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Biltong????

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    #16
    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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      #17
      Both of my buddies who go to SA a lot are always talking about how good it is.

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        #18
        Wow. Never heard of this. Would like to try it.

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          #19
          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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            #20
            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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              #21
              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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                #22
                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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                  #23
                  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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                    #24
                    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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