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Biltong recipe
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Picture of Bakes
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I'm chasing a fallow doe for meat on the weekend and one of my troops has a home made biltong drier box thingy. What's your favorite recipe?


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A mate of mine has just told me he's shagging his girlfriend and her twin. I said "How can you tell them apart?" He said "Her brother's got a moustache!"
 
Posts: 8102 | Location: Bloody Queensland where every thing is 20 years behind the rest of Australia! | Registered: 25 January 2001Reply With Quote
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Picture of muzza
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A lot of the recipes use too much coriander for my liking. Saffas seem to love the stuff , but I dont so much.

Try this recipe

https://www.nzhuntingandshooti...cipe-dryer-box-3699/


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Posts: 4473 | Location: Eltham , New Zealand | Registered: 13 May 2002Reply With Quote
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I consider many biltong recipes quite complicated and involved. My own is basically the same as has been used for generations by my family.
Salt:meat ratio of 1:40.
Pepper to taste and a hint of coriander. Sugar helps with curing, but not necessary.
In a meat dish, pour a bit of vinegar, add the spices and then a layer of meat. Repeat layer by layer.
Leave to soak for 20 to 24 hours. Hang up to dry and eat when done.
 
Posts: 787 | Location: Eastern Cape, South Africa | Registered: 24 December 2006Reply With Quote
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Thanks gents tu2


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A mate of mine has just told me he's shagging his girlfriend and her twin. I said "How can you tell them apart?" He said "Her brother's got a moustache!"
 
Posts: 8102 | Location: Bloody Queensland where every thing is 20 years behind the rest of Australia! | Registered: 25 January 2001Reply With Quote
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Back when I lived in Idaho I used to put string wall-to-wall in my little kitchen and hang biltong. Recipe was basically the same as Karoo’s but I couldn’t help adding a bit of cayenne. Damn good stuff.
 
Posts: 7832 | Registered: 31 January 2005Reply With Quote
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.

Add chilli flakes to half the batch !!

White vinegar not malt.

Good luck !


"Up the ladders and down the snakes!"
 
Posts: 2359 | Location: South Africa & Europe | Registered: 10 February 2014Reply With Quote
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