Posted on 03/29/2018 9:14:48 PM PDT by Blue House Sue
Well....you're stupid.
Before I forget, leave some hanging for a cpl of weeks till it is rock hard. Cut it into little chunks and toss it in a blender. Now you have biltong fluff. So good in an omelet, but the possibilities are endless. Just think of Avo toast with biltong fluff.
On the scorching whole seeds. You want them to get right up to the point of starting to smoke a bit. Stir them so they get evenly scorched. As to why coarsely ground, no clue but it is the way it is done.
For a holiday treat try a beef tenderloin biltonged. Slice it really thin. Got about 2 KG in North Transvaal from a local butcher one time with 3 people in the car and it was all gone in 2 hrs. Leave it only 3 days hanging (Nat Biltong) (Wet Biltong). Best damned biltong I ever tasted.
Thank you, well noted. The size of the cup is for dosing the meat weight, since I’ll experiment with smaller quantities first. Nice tips about the different types and usage of Biltong.
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