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Biltong

Northern Rancher

Well-known member
After reading all those old African hunting books I decided to try and make some-it's dried meat the way the Boers used to make it. Basically you cut meat into wide strips quite a bit thicker than jerky-marinate it in cider vinegar overnight than coat with brown sugar, coarse salt and pepper. It called for coriander too but I couldn't find any so I used Montreal Steak Spice. If it turns out might be a way to use up some cow meat or the mountains of wild game we get.
 

katrina

Well-known member
nr... I do hope you won't soon be wearing a loin cloth and head dress feathers... Might get in the way of preg checking... :twisted: :p :D
 

katrina

Well-known member
Oh MAN...... I think I'm going to need therapy for even thinking about that sight........... It's burned into my imagination..... :help: :stop: :nod: :gag:
 

finfarmer

Member
Northern Rancher said:
After reading all those old African hunting books I decided to try and make some-it's dried meat the way the Boers used to make it. Basically you cut meat into wide strips quite a bit thicker than jerky-marinate it in cider vinegar overnight than coat with brown sugar, coarse salt and pepper. It called for coriander too but I couldn't find any so I used Montreal Steak Spice. If it turns out might be a way to use up some cow meat or the mountains of wild game we get.

Overnight might be a bit long, but depends on how you like it. We do once a year when we butcher a cow and this year we will try it with goat, various recipes using dried chilli, lime juice and grated lime skins, dried garlic, basically anything that takes your fancy, coriander is used in traditional "plain'" flavoured biltong but not essential if you dont have or like it. Ours never get a week to dry as after the first three days we end up sampling bits here and there and before you know it we ve sampled the lot...
 

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