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Old 11-15-2017, 03:49 PM   #1
tbeak
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Default Biltong????

Was on Pinterest the other day and noticed a cured meat called biltong. Orginates from South Africa. I am doing mine in the fridge since I don't have a dry box.

Anyone else heard of it or done it?
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Old 11-15-2017, 03:51 PM   #2
Shane
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http://youtu.be/Gg2feZCJNiE
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Old 11-15-2017, 03:52 PM   #3
Ishi&Elvis
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Read any of the Peter Capstick books and he eats it all the time. African big game hunter.
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Old 11-15-2017, 04:23 PM   #4
tbeak
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Well I though, I got an abundance of Elk meat right now, so I grabbed an eye round and am trying it. Just worried about the botulism aspect and keeping it clean from all that
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Old 11-15-2017, 04:41 PM   #5
LeanMachine
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Interested to hear how it turns out. I was always intrigued due to Capstick speaking of it frequently.
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Old 11-15-2017, 04:48 PM   #6
WhiplashTX
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Also interested in how it turns out, I've never made it but the stuff I had in SA was much better than jerky.
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Old 11-15-2017, 05:06 PM   #7
Phillip Fields
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I ate it while I was in South Africa. I thought it was good, but I prefer Jerky
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Old 11-15-2017, 05:44 PM   #8
tbeak
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Well I'll keep y'all updated and I'll try to post pictures of the process.
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Old 11-15-2017, 05:48 PM   #9
deerwatcher51
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I ate quite a bit of it on my second trip to Zimbabwe, my PH was really high on the stuff. It was ok but I like my jerky better.
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Old 11-15-2017, 08:39 PM   #10
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Couldn't get a full picture to upload but I have two like this. My worry is I didn't add enough salt or enough didn't stick. But time will tell. These are both bout 14 inches long
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Old 11-15-2017, 09:00 PM   #11
critter69
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I have tried it , and did not care for it at all. Worst way to " fix" meat there is. Jerky, hamburger, stew meat ,any thing is better to use it on rather then waste it.
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Old 11-15-2017, 09:02 PM   #12
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Quote:
Originally Posted by Shane View Post
Exactly what I was thinking before I even opened the thread!
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Old 11-16-2017, 01:57 PM   #13
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Quote:
Originally Posted by Shane View Post
I had forgotten that episode haha
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Old 11-16-2017, 02:10 PM   #14
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From what I saw on hunting shows, the process (flies crawling all over it while it was drying) would keep me from ever eating it. No personal experience, but if that's how it's all "made", include me out.
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Old 11-16-2017, 02:36 PM   #15
tbeak
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Well mine is in the fridge so hopefully no flies
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Old 11-16-2017, 02:38 PM   #16
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Buddy's wife is from south Africa, her family makes it... she keeps telling me she will bring me some... I really want to try it
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Old 11-16-2017, 02:39 PM   #17
CJ776
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Both of my buddies who go to SA a lot are always talking about how good it is.
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Old 11-16-2017, 07:31 PM   #18
chris2995
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Wow. Never heard of this. Would like to try it.
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Old 11-20-2017, 09:05 PM   #19
tbeak
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Waited my 8 days. I washed one clean and left one with all the seasoning. I figure it'll dry and flake off anyways. Now a 1-2 month wait
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Old 11-20-2017, 09:21 PM   #20
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Biltong is the African word for jerkey. It is usually cut thicker than our jerkey and simply air dried , sometimes it is seasoned but mostly plain. It is a way of preserving the meat so that there is protein available for a longer period of time
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Old 11-27-2017, 10:35 PM   #21
tbeak
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It's going good so far. No mold or anything. Both are getting dense but still have lots of liquid weight. Probably lost 10-15% and it's been a week it is supposed to take a month or better like this.
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Old 12-09-2017, 12:32 AM   #22
tbeak
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Well I pulled it. Seemed firm. Not bad. To me this one is basically thick jerky. But with a different texture. Flavor it like jerky it would be really good
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Old 12-09-2017, 01:19 AM   #23
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Had some at Peli Peli (South African food) in Houston. Thought it was OK, but the other food I had there was excellent! I agree that flavoring it like traditional jerky would be an improvement.
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Old Today, 10:29 AM   #24
tbeak
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Peli peli is a good place to eat.

Yea just not a fan of the traditional seasonings. Gonna change that up for the next one
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