geoffmallo wrote:I've just gone through my first ever batch of home made biltong (south african dried meat). We used to buy it but at >$60 kg it was too expensive. It's very easy to make and doesn't have a large set up costs. Tastes very good and last a long time. In my excitement of making my own biltong I forgot to weight the completed product to know exactly how much weight is saved by drying it. I think it's at least 60-70% but there's absolutely no science behind that! I'll let you all know next time I dry some.
I've blogged about how to do it. See http://mycampgear.com/2008/08/11/how-yo ... dried-meat if you want to try it out.
corvus wrote:Jees the Forth Butcher......<snip>
Clownfish wrote:Corvus, as the barmaid said to the bishop, don't waste your own slab o'meat!
I was going to try dicing up some squares of the chunk I bought to try, soaking them in hot water for a while, then see how the go maybe fried.
The kids weren't too keen on the biltong, unfortunately, but they did like the dried wallaby sausage. Kind of like a giant twiggy stick.
That was game !!
jaco wrote:When hiking we have it as part of breakfast, snacks, and lunch. You can also grind it finely to make a powder, which is great on bread, or salty biscuits with butter, margarine, or spread cheese.
michael_p wrote:One of the dads at my daughters school is from South Africa and he makes his own Biltong at home using his own spice mix. It is so good I have started salivating just thinking of it.
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