Biltong is the African word for jerkey. It is usually cut thicker than our jerkey and simply air dried , sometimes it is seasoned but mostly plain. It is a way of preserving the meat so that there is protein available for a longer period of time
It's going good so far. No mold or anything. Both are getting dense but still have lots of liquid weight. Probably lost 10-15% and it's been a week it is supposed to take a month or better like this.
Well I pulled it. Seemed firm. Not bad. To me this one is basically thick jerky. But with a different texture. Flavor it like jerky it would be really good
Had some at Peli Peli (South African food) in Houston. Thought it was OK, but the other food I had there was excellent! I agree that flavoring it like traditional jerky would be an improvement.
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