Author Topic: Dried meat "Biltong"  (Read 1278 times)

Offline Nomad

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Dried meat "Biltong"
« on: May 28, 2015, 11:48:31 AM »

A good idea for drying meat for storage. Your thoughts and ideas.

Offline scoob

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Re: Dried meat "Biltong"
« Reply #1 on: May 30, 2015, 07:53:12 AM »
"It stores damn-near forever!" I've heard. 

I tried making it one time, but it came out really salty.  Haven't taken the time to try it since, but would like to give it another shot.

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Offline 9Shooter

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Re: Dried meat "Biltong"
« Reply #2 on: August 17, 2015, 12:32:25 PM »
My wife is South African and we make biltong semi-regularly.  Very good flavor, usually thicker cut than jerky so it stays a little softer.  I'm impatient and don't salt it for as long as most recommend, but it also keeps it from being too salty in the end.  You can also modify the amount of coriander to suit your taste.  You could also look into boerewors if you like sausage or droewors which is dried sausage.
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