Food & Drink Help me find really good biltong in the UK

I love biltong. Ever since I befriended two lads from SA many years ago I have had a taste for the stuff, but the biltong they used to bring over from SA was so much tastier than what I've managed to find over here.

Does anyone have any recommendations for biltong that is available in the UK via mail order? The dry, flavourless little husks of flesh masquerading as biltong that I've managed to source over here are a tad underwhelming, I want something a bit closer to the real deal.

Or should I just try and make some myself?

 

London Aussie/SA/NZ shop has a supply but its mega pricey.

I've been informed by some SA's that you're best off making your own via getting some spice mix from SA.

 

You'd be surprised how many butchers do it.

My advice would be make your own, far cheaper and pretty easy to be honest.

 

Any good recipes with stuff I can get over here without having to resort to buying any mix from abroad. I see many, many methods on the web but again, if anyone has a tried and tested method that they love I'd be happy to hear it.

I might also poke around a few of the local butchers as well, and we also have a sausage shop that recently opened in Salisbury which might be worth a punt.

 

Best places to look online if you want premade packages are actually the health shops. I eat Biltong as a snack on my heavy lifting training days as they are loaded with protein.

http://www.myprotein.com/uk/products/biltong

That's the one I use.

 

Is it delicious and meaty?

 

I'll be honest. I've not tried lots of other brands, but I do look forward to my biltong after a heavy session, and I like the taste.

 

I'll give that a whirl then. I'll get some flavoured and some plain and chomp my way though them, your recommendation and the reviews on the page give me hope.

+rep

 

If you don't like them, I'll buy them off you.

 

http://www.biltongboys.co.uk/biltong.php

I like their stuff, I take some with me when hiking or long distance running, omnomnonomnom

 

Think I'll sample their delights as well, thanks!

 

The cruga stuff isn't that good mate, much like the stuff you get in pubs.

I often find south african butchers at farmers markets where you can get it, along with boerwors and the like

 

I would advise you to have a go at making your own, its really easy, you dont need anything special and if needs be leave it on a rack in the oven on the lowest possible temp if you havent got anywhere/way of air dying it.

I used to get some really good biltong from a seller on ebay (theres plenty for sale), it was easily the best ive had in this country but the seller doesn't appear to exist anymore!

 

Snoggy's in Putney has some good stuff as well as the butcher near me in Pinner. Mate I was in South West with has his own stuff in Colchester.

 

For the first time in my web-life, I can honestly say that that's something of a 1st world problm I don't have.

Our biltong here puts the South African Biltong to crying shame, and our Kilo price for the stuff is still less than you guys pay for 2 packs of smokes (or something... No idea waht smokes cost - a kilo of GOOD biltong here is around 13-15 GBP).

/third world problem.

 

Demot thread material for us Brits

 

I should totally do that... Take a pic at the butchery sometime, frame it, put it in demote thread.

 

You could try making your own - I've been making beef jerky for a while now. While the recipie is probably different (biltong uses salt & vinegar?) - the same technique for drying can be used - hang the meat by cocktail sticks from the rack in the oven on lowest temp for something like 4 hours.

The result tends to be a bit more juicy and less dry than the stuff you buy on the internet, while still being cured enough to eat. Main cost is the meat

My recipie uses soy sauce, worcestershire sauce, garlic powder, onion powder, honey, chill flakes, cayenne pepper and black pepper. Marinade that lot overnight and then hang in the oven. The salt comes from the soy sauce, so no need to add more.

 

Biltong MUST HAVE Coriander seeds on it... MUST HAS. NOT NEGOTIABLE.
Salt+Vinegar+Coriander is (warning: opinion) a must have for every type of Biltong. Anythig else is negotiable.

 

I go to snoggys in Putney and the biltong boerwors in Roehampton usually once a week to get various meats.

I can get you some biltong and post it up, you can just bank transfer me.

Sent from my GT-I9300 using Tapatalk 2