For the ultimate biltong rustle up at your place - this guy’s the boss.
If biltong and other dried snacks are your go-to craving, you’ll know how pricey they can be off the supermarket shelf or from specialist stores. With our best-selling biltong cabinet, you can satisfy your tastebuds with delicious, salty homemade biltong, jerky, fruit, dried herbs, fish or droëwors and impress your friends and family at your next gathering – at a fraction of the cost. If you eat biltong regularly, you simply need this.
With 36 hooks, you can hang up to 36 pieces of biltong at a time or use the ten trays to make your favourite biltong snapsticks, leaves or wagon wheels.
Drying starts at 20 Degrees Celsius, which sets it apart from conventional Dehydrators, which typically start at 35 Degrees Celsius.
Know someone who is always craving the taste of home?
The Biltong Boss makes the ultimate gift to put biltong and dried meats back on the table.
Model Number: KK11
Power (W): 800
Voltage (V): 230
Warranty: 1 Year
TIME TO DRY & BRAAI
WHAT’S YOUR FLAVOUR?
Here’s a little guide to what you can make in your cabinet
Biltong
The Biltong Boss, as its name suggests, is perfect for drying biltong of all kinds, including beef, ostrich and chicken. If you want to recreate premium beef biltong, choose silverside or topside cuts for a robustly flavoured and mouthwatering result. If you find it at specialist stores, make sure you try the earthy flavour of ostrich, or if you want to recreate the famous Kudu (antelope) biltong, venison is a fantastic alternative.
Bluefin, Marlin & dried fish
Salty, delicious dried fish is a delicacy you can emulate at home with the help of the Biltong Boss. Try a wide variety of fish for various flavours and textures, including catfish, mackerel, mullet, salmon and whitefish. Dried fish makes for a moreish snack that is great for active lifestyles, hikes, camping or as a crowd pleaser at your next gathering.
Droëwors
Dried sausages come in all shapes and sizes for every taste and occasion. From spiced boerewors to salty salami, your favourite sausage meats can be dried and enjoyed all year long. With 36 hooks, you have the capacity to hang 36 sausages to dry at one time.
Dried veg
Once your crunch down on crispy kumara and carrot chips, you won’t want to revert back to regular chips again. Mix up your dried snacks with crunchy tomatoes, green beans or zucchini. Spice them, salt them, serve them as a side, as a snack, instead of fries or chips or sprinkle dried veg on salads. Your vegetable game is about to step up a notch.
Dried fruit & fruit leathers
Homemade dried fruit and fruit leathers are undeniably tasty, and you can dry out a huge range of succulent fruits to get that taste in a crunchy and sweeter snack perfect for on-the-go, gatherings or lunchboxes.
Bonus? They are absolutely packed with nutrients in a smaller package than their fresh counterparts. Try dried bananas, pears, strawberries, peaches, apricots, apples, cantaloupes and even blueberries! Nearly any fruit can be made into delicious fruit leathers and are a hit in your kids’ packed lunches. Sprinkle dried fruit on desserts, cereals and salads, or serve as fruit chips as an alternative.
FUEL FOR THE GREAT OUTDOORS
Dehydrated food isn’t just a delicious snack; it’s a brilliant use of food for those who enjoy outdoor adventures like hiking, camping and long excursions where dried food dense with nutrients is essential for keeping energy levels up without taking up too much room. The Biltong Boss is an adventurer’s right-hand man. It’s the ultimate low-fuss solution to prepping the essential snacks to fuel your trip, no matter the weather.
USING THE BILTONG BOSS
Your step-by-step guide to firing up your dehydrator.
1. Prep work – Cutting and spicing/marinating and place in fridge.
2. After 12 hours of marinating in the fridge, it’s time to hang everything it in Biltong Boss set to 25 degrees
3. After 48-72 hours, it’s time to take out your biltong – squeeze the meat with your fingers to feel the desired quality.
4. Slice and enjoy!
GO-TO RECIPES
Basic Biltong Recipe
Basic biltong recipe (adapted from greedyferret.com):
Ingredients
Meat
2 kilograms Beef—silverside or topside
Curing spice mix
5 tbsp Brown (malt) or cider vinegar
2.5 tbsp Coarse salt (2% of the meat weight)
2 tsp Ground black pepper
2 tbsp Coriander seed
1.5 tbsp Brown sugar
Instructions
- Toast the coriander seeds in a dry pan, then grind them down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
- Using a sharp knife, following the grain of the meat, cut into 1-inch (2.5cm) thick lengths and place in a non-metallic container.
- Combine all the spices and sprinkle them into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
- Cover the container and let your biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
- Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
- Hang your pieces on each hook in your BIltong Boss, careful not to let them touch one another.
- Fire up your dehydrator!
