Biltong.huntersouthafrica.com Dedicated to all the biltong (jerky) eating lovers off this world. Vegetarians - this site is not for you- please use this link to exit
|
||||||
WHAT IS BILTONG Biltong is South African dried meat. The word comes from Dutch with ‘BIL’ meaning buttock and ‘TONG’ meaning strip. Biltong has been around for centuries; for instance, a more primitive form, the Dutch tassal, was also prepared in certain areas of France during the late Middle Ages. Tassal was also made in Batavia, and made its way to South Africa with the Dutch settlers where it was adapted to the less pungent biltong. Biltong has been a favourite with South African’s and Zimbabwean’s for close on 400 years now. This mildly spiced and salted, air dried meat, has sustained these people since the early days of the Voortrekkers and has, in more recent years, lent it's name to both the complexion and diet of one of South Africa's most famous sons - the single-handed round the world sailor "Biltong" Bertie Reed. No Rugby, Cricket, Tennis, Boxing or other sporting occasion in South Africa - whether it be watched live or on television - is quite complete without a few beers and a good supply of Biltong. It also makes a great traveling companion as it can last for long periods of time with very little attention, always providing sustenance in the absence of other foods or delicacies. In the home it can be used in a multitude of ways to compliment other dishes: thinly sliced as a filling for omelets, sliced or shredded as a filling for pancakes, crepes and quiches, salads, and spreads. Of course, the South African farmer's favorite: plenty of shredded Biltong on a slice of freshly baked bread with plenty of butter. Biltong can be made using a variety of meats that's available, but the most popular tastes are still:
The tastes vary from meat to meat and is further enhanced by adding the makers own blend of herbs and spices - sometimes more secretly guarded by the maker than the Coke-Cola recipe. Biltong making is traditionally made during the winter months but is also available during the summer as the makers use specially made cabinets to cure the meat-ready for consumption by the eagerly awaiting millions. Game biltong is popular due to its low cholesterol levels and high protein value and the absence of fat. is described in an article on this site. How to best enjoy your biltong. Biltong can be machine sliced into very thin pieces, Cut into chunks, Cut into thin slices with a pocket knife, If timber dry, broken into small pieces, Grinded into a powder form and sprinkled over a savoury snack, Now that you have a plate full of your favorite biltong, I suggest you plant yourself in a quiet place, have amble supplies of Caste Lager or Amstels at hand, locked away the dogs (and the kids for that matter), and escape into your own world of distant adventures and exquisite tastes. Enjoy the ride !!! |
The Process of making Biltong
Shooting the game
Weighing a carcass
Splitting the cuts
Trimming the meat
Cutting the strips
Salted, spiced and hanged to dry
The greatest mistake you can make in life
is to be continually fearing you will make one.
|
5-10kg Topside beef 500gr Crown Safari Biltong spices Grama's vinegar Paperclips ooOOOoo Remove all visible connective tissue from the meat Cut meat into long 25mm thick strips Sprinkle some spices into the bottom of s suitable container Layer the meat into the container and sprinkle Crown Safari biltong spices over the meat according to usage. Sprinkle thinly with Grama's vinegar and leave overnight in a cool area and away from animals and insects. Hang in a cool well ventilated place by bending a paperclip and inserting it into the top end of the meat which is hanged over a tightly stretched wire or rope. A fan can be used to circulate air even faster between the pieces and allows for quicker drying time. Wait 5-7 days and remove Weigh loss of up to 50% can be expected
Enjoy!!! Not the practical man? Visit your local butcher and buy your biltong from him. But, why not buy straight from the man that hunted the game and is in the know off what good biltong should taste like How to order (regret South Africa Only) Pricelist or Contact Stanley +27 82 334 0522
|
||||
Partners Link exchange- [ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] - [ xxx ] - [ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] - [ xxx ] - [ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] -[ xxx ] - 22 August 2008 04:19:20 PM |
|
|||||
