Search found 121 matches

by Janlab
Tue Nov 04, 2014 12:43
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

Jan O, Powdered biltong can also be bought in South Africa. The best usually comes from game, typically Impala, as it is very lean. As you say, it has to be tinder dry, and becomes a fluffy powder upon grinding. I have a small coffeegrinder just for that... Here I am going to use kangaroo or deer. T...
by Janlab
Mon Nov 03, 2014 15:48
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

It is biltong, just a different type! And I'd like to taste it!

When making thinner biltong, leave in brine not more than two hours.

Jan L
by Janlab
Mon Nov 03, 2014 14:22
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

If you are interested, I'll post my "high tech" biltongdryer in "Equipment"

J L
by Janlab
Mon Nov 03, 2014 14:12
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

Wow!,, it worked!

I'll write the recipe for the salt and spices next time.

Jan L

Btw, Willem was the first to do this, I copied him...
by Janlab
Mon Nov 03, 2014 14:10
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

So; Roast rolled and rubbed with rocksalt and spices http://i1378.photobucket.com/albums/ah107/janlab1954/ee6e55d975366084b4d26c08891319d2_zps19b2ad5e.jpg Into food container with vinegar and extra salt mix http://i1378.photobucket.com/albums/ah107/janlab1954/7737b6cfb66a15d6900bc1067505e8da_zpsf579...
by Janlab
Mon Nov 03, 2014 13:29
Forum: Other products
Topic: Biltong
Replies: 27
Views: 27313

Spud, I actually make the "big" biltong. I use a whole sirloin roast. Normally biltong would not be cut more than 30 mm thick ( an inch in the old days!), although the whole fillet was sometimes used. The nicest biltong has a nice rind of fat. I know of one other person making "big" biltong; my frie...
by Janlab
Thu Oct 30, 2014 14:33
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 8728

Hey Jan O! You're back! How does the knee feel?

And, great weekend ahead for Albany, ANZAC Convoy Centenary!

J
by Janlab
Thu Oct 30, 2014 11:13
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 8728

I can slice it for you at a shmall fee!
J
by Janlab
Thu Oct 30, 2014 10:59
Forum: Smoked pork products
Topic: Storing wet cured bacon
Replies: 7
Views: 8728

I can slice it for you at a shmall fee!
J
by Janlab
Thu Oct 23, 2014 01:33
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 42
Views: 71824

Wow!! Can't wait for the english version! This is a great resource. Congratulations!
Jan L
by Janlab
Wed Oct 22, 2014 11:35
Forum: Sausages
Topic: Kangaroo meat sausage
Replies: 8
Views: 8245

Aaron, lets rather buy some Roo and make the sausages. Much cleaner than roadkill... i may have a source for "petfood"!
Jan
by Janlab
Tue Oct 21, 2014 13:02
Forum: Microbiology of meat and products
Topic: Mould 600 available NOW in Australia.
Replies: 6
Views: 6924

Well, all the best with the op. Nowadays it has very good outcomes, so just be patient and go easy during rehab. And move your toes!
Soon you'll be dancing again!
We'll keep a tab on the bactoferm...
Jan
by Janlab
Tue Oct 21, 2014 12:57
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 7266

Lets organise a get together then there for next year!
Jan L
by Janlab
Mon Oct 20, 2014 13:46
Forum: Microbiology of meat and products
Topic: Mould 600 available NOW in Australia.
Replies: 6
Views: 6924

Any news Jan?
Jan
by Janlab
Mon Oct 20, 2014 13:41
Forum: Hyde Park
Topic: MELBOURNE SALAMI FESTIVAL
Replies: 10
Views: 7266

Dang Jan!! Bit late to change my schedules! What a bummer! But I'll see what I can do. Anyone else going?
Jan L