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Resolved Question

What is the best cut of meat to make Biltong with?

I just bought DH a Biltong Maker and I am wondering if anybody has an awesome homemmade biltong recipe for me and if you can tell me what the best cut of meat would be to make home made biltong 41 mths ago

Best Answer

If you budget allows it, buy fillet. Simply because it has no sinews in it, but most widely used is Rump, preferably with a piece of white meat (fat) Nothing beats a slice of semi dried fat with a piece decent biltong attached. Half the secret to nice billies lies in the spices though. Mine is as follows: I cruch coriander (not too finely)and then I mix it with a bit of crushed black pepper and crusched coarse salt (2 thirds of the spices and one third part salt) this I mix with some biltong spices I get from my butcher (50/50). I springkle the meat liberally with the spices and let it lie overnight before I hang it to dry. I also springkle some white vinegar over each peice as I lie it in the overnight bucket. Hang till semi dry. Hard on the outside but still mlist on the inside. Only game billies I hang till very dry.

41 mths ago

Answers -

Rump

41 mths ago

Sirloin.

41 mths ago

Fillet

41 mths ago

I prefer Topside or Silverside and the better the grade the better the biltong but any cut of meat can be used.

41 mths ago

Die lekkerste biltonge kom definitief uit die fillets, my pa het die lekkerste biltong gemaak!!

41 mths ago

I also use Topside or Silverside.

41 mths ago

Boneless meat! And spice it with salt & steak & chop spices - I don't like hot stuff. That would depend on personal taste. It must hang for about 3 weeks in a dry, cool & dark place

41 mths ago

My parents always used silverside, and sliced them nice and thick. Then they would take coarse salt, whole dried coriander, ground pepper and soak overnight in a water and vinegar mix. Hang it in the machine for the next 4-7 days, and it was really good. Its a simple recipe, but unfortunately I cant remember the quantities, so this is not of much use I'm afraid.

41 mths ago

It just depends on what sort of biltong you like best. I love a bit of fat on mine, so rump is good. Silverside and topside are the cuts my Boerekos recipe book recommends. Any decent butcher will have long chats to you about how he makes his.

41 mths ago

Absolutely Sirloin.

Source: All uncles, grandfathers and father made or make biltong. In Namibia too.

41 mths ago

Fillet

41 mths ago

I noticed at Fruit and Veg. City that they sell special biltong meat. It looks very good and I am sure they will not sell you just any old cut.

41 mths ago

• 2kg Bief - bv. 'n lendestuk, in repe gesny • 1/2 koppie Bruin Asyn (onverkrygbaar in Amerika, so ek gebruik Rooiwyn Asyn - werk pragtig) • 1/4 koppie Worcestersous • Ongeveer 1 koppie goeie kwaliteit klipsout (die groot kristalle, nie gewone tafelsout of growwe sout nie) • 1/2 koppie sagte bruinsuiker • Wit peper (na smaak) • Geskroeide, gemaalde koljander, na smaak (ek gebruik ongeveer 3 eetlepels) • Ongeveer 1 teelepel Koeksoda, veral as die vleis redelik taai is Maak gaatjies in die deksels van twee klein botteltjies en gooi die asyn in een en die Worcestersous in die ander (ek gebruik sommer 'n groterige soutpotjie en meng die asyn en Worcestersous). Bestrooi die vleis met die koeksoda, peper en koljander. Strooi 'n bietjie van die klipsout en bruin suiker in 'n dun lagie onder in 'n skottel of bak groot genoeg vir die vleis. Pak 'n lagie vleis in die skottel - begin met die dikste stukke. Besprinkel met die asyn en Worcestersous en strooi weer 'n lagie sout en suiker oor. Herhaal die lae. Maak seker jy gebruik jou speserye op so 'n manier dat hulle op raak net met jou laaste laag vleis. Laat die vleis in die pekel lê vir 8 tot 12 ure (afhangende van hoe dik dit gesny is) Haal die vleis uit en "druk" droog met jou hande - maak seker jy verwyder al die oortollige sout en speserye. Afhangende van jou smaak, kan jy op hierdie stadium meer gemaalde koljander en/of grofgemaalde swart peper in die vleis druk, maar maak seker jy neem notas van wat jy doen sodat jy dit kan onthou en aanpas vir die toekoms.

41 mths ago

Sirloin !

41 mths ago

Die rugstring en boud , sny die biltonge , strooi growwe sout onder in die bak en le die biltonge daarop , na elke 2de ry weer sout , as jy klaar gepak het sprinkel met asyn , laat staan vir 24 uur , dop dan alles om . laat staan vir 24 uur , neem biltong een een in die hand en stroop ekses sout en asy af,meng kruie en strooi , hang dan op

41 mths ago

Rugstring (sp)?

41 mths ago

Lucky you I also want one. Let me know if it works well. I do not know which cut of meat, did it not come with a booklet? I prefer dry wors so I would probably make that. Good luck.

41 mths ago

Agree with Saampraater on the spices..the coriander makes it really good. I don't like the fat on biltong..but Jack spratt does...so he gets it..or the birds do.

41 mths ago

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