Pascale arrives back on Thursday Island with a rattling parcel! We prepare for our trip south by making a giant batch of biltong with our mate Raph and Troy shows you how easy it is to fix the cooling pump on your outboard.
2:10 How to Make Beef Biltong
12:54 Raph’s Biltong Box
14:46 How to Replace the Impeller in your Outboard
Raph’s Beef Biltong Recipe
6kg Topside Beef
100g coriander seeds
50g black pepper
20g dried chilli (but you can add more or less to taste)
450g brown sugar
15g bicarbonate soda (bicarb)
150mL Worcestershire sauce
150mL white vinegar
Deep Container for marinating
Food processor or mortar and pestle
Stainless Steel Hooks (or clean cooking string or natural fibre cord)
Biltong Box (or, if you don’t have one, you’ll need to find a well ventilated, dry place in the shade with no insects)
Combine the Worcestershire sauce and vinegar in a jug to make the marinade.
Slice the beef into 1/4 inch (6mm) pieces against the grain and begin to place in a deep container. Cover each layer of beef slices with the marinade. Once complete leave for 30 minutes to cure.
While curing, blend (or crush) the spices together until medium to finely ground and put aside in a bowl. Blend sugar, salt and bicarb together and put aside in a bowl.
After 30 minutes, transfer your cured meat into a bowl and clean and dry the deep container. Put a thin layer of the spices and sugar mixture in the bottom of the container. Squeeze the excess vinegar solution off the meat pieces and then layer in the container. In between each layer sprinkle an equal amount of sugar and spice mixture. Make sure you reserve the marinade and a small amount of spices for the next step. Once complete place in fridge (or cool a dry place) for a minimum of 3 hours.
After 3 hours or more, remove meat pieces from the mixture, rinse with the reserved marinade and then squeeze out the moisture from the beef before patting dry with paper towels and or clean cloths.
Place hooks in the beef pieces ready for hanging and press the beef pieces into remaining spice mixture. Once complete, hang the beef in your Biltong Box or a well ventilated space in the shade that is insect free. Leave to dry for at least 48 hours. Remove the hooks from the Biltong and store once it is fully dried.
Once the beef is thoroughly dried you should have approximately 2.5Kg of Biltong.
For long-term storage it is best to put your Biltong in a brown paper bag and then place in an airtight container. We do not recommend using a vacuum sealer as the meat may sweat inside the plastic in warmer climates.
Want more? Become a patron! http://www.patreon.com/freerangesailing
Patreon not for you? We've also got Paypal: http://bit.ly/2Cpp1xz
Follow us on:
0:01 1:53 & 25:07 June - Alon Barak
3:19 Which That is the Long Version - Doctor Turtle
9:15 & 11:19 Drift - Molife
12:49 &16:55 Robot Crambo - Doctor Turtle
15:23 Zelig - Alon Barak
20:39 Peak Beak - Doctor Turtle
Essential Cruiser Reading List (if you buy through these Amazon links we get a kickback!)
The Cruiser's Handbook of Fishing (Scott and Wendy Bannerot): http://amzn.to/2ycQTEA
Boatowner's Mechanical and Electrical manual (Nigel Calder): http://amzn.to/2xu8kSc
The 12 Volt Doctor's Practical Handbook: For the Boats Electric System (Edgar Beyn) http://amzn.to/2gq257p
Our Film Making Gear
SnapLens lenses and accessories for smartphone and tablet devices: http://www.snaplens.com.au/shop
DSLR Camera: http://amzn.to/2zbiPXZ
Wide-Angle lens: http://amzn.to/2gqwAtU
Polariser Filter: http://amzn.to/2yUxl5l
Prime lens: http://amzn.to/2g5KlBg
Second Tripod: http://amzn.to/2ycUO42
Recording microphone for iPhone 4 and iPad: http://amzn.to/2y7snCV