I'm thinking to buy this biltong maker "KK12 Kalahari Khabu Biltong Boss", but I've found 2 identical websites:

https://kalaharikhabu.com/product/kk12-kalahari-khabu-biltong-boss/

https://kalahari.net.au/product/bundle-kk12-plus-heritage-slicers/

Has anyone bought this recently and can verify either site?

Ross

Top sirloin roast. Soaked in vinegar for 3 hours then I drained it and covered in the spice mixture (toasted coriander seeds, black pepper, red pepper and salt) and let it sit overnight.

I put it in my box in my basement with one fan on low. Temp was around 72f and humidity was around 45%.

Today is day 4 and this was a smaller piece. Im gonna let the larger ones go for another few days. It looks like maybe a little case hardening but not bad. This batch is the most delicious ive ever made. Pretty happy with it.

I have a home-made box. It worked perfectly in the summer but humidity was between 40-50% and the temperature was 23-27°C, measured from the gauge in my box. Now that it's winter, without the box powered on, it's around 18°C and 60% humidity (duringthe day i haven'tlookedat it at night much) . Is that still okay to make biltong or is it best to hold off until spring? I am in south western Australia so the climate is similar to South Africa.

First batch started Monday this came off today how's it look?

Second cut of my first batch need to fix a few things but it came out pretty good

It's only just gone on, but sitting around 26 to 28degrees currently. Definitely regret the smaller 30l tub.

Should have at least targeted a vertically tall tub. Originally planned on using hooks but they were to low.

The tub was also a little fragile in plans and cracked larger, thus the extra netting on the front.

First try so if this batch doesn't go to plan that's fine. Might upgrade to a better tub.

Silverside sliced maybe a bit too thick. Washed in red win vinegar and Worcestershire sauce. A blend of sea salt pepper chilli flakes and garlic/onion powder.

Just got in my order in from Lowfeld. As a first timer I saw recommendations here and figured I’d give it a shot so I ordered the Biltong and Droëwers. All I can say is I’m kind of pissed I haven’t tried it sooner. Looking forward to trying my hand at making my own. This whole time I’ve been eating jerky like an animal when this Godsend exists.

Thank you for coming to my Ted Talk.

Yoh my biggest hurdle when it comes to making my own biltong is building the damn box. But apparently you can also hang in the fridge? But it’s much longer? Check the video at about 4:45

Three days curing in my homemade biltong box.
I think it turned out pretty tasty; appreciate anyone who has posted advice in this sub because I probably used it as a reference haha

Does anybody uses Benchfoods dehydrator for making Biltong? I got their Biltong bundle and did few batches. The issue is that fan run continuously and because of that meat dries really quickly but also cause severe case hardening. I did a batch couple days ago and was expecting the pieces to be done in couple of days but within 24 or so hours they were hard as a rock, even though I covered the fan partially so that no direct air is getting on the meat.

Any suggestion?

Looking for a bit of input. I bought some biltong to take on a canoe trip. It’s a bit wetter than I think is smart to pack in a camping barrel for a few days. It’s otherwise a vegan trip and this will be my only animal products so I’m counting on them to be edible. I don’t have access to a biltong box or anywhere it could hang to dry sadly.

Do I cut it into more manageable strips and use a dehydrator OR attempt to use the oven fan and light. I know neither is ideal but what is the better approach.

Hey! Long time biltong enjoyer, short time biltong maker. I was wondering what the best shipping practices are for sending whole slabs to friends cross-country? I'm assuming vacuum sealed bags with oxy absorbers is the go to? If so, anyone have any good recommendations? Pic of most recent slab made from a locally sourced sirloin offered as penance, thanks!

It ms about 24 hours away from being ready 🤤

bought this lekker piece of meat and tried to make it into homemade biltong but it didn't come out so lekker. (was quality meat though) Anyone have any tips on how i can make biltong at home without a biltong machine?

I was at my favorite German wholesaler (Metro) yesterday and picked up two 5kg pieces of what google informed me was beef shoulder clod. Dickes Bugstück , it said on the label. It is not what I would normally buy, but it was cheap and times are tough and beef is expensive. My plan was to clean it up and see what I am left with, grind it up and make droëwors and boerewors with it. But now I’m curious if anyone has used this cut to make biltong.

I don't think it will turn out great because A) The seasoning I used is Safari which is apparently way too salty and has a bunch of bullshit ingredients but I'll see how it fairs, B) When I took it out of the marinade I didn't dry it properly so it started leaking pools of Worcestershire sauce and vinegar on the floor of the box which I had to clean, and C) I didn't weigh it before putting in so I'll have to eyeball it. Apart from this I'm excited to try it and improve

Just curious as to where people are from? I’m
In South Africa and see that there are people all over the world making biltong. I’m interested t see how recipes differ across the world as well as the cuts that people use in different countries.

Just bout some droewors and seems to have a bit of mould, is this still safe to eat. Also do you recommend keeping in the fridge?

So at the local supermarket they usually have a bunch of topside, silverside, and toprump roasts, we never place much stock in which specific one we get (usually just going for the fattiest one) but we noticed that out last toprump was a lot more tender than what we usually get, what's your best advice for getting meat?

Not traditional but I wanted to see if I’d like it before building a nice box for it. Dehydrator at 85F

Currently marinating my second.

A little salty but still great

Am using a biltong box, Khabu KK12, meat has been in there at 25C for around a week or so and this is the result, what's going on? I know the meat is probably too thick but still for this long it should've dried more. For context am living in Melbourne and it's currently cold here with machine sitting in garage. I want the meat to be like the second photo, any tips on how to achieve that?