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: Our Butchery
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BILTONG MAKING

We also do spit braai catering www.spitbraaicatering.co.za

Home Style Method 1 - 5Kg
This method is used for small personal use production. It involves taking an oven dish then adding some salt to and pre-mixed sauced spice to the bottom of the dish. One then adds a layer raw meat to the dish. More salt and pre-mixed sauced spice is added on top of the meat. The dish is the placed in a refrigerator for two days to allow curing and for the flavor to sink in.

Small Butcher Method 5-20Kg
This is similar to the home style method however the butcher will use a large butchers dish he will then firstly add salt and pre-mixed sauced spice. He then adds a layer raw meat to the dish. More salt and pre-mixed sauced spice is added on top of the meat. He will continue adding layers of salt, pre-mixed sauced spice and meat until his dish is full. The dish is the placed in a refrigerator for two days to allow curing and for the flavor to sink in.

Large Butcher Biltong Production 20-100Kg
Larger butchers make use of mechanical tumblers these tumblers look similar to cement mixers and have a mixing bowl made from stainless steel. All the salt, pre-mixed sauced spice and meat is added to the tumbler at once. The tumbler is turned on for thirty minutes. The tumbler allows the salt and pre-mixed sauced spice to penetrate the meat in this time. The butcher then removes the meat and hangs immediately thereby reducing production time by two days.

Wholesale Biltong Production 100-1000Kg
Biltong wholesalers make use of mechanical vacuume tumblers these vacuume tumblers look similar to washing machines and have a vacuume mixing bowl made from stainless steel. All the salt, pre-mixed sauced spice and meat is added to the vacuume tumbler at once. The vacuume tumbler is turned on for thirty minutes. The vacuume tumbler allows the salt and pre-mixed sauced spice to penetrate the meat in this time. The manufacturer then removes the meat and hangs immediately thereby reducing production time by two days.

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