ChuckO
TVWBB 1-Star Olympian
Epic thread! Tell me about your box? Is it just a lightbulb? Wattage?
Biltong and Stokkies
- Thread starter B.A. Poole
- Start date
B.A. Poole
TVWBB Fan
@ChuckO
The box I built is made from a plastic, 32 quart tote with a high rise lid from a large retailer. It does not have a light for heat. I purposefully left a light out since I have warm area to dry the meat in. So it is a tote and a small fan, simple right?
Optimum drying temperature is about 76-78°F. Lower drying temperatures result in a longer dry time but a more uniform product. My first batches were just on a open, 12"x12" rack from a Little Chief smoker over a half baking sheet to catch drips. The only moving part is a 1.5 watt fan.
The critical thing is air movement past the meat to dry it. Too much air and the slabs dry a harden crust that traps the moisture inside the slab. Too little air flow and the meat can spoil from mold. Hardest thing was figuring out the correct size computer type fan in the lid.
I should have some step by step build photos if you care to see those. My build cost was about $80 US; the way I did it and purchasing everything new.
I could have made it cheaper by changing the racks, skipping a project box for electrical connections and by using materials on hand.
I loaded it up with ten pounds of bottom round roast today and tucked it in for a four day dry. This much dried biltong would be about $200 locally for a similar favor profile.
The box I built is made from a plastic, 32 quart tote with a high rise lid from a large retailer. It does not have a light for heat. I purposefully left a light out since I have warm area to dry the meat in. So it is a tote and a small fan, simple right?
Optimum drying temperature is about 76-78°F. Lower drying temperatures result in a longer dry time but a more uniform product. My first batches were just on a open, 12"x12" rack from a Little Chief smoker over a half baking sheet to catch drips. The only moving part is a 1.5 watt fan.
The critical thing is air movement past the meat to dry it. Too much air and the slabs dry a harden crust that traps the moisture inside the slab. Too little air flow and the meat can spoil from mold. Hardest thing was figuring out the correct size computer type fan in the lid.
I should have some step by step build photos if you care to see those. My build cost was about $80 US; the way I did it and purchasing everything new.
I could have made it cheaper by changing the racks, skipping a project box for electrical connections and by using materials on hand.
I loaded it up with ten pounds of bottom round roast today and tucked it in for a four day dry. This much dried biltong would be about $200 locally for a similar favor profile.
Last edited:
B.A. Poole
TVWBB Fan
The box is a 32 quart, "Hefty" brand with a high rise lid. I picked the high rise lid to accommodate the fan inside of the box and above the racks.
I centered a small fan in the lid and used a plastic project box, epoxied in place to house the electrical connections.
I wanted the racks to slide back and forth to facilitate loading and unloading and different widths of meat. So the racks set on lengths of a 1/2 inch thick plastic cutting board strips; cut one inch wide and screwed in place with lathe screws. I tried adhesives to hold the rails on but they came right off.
Racks can be moved forward or back, as I need. Plus they come out to facilitate cleaning. The racks are all threaded 302 SS with 302 SS acorn nuts to keep them from freely rotating on the rails.
Air is brought in the through 1/4 inch holes along the bottom and exhausted out the top. Five holes on the ends and seven holes on the sides. The holes are approximately one inch off the bottom.
The "high rise" lid creates a gap, likely for air movement to the contents as an original storage container. I have a round silicone gasket to seal this with, but blue painter's tape will work in a pinch. The meat will be a little drippy for the first twelve hours, so I line the bottom with double thicknesses of paper towels to catch the drips.
I centered a small fan in the lid and used a plastic project box, epoxied in place to house the electrical connections.
I wanted the racks to slide back and forth to facilitate loading and unloading and different widths of meat. So the racks set on lengths of a 1/2 inch thick plastic cutting board strips; cut one inch wide and screwed in place with lathe screws. I tried adhesives to hold the rails on but they came right off.
Racks can be moved forward or back, as I need. Plus they come out to facilitate cleaning. The racks are all threaded 302 SS with 302 SS acorn nuts to keep them from freely rotating on the rails.
Air is brought in the through 1/4 inch holes along the bottom and exhausted out the top. Five holes on the ends and seven holes on the sides. The holes are approximately one inch off the bottom.
The "high rise" lid creates a gap, likely for air movement to the contents as an original storage container. I have a round silicone gasket to seal this with, but blue painter's tape will work in a pinch. The meat will be a little drippy for the first twelve hours, so I line the bottom with double thicknesses of paper towels to catch the drips.
Tim Campbell
TVWBB Emerald Member
That is ingenious, B.A. This thread rocks.
B.A. Poole
TVWBB Fan
Disclaimer. I have not purchased biltong online. $$$
What I did have, one time, commercially came from a local source, shared by a friend. I know the Walmart carried it as dry meat or dry beef. Apparently biltong as a product description was too scary.
For online, you might try Anton's in Roanoke,TX. He seems like a good chap and is a small business.
What I did have, one time, commercially came from a local source, shared by a friend. I know the Walmart carried it as dry meat or dry beef. Apparently biltong as a product description was too scary.
For online, you might try Anton's in Roanoke,TX. He seems like a good chap and is a small business.
B.A. Poole
TVWBB Fan
Brett's Biltong in Llano, TX is the shop that my first biltong came from.
Both proprietors identified are immigrants from South Africa, they understand the flavor profile.
Both proprietors identified are immigrants from South Africa, they understand the flavor profile.
Ed P
TVWBB Platinum Member
I notice that biltong is sold with fat...I have always trimmed off all visible fat on our jerky because I read somewhere that fat can go rancid, but the jerky never lasted that long! And I always ate the fatty pieces first if I could find any.
Also, have you experimented with other cuts of beef? I see that tri-tip is a couple of $$ cheaper than chuck or rump roast in our area.
Also, have you experimented with other cuts of beef? I see that tri-tip is a couple of $$ cheaper than chuck or rump roast in our area.
B.A. Poole
TVWBB Fan
Personally, I'll trim the exterior fat from really fatty pieces when I make it. US meat must have less fat hanging on it.
The silverside cut (bottom round) has a large layer of fat on the exterior when I see South African channels making biltong.
I don't care for lots of fat on the biltong. The intermuscular fat is fine to me. My friend's father loved the really fatty pieces. The fat is actually better than I first guessed. I vacuum seal and freeze my biltong as soon as it's dry, so rancidity isn't a problem. Plus, it eats quick. I make two batches a month just for me.
I have made biltong from eye of round, bottom round roast, London Broil and chuck roast. My favorites being the eye of round or the bottom round. Bottom round roast is cheapest near me.
Apparently in country biltong is made from beef, exotic game, goat and fish.
The silverside cut (bottom round) has a large layer of fat on the exterior when I see South African channels making biltong.
I don't care for lots of fat on the biltong. The intermuscular fat is fine to me. My friend's father loved the really fatty pieces. The fat is actually better than I first guessed. I vacuum seal and freeze my biltong as soon as it's dry, so rancidity isn't a problem. Plus, it eats quick. I make two batches a month just for me.
I have made biltong from eye of round, bottom round roast, London Broil and chuck roast. My favorites being the eye of round or the bottom round. Bottom round roast is cheapest near me.
Apparently in country biltong is made from beef, exotic game, goat and fish.