What you need

Shopping for this project shouldn’t be a chore; most of the components are readily available and can probably be found under one roof – the exception being the computer-type fan, for which you might need to visit an electronics store. What you need (with approximate prices):

* 1 x 55-litre sealable plastic container (it must keep flies out and should be deep enough for the hanging meat not to touch anything). Cost: R75

* 7 x (8 mm x 450 mm) lengths of dowelling. Cost: R32

* 1 x 220V, 80 mm square (including housing) computer-type fan. Cost: R70

* 2 x clip-on vents fitted with open cell foam filter screens (to fit the fan). Cost: R13 each

* 1 x plastic bayonet light fitting (sold for hanging lampshades). Cost: R8

* 1 x 40 W golf-ball type incandescent light bulb (don’t use an energy saver – you want the heat). Cost: R15

* 1 x 2 m length of twin-core flex. Cost: R7

* 1 x three-prong plug. Cost R12

* 4 x (M4 x 40 mm) countersunk machine screws with nuts. Cost: R7

* 4 x (M4 x 12 mm) countersunk machine screws with nuts. Cost: R7

* Paper clips (to hang the meat)

Tools for the job

You probably have most of the tools required for the job stashed somewhere in your tool box. If you don’t own a hole saw set (and you really should; they don’t cost much and come in very handy), this represents a perfectly good excuse to go off and buy one. You’ll require the following tools:

* Hand drill

* 8 mm and 4 mm drill bits

* 76 mm and 29 mm hole saws

* Phillips and small flat screwdriver (depending on your choice of light fitting)

* Stanley knife

* Steel rule/tape measure

* Masking tape

* Marker pen

* Wire cutter (not essential)

* Insulation tape

Breaking out the tools

Your first job is to mark out all the holes on the plastic container that need drilling. Start off by sticking strips of masking tape along the top of the container’s longer sides (1). This makes it easy to accurately mark the plastic while helping to keep the holes clean. Now find the top-centre mark on both sides and work down 35 mm from inside the lip to get the position for the first section of dowelling (2). This distance will vary depending on the container’s size or design; the idea is not to have the biltong touch any part of the lid once it’s closed.

Now that you have established the correct height, mark off the six other pairs of dowelling holes at equal intervals (in this case, 60 mm apart), working outwards from the two opposite centre marks.

Once again, use the masking tape to mark the centre line of the container’s narrower sides from top to bottom. One side gets two holes near the bottom; one for the fan and the other for the light fitting. The opposite side gets just one hole near the top for the air outlet. On one side, mark a hole for the light fitting 75 mm from the bottom, and another 150 mm from the bottom for the fan. To get the centre point for the air outlet on the container’s opposite side, measure 320 mm from the bottom.

Says Immelman: “When marking off circles, always calculate distances from their centre points to avoid any confusion.” Regardless of what measurements you use, make sure the air inlet is always at the bottom, and the air outlet is positioned at the top (on the opposite side) to facilitate a healthy air flow.

Next, using the 8 mm drill bit, drill out the holes for all the dowelling rods (3). Use the 29 mm hole saw to cut out the hole for the light fitting, and the 76 mm hole saw for the fan and outlet vent holes (4). Once this is done, remove the masking tape and clean up all the holes (5). Says Immelman: “I find from working in the plastics industry that the best way to clean holes is to take a blade, hold it almost flat and scrape it along their edges, making sure it doesn’t dig in (6).” The job doesn’t have to be perfect, since it gets covered up, but bear in mind that the cleaner the cuts, the easier it will be to keep the dryer clean.

Mounting the hardware

When mounting the fan, position it so that its power cable points down. Centre the fan over the hole, making sure it’s more or less horizontal and facing the correct direction. Advises Immelman: “The best way to check the fan’s airflow is to read the markings on its casing – you want the air to go into the container.” Holding the fan in place, use the 4 mm bit and drill the first hole (7).

