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My wife made biltong out of a black buck i shot last week. It turned out great. Had this in Africa and love making it.
Forest any recipe? That looks fun to try
Salt, pepper, coriander, vinegar. Air dry low heat 100° for 2-3days They dry it in a wooden box in Africa. We use a dehydrator. Meat on every other shelf for better circulation
Is this similar to venison jerky?
Similar. Like med rare venison jerky.
Biltong is not venison or any other kind of jerky. With jerky, the intent is to have it dry. With Biltong you want to retain approx 55% moisture (45% loss). If you just hang it in your refrigerator it will take 2 to 3 weeks.
What makes it Biltong is the dry seasoning and wet cure (vinegar, Worcestershire, etc).
Biltong is a dry cure. Coating all the surfaces with coarse salt for a few hours is the first step.
I made some out of elk roasts a year or so ago, but just did a dry cure only as an experiment. Adding the spices and wet cure to the process would've made it better.
Man, that looks really good.....
There are a few recipes on youtube I watched a while back and thought about trying but never did, the ones I seen looked time consuming....
Interesting. I'd never heard of it. Is it actually purple inside, like it's showing up on my computer?
^^^ yes, it has a deep purple/red color almost like beets from a can.
Mmmmm biltong. Like jerky only without all the flavour.
^^^^ you've never had Biltong then...
Every biltong I‘ve had was in Africa. Tasted like ass.
I’m sure yours is better.
I’m glad I don’t know what ass tastes like then! LOL
Correction: ass tastes better.
How does this recipe sound?
Correction: ass tastes better.
If I may...
Sometimes ass tastes better.
^^ LOL Yes - there can be a fair amount of variability in spice packages and hygiene.
Walking, Your taking too big of bites. LOL
My Grandfather came over from southern Italy when he was 19 years old. He made what he called dried beef. It was cow tongue (moo cow, not elk). He dried his in the attic. It looked exactly like what you have there. Always sliced thin, peppery, tasty! I've not had it since the mid 70's. Thanks for the memories.
I've never heard of brown sugar in it.
Interesting! I’ve heard of Biltong but never had it. I’m going to give it a try!
I agree. The times I've had biltong in Africa it tasted like ass. Jersey tastes great, like dried flavorful meat. Biltong has always still just tasted like dry raw meat to me. Not great.
Watched locals make biltong in RSA. After watching I think biltong translates to: Guts on a Wire.
"Every biltong I‘ve had was in Africa. Tasted like ass."
From Wikipedia … The word "biltong" is from the Dutch bil ("buttock") and tong ("strip" or "tongue").
Turns out it actually IS ass. Maybe I’ve been getting the piece with the hole in it.
I have never had bad biltong. It has always tasted like moist good jerky. Its best made from a hind quarter. But I've never meet a normal person from Saskatchewan either. Lol
If you consider “buttocks” ass then you do realize that an elk or deer round is ass.
If thats how your biltong tastes you should roll it over.....
So a rump-roast is really an ass-roast?
I could take it or leave it. Have had good and bad same with jerky.
Rump = buttocks
Buttocks = ass
Makes sense to me. Lol
The pic in the OP doesn't even look like meat to me. Are you sure it's not a pair of Michael Jordan's old sneakers that got burned up in a fire? ;-)
And don't even get me started on why South Africans love rusks either. Old dry bread. Yum. Pass the donuts!
Interesting how many know what Ass tastes like....LMAO!!! Biltong needs to be sliced thinly and have fat on it. Not everyone's taste, but I'd take 5 lbs right now in a heartbeat!!
When it comes to the taste of ass, I will defer to the obvious experts on the subject.
Was curious so checked Amazon and there are gobs of biltong there...
Johnmc, I am going to try the recipe in your link.
Let us know how it turns out