SwaziBird Posted May 9, 2008 Share Posted May 9, 2008 I heard that Eric (?) had made genuine biltong available at the cricket 6's, a short time back. Who and where is Eric ? I'm looking for him. Anyone help ? Thanks. Cheers Link to comment Share on other sites More sharing options...
Yorkshire Lass Posted May 10, 2008 Share Posted May 10, 2008 Hi Yep I know Eric - his bilton is famous in these parts! I have forwarded him this link so he can contact you directly. Regards YL Link to comment Share on other sites More sharing options...
WoodyD Posted May 10, 2008 Share Posted May 10, 2008 Yes, Eric where are you? We met at Cricket sixes, I bought some of your biltong, you took my number (Roger).. give me a call please. Of course, we wouldn't say no to some more of that biltong and/or boerewors Link to comment Share on other sites More sharing options...
SwaziBird Posted May 10, 2008 Author Share Posted May 10, 2008 HiYep I know Eric - his bilton is famous in these parts! I have forwarded him this link so he can contact you directly. Regards YL Thank you Yorkshire Lass. You do both my heart and my stomach good ! Eric, am waiting for the contact. Cheers. Link to comment Share on other sites More sharing options...
Yorkshire Lass Posted May 11, 2008 Share Posted May 11, 2008 Hi Everyone Eric is happy to give out his contact details as follows: Mobile: 081 783633 Email: PLEASE CONTACT VIA PM FOR EMAIL ADDRESS Message from Eric: I will be making biltong soon ish - probably a week or so. Boerewors not for a few weeks. Regards YL Link to comment Share on other sites More sharing options...
SwaziBird Posted May 11, 2008 Author Share Posted May 11, 2008 Hi EveryoneEric is happy to give out his contact details as follows: Mobile: 081 783633 Email: PLEASE CONTACT VIA PM FOR EMAIL ADDRESS Message from Eric: I will be making biltong soon ish - probably a week or so. Boerewors not for a few weeks. Regards YL Thanks YL. I'm drooling already. ( I imagine Woody is as well ). I'm curious too ! What does a Yorkshire Lass know about biltong ? Cheers. Link to comment Share on other sites More sharing options...
WoodyD Posted May 12, 2008 Share Posted May 12, 2008 thanks for the info. yes, the idea of more of that great biltong washed down with cold beer makes me drool.. (not a pretty sight) by the way, if I plant it, will it grow..? Link to comment Share on other sites More sharing options...
Nienke Posted May 12, 2008 Share Posted May 12, 2008 Ok guys, sorry for the ignorance, but what is biltong? Boerenworst sounds very familiar, so not biltong. Nienke Link to comment Share on other sites More sharing options...
OxfordWill Posted May 12, 2008 Share Posted May 12, 2008 one possibility: A kind of cured beef from South Africa - http://en.wikipedia.org/wiki/Biltong Link to comment Share on other sites More sharing options...
Nienke Posted May 12, 2008 Share Posted May 12, 2008 Thanks! Never heard of it in Holland. It certainly sounds pretty delicious, though. Nienke Link to comment Share on other sites More sharing options...
adjan jb Posted May 12, 2008 Share Posted May 12, 2008 (edited) Thanks! Never heard of it in Holland. Nienke The word biltong is from the Dutch bil ("rump") and tong ("strip" or "tongue") (Wkipedia) Edited May 12, 2008 by adjan jb Link to comment Share on other sites More sharing options...
Nienke Posted May 12, 2008 Share Posted May 12, 2008 Yes, I read that. And then I thought: "Blast, never heard of it in Holland." Link to comment Share on other sites More sharing options...
WoodyD Posted May 13, 2008 Share Posted May 13, 2008 Eric's been located, his correct phone number is 0817836332. He might be down at Tuskers on friday nite, hopefully with biltong samples aplenty, for those wanting to give it a try. I need no introduction to the best bar snack on earth Link to comment Share on other sites More sharing options...
gpdjohn Posted May 13, 2008 Share Posted May 13, 2008 Thanks! Never heard of it in Holland. It certainly sounds pretty delicious, though. Nienke Maybe as good as frickendelen..with curry fries..mummmm with an ice cold Dommelisch and some bitteballen..( probably spelled that wrong, but sure tasty..from my days at the KNPV club in Helden..) Link to comment Share on other sites More sharing options...
WoodyD Posted May 13, 2008 Share Posted May 13, 2008 gpdjohn, I can only imagine what those are, and I wouldn't want them around in a food fight ! Link to comment Share on other sites More sharing options...
gpdjohn Posted May 13, 2008 Share Posted May 13, 2008 gpdjohn, I can only imagine what those are, and I wouldn't want them around in a food fight ! Frickendelen- a mystery meat weiner, a taste you gotta aquire..my cousin would never tell me what it was made of, said it would scare me. Bitteballen - don't know what it was, a crispy outside shell with some gooey inards..another taste only a Dutchman could love, but after 'bout 20 Dommelisch with some decoys ( humans that dogs taste ) I grew to love 'em...and never asked what they were made of. Ahh, the cold wet dreary nights in a KNPV clubhouse..fond memories for sure. Link to comment Share on other sites More sharing options...
