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Jono Shales 
Group: Members
Posts: 351
Joined: Jul. 2007
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Posted on: Mar. 12 2012,04:55 |
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Love this stuff, was brought up in South Africa eating this since a day dot.
Anyone else like the stuff or perhaps dry or cure your own meats?
Coriander, pepper, rock salt, vinegar and some chilli if you like it spicy. This is topside which I am using, cut into fillets, then into strips. The thicker it is, the longer it takes to dry.
First cover the meat in vinegar, then rub the crushed up spice mix into the meat. Once all the meat is covered, cover it and leave it to settle in the fridge. The longer you leave it, the saltier it will be. Mine stays in for around 4 hours.
You can do the same with fish too. This was golden trevally, but mackerel is some of the best. The meat should be relatively oily.
Once it's been in the fridge for a number of hours, pour out any juice that may have gathered in the container, then hang it all out. I use paper-clips as hooks and leave a fan blowing across the meat constantly.
3-4 days later and we're in business ...
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| Post Number: 2
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Harps
Group: FP Admin Team
Posts: 697
Joined: Jul. 2005
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Posted on: Mar. 12 2012,05:23 |
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Brilliant!
Where do you hang it to keep it bug free?
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"Hippies smell better Naked."
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| Post Number: 3
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flyfishfairwx
Group: Members
Posts: 929
Joined: Sep. 2008
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Posted on: Mar. 12 2012,05:36 |
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This is the smoker I use and some venison sausage from last winter
one heck of a hike and some Hek and Jerky from the smoker..
Recipe for the jerky and Sausage are family secrets...
Check out this web site for lots of smoked meat stuff
http://www.smokingmeatforums.com/
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As in the army I have never had a bad day fly fishing, some damn uncomfortable ones but never a bad one.
Everybody must believe in something and I believe in Fly Fishing and Tying and believe I will
A member of the order of the Odonata
Vice-President of Project Healing Waters & Fly Fishing CANADA
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| Post Number: 4
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savage
Flygod 2011
Group: Members
Posts: 1661
Joined: Jul. 2003
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Posted on: Mar. 12 2012,06:18 |
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Jono dude, wheres the fat? 
I just absolutely have to have a nice strip of fat on the beef.
Cheers
Karel
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We be of one blood you and I.
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| Post Number: 5
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Charlie
Group: Members
Posts: 1264
Joined: Sep. 2004
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Posted on: Mar. 12 2012,08:57 |
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Jono ! Excellent !
The whole time we live in SA I always had biltong drying in the garage - springbok, rooibok, gemsbok and many more. Fantastic stuff. Personally I like mine a bit wet rather than dry dry dry 
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70 % of the world is covered in water - GO FISH!
That's what fish are there for!
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| Post Number: 6
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Gilgamesh
Group: Members
Posts: 2168
Joined: Aug. 2003
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Posted on: Mar. 13 2012,15:02 |
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You need Gobabis beef with yellow fat to do it propperly........and you all seem to be forgetting the brown sugar........you need the suger! 
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There is magic in it. Let the most absent-minded of men be plunged in his deepest reveries - stand that man on his legs, set his feet a-going, and he will infallibly lead you to water, if water there be in all that region.
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| Post Number: 7
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savage
Flygod 2011
Group: Members
Posts: 1661
Joined: Jul. 2003
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Posted on: Mar. 13 2012,18:43 |
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I always grab a few bags of Freddy Hirches biltong spice when I'm down Pretoria side.
Cheers
Karel
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We be of one blood you and I.
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| Post Number: 8
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| Post Number: 9
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Paul Arden
Fly God 2010
Group: Super Administrators
Posts: 25670
Joined: Jul. 2003
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Posted on: Mar. 15 2012,02:55 |
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I've never dried my meat.
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It's an exploration; bring flyrods.
Flycasting Definitions
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| Post Number: 10
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savage
Flygod 2011
Group: Members
Posts: 1661
Joined: Jul. 2003
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Posted on: Mar. 15 2012,07:55 |
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[QUOTE]
Richard, I've dried it in my flat, summer or winter, doesn't matter. Only nuissance is arranging summat so the meat can initially drip off.
If properly seasoned and treated, all you really need is a space where the air does not stagnate. Does not need to be a draft, but the air should be on the move a little. Although a damp room prolly is not on.
I dunno, but I think you can taste a difference when the meat has dried naturally or has been force dried.
Paul, dang, would never have guessed that you have actually never dried meat before !?!? 
Cheers
Karel
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We be of one blood you and I.
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