Here's how I made it: 1. Steps to make biltong snap sticks Cut the strips into about a 1/2 inch wide, soak in vinegar/Worcestershire for about an hour, squeeze dry and brine in your salt/pepper/coriander/sugar spice mix for about 4 hours or longer). I still use it. I helped my Dad to make biltong since I was very young and have made at least 50kg (100 pounds) on my own since I left home. Lay the meat on the trays of the dehydrator. Measure and mark in pencil, a horizontal line 30cm from the bottom of what will be the side panels. You will now have 8 x 2cm holes along what will be the bottom of your box. A biltong box is essential for making biltong so I’m going to show you how to make a biltong box in 5 easy steps for under £25. There are as many preferences as there are South Africans. 6. Keep it natural - the way biltong is intended to be made. Salt is the main preservative of Biltong and if you do not use enough you wil end up with rotten meat. The picture shows me & the boys using our tools to "construct" our favorite snack. Make sure the floor surface is protected or may be easily cleaned. The biltong should not feel squishy when pinched. Makes a huge difirence. The reason I did this is to make sure there are no stale air pockets in the box. 5 years ago Experiment with this. The cuts are generally thicker than other dried meat cuts and the moisture content of the final product varies with taste. It's the cheap stuff: Clear, i.e. Mark in pencil two 20cm vertical straight lines from the end of horizontal line to the bottom of the side panel. (Optional) Finely ground white pepper. Happy biltong-ing! I prefer mine moist with a good strip of fat, sliced thinly (much thinner than the pictures shown). Any cut wil do, although marbled meat is not a very good material. My husband put grooves along the top of the dowel to prevent the hooks from moving and the meat from touching. Debbie Roberts (author) from Greece on April 17, 2012: Hi steve, I'm happy to hear that you are having a go at building something similar yourself and I will let my husband know too. Using a 2cm Ø drill bit, drill a hole in each side panel. My wife likes Biltong dry with no fat, sliced into 1 inch chunks. Goodluck and let me know how it turns out if you make some. To make biltong in this recipe, I am going to use Beef Silverside. Reply Condition is "New". Cut the meat into strips about one inch thick and layer them in a shallow dish. I did make sure to place the intake vent at the top, and the extraction fan at the bottom, on the opposite side. Slice the biltong … The biltong box I made from that, worked very well. Debbie Roberts (author) from Greece on February 24, 2012: Hi TKW, I imagine that you will have a good laugh when you bring out your Montana made biltong!! This article is a step-by-step guide to making your own. Coriander seeds (ground rather coarse). 3. The picture in the previous step shows the gang cutting up a 6kg (12pound) chunk of beef silverside (roast). To easily make a biltong box at home, use a cardboard box, such as a computer monitor box. 16 x 1cm long wood screws to attach the hinges. Here are some tips that will have you making biltong in no time. Keep everyting CLEAN! Not treacle sugar. 2 handles to make moving your biltong box around easier. You could use brown grape vinegar although white should also work. … Biltong is a high-protein food. Malt will do fine, as that's all I can find in the UK. etc. You may use commercial meat hooks if you want to, but I found that bending plastic-covered paper clips works just as fine. The colourless synthetic variety also works. In this example I used a tender beef fillet. It depends on your own personal preference and on the thickness of the cuts. The preparation is therapeutic and the final product worthwhile, despite Biltong’s long drying time. Materials, or rather, ingredients for this lovely food: Finally attach your handles to the sides of your biltong box to make moving your biltong box around easier. Wash in apple cider vinegar for about half an hour. Meat. Yes, Biltong is tender and moist, depending on the cut, amount of spice/salt and the time left for drying. 