Making Biltong - Gavin's Homemade Biltong

Making Biltong - Its easy if you do it right. Being brought up on a farm in Zimbabwe with lots of hunting and fishing and having a Father who loved the outdoors it became second nature to make biltong every fortnight or so during the hunting season. I was a keen helper and got to learn the ropes at a very early age. The art of Biltong Making was imbedded in my blood.

This love for eating and making and continued throughout my life but then took a slight dip when we emigrated to the UK in 2001. But I soon found the supermarket special offers and got into making beef biltong instead of game using my dining room curtain pole. This was not allowed after the first batch the Mrs. so I moved into the garage. I eventually made a biltong dryer box which worked well and in 2014 I started to make it commercially. I was council registered and approved in a few months and grew it to become a full time business a few months later. I moved the drying and prepping into a few sheds but still use the kitchen for the butchering work. My shed was converted into a whole big dryer and holds around 300-350kg meat when full.

Making a biltong dryer -    • Making a Biltong Dryer Box - Simple a...  

Extended version here (includes dryer info) -    • Making Biltong - Gavin's Homemade Bil...  

Biltong shed arrangement:    • Biltong Shed  

Website: http://bit.ly/GHBwebshop

Facebook Biltong page: http://bit.ly/BiltongBizPage

Facebook BBQ / Smoking group http://bit.ly/BiltongBBQgroup

All my meat is from: http://bit.ly/TTSFactoryShop

Knives from Japa Knives 10% discount: http://bit.ly/JapaKnives10



NAMIBIAN BILTONG RECIPE
For every kg wet meat use.
Ingredients
• 18 gram salt
• 2 gram black pepper
• 1 gram brown sugar (white will work too)
• 4 gram coarsely ground dry roasted coriander.

• I add 0.9 gram Potassium Sorbate per kg meat to prolong shelf life.

What you do
• Sprinkling of vinegar is optional.
• Put spices in bowl.
• Mix by hand. Rub all over meat.
• Leave meat standing overnight and it will form its own beautiful brine.
• Next day dry the meat well (with some paper towel - I dont do this)
• Hang and voilà, perfect biltong after 3-4 days.

When hanging leave adequate space between meat to allow good unrestricted airflow.