interesting idea there, would like to know it turns out thats for sure

And we had a try in work It was hot but nice

I will try and get the recipe his way

steve

Born to fish forced to work

I've been thinking about doing this for a while too wicksey, mate of mine does his own with but i think he uses the sun? dries them out in the sun in between a corridor or something can't rmeember what he said but its really awesome stuff. Hope fully your stuff works out great and I'll have a crack at it in my oven.

Practice Practice Practice

I normally just buy the Road Kill but got some from Warnbro fair butchers and it was alot better than the road kill, at $78 a kilo I'm just going a buy the chilli that way boys don't eat it all

cheers Troy

My wife's family are from Rhodesia/Zimbabwe and South Africa.
All the best Colin Hay

cant wait!

may take a little longer than 4 hours thou. 

I will collect a few and post up in the next few days.

Gift recipe from a Thai friend.......

1 kg beef cut into strips

20 peppercorns

5 cloves garlic crushed

1/2 tablespoon salt

2 tablespoons fish sauce

1 tablespoon Maggie sauce (from supermarkets near the stock & herb section)

1/2 tablespoon sugar (palm is best but whatever)

Mix together and marinade overnight

Spread out over suitable ovenware & slow roast on low (50 to 100c) in oven until crisp.

(or do whatever you do in a dehydrator)

Yummmmmmmmy.

Let me know when you make some and will be right over.

I do whatever the little voices tell me to do

Here are two biltong recipes I found in one of my wife’s old South African cooking books. I am awaiting some more info from the relos in SA.
Plain biltong
· 25 lb beef
· 4 pints warm water
· 1 ¼ lb fine salt
· ½ cup brown sugar
· ½ cup coriander, coarsely ground
· 2 tbsp bicarbonate of soda
· 1 tbsp black pepper, ground
· 1 cup red wine vinegar
· 2 tsp saltpeter (optional)
Cut the meat along the natural dividing lines of the muscles of the meat of choice Cut into strips of approximately 2-inch thick and any desired length, always cutting with the grain.
Mix the salt, sugar, bicarbonate of soda, saltpeter, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass or stainless steel container. Sprinkle a little vinegar over each layer, as you add them.
Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat ‘marinade’ for, according to your taste.)
Remove the meat from the marinade Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.
Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks, or use pieces of string, about 2 inches apart. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the center part of the biltong strip is still a little moist. Let the center dry according to personal taste.
Recipe 2
10 pounds venison
8 ounces Salt
2 ounces Mixed Spices
1/4 tablespoon Chilli peppers
1 teaspoon Cracked Black Pepper, Optional
1 ounce Prague Powder No 2.
Using the dry-cure method, mix all the salts and spices.
Cut the meat into 1 inch thin strips and lay a layer in a curing pan.
Sprinkle the salt mixture over the layer and then place another layer on top, repeating the process.
Continue to layer the meat untill all the strips are laid out and salted.
Cure for 24 hours then remove from the cure and scrub all the salt off.
Pre heat the smoker to 100 degrees and smoke for about 8 hours.
Cool rapidly
Keep in a cool dry place.

I have also added a recipe for Bunny Chow. It is a simple meal, great for lunch that is really popular in the Durban area.

Bunny Chow
Bunny Chow is combination of Asian curry and European bread.
What you need
One unsliced loaf of white bread (the kind used for making sandwiches or toast, baked in a standard 8 ½ x 4 ½-inch (22 x 12 cm) loaf pan [one loaf for every two servings]
curry of your choice
What you do

Cut the bread into two halves, by cutting halfway between the ends of the loaf. Put each half on its end, pressing down a bit to make it stand upright. From the top of each half (where you made the cut that divided the loaf into halves) scoop or cut out the soft middle of each half and set it aside. Fill each half with curry. Put onto a bowl or plate (if desired) with the soft bread that was scooped out.
Serve immediately. Use the scooped-out bread to sop up the curry. Then eat the remaining curry with the bread it was served in.
It can be pretty messy, but tastes great and would be ideal as a quick meal after a hard days fishing.

All the best Colin Hay

was in for about 6 hours, i think the strips were slightly too fat.

turned it off last night before going to bed, and my old lady is firing it up again this morning.

the real thin pieces i did tasted fkn lovely. 

Hi Ya,

I know apples work really well in the driers.  Dip them in pineapple juice first to stop them going brown.

Cheers.


***** Proud RECFISHWEST member ****

my jerky turned out so good.

if you keep the meat less than 5mm thick, then itll work in 4 hours.

 mine was about 8mm, took the best part of 8-10.

 next batch it thurs, ill post photos later.

I make a lot in the dehydrator. The key is to make sure you check the smaller bit's and not dry them too much. I like it good and chewy. Another hint is to let it cool down before trying it as the hotter it is the less chewy it is.
Also cut a bit in half and look at the colour. You want the minimum amount of light brown (the colour of a cooked steak) as you can but it is important there is some colour as this will make it chewy.

