Baumy Biltong - Noble Nonsense

Equipment

30 7cm steel hooks 13g - 29,97 €

First batch

1.7kg

First measure of spices

• 18g salt
• 2g black pepper
• 4g coriander
• 2 Star anise

Second measure of spices

• 9g salt
• 1g black pepper
• 2g coriander
• 2 Star anise

Total spices

• 27g salt
• 3g black pepper
• 6g coriander
• 4 Star anise

Second batch

5.98kg - Irish Silver side 168,36 €

Wash ingredients

• 60 g worchestershire sauce
• 21g red wine vinegar
• 17g apple cider
• 20g condimento blanco
• 16g black malt vinegar
• 7g guiseppi 5 star

Note:

• Worcestershire sauce is 10% vinegar
• Need 20% more wash next time

Calculated spices for second batch

• 75.8g salt (reduced by 20%)
• 10.5g black pepper
• 21.1g coriander
• 7 Star anise

Calculation: First batch weight: 1.7kg Second batch weight: 5.98kg Scaling factor: 5.98 / 1.7 = 3.52

• Salt: (27g _ 3.52) _ 0.8 = 75.8g (20% reduction applied)
• Black pepper: (3g _ 3.52) _ 1.2 = 12.6g (20% increase applied)
• Coriander: 6g * 3.52 = 21.1g
• Star anise: 2 * 3.52 ≈ 7 (rounded to nearest whole star)
• 10-15g dried chili flakes (or 2-3 whole dried chilis, crushed)

Used 1 arbol & 2 guajillo

Final weight 127

Forgot the garam marsala

Added the marsala before hanging

• A1 - 694g

• A2 - 656g

• A3 - 640g

• A4 - 623g

• A5 - 533g

• A6 - 515g

• A7 - 552g

• A8 - 367g

• A9 - 248g

• A10 - 110g

• A11 - 140g

• A12 - 205g

• A13 - 362g

• A14 - 312g

• A15 - 202g

  19.09.24 - 15h00

Third batch

Wash ingredients

• 75 g worchestershire sauce
• 21g red wine vinegar
• 17g apple cider
• 20g condimento blanco
• 16g black malt vinegar

Calculated spices for third batch

• 83.38g salt (reduced by 10%) - 85
• 10.5g black pepper
• 35.66g coriander
• 7 Star anise
• 3g garam masala
• 54g tandori masala (1/3 of total spice weight)
• Used 4 chipotle & 2 guajillo

Making the spice mix, grind ingredients seperately to get large coriander pieces.