Tip: Never try marking and then drilling all four holes at once, because you’ll never get it right with plastic. Rather use the fan as a jig, drilling each hole separately. Slip a bolt into the first hole to locate the fan, make sure it’s nice and square, then drill the opposite hole and pop in another bolt. Only then should you drill the two remaining holes. Next, drill the holes for the air vent on the opposite side in exactly the same manner, but this time use the shorter bolts. Comments Immelman: “The biltong’s not going to notice if it’s a bit off-centre!”

When fixing components in position, don’t over-tighten the bolts; you don’t want to split the plastic. Attach one vent (comprising three parts: a frame, cover and filter) to the outside of the fan before bolting it to the container. Attach the light fitting, (8) then use the fitting’s cable attachment points to join the fan and light fitting cables. Says Immelman: “Don’t forget to put the cover for the light fitting over the cables before joining them (9). It’s also a good idea to tie a knot in the cables so that accidental tugs don’t strain the connection.”

Tape the cables together with the insulation tape (as far as the knot) to prevent loose ends from popping out (10), then force the knot inside the light fitting’s cover and screw it into position (11). Says Immelman: “This is the fiddliest part of the entire project. It takes some patience, but it fits eventually.” Now, all that’s left to do is slide the dowelling rods into position (12), install the bulb and attach the wall plug (13).

Finally, give the dryer a wipe with a damp cloth and bleach to make sure everything is clean and germ-free. As Immelman puts it: “This will kill anything you don’t want on your biltong.” After washing the dryer, switch it on for about 30 minutes to make sure it’s dry before hanging the meat (14).

Making biltong

When it came to preparing biltong, Immelman confessed to being clueless, explaining: “I’m simply a techie who wants to help other people make their own dryers.” To find out how it was done, he went online and found the extremely useful Web sites www.3men.com/biltong and www.biltongmakers.com

However, he does know that it pays to use decent meat, and he generally opts for silverside or topside. The meat is cut into 25 mm-thick slices to make up for the fact that about half its weight (and thickness) will be lost in the drying process (15). For flavour, he relies on the Freddy Hirsch range of biltong spices (available in four different flavours) (16).

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Before hanging the meat in your dryer, rinse the paper clips (if that’s what you’re using) in bleach to sterilise them. Oh, and make sure that juices don’t drip directly on to the light bulb. Immelman elaborates: “You should hang the meat in such a way that there is plenty of air flow, and make sure it doesn’t touch the bottom of the dryer. (17)”

The 40 W light bulb in Immelman’s dryer produces a temperature of about 35 degrees Celsius and a relative humidity of 45 per cent. It will easily accommodate 2 kg of meat. Basically, says Immelman, it all comes down to experimentation. For example, you might want to try using a 60 W bulb instead, or fit an extra fan. He generally allows the meat to hang for about four days before removing it, but sometimes even that can seem like a lifetime. “I like my biltong wet, so I usually start tucking into the thinner pieces after just two days.”

Read Sean’s blog for more information on how to make the biltong dryer, including a tasty biltong recipe..

QUICK BILTONG

So, it is Wednesday and you are on your way home from work. You remember that the guys are coming over to your place on Saturday to watch sport on the box, and you decide to treat them with some

homemade Biltong. You pop in at your local butcher for some good quality fresh meat, Silverside (London Broil), Topside, Steak or such, now:

INGREDIENTS

2 kg good quality meat

Biltong spice (available from Biltongmakers-see our home page)

METHOD

Slice the meat into suitable strips, making sure that there some thin strips for those who like their Biltong a bit dry.

Place the meat in a tray.

Sprinkle 80 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat.

Protect the meat against flies and leave for 3-4 hours.

Dry the meat with some paper towels and hang in the Biltong Maker (or a dry, drafty area).

NOTE

In the BILTONG MAKER it will take 2-3 days to dry.

Under the rafters it will take a bit longer and watch out for flies!

VERSATILE BILTONG

This is a basic Biltong recipe, which lends itself to any number of variations for those who want to experiment until they have created their “Perfect Biltong”.

