Biltong Jerky
From markgraaff 15 years ago
- - to make
- Serves 50
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
Ingredients
- 4 Kg hind quarter game block shopping list
- salt shopping list
- pepper shopping list
- Fine coriander shopping list
- vinegar shopping list
- (Picture Kudu) shopping list
How to make it
- 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
People Who Like This Dish 2
- hot_it_up Columbiana, AL
- kraptain Jacksonville, FL
- markgraaff Bronkhorstspruit, ZA
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The Rating
Reviewed by 1 people-
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
hot_it_up
in Columbiana loved it
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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.
hot_it_up
in Columbiana loved it
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