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Forum vir die Jagter/Forum for the Hunter
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PostPosted: Sat Aug 27, 2016 11:07 pm 
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Dag se ouens.

So bietjie advies noodig:

At the moment when I hunt, I bring the meat back to a butcher in Durban and they work the meat for me. Wors, mince, patties, tjops etc.

Then they make the biltong and they dry it for me to my preferred taste and wetness.

So now you get 30kgs of biltong. You have to freeze most of it or it gets mif.

But, I have heard of a second option.

Get the butcher to give you the biltong completely wet in 2kg vacuum packs. Freeze the wet biltong and when you need biltong, take wet pack out of freezer, defrost for 24 hours in fridge and then hang on hooks in biltong drier for 3 days or so.

So you make "new" biltong every week in the amount you need.

Ok, so advice on first option. Butcher turns the whole lot into biltong:

Do you vacuum pack a few pieces together and freeze?
Do you wrap a few pieces on clingfilm and freeze?
Brown paper and vacuum or cling film?

Second option, butcher gives you 2kg packs of prespiced wet biltong ( zero drying has taken place )

Do you defrost in fridge and then dry?
Just go straight from frozen to drier?

The drier - should it have a bulb in it or just moving air? Does the bulb not cook the meat?
Best temp and humidity for drier? ( Move to the Northern Transvaal ha ha )

Gooi input en tips asseblief.

Mens leer so baie op die site.

Cheers.


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PostPosted: Sun Aug 28, 2016 4:59 am 
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Location: Amanzimtoti
Brown paper bag, vacuum and freeze on first option.
I live in Amanzimtoti but originally from White River, dads got a butchery there. What I do is air dry only, three or so fans only it can hang for weeks no mif! Be carefull of adding heat to your biltong it can alter the taste. I do not like these dryer boxes. Garage best place to hang all closed doors no vent. The second option can be tricky if you use your normal salt and spice mix it can make the meat over salty meat only needs about 2-3 hours in mix before you hang, depending on thickness of meat, ie thicker beef longer, venison shorter time. If you go for the second option I will bring my salt content down and freeze immediately and the you have to defrost and hang. To be honest never tried second option. I make my own boerewors and biltong beef and venison, these guys in Durban cannot !!! [emoji5]


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PostPosted: Sun Aug 28, 2016 6:35 am 
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LLTHB

Ek gaan nog n derde opsie ingooi. Droog jou biltong net so 50%, papier, vacuum en seel in klein pakke. Hang dan hierdie biltong nog n dag of twee soos nodig.

Die voordeel vir my op die opsie is dat jy nie nat vleis hoef te hang nie, bv as dit nou al Desember is. En omdat die biltong nog nie hard is, vacuum seal hul net makliker. Die harde biltong puncture maar altyd die sakke.

Lekker water my bek nou.

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PostPosted: Sun Aug 28, 2016 7:29 am 
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Ek sou vir opsie 2 gaan, maar hoekom kry jy nie regte hoeveelheid speserye by die slagter nie en vries dan die vleis sonder speserye. As jy dit ontdooi het kan jy dit dan spice en hang. Dis wat werk vir my...

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PostPosted: Sun Aug 28, 2016 7:37 am 
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Forester wrote:
Ek sou vir opsie 2 gaan, maar hoekom kry jy nie regte hoeveelheid speserye by die slagter nie en vries dan die vleis sonder speserye. As jy dit ontdooi het kan jy dit dan spice en hang. Dis wat werk vir my...


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PostPosted: Sun Aug 28, 2016 8:06 am 
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Ek sal ook vir opsie 2 gaan.
AS jy n klomp biltong het wat droog is, sit dit net in n kussingsloop en in jou vrieskas. dit kom niks oor nie.

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PostPosted: Sun Aug 28, 2016 3:02 pm 
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Dankie dankie dankie vir al die antwoorde.

Dit hulp baie.

Ek gaan maar a paar van julle wenke gebruik.

