Comments on: Biltong Recipe – A Favorite South African Snack https://www.sa-austin.com A Resource for South Africans living in Austin, Texas Sat, 15 Jan 2022 16:32:28 +0000 hourly 1 By: John https://www.sa-austin.com/biltong-recipe.html#comments/114244 Fri, 11 Oct 2019 20:33:33 +0000 http://www.sa-austin.com/?page_id=638#comment-114244 In reply to Perry.

Hi Perry. Thanks for that heads up. I will contact Mano and adjust his recipe accordingly.

]]> By: Perry https://www.sa-austin.com/biltong-recipe.html#comments/114241 Sun, 22 Sep 2019 01:18:14 +0000 http://www.sa-austin.com/?page_id=638#comment-114241 In reply to John.

Hi John … I have a question about the
• 3 Cups of ROCK SALT suggested by Mano Thanos in this biltong recipe.

Because pure Rock Salt is NOT an edible product (due to the dirt and other impurities that come with it), please contact Mano Thanos and ask him to please adjust his recipe to use either MORTON’s brand or DIAMOND’s brand Kosher Salt, (and please specify WHICH one he equates to Rock salt) because all these have different weights (and saltiness) for a given volume because of their differently sized salt crystals.
Thank you

]]> By: John https://www.sa-austin.com/biltong-recipe.html#comments/114164 Mon, 01 Oct 2018 14:41:50 +0000 http://www.sa-austin.com/?page_id=638#comment-114164 In reply to Donita.

Nice, Donita! Enjoy your biltong. Thanks for sharing how you made it 🙂

]]> By: Donita https://www.sa-austin.com/biltong-recipe.html#comments/114162 Wed, 26 Sep 2018 16:03:45 +0000 http://www.sa-austin.com/?page_id=638#comment-114162 I make my own biltong in a cardboard box in which I place a desk fan in front of pieces of meat hanging from hooks, and a small bedside 60w lamp (without the shade) The open front of the box is covered with netting…After leaving the meat hanging to dry for 4/5 days, I have the most fabulous tasty biltong
My recipe is as follows: all the pieces of beef meat (Silverside or Topside) is sprinkled with a good vinegar (Kressi) and pressed into the meat. Sprinkle with rock salt and freshly ground black pepper and toasted coriander seeds (toasted for a few minutes in a frying pan) After pressing the coriander, pepper & salt and vinegar into the meat, it is left in a dish to marinate for 24hours. Each piece is placed on a hook inside the box and left for 4/5 days

]]> By: Claire https://www.sa-austin.com/biltong-recipe.html#comments/112365 Wed, 19 Jul 2017 07:57:11 +0000 http://www.sa-austin.com/?page_id=638#comment-112365 This was disappointing. The bicarb neutralizes the vinegar/worcestershire sauce aiding mould growth. The bicarb also gave the biltong an alkaline taste. Really didn’t enjoy it.

]]> By: John https://www.sa-austin.com/biltong-recipe.html#comments/107807 Fri, 02 Sep 2016 13:26:41 +0000 http://www.sa-austin.com/?page_id=638#comment-107807 In reply to Wade.

It depends on how much you make and how fast you eat it 😉

(If you’re talking about storing it long-term, I have frozen some of ours before, and when we want to eat some, I let it sit outside for about 45 minutes before carving it. Works well.)

]]> By: Wade https://www.sa-austin.com/biltong-recipe.html#comments/107793 Thu, 01 Sep 2016 18:48:57 +0000 http://www.sa-austin.com/?page_id=638#comment-107793 How long will the Biltong last?

]]> By: John https://www.sa-austin.com/biltong-recipe.html#comments/106961 Fri, 24 Jun 2016 16:34:38 +0000 http://www.sa-austin.com/?page_id=638#comment-106961 In reply to Kao.

Thanks for the feedback. Glad you like the recipe 🙂

]]> By: Kao https://www.sa-austin.com/biltong-recipe.html#comments/106957 Fri, 24 Jun 2016 09:20:03 +0000 http://www.sa-austin.com/?page_id=638#comment-106957 I tried this recipe and its nice had all ingredients in my house. Really nice
Instead of 30mins with the salt i leave for 20mins

]]> By: Spelling police https://www.sa-austin.com/biltong-recipe.html#comments/105975 Tue, 05 Apr 2016 02:16:35 +0000 http://www.sa-austin.com/?page_id=638#comment-105975 In reply to Richard Jagger.

*flaw

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