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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Got my biltong box loaded up

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  • Top | #1

    Got my biltong box loaded up

    I decided today was the time to load my Biltong box with some meat. I guess I'm in some kind of "drying meat" phase :-)

    I had some wildboar tenderloin which I figured was a perfect candidate for hanging in my box. Said and done, I trimmed the silvery membrane, then rubbed it down with my own rub, and cut it in half. I didn't want it to touch the bottom of the box. I bought some real small meat hooks online. So now the two halves are hung, and I turned on the fan. I'm gonna wait 2 weeks, then slice it and taste it. Will report back then. Exciting times!

    Here's my homemade box, dead cheep, and took like 30 minutes to assemble (all parts are available from Home Depot or similar).

    Click image for larger version  Name:	biltong-1.jpg Views:	1 Size:	531.6 KB ID:	629798

    Here's me, applying the rub:

    Click image for larger version  Name:	biltong-2.jpg Views:	1 Size:	524.9 KB ID:	629796

    Cutting it in half to make sure it fits:

    Click image for larger version  Name:	biltong-3.jpg Views:	1 Size:	449.4 KB ID:	629797


    And here's the meat in the box. Now all I have to do is wait...

    Click image for larger version  Name:	biltong-4.jpg Views:	1 Size:	354.8 KB ID:	629795

  • Top | #2
    Did you do any curing or the old vinegar soak before drying?

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      Nope, just applied the rub which contains salt. We’ll see how it goes.

    • holehogg
      holehogg commented
      Editing a comment
      When I make biltong I don't do the viniger thing anymore and I don't notice any difference.

  • Top | #3
    Looking forward to your results, my friend!

    Comment


    • Top | #4
      Time for a follow-up. Today was two weeks ago, so I unplugged the box and removed the meat. Both cuts 'felt' right, you want a little flex (it should be a bit soft in the middle). I sliced and tasted, real good. The rub was a nice complement, and the meat tasted great. Considering the almost zero effort I'm gonna do this a lot more, with different cuts of meat.

      How about this and your favorite libation?

      Click image for larger version  Name:	Biltong.jpg Views:	1 Size:	2.00 MB ID:	635999

      Comment


      • Spinaker
        Spinaker commented
        Editing a comment
        Man, that look good!

    • Top | #5
      Very cool!

      Comment


      • Top | #6
        Henrik, is your wild boar raised like beef (and therefore safe) or is it actually wild and hunted (possible trichinosis concern)?

        Comment


        • MBMorgan
          MBMorgan commented
          Editing a comment
          😎👍

        • Lock Stock and Barrel
          Editing a comment
          Trichinosis comes from hogs eating garbage and fecal matter. It is almost non existent in the US now.

        • MBMorgan
          MBMorgan commented
          Editing a comment
          Lock Stock and Barrel - Except in wild hogs/boars here in the US.
          Last edited by MBMorgan; February 14th, 2019, 11:18 AM.

      • Top | #7
        that meat looks fantastic

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks Tony!

      • Top | #8
        So do you just throw the lid on the box and let it go, with the fan running? That's it?

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Yes, it's that simple. Just keep the box at slightly lower than room temp. I put mine in the basement where it's 15° C (59° C). Air movement should dry it, not heat.

      • Top | #9
        Is this a dehydrator? Does it have a fan and heater? More, tell much more...

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          It's a plastic box with an extraction fan, that's it. By transporting air at a constant (low) rate, moisture is drawn out of the meat. It takes a while, and should take a while. But there is zero effort, so in the end still easy peasy.

        • Henrik
          Henrik commented
          Editing a comment
          ..and no: no heater. Slightly lower than room temp is good.

      • Top | #10
        Some comments/learning lessons for those that want to try it at home:

        1. Apply a wet (yes: wet) brine 24 hours in advance. 8-10% is good. Otherwise there is too little flavor.
        2. A lot of recipes calls for dipping in vinegar, and sometimes more than once. The basic point of using vinegar is to lower the pH on the surface of the meat, to avoid possible mold early in the drying process. It also adds some flavor of course.
        Many recipes are overly complicated, requiring you to first baste it in vinegar, then dry and apply the rub, then rinse the rub off with vinegar (again), et.c. I say: skip that. A constant air flow (extraction) through the box prevents early mold, together with good hygiene and handling, as always.

        How to do it (executive summary )
        A. Wet brine 24 hours
        B. Rinse/dry and apply rub. Leave rub on for at least a couple of hours. You want the flavors to stick/adhere before drying.
        C. Place meat in box, put lid on, turn on fan, wait.

        So how do you know when it's done?
        You can begin checking after a week. Put on nitrile gloves and squeeze the meat between your fingers. If there's a slight 'give', then it's still a bit soft in the middle. You (or rather: I) want a slight give, it shouldn't be dried through and through. The outside is gonna be leathery, but the inside should look and feel like the prosciutto you buy in the store (air dried ham).

        Pro tips:
        Make sure the meat is relatively even thickness. The thinner half of the tenderloin I did above was too dry at the thinnest end. I should have taken it out sooner.

        Hanging different size cuts is perfectly fine, you just have to take them out sooner/later.

        Comment


        • Top | #11
          Henrik, do you know how they test wild boar for trichinosis in your country? Just curious.

          Comment


          • Top | #12
            Looks awesome

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