Best for me is get the butcher to cut the meat, pack into 2kg packets. This I freeze.

When I need biltong, take packet of meat out of freezer, defrost in fridge for 24hours.

Then soak meat in liquid and spice mix for a few hours and then put in drier for as long as it takes. 3 to 4 days I should imagine.

No ways can I use my garage, way to damp. I will have to use a box drier. Will try fans only at first and add a light bulb if I have to.

All I need to do is work my recipe to get the liquid and spice mix ratio weights correct, I can then make on demand as I need.

Tjorts.


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PostPosted: Sun Aug 28, 2016 6:03 pm 
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'n Mens kan deesdae spesery mengsels koop wat droog oor die vleis gegooi word sonder die byvoeging van asyn. Na so 6 ure word die biltong dan mooi deurgemeng en opgehang. Crown en andere is verkrygbaar - slaan Google en jy behoort verskaffers te kry.

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PostPosted: Sun Aug 28, 2016 6:54 pm 
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What I have been doing for a few years now, is pack my biltong meat in 2-2.5 kg vacuum bags ( the size is 300 x 400). I freeze and take out 2 packets at the time that gives me 4.5-5kgs of biltong meat. When defrosted, I lay in a tray and soak lightly with mama's Worcester sauce (about 500ml), from crown national. I also get from them their safari spice that comes in 200gr packets, and I springle thoroughly. It's just the right quality for my meat. Because I like extra coriander, I crush about half a packet Robertsons coriander seeds and mix together. Marinate over night and hang in my home made drier, made of a plastic storage box, wooden dowels and 2 small fans. I do have an old style globe inside that produces enough heat to remove excess moisture. It takes about 3 to 4 days to dry. The globe cannot be LED. without the heat producing globe, it takes longer for the meat to dry and it comes out soggy. Also use the plastic hooks available from the spice people as they can be washed in a dishwasher and be ready for the next round. I hope this was useful.



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Last edited by kouros on Sun Aug 28, 2016 8:30 pm, edited 1 time in total.

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PostPosted: Sun Aug 28, 2016 6:58 pm 
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Gooi biltong wat klaar gespice is in vacume en seel. Vreis en gebruik soos jy wil. As dit nog nat is gaan die papier sak en clingwrap net gemors maak.

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PostPosted: Mon Aug 29, 2016 10:16 am 
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Heinz Petersen wrote:
Ek sal ook vir opsie 2 gaan.
AS jy n klomp biltong het wat droog is, sit dit net in n kussingsloop en in jou vrieskas. dit kom niks oor nie.


Kyk rond vir die materiaal banksakke - skaars soos hoendertande, maar werk die beste vir opsie een.

Met opsie 2 sal ek net die klaar gesnyde vleis (biltong) eers vries en die speserye bygooi as ek dit ontdooi het en wil maak.

Opsie 2 gee jou 'n "vars" produk na jou smaak en tekstuur - klaar biltong in die vrieskas "droog" ook nog uit.

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PostPosted: Mon Aug 29, 2016 11:16 am 
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Jy kan 'n vakuum geseelde steak vries en hom uithaal en ontdooi 12 maande na hy gevries is en hy sal nog steeds lekker wees. Ek maak dieselfde met biltong. Laat die slagter sny, spice en vakuum verpak in 4 kg sakke en vries dan. Die spice het geen invloed op die vleis as dit gevries is nie en vir my is dit makliker om alles op een slag te spice voor vriesing. Dit is glad nie nodig om cling wrap om die individuele stukke te sit nie.

Ek het 'n klein Mellerware droer - http://www.mellerware.co.za/products/bi ... ator-bk002 - wat ek gebruik. Ek ontvries deur die pak uit te haal en op 'n skingbord te laat le en dan sit ek hakkies in en hang op. Die manier het ek vars biltong en maak net wat die familie wil eet.

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PostPosted: Mon Aug 29, 2016 7:00 pm 
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Thanks ouens.

Gaan dit so probeer soos Boesman se.

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