Here's how I made my Biltong box I call my 'Biltong Machine'
Here is a great resource full of ideas and recipes here
This is my Biltong Machine, I made about 7 years ago and it's still in service today.
To make it, get a plastic box
In the lid cut a round hole(s) and mount a pc fan(s) so the air is drawn up and outwards. Wire in a 12vdc power supply available cheap from ebay and second hand shops. The fan I used is a 90mm high speed fan so I have just one in it. If you are using the cheaper ebay ones I would mount 2 fans in the lid or even a 120mm. I think 2 fans may provide better circulation towards the edges. The 12vdc power supply I used is rated to 1 amp (1,000mA). So 2 x 500mA fans would be ok, you will find heaps of 300-350mA fans. The rusty grill is optional.
For the drying racks I used cake stands, these are cheap in Big W etc. I've been going to add a third for a few years. Around the bottom edge I drilled 2 x 20mm holes per side. On the short sides I kept them to the outer edges to prevent dead spots. On the longer sides I spaced them evenly.
To mount the racks into the box I drilled a couple of small holes and I cable tied one end to the box. This acts as the hinge.
On the other end of the rack I just use a peg as a leg to hold it up. I've always been going to make something better, but never have. Then you can open up the racks to clean the bottom and for stacking the meat.
The biltong once prepared for drying is just layed across the racks ensuring no piece touches each other or the plastic sides. Here's a couple of pieces I had left in the fridge.
Notes:
I have been going to cover the holes around the bottom with flywire to prevent flies getting in. I have found when the machine is running drawing air into the holes and out via the fan them smell is emitted from the fan, hence the flies never try and get in from the holes.
Another idea is to run the fan pushing air into the box and out via the holes in the bottom. Then we could use an ebay pc fan filter over the fan to filter out any crap from getting into the box. In this case we may need flywire over the holes as that's where the smell will be emitted.
Traditionally Biltong is made without heat, and is the way I have always done it. I rely on the salt up front to cleanse the meat for me. Jerky is made with heat and is more food safe. I find a difference between the end products.
Any red meat can be used. You do want it to be very low in fat, as fat can go rancid. Topside and round are generally low in fat so make great options. Kangaroo and some other meats are also low in fat but are a stronger tasting meat. I also use rump often as I get it for under $6 a kg, but you need to choose the slices without much fat.
I use 2 main ways of preparing the meat. One is roughly as per Kai discusses in the thread, the other is later discussed by Screwtop.
QldKev recipe
Cut 100% fat free red meat into 1cm thick x 2cm wide strips. (traditionally this was left in large strips of meat)
If the meat is very wet pat dry with paper towel. Use a decent brand as the cheap ones leave paper crap on the meat.
Cover with rock salt for 20-45mins
Remove excess salt (leaving a small amount is ok)
* Often I quickly rinse it under a running tap to ensure a less salty version
Mix 1/4 vinegar to 3/4 water and soak meat for 15-45mins
Remove meat and pat dry with paper towel
Mix spices in mortal/pestle (eg 50% corriander seeds, 40% gara masala and 10% chilli powder)
Lightly cover meat with spice mix
Place into dryer.
It will be ready in 1 to 7 days depending on humidity
Screwtop's Recipe
(note he uses a standard food dehydrator to make his biltong, but I just follow this and put it in my dryer)
500g round steak cut into this strips
1/2 cup soy sauce
2 tablespoons Worcestershire Sauce
1/2 tablespoon brown sugar
1 clove garlic
1/2 teaspoon salt
black pepper and curry powder to taste
Combine the ingredients and add the meat, put in a tupperware container and leave overnight in the fridge. Remove strips from marinate and dry for a minimum of 10 hrs (pref 24 depends on heat) in fan forced oven or dehydrator. Strips must be just pliable and bendable when ready, not too dry.
Here is a great resource full of ideas and recipes here
This is my Biltong Machine, I made about 7 years ago and it's still in service today.
To make it, get a plastic box
In the lid cut a round hole(s) and mount a pc fan(s) so the air is drawn up and outwards. Wire in a 12vdc power supply available cheap from ebay and second hand shops. The fan I used is a 90mm high speed fan so I have just one in it. If you are using the cheaper ebay ones I would mount 2 fans in the lid or even a 120mm. I think 2 fans may provide better circulation towards the edges. The 12vdc power supply I used is rated to 1 amp (1,000mA). So 2 x 500mA fans would be ok, you will find heaps of 300-350mA fans. The rusty grill is optional.
For the drying racks I used cake stands, these are cheap in Big W etc. I've been going to add a third for a few years. Around the bottom edge I drilled 2 x 20mm holes per side. On the short sides I kept them to the outer edges to prevent dead spots. On the longer sides I spaced them evenly.
To mount the racks into the box I drilled a couple of small holes and I cable tied one end to the box. This acts as the hinge.
On the other end of the rack I just use a peg as a leg to hold it up. I've always been going to make something better, but never have. Then you can open up the racks to clean the bottom and for stacking the meat.
The biltong once prepared for drying is just layed across the racks ensuring no piece touches each other or the plastic sides. Here's a couple of pieces I had left in the fridge.
Notes:
I have been going to cover the holes around the bottom with flywire to prevent flies getting in. I have found when the machine is running drawing air into the holes and out via the fan them smell is emitted from the fan, hence the flies never try and get in from the holes.
Another idea is to run the fan pushing air into the box and out via the holes in the bottom. Then we could use an ebay pc fan filter over the fan to filter out any crap from getting into the box. In this case we may need flywire over the holes as that's where the smell will be emitted.
Traditionally Biltong is made without heat, and is the way I have always done it. I rely on the salt up front to cleanse the meat for me. Jerky is made with heat and is more food safe. I find a difference between the end products.
Any red meat can be used. You do want it to be very low in fat, as fat can go rancid. Topside and round are generally low in fat so make great options. Kangaroo and some other meats are also low in fat but are a stronger tasting meat. I also use rump often as I get it for under $6 a kg, but you need to choose the slices without much fat.
I use 2 main ways of preparing the meat. One is roughly as per Kai discusses in the thread, the other is later discussed by Screwtop.
QldKev recipe
Cut 100% fat free red meat into 1cm thick x 2cm wide strips. (traditionally this was left in large strips of meat)
If the meat is very wet pat dry with paper towel. Use a decent brand as the cheap ones leave paper crap on the meat.
Cover with rock salt for 20-45mins
Remove excess salt (leaving a small amount is ok)
* Often I quickly rinse it under a running tap to ensure a less salty version
Mix 1/4 vinegar to 3/4 water and soak meat for 15-45mins
Remove meat and pat dry with paper towel
Mix spices in mortal/pestle (eg 50% corriander seeds, 40% gara masala and 10% chilli powder)
Lightly cover meat with spice mix
Place into dryer.
It will be ready in 1 to 7 days depending on humidity
Screwtop's Recipe
(note he uses a standard food dehydrator to make his biltong, but I just follow this and put it in my dryer)
500g round steak cut into this strips
1/2 cup soy sauce
2 tablespoons Worcestershire Sauce
1/2 tablespoon brown sugar
1 clove garlic
1/2 teaspoon salt
black pepper and curry powder to taste
Combine the ingredients and add the meat, put in a tupperware container and leave overnight in the fridge. Remove strips from marinate and dry for a minimum of 10 hrs (pref 24 depends on heat) in fan forced oven or dehydrator. Strips must be just pliable and bendable when ready, not too dry.
