Recipe

Biltong Jerky Recipe

Add Step-by-Step Photos	Markgraaff / All my dishes 1 month, 1 week ago Serve during rugby games with beer and other snacks. Use on pizza, in soups, home bake pot bread or dry completely, pound to powder and roll cubed buttered bread in powder serve as antree Prep:120m Servings:50	Markgraaff
	beef or game dried meat

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hot_it_up

Ingredients

4 Kg hind quarter game block

Salt

Pepper

Fine Coriander

Vinegar

(Picture Kudu)

Directions

Cut meat in 50mm thick, ads long as possible blocks (refer to picture)

Sprinkle with salt, pepper and coriander to taste

Sprinkle vinegar in bottom of plastic or ceramic basin

Pack layer of meat sprinkle with vinegar and repeat until all meat finished

Close with cloth and let it lay for 12 hours and turn next morning

After 24 hours hand overnight at safe high to wind dry

In morning take off and hang in cool dry place to dry

Should be ready in 7 to 10 days depends on taste or how dry you want meat

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Comments

hot_it_up 1 month, 1 week ago said:
Gotta give a five for offering the site such a traditional way of curing meat. Here in the States, hunting seasons are only open during the Fall and winter months. What is the lowest temperature this can be done.

Jeff

markgraaff 1 month, 1 week ago said:
Thanks bro at about -10 degree celcius

hot_it_up 1 month, 1 week ago said:
The easy way to convert this is to subtract a negative from 32 and add a positive. -10 would be 28 deg and 10 would be 42.

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