INGREDIENTS

2 kg beef or venison (silverside, topside or such)(London Broil)

3 cups coarse salt (not table salt or sea salt but the big lumpy salt)

2 cups soft brown sugar

5 ml bicarbonate of soda (this softens the meat)

2.5 ml coarsely ground black pepper

12.5 ml coarsely ground roasted coriander seeds

1.5 cups brown vinegar mixed with 100ml Worcestershire sauce.

METHOD

Cut the meat into strips of approximately 1cm thickness.

Layer in a bowl with the vinegar mix for ½ hour.

Mix all dry spices together.

Roll meat in the mixed dry spices in a CLEAN bowl.

Allow meat to draw in its own brine for 3 hours.(thicker pieces to the bottom)

Remove meat and put back into vinegar mix for +/- 10 minutes.

Remove again and wipe meat with same vinegar to make sure NO SALT sticks to the meat.

Squeeze meat with your hand to get rid of as much liquid as possible.

Hang until ready.

VARIATIONS

Before soaking the meat use half vinegar and half dry red wine or add 100 ml lemon juice to the vinegar/wine mixture. Before hanging make a mixture of ¼ coarsely ground black pepper and ¾ ground coriander. For those who like it HOT, sprinkle some peri-peri of your choice over the meat before hanging.

NOTE

In the BILTONG MAKER it will take 2-4 days to be ready!

Under the rafters it will take a bit longer and watch out for flies!

PERFECT GROUND CORIANDER

To make the perfect roasted ground coriander seeds do the following: Place whole seeds in a hot DRY frying pan. Allow to singe slightly shaking the pan regularly. Crack seeds with a fork (smell the aroma!!)

CONNOISSEUR BILTONG

Most enthusiastic Biltong makers use the following method to make their Biltong. But beware, quantities are given as approximates only, so if you are still a novice at Biltong making, rather use some of the other recipes until you become more adept at gauging spice quantities, soaking periods etc.

This Biltong is made by “feel” more than anything else. But, get your balances right and you will produce some of the most delicious Biltong imaginable!!

Make a note of the quantities of spice you use so that you can adjust this, if necessary, with subsequent batches you make.

You will soon end up with your own particular brand of Biltong, tasting simply out of this world.

INGREDIENTS

2 kg roasting beef.(Silverside, Topside or such)(London Broil)

Roughly ½ cup of brown vinegar.

About ¼ cup of Worcestershire sauce.

Some good quality rock salt. About a cup should do.

(Not normal coarse salt or sea salt!

About ½ cup of soft brown sugar.

White pepper.

Roasted ground coriander.(a very important spice in Biltong so be liberal!!)

A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used.

METHOD

Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other.

Dust the meat with some white pepper, the bicarbonate of soda and coriander.

Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish.

Layer the meat in the dish with the thicker pieces at the bottom.

Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce.

Sprinkle a little more salt and sugar.

Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish.

Let the meat draw in its own brine for about 12 hours.

Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat.

At this stage you may want to press some more coriander and coarsely ground black pepper into the meat, but make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.

Skewer the meat and hang.

CHILLI STRIPS

Most enthusiastic Biltong Makers love the taste of Chilli Strips. They are easy to make and will be ready overnight if dried in the Biltongmaker!

Chilli Strips are made just the same way as Quick Biltong or any of the other recipes we gave you. However, instead of using large pieces of meat you use thin strips, much like the meat used in Beef Stroganov. Here are two recipes for making Chilli Strips.

Recipe 1

INGREDIENTS

500 grams of Beef Stroganov strips

Brown vinegar

Worcestershire sauce

1 tsp of chilli powder or peri-peri spice

Biltong spice (available from Biltongmakers-see our home page)

METHOD

Place the meat in a tray

Fill a small salt seller with 1/4 Worcestershire sauce and top up with brown vinegar

Sprinkle the above mixture over both sides of the meat

Sprinkle 50 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat

Sprinkle the chilli powder or peri-peri spice over both sides of the meat

Protect the meat against flies and leave for 3-4 hours

Dry the meat with some paper towels and hang in a dry, drafty area or in the Biltongmaker

Recipe 2

INGREDIENTS

500 grams roasting beef.(Silverside, Topside or such)(London Broil) cut into very thin long strips

2 tbs of brown vinegar

1 tbs of Worcestershire sauce

Some good quality coarse salt (about a cup should do)

1 tbs of soft brown sugar

White pepper

1 tsp of chilli powder or peri-peri spice

Roasted ground coriander.(a very important spice in Biltong so be liberal!!)

