Right guy's one or two of you asked how to make Biltong Beef or Venison
First you can make your own mix with pickle spices and add salt or Buy the Mix from http://www.weschenfelder.co.uk/
or
http://www.sausagemaking.org/acatalog/index.html
I use Weschenfelder
The Meat.
Cut meat into strips 1/2"thick and as long as you want like steaks as in Pic's below
The Mix
Malt Vinegar
Venison with the Biltong Mix on it
Venison with mix in the Vinegar Dip both sides in and put in a bowl Only dip in vinegar some of the mix comes off don't worry this is normal.
Then I hang mine in the airing cupboard as in Pic ( did **** the wife off )
leave to dry for 4-7 days depending on thickness some people like it wet which is about 3-4 days on thinner ones.I usually start eating mine 3-4 days in the longer you leave it the dryer it gets
Airing Cupboard
Hang with paperclips bend them to make hooks
I hope you can understand this if not ask and I will try to help
Good luck All
Mike
First you can make your own mix with pickle spices and add salt or Buy the Mix from http://www.weschenfelder.co.uk/
or
http://www.sausagemaking.org/acatalog/index.html
I use Weschenfelder
The Meat.
Cut meat into strips 1/2"thick and as long as you want like steaks as in Pic's below
The Mix
Malt Vinegar
Venison with the Biltong Mix on it
Venison with mix in the Vinegar Dip both sides in and put in a bowl Only dip in vinegar some of the mix comes off don't worry this is normal.
Then I hang mine in the airing cupboard as in Pic ( did **** the wife off )
leave to dry for 4-7 days depending on thickness some people like it wet which is about 3-4 days on thinner ones.I usually start eating mine 3-4 days in the longer you leave it the dryer it gets
Airing Cupboard
Hang with paperclips bend them to make hooks
I hope you can understand this if not ask and I will try to help
Good luck All
Mike
