Members BDAZ Posted July 7, 2018 Members Report Posted July 7, 2018 (edited) The small and large maker. I keep it at 26C or higher and humidity around 10%. Usually takes 2-3 days for dry biltong. The big one is good for +- 10-15 kgs. Spice from Amazon and made in Cape Town. Edited July 7, 2018 by BDAZ Quote
Members Alisdair Posted July 7, 2018 Members Report Posted July 7, 2018 Nice...I'd do the same myself, but getting decent beef here in Switzerland is difficult - most of the stuff you get is retired milk cows, no fat at all! Quote
Members noobleather Posted July 7, 2018 Members Report Posted July 7, 2018 (edited) Howzit Not a Saffa,but I have plenty of Saffa mates and they call me Bleskop. They have taught me how to make biltong. Alisdair why is Zim biltong better than SA biltong? Different spices? I use Fredddy Hirsch Kalahari mix or the Hunters mix. Edited July 7, 2018 by noobleather Quote
Members Handstitched Posted July 9, 2018 Members Report Posted July 9, 2018 G'Day, @Riem , yes, my customer is ex Kimberley now living in Western Australia , her and her family have lovely SA accents . Occasionally she comes out with a word or sentence , that I don't understand, that I'm guessing is Afrikaans , as she's trying to describe a particular fabric or hardware etc I do eventually work out what she's saying and give her an English translation Lovely people and they've kept me busy for years. HS PS : I think the biltong posts are a bit off topic, however leather is a by-product of the meat industry after all. PPSS: I love biltong, so moreish << he's eating biltong , not popcorn Quote ' I have a very gweat friend in Wome called Biggus Dickus, He has a wife you know, do you know whats she's called? Incontinentia.......Incontinentia Buttocks '
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