So I have had a hankering for some biltong. Time to give it a shot.
Small test batch of around 2lb.
cut an eye of round roast the into about 1in thick strips. Salted it with sea salt and let it sit in fridge for about 45min
removed most salt with hands and then put it in a brine of malt vinegar and Worcestershire. Let sit 45min then flipped meat over and sit another 45min.
toasted spices (coriander seed, fennel seed) and ground it all together with black pepper, granulated garlic and red pepper flakes.
took meat out of brine and covered in spice mix
weighed finished pieces before putting in box. Will use a 40w incandescent bulb to create air movement over meat.
hopefully it turns out ok and is a starting point to improve upon and figure out.
Small test batch of around 2lb.
cut an eye of round roast the into about 1in thick strips. Salted it with sea salt and let it sit in fridge for about 45min
removed most salt with hands and then put it in a brine of malt vinegar and Worcestershire. Let sit 45min then flipped meat over and sit another 45min.
toasted spices (coriander seed, fennel seed) and ground it all together with black pepper, granulated garlic and red pepper flakes.
took meat out of brine and covered in spice mix
weighed finished pieces before putting in box. Will use a 40w incandescent bulb to create air movement over meat.
hopefully it turns out ok and is a starting point to improve upon and figure out.
