John Du wors No Further a Mystery

I've just recently created a significant batch of venison biltong in my residence produced biltong box. In the drying approach there were occasional instances After i observed furry mould establishing on a few of the items.

Hmm, that’s a fascinating one particular. It almost certainly does enable to purify the air and keep flies absent. Nifty

Then add Worcestershire sauce to brown vinegar. Blend the dry spice from the meat, after that’s mixed then I increase the liquids. Let this soak in overnight in the fridge and hang up the following day. Excellent biltong when.

The vinegar allows to avoid mildew expansion about the meat throughout the drying process. Some environments are more humid than Many others. It's also possible to wipe down the biltong as it can be drying to eliminate any mildew since it seems.

wow , the amazing matter is the fact that I suck at slicing meat Therefore the meat is apparently at unique phases of the drying method so I have the prospect to find out which I desire.

Then I produced a spherical hole for a bulb fitting And that i use a 60W bulb. Viola. Biltong maker. I’ve been working with it for around two many years in this article in Ireland, and it really works like a attraction.

haha (Which in fact worked!). I now provide the Biltong King that is brilliant and this recipe is much much better than the seasoning that comes with the actual Biltong maker! Thanks!

Tipperary in Ireland, so I’m hoping The standard “tender day” Irish weather doesn’t scupper my endeavours (in SA It could be called the bladdy rain again)! I’m hunting forward to observing how the mouth watering regional beef preferences as biltong… thanks for putting up the method on line. Judy McKenna

went on to the internet and searched for a recipe on how to make Biltong. I came on to this recipe and it looks really easy to make it so I wrote it all down And that i am absolutely likely to try it out and I'll come back with the effects.

Studying how for making biltong (the South African way) is really an immensely gratifying process. Not just will you spend less and win mates, you’ll also experience the unmistakable bubbling sensation of patriotism (a purely natural byproduct of constructing this uniquely South African treat).

Even other South Africans in the region love it. I do think mine is currently the top biltong in Northern China. In all probability the one biltong in Northern China but so very good to obtain the flavor of property back. Another detail not surprisingly, is often a recipe for dry wors make sure you!

Wow, that’s helpful resources so excellent to hear. You’ve grow to be the biltong king in your own personal way. We’ll place a dry wors recipe in our content material pot Many thanks with the feedback.

I let meat lie in fridge with its basting sauce and seasoning for over 12 hrs. Will this be harmful to the end result in the biltong.

Thanks – this is excellent! I’ve just finished my very first batch but I've an issue: Should the meat be thoroughly covered with the vinegar (I additional Worcestershire sauce to mine), or maybe lying in a skinny layer, as with your pictures? Would it make a big difference on the style or tenderness?

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