A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used

METHOD

Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other

Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice

Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish

Layer the meat in the dish with the thicker pieces at the bottom

Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce

Sprinkle a little more salt and sugar

Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish

Let the meat draw in its own brine for about 12 hours

Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat

At this stage you may want to press some more coriander, coarsely ground black pepper and chilli powder or peri-peri spice(watch out, don't make it too hot!) into the meat.

Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.

Skewer the meat and hang

NOTE

In the BILTONG MAKER it will take overnight to dry.

Under the rafters it will take longer and watch out for the flies

Biltong & Braaivleis

by kevin on Mon Jul 28, 2008 4:52 pm

Dankie Gert:-

SPERSERYE

DEUR JOU EIE SPESERYE TE MENG BESPAAR JY SAKKE VOL GELD, DIT IS EENVOUDIG

SMAAK OOK BETER AS DIE GEKOOPTE GOED

BRAAIVLEIS SPESERYE

1 Maat growwe sout

1 Maat rou heel koljander

Kwart maat heel swartpeper

Meng en maal deur ‘n spesery meule

BILTONG

Daar is seker 'n paar duisend biltong resepte. Wat wel 'n feit is is dat lekker biltong lekker is en slegte biltong oneetbaar is.

Die basiese bestandele is sout en peper.

Ander bestandele word ook by gevoeg met sekere redes.

Salpeter word bygevoeg en dit dien as 'n preserveermiddel.

Bruinsuiker maak die biltong sag.

Koeksoda verhoed dat die biltong muf in nat toestande.

Koljander wat geskroei is is 'n gewilde smaakkeuse.

GERT GROOTVUUR SE RESEP

150 g Growwe sout

70 g Bruinsuiker.

10 g Salpeter ( By Apteke verkrygbaar)

10 g Koeksoda

5ml Wit peper.

500 ml Wit asyn of worchester sous.

Koljander na smaak.( Ek strooi my koljander op voordat ek dit ophang)

Ek gebruik heel koljander wat ek self maal

Die bestandele is genoeg vir 10 kg biltong.

Laat lê vir 12 ure. Let op na hoeveel van die mengsel jy op die vleis strooi.

Dit dien as 'n maatstaf vir die groot hoeveelhede biltong.

GROOT MAAT RESEP

2 kg Growwe sout

1 kg Bruinsuiker

130 g Salpeter

130 g Koeksoda

65 ml Wit peper

6.5 Liter asyn

1 kg Koljader .

Wenk:

Die bruinsuiker is geneig om die mengsel klam te maak. Plaas die mengsel op 'n swart plastiese sak in die son tot die meeste vog verdamp het. Die mengsel het 'n

aangename reuk wat jou laat smag na "Jagtersland"

KOTIE DU TOIT SE BILTONG

Tant Kotie het ek ontmoet gedurende 'n Springbok jag in Namibië in die distrik Maltehohe.

Haar seun is die eienaar van die BP motorhawe op Keetmanshoop in die hoofstraat. Dis nou Jabus en Isetta du Toit.

Die mengsel is genoeg vir 25kg vleis.

500 g fyn sout

500 g koljander

225 g bruinsuiker

15 ml salpeter

25 ml koeksoda

15 ml peper

15 ml gemmer

30 ml fyn naeltjies

Bruin asyn

Die rede vir die "fynsout" is: Die biltong kan na slegs 4 tot 6 ure in die pekel opgehang word

KOTIE DU TOIT SE DROËWORS

2½ kg wilds vleis

2½ kg vet skaap vleis

35 ml fyn sout

50 ml geskroeide koljander (vars gemaal)

5 ml fyn naeltjies

5 ml fyn neutmuskaat

10 ml fyn swartpeper

150 ml bruinasyn

Skaap derms (Dit is die geheim)

Jy stop die wors so ongeveer 30mm dik (So dik soos jou Groottoon)

Meng die bestandele en maal die vleis. Stop in die skaap derms en vleg 150mm worsies, hang op om droog te word. Vries die droëwors voordat dit te droog is.