2. This is where you will hang your meat from. Most if can be found at Home Depot and similar stores. Add just enough vinegar to cover (if using Worcestershire sauce, mix a ratio of 1:4 parts vinegar first). You should post your results when you do. The meat must be MOIST during the initial 24 hours. I will have to try this method. Neal painstakingly trying to draw diagrams that I could follow. It was t… Leave the biltong to hang for anything from 3 to 6 days, depending on how soft you like it. The meat must be kept at a temperature between 5° and 10°C  (40 to 50°F) during this process. This is the box I used. Cutting with the grain gives you nice looking biltong with smooth sides. A small computer cooling fan works well. (See diagram E above). Two important things: Whereas jerky is mostly made of thin strips of meat containing little fat, biltong is made from a large variety of cuts, sometimes containing more than 50% fat by volume. The temps in the instructable are as close to ideal conditions as possible. I've used my own one like this for years. That which I provide here, makes for an authentic South African biltong. And it’s one of the main treats that South Africans abroad often miss – so here, for those pining for a taste from home, is a delicious biltong recipe… Many different types of meat are used to make biltong, […] In the side panel without the door, you need to attach your light fitting centrally below the shelf support. If it is very dry, you can keep it for more than a year in a dark, dry and cool place. I have four lines, made of 3mm steel wire, properly anchored to the walls of my garage. You will need: It was great to get your comment, thank you. Leave the strips hanging for 3-20 days in a warm, dry place. Keep all surfaces, hands and tools clean at all times. The light bulb generates warmth and the fan circulates the warm air around the tub and out of the lid. Some (larg… This is where the dowel rod will fit to hang your meat from. You can buy a biltong box or you can have a go at making your own. 1. Normal cane sugar may also be used It is also available in not-so-true version which are made with grape juice, strong vinegar, caramel, and sugar to produce a similar product. Without him, this article would not have been written. This article is accurate and true to the best of the author’s knowledge. 10 years ago Depending on your air humidity. Hang the strips in a well-ventilated area and allow to dry for 4 to 14 days. You should really give it ago, it's not difficult. Make sure that the pieces are not touching. Share it with us! Should you like it dry, you will have to wait at least 14 days, but if you prefer the meat to be moist, you can eat it after four days hanging at the right conditions. Biltong – pronounced bill-tong is air dried, and although you can use a dehydrator, most South Africans use a biltong box, as it makes drying the meat easier and more hygienic. 3-4 days depending on your preference. Approx. 3. To dry biltong you need warm constant air movement. 10 years ago Let the meat stand for 12 hours, then turn it over and let stand for another 12 hours. Use or build a biltong box if humidity exceeds 40% (see notes). It has to be grape vinegar, brown or white. Roll the meat around in this mixture until all pieces are fully covered. Along these lines measure and mark in pencil at 4cm, 10cm, 5cm, 10cm, 5cm, 10cm, and 4cm. I've seen many brown vinegars: Cider, malt etc, what do you use? Do not use Balsamic vinegar. 4 years ago. For the light bulb you can use a standard bulb socket with wire. Hi TKW, I'll pass the compliment on to my husband I'm sure he'll appreciate it as the drawings took him the best part of a whole day!! 4. 1 x small door latch. Sep 10, 2013 - If you have your own biltong box, you can make your own biltong! Using two of the hinges reattach the door and attach a small door latch to enable you to open and close the door easily. Turn on the dehydrator, and leave the meat until the meat has dried out as much as you want. Thank you so much for sharing this! Some people prefer it hard, some prefer it dried to the point where it becomes crumbly and easily turns into a powder when struck with a hammer on a hard surface. Biltong:NOT Jerky: A great South African classic. 5 years ago. Along these horizontal lines make a mark every 10cm, now using a 1m Ø drill bit, drill holes where the marks are. A Simple Cardboard Biltong Box A while ago I had to build a biltong box, but I didn't have the time to make a proper box as described above. This will make 4 biltong sticks enough for a weeks supply. Take a lekker piece of wors with 10% water content and sell it at 80 bucks a kilo - that's what you'd be selling the water at which you got from the tap for next to nothing. Important things to remember about the area where you hang the biltong: Many DIY biltong makers will use a ‘biltong box’ with a fan and a lightbulb in to create good air circulation. The hanging wire, as already mentioned, should be of sturdy construction, so that it can carry the weight of the wet product. Biltong Toolbox Biltong Box Building, Spicing and survival guide. 50 x 3cm long wood screws to assemble the box. Make a mark in pencil 12.5cm and 5cm down from the top of each side panel. Debbie enjoys DIY projects and loves giving advice to help others in their projects. Using a standard jigsaw, cut out what will be the light bulb access door. 3. Coarse salt Vinegar. It's clear, dark brown and is made from grapes although there are also synthetic versions. More about this in another step. My dad uses special stainless steel hooks that he made himself but I consider those too expensive. 