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I have posted up but had no replys,also i have searched the posts but found no beginners guide/step by step, what im looking for is some think like what i did for biltong.

Biltong Box (hop, herbs, chili drying)

1. 12mm MDF 8X4
2. 4 x 2x1 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



I'm off to the butchers!

Thought this deserved a thread of it's own so have moved it out of the chorizo thread  

Pilsbury came over to have lunch with me yesterday. Home-made Biltong came up in conversation, and immediately went on to my must do list for ths year. Making my own Biltong curing box had featured on my list of things to do last year but alas I never got around to it.

I bet Inkos hasn't seen this billtong makes him go weak at the knees,I'll pm him the thread
cheers chris

I have an old freezer which will make a nice biltong box. How long does it last when finished?

I make mine a bit differently, the meat is the same but i salt it for a few hours, just lay it out in a dish and sprinkle with rock salt, then after a couple of hours i rinse the meat in a dish of pure vinigar, what ever one you like but i normally use balsamic at the moment as it give a good colour as well as flavour, then i sprinkle the rinsed meat in the seasoning, normally crushed corriander seeds and flaked chilli  then hang it to dry.

It looks a great set up
If you have a look further down the How to List, you'll see that Leonie did a how to post making biltong as well.

Here you go, this seems an awful long time ago now. :-)

can you use venison to make biltong?  We have loads of the stuff but no access to our own beef at the moment.

Yes, venison makes great biltong, in south africa where it comes from they use everything from kudo(antelope) to buffalo, ostrich and anythnig else that they can.
try it with different marinades as well, such as juniper berries
fleet fox

bilton box

Just made one of these out of a storage box from the local supermarket, added a 12v computer fan to quicken the drying process, not done any Biltong in it yet but will be on the case this weekend....just got to look for a nice piece of silverside now.

the whole box setup cost me around 10 mark...i aint no DIY expert either so anybody could do it..some pics..just trial and error now

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