new little project

[willo1]

Like many people I've been enjoying the tasty beef jerky treats for many a year and have been making my own for just as long. Recently I have started looking into making some Biltong, so here is my first attempt at making my own...... Hopefully it will not just become a treat for the dog....

An old cupboard I found.

end result after some holes drilled and a quick brush of paint to stop some of the glare coming out.

Light and fan installed and holes covered with some mesh to stop any little critters from getting in.

Meat marinated and spiced ready to go. Now just have to wait for a week or so...

 

[Nugget]

That's a pretty good use of an old cupboard :lol:, does it use a heat source or air dry?

I looked into making my own jerky but was scared off by the associated health risks if it's not done right.

 

[willo1]

I am really just starting out making Biltong. As far as I have read, it is all about air flow and not as much about heat. The cupboard that I have built works on the principle that air is drawn in through the holes at the bottom. Is heated a bit by the heat of the light bulb. Rises up to where the meat is and out through the top holes, causing airflow over the meat to slowly dry it out. Well, that's the principle anyway..... 8)
There is a computer fan in the top that I turn on every now and then to help with the air flow. Trial and error at this stage.

 

[rc62burke]

Hey Mate
We have made heaps of it, the most important things is dry air!!! don't let it get stuffy or it get's stuffed, humidity is a killer.
Lee

 

[willo1]

Thanks Lee. Pretty well exactly the same as all the websites have been saying. I am hoping between the light and fan I should be able to get a good balance. I think I may need a speed control on the fan though so I don't have to keep turning it off and on.

 

[dwt]

Got my darling mrs back home picking me up a dehydrator from the "good guys" electrical store, im hanging out to start making some jerky myself, when i suggested it to her she responded with "oh can i do fruit in that".............such a chick thing to say , bloody fruit, i tell ya what, the thing better not stink of bannanas and apricots when i get home or theres gunna be hell to pay!!!!!!

 

[the duck]

Looks to me like an upside down hydroponic setup lol not that i would know

 

[Wally69]

Like your work willo1. I have been collecting parts to build one myself.

Just finished off some venison jerky my brother made for me, he uses a Sunbeam Dehydrator.

 

[20x]

i gave up smoking 6 days ago...i loooooove jerky.....AWSOME IDEA!!!!.....need 1kg of semi ring burner-piri piri asap?

 

[Barra_Mad]

Hey Willo I been making Biltong for years, being south african its in my blood haha. Looks you are on the right track I have a similar size unit and make around 7kg per run though my dad and i build one that can handle 3-4 times that. what is your spice mix looking like and do you pre salt or use a one step marinade style?

I might have to pull my cupboard out and make a batch now you got me going nothing better than biltong and home brew just have to find the time

 

[willo1]

I have a sunbeam dehydrator that I do my jerky in. It only has 5 shelves but I am looking at getting another three.

Hey Barra_Mad, as this is my first attempt at Biltong, I looked at a lot of the recipes online. Some of them looked pretty confusing. I ended up doing the marinade/salt/spice mix all in one go. Left it in the fridge for about 24hrs and then dried it off a bit before hanging it. The mix I am trying at the moment is fairly basic mainly coriander seeds, pepper, garlic and a bit of paprika. Hopefully when i eventually get everything sorted in relation to drying times and that, I will start looking at different spices.

 

[Barra_Mad]

Yeah i use the basic mix of salt pepper and coriander and i mix malt vinegar and Worcestershire source sometimes i use paprika or some other chili to spice it up abit. I take a large flat dish and layer spice meat spice ect and giving it a squirt of the vinegar mix as i go along then let it sit in the fridge for 24hrs then just hang it. plastic meat hooks can be found at online shops like satooz.com as well as premade spice mixes.

this youtube channel gives you a good idea
https://www.youtube.com/watch?v=DltkGVzqrWI

 

[kelack]

What sorts of meat do u actualy use in it looks great

 

[shiftyrick]

Hi everyone, just need some info does anyone know if the Morrabin Club are out in the bush somewhere, i need to get an importent message to one of the mambers, Thankyou

 

[willo1]

Hey Barra_Mad, That's the video that I ended up basing my first batch on. He has a 6 part series that covers everything from meat selection to drying.

Kelack, as this was my first try at doing this, I just got a small topside roast from the supermarket. If all works out well, I am planning on stepping up to getting a big 5kg chunk of rump.