joji gulapetis
Hi all, I wonder if anyone can help me out with this? Having tried biltong in Perth, (and liking it.... goes better with beer than cheese markit), I would be interested to know if anyone has tried making biltong in Bali. I have noticed in previous threads that someone is making salami, and other cured meats. What is the price of beef in the market in Ubud? Local topside is Rp.95.000,- a kilo in Jakarta. any input would be gratefully accepted.
Markit
I had to look up what is was (shame on me) as have never heard of it, anyway also looked up a recipe for it and I see 2 small problems. They say it needs topside and apple cider vinegar both of which are really quite expensive here as you said - at 95,000 a kilo and 32,000 for a small bottle.
Sounds a little like beef jerky from the states. For now will stay true to my cheese, thanks.
Larnes
My hubby makes very good biltong in Aus, he doesn't use cider vinegar, just spices. Based on recipe from Namibian relatives.
Markit
Well imagine that? And you lot only living 20 minutes away...:adoration:
joji gulapetis
down boy..... down markit...... remember what you said...... "Sounds a little like beef jerky from the states. For now will stay true to my cheese, thanks." .......
Larnes..... is the recipe an old family secret? ( stroking beard)........ may we know more?...... (markit may even give up his cheese....... )...
Snow white
A friend of mine here in Johannesburg makes loads of biltong, as you cant watch rugby in SA without beer and biltong. I will find out how it's done and let you know.
gilbert de jong
95k for a kg of beef....I am sure an Edammer or gouda is more expensive per kg then that?
Larnes
Very simple, slice the meat into strips, liberally sprinkle with salt, pepper, chilli, whatever other spices you particularly like. The issue would be needing a dehydrator,too humid here to dry safely.
We also do a pretty good Italian sausage every year, maybe it could be my new import sideline.....
Larnes
Markit, if you lived on the other side of the mountain where it doesn't rain as much, you might be able to do it!!
joji gulapetis
Snow white wroteA friend of mine here in Johannesburg makes loads of biltong, as you cant watch rugby in SA without beer and biltong. I will find out how it's done and let you know.
Snow white, if you could do that for us, I would be eternally grateful. HHHmmm I will even forgive you for always beating the aussies at rugby. :-)
joji gulapetis
Snow white wroteA friend of mine here in Johannesburg makes loads of biltong, as you cant watch rugby in SA without beer and biltong. I will find out how it's done and let you know.
Snow white, if you could do that for us, I would be eternally grateful. HHHmmm I will even forgive you for always beating the aussies at rugby. :-)
Markit
Larnes wroteMarkit, if you lived on the other side of the mountain where it doesn't rain as much, you might be able to do it!!
If invited I could just sort of pop over for a try? I'd be willing to beat my way through the rain to get there.
joji gulapetis
Thanks Larnes..... you are right about the humidity here in Indonesia. I may have to find some sort of very low temperature drying oven with an exhaust fan. This can also be used for drying fruit and vegetables when they are in season.
mat
If you don't feel like making it, why not just buy it in those nice little packets in Carfours?
Larnes
When you cut it and salt it you need to leavecit in the fridge with a tray under to let all the juices come out for 24-48 hours before you dry it.
We use a dehydrator for ours, which we also use for fruit, tomatoes etc, very handy item.
Market, we'll invite you over for sure, probably only another 3 or 5 years until the house is done!
joji gulapetis
mat wroteIf you don't feel like making it, why not just buy it in those nice little packets in Carfours?
because...... jerky in Hero in Jakarta costs about Rp.50.000,- per 92 gram packet ...... about RP.550.000,- per kg........ and tastes like flavored cardboard. The stuff in Carrefour is probably Dendeng, Indonesian dried meat using sugar and some spices.... and is usually cooked before eating.... and virtually inedible eaten by itself..... can't remember what it cost...
Markit
Larnes wroteMarket, we'll invite you over for sure, probably only another 3 or 5 years until the house is done!
I've managed to go my whole life without the massive pleasure of sampling your undoubtedly wonderful biltong so I guess I can wait until you have the house done too. I will not forget!
dontworryaboutit
A box with a bare, low wattage flouro light hanging through the top can work for a cheapo dehumidifier. I have eaten biltong made with one of these and it was great, lots of chili...
joji gulapetis
dontworryaboutit wroteA box with a bare, low wattage flouro light hanging through the top can work for a cheapo dehumidifier. I have eaten biltong made with one of these and it was great, lots of chili...
If only it was so easy......
Snow white
Humidity is a concern, the driers here are about $20. Best to use topside or silverside, cut with the grain about half an inch thick and three inches wide. Sprinkle with coarse salt, sprinkle with pepper and dried coriander to taste. You can use other spices, chilli etc. if you so wish. Mix brown sugar, water, worcester sauce and sugar (1 part vinegar sugar sauce to 4 parts water) Lay meat evenly in mixture and sprinkle some more salt pepper etc. Leave for 6 hours turn and repeat. Hang meat for approx 10 days or until dry enough for your taste, making sure non of it is touching else it rots. I'm sure the first batch will be a practice run for taste etc. so i wouldnt go too moggy with the meat.