2. Wooden Biltong Box: This is a two-part Instructable, this is how to make the Biltong Box, click HERE to see my recipe to make your own delicious Biltong.Biltong is an awesome South African dried meat snack. About the line: It should be of sturdy construction, preferably made of steel wire and able to support the weight of the undried product. 2 x 610mm x 302mm (inset top and bottom, since they are inset the width of the wood must be deducted from 320mm. Lamb and mutton does not work great. A strip of fat on the outside of the meat works well if you prefer to have fat in the final product. A line where you can hang the meat to dry 2 handles to make moving your biltong box around easier. I had a computer monitor box (about 1 ft x 2 ft x 3 ft) and a small fan (about 8 inches in diamater). My version is most certainly not the best. Reply The strips are marinating over night and I'll be hanging it in my homemade box in the morning. on Introduction. 4. You will have three rectangle drawn marked out on what will be the shelf. It sounds to me like what you call "brown grape vinegar" is probably what we would find in the market as "wine vinegar". You have to have a biltong box to hang your meat in to help with the drying process. You have plenty of time to get practising too. Did I mention cleanliness? Refrigeration should work good, although I have never used it because I only make biltong during winter when the average temperature is around 10°C (50°F). I have eaten: Beef, Impala, Kudu, Elephant, Ostrich, Oryx, Gnu, Zebra, Warthog, Springbok, Duiker, Baboon, Blesbok etc. This, however, affects the taste. The important thing is to make sure the box stays warm and dry. It is an art which many would like to master. The tutorial is very good and tell your hubby that his drawings are great. Individual pieces must not touch. 3 years ago. 5. IMPORTANT: The average temperature should be between 40°F and 50°F and relative humidity below 50%. Here goes: United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. I prefer my biltong moist, with a thick strip of fat, whilst my wife likes it dry with no fat. As a American I am the third generation to have been making my family Jerky. It will not spoil. So if I were to buy a biltong box from amazon, you're saying it would be more like commercially manufactured flavour than homemade? I built my own from a plastic storage box, a few round bars, a fan and a vent. 30minutes until excess moisture has dripped onto foil. Experiment till you get it just right! Okay so here we go I will be posting detailed pictures with comments below each picture to assist you in making a box for biltong. 2. Content is for informational or entertainment purposes only and does not substitute for personal counsel or professional advice in business, financial, legal, or technical matters. You may use a commercial biltong dryer, but do not expect the final product to be of the best quality. 10 years ago I just found out today that we have friends from SA coming to visit in June. Approx. Biltong may be frozen should it not be properly dried. Making sure that the shelf supporting batons are on the inside of the box!!! Stand the box upright and open the flaps on top. Amount to taste. Follow this step-by-step guide, and you will soon be the proud builder and owner of your very own biltong box. on Introduction. Would this work in a underground fridge with an average of 50 degrees. 1. Many thanks for the instructable, I have been doing a little of my own research and as I see most biltong drying environments need A) heat and B) air. 16 x 1cm long wood screws to attach the hinges. The wood is 9mm thick) Part 1 - Building the Biltong Box basic structure. Homemade biltong is actually easy to make once you've nailed down the basics. Close the lid of the box and secure with a weight – a few large books. Traditional biltong box cure times range starting at 3-days. Happy eating! Leave meat in box for approx. Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Facebook Twitter Other Social Sites Google Plus LinkedIn StumbleUpon Delicious Reddit Digg Making your own Biltong can actually be a pretty rewarding experience. Making Your Own Biltong. When can I eat the biltong? Place a wooden divider in the box, and about 1 ft from the bottom (it must be high enough from the bottom that you can place the bulb under it). A sharp butchers knife Some biltong can have up to 67% protein content. My impression is that everyone who has tried both has only tried commercial Jerky, not the tasty stuff that people make at home. What is brown vinegar? A very fine sprinkle of brown sugar, as shown (about half a teaspoon/pound of meat) 4. Part 2 - Finishing the Biltong Box with ventilation, lighting etc. Now connect the front panel. Biltong generally comes in either 'wet', 'medium', or 'dry. Making sure that the shelf supports are at the bottom end of the side panels. The key is to draw air around the meat without the airflow being too strong, to avoid ‘case hardening’, whereby the outside becomes overly tough, and the texture gradient falls off too quickly. When not teaching, I…. It is an air-cured meat marinated in vinegar and spices. Pass the dowel rod through the adjacent holes in the side panels at the top of the biltong box. The owners have been here about 20 years, but still make it just like you would at home, not 'factory' made. Choose a box with dimensions of about 60.7 × 60.7 × 91.4 cm (1.99 × 1.99 × 3.00 ft). Reply Reply Did you make this project? Biltong is a South African classic. Depending on the method of drying, the thickness of the pieces cut, and personal preferences, the meat could take 3-6 days, to dry. Along this line, make marks in pencil every 5cm, then using a 1mm Ø drill bit make indentations or 'pilot holes'. Biltong can be used as a teething aid for babies. I would like to say a big thank you to my husband Neal who has taken the time to try to explain to me, a very clueless DIYer, how to make a biltong box. How to make a biltong box There are numerous and some really ingenious ways of making a biltong box, I've large water bottles being used to cardboard boxes, but the best that Ive seen is using a plastic storage container as a biltong box, quite clever actually, and the bonus is you can store it anywhere without it being an eyesore. i am currently building something similar based on your hubby's drawings..thanks alot-the local hardware gave me some offcuts and i'm away..glued frame together after drilling all holes and fitments..waiting for glue to dry as it's a wet and windy day in ireland. I want to query step 6...."4. I have the lines indoors so that no insects, birds, rodents or the like can get to my biltong. Biltong maker. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom. I have my own lab where I teach Science & Mathematics to children of all ages. IMPORTANT: The average temperature should be between 40°F and 50°F and relative humidity below 50%..."40°F and 50°F is 4.4°C and 10°C should this not read 40-50°C (104-122°F)?This temperature is the same as step 4 seasoning...If the temperature is correct then why do dries have a lamp for heating? Turn the box on it's end with the large holes at the top, and attach the base (See diagram D, above) using 3cm word screws. Hard fat (as is mostly encountered with venison) is horrible, to say the least. 4. Remember that the final product weight will be about at third of the original weight, so DO NOT OVERSALT. So if you think that any meat juice will drip on to the light bulb through the hole in the shelf, just put a small piece of tin foil across the hole to protect the light bulb. A great South African classic. 50 x 3cm long wood screws to assemble the box. It is of extreme importance to cut the meat ALONG and NOT ACCROSS the grain of the meat. You may vary ingredients, change quantities and do whatever you like. Longer for dryer biltong and shorter for a moist biltong slice. Much drier than this is too much for me personally, but the local butchers (who sell by weight) will often only have very wet biltong available (this way they sell you more water and less meat...), Reply I do not claim to be an expert (like Dad) but would like everyone to try this authentic South African recipe. 1 x standard light fitting for a 100 watt light bulb, with electric cable and plug. Place into biltong box and lay foil at bottom of box for approx. At 95-degrees F, I’m allowing for at least 24-hours before checking on my thicker cuts. It beats selling bottled water hands-down.En moenie die droëwors vergeet nie!! You can also drill holes into the dowel rod that you hang your meat on, so that the meat hooks are secure and won't move. So, due to finding a bargain in Morrisons of Ox cheek I am experimenting with cider vinegar, garlic pepper and ground coriander. Dripping will occur. My husband made our biltong box and has adapted what he did into this step-by-step guide. Pity is that most people can either not afford it or, even sadder, do not know how to make it. Acidity = 5%. The picture shows one of my handy helpers hanging a biltong next to some others that are already in an advanced stage of drying. Easy? Biltong Box Building, Spicing and survival guide. Biltong actually freezes well too. Keep the temp as low as possible to avoid bacterial growth (affects quality & flavour). Hope you manage to get your glue dried too. I helped my Dad to make biltong since I was very young and have made at least 50kg (100 pounds) on my own since I l… Biltong and Droewors Challenge. Now measure and mark two horizontal lines in pencil 5cm and 15cm along the top of the panels. Biltong box.Biltong dryer. Brown sugar. 