A simple recipe I use consist's of
Worcestshire sauce
Soy sauce
Honey or brown sugar
fresh garlic and chilli
Cracked pepper
salt
And don't forget the chilli...
Takes about 10 Hr's in the dehydrator depending on size and quantity.
We tried it in the oven once on the advice of a chef friend but it didn't work out so good so now I stick to what I know.

Might give it a go....

I prefer the Bullbar to Road kill......not so stringy

I think Road kill started being made by a bloke in Exmouth....now made in Perth some where

i think thats where i saw it first growing up as a kid.

got a hankering to do a big batch of this again, shame the wall oven is on the blink!

one of those mini ovens are great too, keeps all the mess out of the main oven!

will have to grab some beef after work and fire it up over the weekend.

this is how i do it with skewers in the old oven

yeah exactly like mine. either you have a small oven or those strips are pretty big!

na normal 540 oven , just take a few burley blokes out fishing so i got to feed them

Used to make my own till i went to Djs in malaga..the have great beef jerky and only at 58 bucks a kilo!

djs?

D. Jays Biltong

sweet. might have a look after work.

They are normally open till around 4pm i think. Just ring the buzzer at the back door, then walk in. Ask them for a taste test of the different jerkys..then just tell them how many dollars worth you want. They have chilli, smokey and original...they all are great!...enjoy

 DJs billtong is real  good .you can get some nice thick pieces.soft and chewy in the middle ,tastes like heaven.You get a lot of biltong /jerkey in a kilo.

 Cheers Uncle Stu

too expensive when you can do it quickly and easily yourself.

next batch is in as we speak.

red wine, hot chili sauce, sea salt, crushed peppercorns, wostershire, soy, brown sugar.

YUM!

fukit just have chili mussels or garlic prawns alot easier..

roadkill is cheasp to but at all roadhses...lol

i love my meat rare, but jerky is like eatin a leather belt..lol 

Just started making my own also and out here the price of meat is a joke. Tried a batch using pickled silverside as it was only $7kg with no fat. 10 hours in the dehy and spot on. Tast the same as topside.

Comes down to prep and type of marinade.

Also would be courious to know when done in the oven if you can then leave it in a bag out of the fridge or would it go rottern.

Bought a food dehydrator last week and have done a really
nice bourbon jerky.

www.rockyreefmarine.com.au

wot are the more suitable cuts of meat for making jerky/biltong

are some cuts better tasting that others

Topside roast mate..just make sure what ever you get has no fat thru it!

thats what I use.

Been making jerky for some years know, started using the oven, however the dehydrator works much better.I generally make it when the weather is crap & there is no fishing to be done. Its all about trial & error, what I have learnt is that the main ingredients are soy sauce & worcestershire.
Other ingredients I use are fresh garlic, ginger & or garlic powder,onion powder, liquid smoke(very good if you are chasing the smokey taste) brown sugar,thia curries, fresh cracked black pepper, good sea salt & what ever else is in the cupboard.
If you go to your local asian supermarket you can pick up some really good ingredients, keep your mind open & experiment.
Meat wise, I either use topside or round.
One other thing is don't mistake jerky & billtong, as one is dried meat & the other is cured meat.

thanks all i going to try this and its jerky ill try making..cheers

ill go to the old girls as she will have girello in the freezer

you guys inspired me.

combined above recipes and is in the oven now.

 3-4hrs to go...cant wait!

Where can I get one from.

try harvey norman, good guys, retravision etc. I have a Fowlers vacola dehydrator with 4 trays, that fits a whole Girello perfectly.

Did some using "Ozzie Wildfire" hot seasoning from G Fresh. Worked a treat and gave it that extra zing. Usual base ingredients added soy wousteshire garlic and ginger etc.

INGREDIENTS
2 kg roasting beef.(Silverside, Topside or such)(London Broil)
Roughly ½ cup of brown vinegar.
About ¼ cup of Worcestershire sauce.
Some good quality rock salt. About a cup should do.
(Not normal coarse salt or sea salt!
About ½ cup of soft brown sugar.
White pepper.
Roasted ground coriander.(a very important spice in Biltong so be liberal!!)
A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used.

METHOD

Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other.
Dust the meat with some white pepper, the bicarbonate of soda and coriander.
Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish.
Layer the meat in the dish with the thicker pieces at the bottom.
Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce.
Sprinkle a little more salt and sugar.
Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish.
Let the meat draw in its own brine for about 12 hours.
Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat.
At this stage you may want to press some more coriander and coarsely ground black pepper into the meat, but make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
Skewer the meat and hang.

I always thought it to be hard to build a smoker but it looks like proper smoked fish and meat for me.

Thought you fellas would find this interesting.

http://www.wedlinydomowe.com/index.html