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Rump Biltong / it is a success w/Qview

post #1 of 17
Thread Starter 

Rump Biltong South African dry beef  use to be made by the farmers  to preserve there meat.

Got 2 Lb Rump

Mix spices

 Brown vinegar

you sprinkle In a containers   some spices. than  the first layers  of meat  sprinkle spices and some vinegar .and repeat   it till finish.

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Mix the spices well

 

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tub the spices in and sprinkle the vinegar

 

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in to the frigid it go’s for 24 hours

 

See you tomorrow

 

 

 

 

 

 


Edited by africanmeat - 3/5/12 at 12:35am
post #2 of 17

Looks great Ahron - looking forward to seeing the finish on this one 

post #3 of 17

Looks great so far Ahron!

post #4 of 17
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Looks great Ahron - looking forward to seeing the finish on this one 



 



Quote:
Originally Posted by SmokinAl View Post

Looks great so far Ahron!



  Thanks guys

 

post #5 of 17
Thread Starter 

OK 20 hours and it ready to be hanged to dry

 

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Added a fan to help with the air Circulation

 

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will see you in 7 days

 

 

post #6 of 17

I had to go back and look at your first pictures.  It looks like the meat slices have swelled to almost steak size for the moment.  Looks wonderful.  Looking forward to seeing how you serve the dish.  I truly miss my old cool cellar.  Every home should have one.

post #7 of 17

Interesting to say the least.  I will follow along thanks.

post #8 of 17

Quite interesting...looking forward to the end result. And I'd love to have your cellar!

post #9 of 17

gotta see how this one turns out!!

post #10 of 17

That is something I would love to taste.  I can't wait to see how it turns out!

post #11 of 17

LOOKS GREAT !!!!!!

post #12 of 17

popcorn.gif

 

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Is it done yet?... LOL

post #13 of 17

Aaron

 

Looks great. I gotta do this again.

 

 

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post #14 of 17
Thread Starter 

Thanks guys another 4 days for the taste

post #15 of 17

Time now for another peek.  Show us the process as you check on the meat.

 

Many of us don't have the cooling cellar but some do and some will want to try this dish.  Keep the tread moving.  Thanks.

 

post #16 of 17
Thread Starter 

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another 3 days

 

 

post #17 of 17
Thread Starter 

Ok it is done taste good nice flavor next time thicker pieces of meat and more coriander

 

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Thanks for looking

 

 

 

 

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