Originally Posted by rozellem (Post 9733628)

We were talking about this over the weekend. Has anyone attempted to make biltong from kangaroo meat? Surely there is a gap in the market? We eat kangaroo steaks regularly and buy biltong regularly, so its only a matter of time.....

ps. my fave biltong is Ostrich, yum.

Originally Posted by eddie007 (Post 9732877)

I need to set up my own biltong lab... I'm assuming that its unaustralian and against the law.... But I'm SURE I can produce it for a lot less than $55 a kilo

My biggest worry is "if it goes green it has spoiled so throw it away... I REALLY dont want to poison myself.... I suppose thats where the lab rats, sorry, hounds from hell will come in...

Iis off to Coles to buy me some silverside.... If I can find out what silverside is in australian....

Originally Posted by Alfresco (Post 9735383)

I'm gonna get one of these and make some again.

http://www.topbuy.com.au/tbcart/pc/5...tail_container

I left my hanging biltong maker in the UK.

Originally Posted by eddie007 (Post 9735417)

I have one of them.... Somewhere..... Cant put me hand on it at the mo... Perhaps HE has thrown it out..... You can buy the ones they have at the butchers ... The big glass boxes for $195..... But I'm doing my first lot with the fan oven on zero heat.....

When I get round to it, which wont be today coz I'm working tonight so am going to chillax ....

Originally Posted by Alfresco (Post 9735421)

Yep seen them. Bit pricey.

Originally Posted by sa2uk2oz (Post 9736040)

Here is my husband's biltong box. He made it himself, has a light and fan and the front is covered in mesh. He has the recipe down to perfection, and most people who try it prefer it to the SA shop. It holds about 6kgs of meat - so he makes a batch every couple of weeks.

Originally Posted by eddie007 (Post 9736045)

Dunno... $195 for a "professional" one.... Its the same make and model they use in our local butchers and biltong starts at $70 a kilo... It'd pay for itself within weeks....

The round air dryer I got was $5 from a garage sale.... It'll pay for itself in the first batch if it works.....

Still waiting for the sFfa online shop to contact me about payment :sneaky:

Have to get HIM to study the plans for a home made one.... Should be able to knock one up for me I reckon...

Bit worried bout the plastic on the airdryer being in contact with the meat...

Originally Posted by Alfresco (Post 9731694)

Yes, you could use a fruit dryer. You can buy the ready made spices at a S.A. shop.

http://www.africashop.com.au/shop/in...ewCat&catId=45

Will last ages.

Biltong is easy to make. Stokkies will be quicker because the meat is very thinly cut.

Originally Posted by In Exile (Post 9737329)

i want the biltong making machine on that site!
one question, when you dry/make biltong, does it smell?

I've witnessed the nasal horror of meat curing and it stinks. The end result is great but the process aint.

Originally Posted by sa2uk2oz (Post 9737032)

unfortunately the 6kg dries out to about 3.5kg so by the time all the friends get a piece, usually lasts a week!
Don't forget the secret in the marinading of the meat for 24 hours before hanging.. (in vinegar, soy sauce, brown sugar)
he also adds chilli to the biltong spice for some of the meat

Originally Posted by sa2uk2oz (Post 9736040)

Here is my husband's biltong box. He made it himself, has a light and fan and the front is covered in mesh. He has the recipe down to perfection, and most people who try it prefer it to the SA shop. It holds about 6kgs of meat - so he makes a batch every couple of weeks.

Originally Posted by Alfresco (Post 9737561)

It gives off a sweetish smell of the biltong spice and vinegar (that you marinate it overnight/24hrs in) for the first day or two, until it starts drying properly. So mostly those, but not a meaty smell.

If you're gonna splash for the machine and you also like sherry, grab a bottle of Old Brown sherry. The best sherry for making trifles.
http://www.africashop.com.au/shop/in...&productId=294

I just ordered a bottle with my biltong spice.

Originally Posted by In Exile (Post 9737607)

cool. so if i used our external laundry room (locked), it wouldnt create a rotting meat smell for the neighbours?


EDIT: can you use the machine for Droewurst (sp) too? I imagine thats a bit harder to make though

I do like sherry - that's alcoholic right? :D
I jest. I do like it, but unfortunately i dont like triffle. Its the soggy sponge and fruit that i cant handle. To put it into perspective, i have to eat Weetabix really fast while its still a bit crunchy. Once its soggy, its game over.

In this case though, I dont think I'll let me triffle prejudice get in the way of a good bottle of sherry. Thanks for the recomendation :thumbsup:

How long does the biltong take? and can you overdo it? Stuff ive bought in Australia tends to be really really overly dried, and unpleasant. Stuff I bought in the SA shops of london, or SA itself has been moist and bloody marvellous.

Originally Posted by Alfresco (Post 9737561)

If you're gonna splash for the machine and you also like sherry, grab a bottle of Old Brown sherry. The best sherry for making trifles.
http://www.africashop.com.au/shop/in...&productId=294

Originally Posted by Amazulu (Post 9737612)

OBS Alfresco? Really?

That stuff is f**king disgusting. Takes me back to being 16 and buying that shit to get drunk on as it was so cheap. Shudders.