meat for long term packing.
- Thread starter fishfish
- Start date
Hi Justin,
There's a plethora of Beef Jerky and biltong vendors online like this one. Can be pricy unless buying in bulk though due to mail prices. Lucky enough to have some local(ish) butchers who sell it near me. Or dead easy to make yourself with little or no equipment. (Could be a fun project for you and the ankle biters).
The Chinese wholesalers do various things along that line, one of my favourites is a pork floss for use in sushi though I like it as a snack or for adding to stews. It's pretty easy to make too http://www.wikihow.com/Make-Pork-Floss
You can also use those dehydrators and it takes any worry out of the making.
There's a plethora of Beef Jerky and biltong vendors online like this one. Can be pricy unless buying in bulk though due to mail prices. Lucky enough to have some local(ish) butchers who sell it near me. Or dead easy to make yourself with little or no equipment. (Could be a fun project for you and the ankle biters).
The Chinese wholesalers do various things along that line, one of my favourites is a pork floss for use in sushi though I like it as a snack or for adding to stews. It's pretty easy to make too http://www.wikihow.com/Make-Pork-Floss
You can also use those dehydrators and it takes any worry out of the making.
I cut them into small cubes (maybe 1/2 cm cubes), freeze them, then use them as I need to. I pick up a chorizo from the butcher once a month, and they go well in a lot of things. They're a very very good addition to pea and ham soup, or to omelettes etc. They're versatile, and if you cook them up and collect the oil (through a muslin) they give you a great cooking oil!
Biltong all the way, bloody awesome!
Been addicted to it since I came back from South Africa years ago.
Been addicted to it since I came back from South Africa years ago.
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