Another year is close to its end, with the Christmas and New Year / Festive Season upon us. As the post title suggests, something from a little left field: a WiFI biltong box! There are nonetheless electronic goodies involved – the box has a display, with a temperature and humidity sensor. The display has in-built WiFi connectivity so that the temperature and humidity can be monitored remotely. And also the potential to control a number of switches, relays, or what-have-you; for example to switch a heater, a humidifier, a dehumidifier, etc.
(For those who don’t know what biltong is then of course Wikipedia is a source of information: https://en.wikipedia.org/wiki/Biltong. Think non marinated beef jerky and one is close, originating from South Africa, and the taste is exquisite!)
The plan is for a proper write up of the display unit, but for now, and given it’s Christmas Eve, a couple of pictures:
WiFi Biltong Recipe
Of course not complete without a suitable recipe! Here’s something I found out on the web, forgotten where, but tried and tested multiple times.
|1-2 kg||Lean beef, e.g., topside or top round|
|50 mL||Roasted cracked pepper|
|120 mL||Roasted cracked coriander seeds|
|100 mL||Brown sugar|
|10 mL||Bicarbonate soda|
|20 mL||Smoked paprika|
|5 mL||Cayenne pepper|
|0.5 cup||White wine vinegar|
|0.5 cup||Red wine vinegar|
|0.5 cup||Malt vinegar|
|60 mL||Worcestershire sauce|
- Combine all wet ingredients
- Cut meat with grain into strips, 1-1.5 inches wide
- Soak meat for 60-120 minutes
- Roast pepper corns
- Roast coriander seeds
- Crush both
- Mix all dry ingredients
- Drain and dry meat
- Coat in spices
- Place in fridge for 12-18 hours
- Pat dry meat
- Hang in meat curing cabinet
- Dry for 2-3 days depending on how “wet” one likes it
The biltong made to date has turned out fantastically!
UPDATE: See the post WiFi display module for details of the display, the WiFi interface (based on a Photon module), interfacing of the temperature / humidity sensor, etc.