Thread: Jerky

I quite like biltong also.... It doesn't require me to get the smoker going and has some great flavours.

I do some cold smoking for jerky and from time to time some hot smoking but I prefer the cold method.

The hardest part is that precision is needed to get the best product at the end and it all takes time.

Originally Posted by loanrangie

You could but it would be salty and would be a waste of the effort gone in to preserving it.

wouldnt be salty, jerky isnt salty unless you make it that way

would add new flavours to a stew though

Originally Posted by Sprint

wouldnt be salty, jerky isnt salty unless you make it that way

would add new flavours to a stew though

i was just thinking, saves on room in the fridge, long trips etc

I LOVE bilton. When I was in South Africa it was the norm part of the diet. Dad used to prepare it. When we move to Aus, he still made bilton. I can't remember the recipe. All I remember is "St Peters, salt & hanging strips of the meat up for a few days (usually from the clothes line) YUM!

Has anyone got a good recipe for Bilton (my mouth's starting to water.

Originally Posted by Sleepy

My wifes a big fan of jerky - or bull tung (sp?) as she calls it (SAF heritage )
I've got one of those dryers but never thought of using it for meat - so how do you do it? Marinate and then dry? How Long?

"Biltong"

C H T

Thanks CHT. Funny how a SAF accent uz a but like a kiwi accent but not!

Nice stuff Biltong - however you spull it.

Originally Posted by Sleepy

Thanks CHT. Funny how a SAF accent uz a but like a kiwi accent but not!

Nice stuff Biltong - however you spull it.

Erich

Off the biltong subject, but still on drying, banana ,either squeezed or sliced thin then dried is the sort of thing I can eat heaps of. Mango cheeks are also good dried. Buy these things when they're in glut and the price is low. Don