Namibian Biltong

[BGKYSmoker]

Got a small batch getting ready.
Recipe first then i will get my stuff together.

Namibian Biltong.

For every kg wet meat use.
Ingredients
· 18 gram salt
· 2 gram black pepper
· 1 gram brown sugar - optional
· 4 gram coarsely ground dry roasted coriander.

What you do
· Put spices in bowl.
· Mix by hand. Rub all over meat.
· Leave meat overnight in fridge and it will form its own beautiful brine.
· Next day blot the meat with paper towel to remove excess moisture
· Hang and voilà, perfect biltong after 3-4 days.
Sprinkle with vinegar/or balsamic if you wish, before spicing. Some like it, some don’t. Optional.

 

[flatbroke]

Dude you are a champ. I wish I had the ability You do.

 

[BGKYSmoker]

This top is pretty lean but as they say No Worries.

The nice yellow fat thats on alot of the BT is grass fed beef. I could not find any GFB.

 

[BGKYSmoker]

Coating the strips in the dry mix.

Layer in a container and fridge from 4-12 hours. Tomorrow lightly spray with a mix of worcy/balsamic

 

[Millberry]

gram? gram crackers?

 

[BGKYSmoker]

gram? gram crackers?

REALLY

 

[Millberry]

nawwwwww

 

[BGKYSmoker]

Hanging now. Should be done in 4-6 days.

No heat, just airflow

 

[BGKYSmoker]

Its getting close.

 

[BGKYSmoker]

Needs another day of hanging.

 

[BGKYSmoker]

All done.
Going to vac seal and send to my son in Colorado

 

[daveomak]

Is your son still in the military ???

 

[BGKYSmoker]

No. He has been out for a few years now. He is a flight instructor in Ft Collins, waiting for his final interview at Delta.

Daughter is 22 years active in the Army, other son is Delta

 

[BGKYSmoker]

Just a bit sliced for home and vac sealed going to my son. When he was in Iraq i learned to cut the end of the BT and Jerky flat to remove the points, points poke holes in the vac bags. My tiny bit wont last thru the day.