Nienke Posted May 13, 2008 Share Posted May 13, 2008 Thanks! Never heard of it in Holland. It certainly sounds pretty delicious, though. Nienke Maybe as good as frickendelen..with curry fries..mummmm with an ice cold Dommelisch and some bitteballen..( probably spelled that wrong, but sure tasty..from my days at the KNPV club in Helden..) A frikandel is not something I'm really fond of. It looks like a 'bere-lul' ....dunno if it tastes like one ... Dommelsch is ok, but Grolsch or Heineken is better, IMHO. Bitterballen and kroketten are absolutely fabulous delicous, especially with mustard. Where is Helden? Link to comment Share on other sites More sharing options...
gpdjohn Posted May 13, 2008 Share Posted May 13, 2008 Thanks! Never heard of it in Holland. It certainly sounds pretty delicious, though. Nienke Maybe as good as frickendelen..with curry fries..mummmm with an ice cold Dommelisch and some bitteballen..( probably spelled that wrong, but sure tasty..from my days at the KNPV club in Helden..) A frikandel is not something I'm really fond of. It looks like a 'bere-lul' ....dunno if it tastes like one ... Dommelsch is ok, but Grolsch or Heineken is better, IMHO. Bitterballen and kroketten are absolutely fabulous delicous, especially with mustard. Where is Helden? Limburg Close to Maasbree. Link to comment Share on other sites More sharing options...
SwaziBird Posted May 14, 2008 Author Share Posted May 14, 2008 thanks for the info.yes, the idea of more of that great biltong washed down with cold beer makes me drool.. (not a pretty sight) by the way, if I plant it, will it grow..? Only if you water it Woody !!!! Cheers BTW, thanks for the tip-off. Link to comment Share on other sites More sharing options...
Pantip Posted May 14, 2008 Share Posted May 14, 2008 'SwaziBird' It's good to know that there are at least a few "Yarpies" (??) on this forum. Brings back many memories. Pantip Link to comment Share on other sites More sharing options...
SwaziBird Posted May 14, 2008 Author Share Posted May 14, 2008 'SwaziBird' It's good to know that there are at least a few "Yarpies" (??) on this forum. Brings back many memories. Pantip Pantip, That's another good thing about biltong. You don't have to, necessarily, be a "yarpie" to enjoy it ! I guess I'm a kind of "yarpie" having been born in Durban , received enlightenment (?) in Swaziland and "stopped over" in Australia for a mere 33 years before making the decision to settle in Chiang Mai where I can now chew on my beef biltong and die happy ! Woody has promised to plant some on my grave when the time comes. Cheers Link to comment Share on other sites More sharing options...
Crow Boy Posted May 15, 2008 Share Posted May 15, 2008 It is petty easy to make your own biltong Ingredients: Meat - game or domestic rock salt black pepper - coarse ground dried coriander - ground vinegar - perferably apple cider Method: cut the meat with the grain, into half inch (one cm) strips about 6 inches (15cm) long. Liberally spinkle rock salt on each side of the pieces and let stand for an hour. The longer you let them stand the saltier they will become. After an hour scrape of the excess salt with a knife (don't wash it). Put some vinegar in a bowl and dip the strips for a second or two. Just so that the meat is covered in vinegar but not soaked. Hold the meat up over the bowl and allow the excess to drain off. Sprinkle the meat with ground pepper and gound coriander on all sided. Once you have done this the meat is ready to dry. There are several methods of drying. One is to hang it on a line in a cool place and have a fan blow on it. The problem with this method is that if the weather is humid (like now) the meat can spoil. To prevent this the trick is to build a biltong box. This is a simple sealed wooden box - you can use cardboard while you decide to go to the effort of making wood if you like. Make a series of holes on the four sided and top. Through a hole in the top feed an electic cable and connect a 60watt incandesent light bulb. Hang the meat from the top and turn on the light. The heat from the bulb will dry the meat even in humid weather in about 3-4 days. The theory behind this method is that hot air rises thus drying out the meat but not cooking it. The holes are important as the promote good air circulation in the box. You can modify the method by drilling 1inch holes through the side and top of the box and sticking fly mesh over the holes to prevent insects infesting the meat. CB Link to comment Share on other sites More sharing options...
Rasseru Posted May 15, 2008 Share Posted May 15, 2008 Yes, I read that. And then I thought: "Blast, never heard of it in Holland." It is possible you would have if the British had not crushed the Boers. Link to comment Share on other sites More sharing options...
LaoPo Posted May 15, 2008 Share Posted May 15, 2008 Bitterballen and kroketten are absolutely fabulous delicous, especially with mustard. Bitterballen Kroketten LaoPo Link to comment Share on other sites More sharing options...
WoodyD Posted May 15, 2008 Share Posted May 15, 2008 Yep, SwaziBird I'll plant some biltong on your grave, but what do I water it with ?! see you at Tuskers tomorrow? Link to comment Share on other sites More sharing options...
Sao Jiang Mai Posted May 16, 2008 Share Posted May 16, 2008 Highly recommend Erics biltong. Super stuff, great for parties and munchies. Link to comment Share on other sites More sharing options...
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