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Author Topic: Biltong  (Read 2117 times)

Bramham Wiltshire Horns

  • Joined Oct 2014
  • leeds
  • Bramham flock Wiltshire Horns
Biltong
« on: March 31, 2020, 10:20:21 am »
one of my favourite snack is Biltong

i wondered if anyone had tried to make some using Lamb/mutton!


would be interesting to see what people have used

Deer Forager

  • Joined Oct 2019
  • Suffolk
Re: Biltong
« Reply #1 on: April 18, 2020, 11:08:50 pm »
Haven't used mutton yet. I have used venison and pigeon. Just be careful of seasoning quantities for smaller strips of meat

Bramham Wiltshire Horns

  • Joined Oct 2014
  • leeds
  • Bramham flock Wiltshire Horns
Re: Biltong
« Reply #2 on: April 22, 2020, 10:11:47 am »
thanks

How did it work out with Venison and Pigeon


Deer Forager

  • Joined Oct 2019
  • Suffolk
Re: Biltong
« Reply #3 on: May 28, 2020, 09:28:45 pm »
Both are very good. Venison is my favourite. If you are into your South African snacks, venison also makes a mean Droewors. Just make sure you use beef fat not pork.

smallholder147

  • Joined Aug 2020
Re: Biltong
« Reply #4 on: August 08, 2020, 10:27:43 am »
Have you already tried? Would be nice if you could tell me which one is your favourit. I've tried it with lamb and liked it but maybe there is a better version?

If you want to try my recipe, that's what you need

about 2 Kilogramms from meat
100 ml vinegar (balsamic or white wine vinegar)
2 tbsp black pepper, crushed
1 teaspoon salt
1 teaspoon cane sugar
If desired, other dry spices such as 1 teaspoon paprika powder, 3 tablespoons crushed coriander, 2 teaspoons ginger powder or 2 teaspoons garlic powder.


That's how you do it:

Cut away fat and tendons from the meat and use them for other purposes, e.g. as bacon cubes.

Cut the meat into strips approx. 5 mm thick and approx. 4 cm wide. Cut along the grain.

Mix the remaining ingredients into a marinade.

Rub the meat strips with the marinade.

Place marinated meat strips in a sealable container and store in a cool place for at least 10 to 48 hours (in the refrigerator or cellar).

After marinating, pat the meat strips dry with kitchen paper and rub off the loose marinade.

Hang with string, meat hooks or pierced paper clips in a dry and airy place for 2-3 weeks.

Alternatively, the meat can be dried in a food dehydrator.

Alternatively, the meat can also be dried in the oven:

Set the oven to 40-50 ° C
Place strips of meat on a wire shelf
Place the grid on the middle rail
Place a wooden spoon between the oven and the oven door so that the door is ajar and the moisture can escape
Dry for 5 - 8 hours.
When the meat is almost “rock hard”, chop it into thin strips

 

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