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Got my biltong box loaded up

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 3758
    • Stockholm, Sweden

    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
  • Donw
    Club Member
    • Jul 2017
    • 2178

    #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.
  • Spinaker
    Moderator
    • Nov 2014
    • 10048
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
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    #3
    Looking forward to your results, my friend!

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 3758
      • Stockholm, Sweden

      #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!
    • Hulagn1971
      Charter Member
      • Dec 2014
      • 748
      • NC, The Triad
      • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

      #5
      Very cool!

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 5722
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
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          > Thermoworks Thermapen
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          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #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.
      • Tony
        Club Member
        • Jan 2019
        • 14
        • Cherry Valley, Illinois

        #7
        that meat looks fantastic

        Comment


        • Henrik
          Henrik commented
          Editing a comment
          Thanks Tony!
      • Spinaker
        Moderator
        • Nov 2014
        • 10048
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          ********************************************
          Assistants
          Dexter (Beagle mix)
          Kinnick (American Foxhound)
          ************************

          Grills/Smokers/Fryers
          Big Green Egg (Large) X2
          Blackstone 36" Outdoor Griddle 4-Burner

          Broil King Keg
          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          ******************.
          Thermometers
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)
          **************

          Accessories
          BBQ Dragon
          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          ********************************
          Fuel
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60
          **************************

          Cutlery
          Buck 119 Special
          Dexter 12" Brisket Sword
          Global
          Shun
          Wusthof
          *******
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        #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.
      • Lock Stock and Barrel
        Club Member
        • Apr 2018
        • 139
        • Victoria, TEXAS

        #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.
      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 3758
        • Stockholm, Sweden

        #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

        • NapMaster
          Club Member
          • Jan 2019
          • 575
          • Denham Springs, LA
          • WebberSummitGold6burnerLP, ShotGunSmoker

            Avid Armor Vacuum Sealer

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

          Comment

          • Sweaty Paul
            Founding Member
            • Aug 2014
            • 1123
            • Hays, KS
            • Green Mountain Grill - Jim Bowie
              (I've never regretted having too much grate space).

              Weber Genesis Gas grill
              Weber Kettle grills x 2

            #12
            Looks awesome

            Comment

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