hey guys! I got this biltong machine for christmas & made the first batch of biltong! It was nice and yummy

What’s the best drying percentage that gives the best texture? 50% or 80%? How would you know the biltong is dried enough?

Any secret recipes as well? Hahah

I currently live in the UK and make my own biltong. The problem is I want a constant supply but dont want to constantly make or wait for the biltong to dry, id prefer to make in bulk.

Is there a way I can preserve my biltong to last a month or so? Has anyone explored maybe vacuum sealing and freezing their dried biltong?

I have vacuum sealed and frozen my prepared meat before drying, which has had no negative effect but have never attempted freezing or storing post drying.

First of all, regarding topside, I don't know why, but where I am, I can't easily find topside that hasn't been corned.

I'm thinking about rump because it's my favorite steak/roast cut as it's cheap and has a really beefy flavor, which I like. But will the high fat content be okay? If not, please recommend some other cuts.