Nice Batch of Biltong

[texashunter]

Found this recipe on line and it worked well. I do use the coriander because I can’t stand the taste of it. I did add a teaspoon of baking soda. This batch came out real good. I hung these pieces last Thursday and took them down this afternoon. They are the thickest cuts I have tried, and they came out great. A little soft in the middle.


Sent from my iPhone using Tapatalk

[texashunter]

Sent from my iPhone using Tapatalk

[texashunter]

Forget to add the recipe

https://www.greedyferret.com/perfect-biltong-recipe-south-african-beef-jerky

Sent from my iPhone using Tapatalk

[camoclad]

That looks like some extreme aging. Awesome

[kd350]

Looks awesome

[Jason Fry]

I used balsamic instead of red wine vinegar on my last batch and it was good. And I pile the pepper on a bit more also.


Sent from my iPhone using Tapatalk

[Old Bald Guy]

Smoke house jerky that we make tons of. Top is pork loin, bottom is backstrap.

[MLAH]

<

[lovetohunt]

What does the baking soda do?

[Bisch]

Biltong! [emoji2961][emoji2961][emoji2961]

Bisch


Sent from my iPhone using Tapatalk Pro

[Rigging Cooks]

You do not cook Biltong. You cut into strips and soak in vinegar with a couple TBL spoons of Baking Soda. Soak a couple hours in the fridge , this prevents mold growing on your meat. You can use different flavors of vinegar, Apple cider, Balsamic, red wine, my favorite is malt brown vinegar. Youtube is full of videos on Biltong, good stuff.

[gtsticker]

My grandpa used to make this all the time without the coriander. We just called it jerky. I remember someone giving me a piece of thin strip that most call jerky and thinking what did they do wrong. All perspective. We also smoked ours with no heat just smoke.


Sent from my iPhone using Tapatalk