WebFor example, we only buy grade C meat and dry our biltong ourselves to deliver the freshest and tastiest biltong. Give us a try, you won't be disappointed. (Original) Ek en Annalie is die eienaars en bestuurders van die winkel, en dit is ons missie om goeie kwaliteit biltong en produkte aan ons kliente te lewer. ... South Africa. Report abuse ... WebMini Biltong Cabinet — Stainless Steel This biltong cabinet possesses several features that make it ideal for small volume use. It has a 245L capacity, allowing it to cure up to 25 kg of wet product at a time. The temperature can be preset to avoid tampering and the extractor fan ensures uniform drying and maximum efficiency throughout the ...
Biltong and Droëwors Manufacturing Equipment - Facebook
WebIndustrial Biltong Drying Cabinets; Biltong Shredders and Cutters; Biltong Spices; Boerewors Spices; South African Recipe Spices (Nice n’ Spicy) Spices; ... South Africa Shipping and Deliveries. Terms and Conditions. By continuing to use the site, you agree to the use of cookies. WebThe ideal temperature and drying time for biltong is 22°C to 24°C for the first 24 hours and thereafter at 30°C to 33°C for two days. Keeping below 24°C in the initial phases stops the fats from going rancid. Keeping relative humidity in the box below 50% ensures consistent, quality results. There are a couple of other points to consider ... highway 35 storage royse city
Biltong - Wikipedia
WebBiltong dryer (+/- 20kg) R 9,500.00. These units are ideal for butcheries and perfect for the hunter. • Packed Size: 50 x 40 x 80 cm. • Approximately 20kg wet product capacity. • Stainless steel drying cabinet . • Efficient … WebBiltong is traditionally made from lean beef or game meat (Kudu, Springbok). Then only salt, spices and vinegar are used - no preservatives. The word Biltong comes from the Dutch Bil (=buttock of an animal) and Tong (=tongue). In South Africa and Namibia, … WebSpice mix for 1 kg Meat: 30 g salt, 1 tbsp. Coriander seeds, 1/3 tsp ground black pepper, 1/2 tsp sugar, 1 crushed clove of garlic und 50 ml vinegar. Step 1: Rinse the rump steak (3 kg) under cold water and remove any fat and sinews. Step 2: Cut the meat with a sharp knife lengthwise across the fibre in 2 cm thick slices. highway 354 route 1