Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: jkononen on May 07, 2020, 11:02:24 PM

Title: Venison or beef Biltong?
Post by: jkononen on May 07, 2020, 11:02:24 PM: Anyone heard of this? Or tried making it? Seems pretty simple... I think I might need to try it.
Title: Re: Venison or beef Biltong?
Post by: Jonathan_S on May 08, 2020, 06:03:11 AM: I might like it except for the coriander...which is what makes it apparently. Not a fan of that combination.
Title: Re: Venison or beef Biltong?
Post by: elkaholic123 on May 08, 2020, 07:58:29 AM: When we were in South Africa last July I ate a lot of Springbuck biltong, I really liked it. Never tried making it since but might have to try it.
Title: Re: Venison or beef Biltong?
Post by: jkononen on May 08, 2020, 08:31:11 AM: https://www.tasteofthewoods.com/recipes-2/venison-biltongafrikaner-jerky/2018
Title: Re: Venison or beef Biltong?
Post by: Boss .300 winmag on May 08, 2020, 08:54:11 AM: 🤔
Title: Re: Venison or beef Biltong?
Post by: James on May 08, 2020, 09:15:45 AM: Quote from: jkononen on May 08, 2020, 08:31:11 AM
https://www.tasteofthewoods.com/recipes-2/venison-biltongafrikaner-jerky/2018

That looks like a fun experiment to try.

The lack of pink salt is interesting.
Title: Re: Venison or beef Biltong?
Post by: hunterofelk on May 08, 2020, 09:37:23 AM: The time I ate Biltong was in Namibia. Mostly it was Gemsbok. The people I hunted with would soak the meat pieces in brine contained in 5 gallon buckets. Then they would set it out to dry on wire mesh in buildings built for this process. Pretty arid in Namibia so it worked real well. They had a cutting tool that sliced the meat pieces. It took awhile for a person's saliva and chewing to break down the morsel, but it was good! Couldn't bring any back with me.