Skaap derms laat die wors 'n droë skil buite vorm en laat die vars smaak binne vas vang.

KALAHARI SE BILTONG SOUT

1 kg Fyn sout

½ kg Geelsuiker

2 Eetl. gemmer

2 Eetl. swartpeper

2 Eetl. koeksoda

2 Eetl. salpeter

500g Koljander .

250 g van die resep is genoeg vir 10 kg biltong saam met 500ml asyn.

Na 4 tot 6 ure in die pekel kan die biltong opgehang word

WENK

Sout byvoegging

16 gr per kg vleis sê die slimmense

Verminder die sout namate jy speserye byvoeg

Biltong

Die word biltong (van die Nederlands BIL bilstuk of boudstuk en TONG: strook of moot) is sover bekend vir die eerste keer in 1815 opgeteken, alhoewel selfs die Oxford woordeboek di tnou aangee as “strips of sun-dried meat”.

Hierdie is 'n basiese resep pas dit aan volgens eie smaak.

Die basiese bestandele van biltong is sout en peper.

Ander bestandele word ook by gevoeg met sekere redes.

Salpeter word bygevoeg as 'n preserveermiddel.

Om die biltong sag te maak kan bruin suiker bygevoeg word.

Koeksoda verhoed dat die biltong muf in nat toestande.

Geskroeide en gemaalde Koljander is 'n gewilde byvoeging.

Ek het die volgende op die internet raakgeloop en plaas dit as voorbeeld.

Biltong, soos Reader's Digest* dit doen

Hoe om 'n Suid-Afrikaanse lekkerny voor te berei

Daar is waarskynlik eindelose teorieë oor hoe biltong berei moet word, en wanneer dit gereed is om te eet. Wanneer 'n mens biltong maak, kies die beste snitte, en maak genoeg om lank te hou.

Gewoonlik is die bereidingstyd drie dae, en die biltong moet in 'n koel, goed geventileerde plek hang totdat dit droog is.

Die volgende bestanddele is genoeg om sowat 4,25 kg (omtrent 9 pond) biltong te lewer:

10 kg vleis (wild, bees of volstruis)

625 ml (2 1/2 koppies) bruinsuiker

75g bruinsuiker

8 ml (1 3/4 teelepels) fyn salpeter

8 ml (1 3/4 teelepels) koeksoda

10 ml (2 teelepels) peper

45 ml (3 eetlepels) heel koljander

275g (1 koppie) sout

Sny die vleis in die verlangde dikte en lengte (sny saam met die draad) en vryf deeglik in met asyn. Maak seker dat elke stukkie met asyn gevee word.

Meng die suiker, salpeter, koeksoda en peper en sit eenkant. Rooster die koljander oor matige hitte tot dit begin verkleur. Verwyder van hitte en maal of stamp fyner in 'n vysel. Meng met die suikermengsel.

Plaas die dikker biltonge onderin 'n emaljehouer, bedek met 'n laag sout en dan 'n laag van die speserymengsel. Herhaal die lae met al dunner stukke, totdat die heel dunste biltonge bo is. Strooi 'n laaste laag sout oor. Laat staan vir 12 ure.

Haal die dunste biltonge af, doop vinnig en kookwater en vee deeglik af met papierhanddoek of skoon lap. Haak een kant oor 'n S-vormige draadhakie en hang op. Maak seker dat daar genoeg plek tussen die biltonge is sodat lug vryelik kan sirkuleer.

Na nog 12 ure, haal die medium-dikte biltonge uit, behandel met die water en hang op.

Na 36 ure in die pekel is die dik biltonge gereed om gehang te word.

Droogtyd hang af van faktore soos temperatuur, lugsirkulasie en persoonlike voorkeur.