Biltong

crustyo44
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Biltong

Post by crustyo44 » Wed Nov 14, 2012 20:16

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Hi Everone,
Just getting ready to smoke about 15 lbs of smoked biltong to supply the family, especially grandkids.
Just waiting for them to dry and than I will smoke them 3-4 hours a day over 3 days to my liking.
After that it will be a batch of IdaKraut's minced bacon blocks.
Regards,
Jan.
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biltong photo.

Post by crustyo44 » Wed Nov 14, 2012 20:17

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I hope this picture gets posted of the biltong
Jan.
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Post by redzed » Thu Nov 15, 2012 05:09

Jan, ole' boy that kangaroo meat looks fantastic! Do you hop around the house after a few bites?
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Post by Chuckwagon » Thu Nov 15, 2012 07:48

What? And all this time I thought that "stokkies" were made from turtallaringos... you know... the cross between a great white flying snake-necked turtle and the infamous wallaringo! :shock: That`s great lookin` stuff Crusty!

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by crustyo44 » Thu Nov 15, 2012 08:56

CW,
Kangaroo meat makes very good biltong especially joeys but if I even suggest something like that in my home, I will be instantly a single guy. Hmmmmm, Well at least I could make sausages and smoke csabai all day long.
Jan.
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Post by Smokin Don » Wed Dec 05, 2012 08:17

Jan, I wondered what the biltong was? Looks good to me! Don
I am not aging, just marinating!
http://pelletsmokercooking.blogspot.com/
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Post by Aaron » Sat Jun 28, 2014 14:17

looks like you have two different meats there jan as the lot on the right are lighter in colour than the left.....So what meats were you using?
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biltong

Post by crustyo44 » Sat Jun 28, 2014 20:22

Hi Aaron,
The meat used in that photo was just Beef, all the same cut and I think it was from a piece of topside. The next lot being planned will be made from Topside Flat. The Girello part will be made into Bresaola in a UMAi bag.
The difference in colour was only due to the camera flash.
It certainly looks good and after smoking and drying I had no complaint from my little grandkids. These little shits are the best judges as far as I am concerned.
It's good to see you on the forum asking questions Mate.
I just bought 2 back legs of pork @ $ 2.99 kg. It was good looking meat. With some soft pork fat, it will all be converted in some great "Rookworst"
It's all cut up and frozen and vac packed already and the bones,skin after being boiled for jelly and odd pieces of meat will finish up in some jellied meat loaves with gherkin and red capsicum pieces.
Cheers,
Jan.
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Post by Janlab » Sun Jun 29, 2014 14:17

Wow Jan, where do you get pork at that price!? Buy all there is!
Jan
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Post by crustyo44 » Sun Jun 29, 2014 20:11

Hallo Jan L,
Goeie weer van jou te hoor!!!!!!!!!!
Yes, these prices are very good. We are lucky to have 2 wholesale butchers near us competing for customers.
At the moment Fore quarter pork is $ 4.99 a kilo, whole or cut up. Silverside flats including the Girello is $ 7.99 a kilo.
I am just wondering what the farmers actually get for it. Poor Bastards!!!!!!!!
This winter I will be busy.
Regards,
Jan O.
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Post by Janlab » Mon Jun 30, 2014 16:01

Buy another freezer, with those prices you'll pay it with the savings and have some change!
I buy girellos to cure whole for my thick biltong, lovely.
Ja, bietjie besig met werk, maar goed andersinds!
Jan
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Post by crustyo44 » Tue Jul 01, 2014 09:27

JanL,
Mij vrou sal gee jou 'n oor volle as sij lees jou post.
We need another freezer like a hole in the head according to her.
I can see your reasoning but I can't convince her.
Mind you, I just stocked up on Icelandic COD fillets and South African Hake. 36 kg total.
so freezer space is at a premium for a little while.
Beste Groete,
JanO
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Post by crustyo44 » Tue Jul 01, 2014 09:36

Hallo JanL,
I forgot to ask you about the thick biltong from Girello cuts.
Never heard of it and never actually seen it, even in ZA when I was there.
Do you like to part with your recipe? I bet, that if you smoke it, it will disappear fast.
I bet some other members will be interested as well.
Cheers Mate,
Jan.
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Post by Janlab » Tue Jul 01, 2014 15:51

Jan,
By all means, I just need to master the photo upload. Expect it this weekend.

Sounds like you're married to my wife's sister, hehehe.

Where do you get the hake?

Best,

Jan
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Post by crustyo44 » Tue Jul 01, 2014 20:20

Hi JanL,
The hake comes from Queensland Frozen Foods. A very big company here. My good friend is the purchasing/operations manager there. Incidentally he is a Japie as well.
You should have in Perth fish wholesalers that sell ZA hake as well. $ 8.00 kilo I paid for fillets.
Regards,
JanO
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