Things we make.

[Tucky]

Biltong is like the crack of the food world.....

[Sean]

Been attacking the latest Biltong batch today!

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To slice it, I use another little something I've made! It's a traditional Biltong cutter made again from some wood offcuts from the garage and an old wallpaper scraper which I turned into the blade! Sharp enough to shave with!

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The only trouble with this stuff is it's so bloody moorish! Can't stop myself when I start munching!

Sent from Tapa Tapa land

Looks like a industrial cigar cutter [emoji23][emoji23][emoji23]

[MrMaduro]

Been attacking the latest Biltong batch today!

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To slice it, I use another little something I've made! It's a traditional Biltong cutter made again from some wood offcuts from the garage and an old wallpaper scraper which I turned into the blade! Sharp enough to shave with!

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The only trouble with this stuff is it's so bloody moorish! Can't stop myself when I start munching!

Sent from Tapa Tapa land

[wayne_w]

And let there be light!!!!

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We have power & lights. It's a led ribbon light, which, to be fair gives off plenty of light for the shack

Wayne

[MrMaduro]

Only just noticed this....currently sat eating some of my latest batch of biltong with a pint of old peculiar. What spice mix are you using Mr m I find I like mine just with coriander seeds and lashings of black pepper....

I've been attacking my latest batch all day! I've actually settled with 'Bart's pickling spice' which has coriander seeds the main constituent. It also contains chilli, black pepper, cassia and a couple of other things. I went through making the mix up myself with coriander seeds as a base but this pickling spice make up seems to be where I ended up when I did it myself anyway! I then add extra chilli flakes and Chipotle pepper once I've ground the spices down. I had a small amount of baking soda to help fight off any mould.

[Tucky]

Only just noticed this....currently sat eating some of my latest batch of biltong with a pint of old peculiar. What spice mix are you using Mr m I find I like mine just with coriander seeds and lashings of black pepper....

[Sean]

Nice mate just dont the let the misses get involved decorating or it will no longer become a man cave

[wayne_w]

You're not wrong Jim! It's an hide away for me & the dog!!

[jim_twin]

Slow progress on the Herf Shack as of late..
Hopefully this week things will move on a little

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Last bit of insulation to go in & then some 10mm ply to line it. My nephew is a sparky & will be connecting up the electrics this week too. Then it's useable, just a bit of decorating to finish it off!

Wayne

Looking good! Looks like you'll be able to live in their too haha

[tommy]

Mr M, something tells me that you would get along very well with VTG.

It'd be like having a couple of stogie smoking McGyvers.

And Tucky, he has a biltong box.

[wayne_w]

Slow progress on the Herf Shack as of late..
Hopefully this week things will move on a little

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Last bit of insulation to go in & then some 10mm ply to line it. My nephew is a sparky & will be connecting up the electrics this week too. Then it's useable, just a bit of decorating to finish it off!

Wayne

[MrMaduro]

Love it! I do jerky in the oven with the door a jar.

I have been meaning to make a smoker that doubles as a dehydrator.

Now a smoker is something I've been meaning to do for a while. I want to do a cold smoker for cheese!

Sent from Tapa Tapa land

[ValeTudoGuy]

Okie doke! I said I'd post up a few more random 'things' I've made after I posted my Bushcraft knife a couple of weeks back. Next up is my homemade Biltong curing box.

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For those who don't know, Biltong is a South African staple. It's seasoned and marinated dried beef, dried over a few days in large pieces and then cut into small slithers before you eat it.

The box, I knocked up from some old scraps of 1/4" mdf I had in the garage. I had a lot of these pieces already cut into rectangles as they used to be the shelves in an old pidgeon hole unit. I saved them from the skip as I always knew they'd come in handy for something one day!

I installed a 60 watt lightbulb in the bottom and a 12v PC fan mounted in the top, extracting the air which is drawn into the unit from holes in the sides of the lower section. The box slowly dries the meat over a few days and it works a treat (if I do say so myself)!

I made this a while back and have done a fair few batches of Biltong now. Took a bit of experimenting in the begining with flavours and timings but once I nailed the process it usually turns out pretty nice now!

Anyways I picked up a silverside joint tonight and have just put another batch in!

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Should be ready for munching from Friday onwards! Nom Nom Nom!

Also the house smells AWESOME when this stuff goes in!

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Sent from Tapa Tapa land

Love it! I do jerky in the oven with the door a jar.

I have been meaning to make a smoker that doubles as a dehydrator.

[cigarmo]

I see how it looks in the pics! But no it is NOT an oven! It doesn't even get warm! The lightbulb with the airflow going through the box has the internal temperature about 25 degrees! The idea of it it to help draw the moisture from the meat slowly over a few days. If you use heat, you will cook it. That's not what you want to do. If the temp is too high, it seals the outside of the meat, sealing the moisture in and not allowing it to dry out.

I see what you mean now, very good, yeah you need to hook up with VTG

[MrMaduro]

Mr M, something tells me that you would get along very well with VTG.

It'd be like having a couple of stogie smoking McGyvers.

VTG did mention this after my bushcraft post...