1. Water Using 4 x 3cm woodscrews attach one of the 25cm x2cm x 2cm batons. How To Make It. I make my own ham, bacon, smoked sausage, smoked chickens, smoked fish - I am totally going to make some biltong (and surprise my South African son-in-law. My three boys and I like to do it every winter, it's a tradition and nowadays they insist to do most of the work. Dried Coriander seeds I remember my grandfather hanging biltong in his closet! Measure and mark two horizontal lines in pencil 5cm and 15cm from the bottom of the panels. It'll be interesting to see what ox cheek dries like, I used brisket before and it was tasty enough. 2 years ago Although many people compare American Jerky with South African Biltong, it is just not the same thing. SAFETY WARNING: You should not do this if you cannot replicate the environment that is needed for the meat to dry. I must add that to my hub..... TKW from Great Falls, Montana on February 24, 2012: We'll be definitely giving it a go. It will be a nice surprise for them to have some Montana made. Brown spirit vinegar (5% strength) works the best Should you not be able to meet these conditions, a fan aimed directly at the drying meat may help. on Step 1. The lines I use are 4m long. Commercially manufactured biltong does not taste the same as the real thing. Make sure that all layers have the same amount of spices. Thank you for reading and for your nice comment. BILTONG. You WILL suffer from food poisoning if you do not get it right. It is a 64lt storage container and will allow me to make around 40 pcs of biltong at any one time. No particulates, no sugar. Wednesday, March 20, 2013. on Step 7, Thank you for this! However I'm not sure if they're certified in England or not. During daytime I open all the doors to allow enough influx of cool dry air. 10mm thick plywood cut to these measurements: Drilling the air holes in the front and back of panels, Attaching the inside shelf and supporting the batons onto the side panels, The small door makes the light bulb accessable, Making a light bulb access door in one side of the panel. A container (or two) to hold the cuts of meat A handy way to quantify "tenderness" is the dry weight to wet weight ratio: I will not take the biltong out until the wet weight has halved, ie 2:1 ratio. 1. Only soft fat must be used. Connect the two side panels to the back panel, using a 3cm wood screw every 10cm or so. We put tin foil on the base on the biltong box to catch any dripping meat juices. Your mileage may vary based on how dry you want your biltong or how humid your area is. The method I use may be adapted (ever so slightly) to yield "melt in the mouth" Biltong. I cut the silverside joint exactly one thumb width apart and with the grain, this isn’t too thick and in the UK it allows for faster drying times. Use enough salt. Remember to pan roast the coriander. Measure and mark in pencil a horizontal line 20cm from the bottom of one of the side panels and 5cm in on either side. Hey Dries,After all, it's about selling water and not meat! BATTLE IT OUT FOR THE BEST DROËWORS WITH R60 000 IN PRIZE MONEY. You don't want meat juices to drip on to the light bulb as that would cause it to blow. Wooden Biltong Box: This is a two-part Instructable, this is how to make the Biltong Box, click HERE to see my recipe to make your own delicious Biltong.Biltong is an … The heat releases the oils containing the flavor and improves the absorption of the flavor into the meat. Layer the meat in your container as you spice it. Sprinkle a large baking tray with rock salt (about 2-3 tblsp), white pepper (1 tbsp) and a teaspoon or two of Worcestershire sauce (depending on whether you like it). 1 x standard light fitting for a 100 watt light bulb, with electric cable and plug. It should sit across the two wooden batons, 30cm off the base of the box and make sure it isn't resting on the light bulb at all. You have now got a four sided box. The box can be bought off the shelf or hand made from cheap parts. Once complete, remove from the vinegar and dry with kitchen towel. Hang the biltong on the dowels. I like brown. You will now have 8 x 1cm holes along what will be the top of your box. 4 x standard door hinges. We're lucky, there's a shop that sells 'home-made' biltong down in Petone, NZ. 3. This is the most difficult step. Biltong Making is a rich inheritance from our pioneering forefathers and is as traditionally South African as Boerewors, Braaivleis and Sunny Skies..