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Yes you can indeed, all you do is cut your lamb into the desired size strips, soak in a cup vinegar mixed with 125ml worcester sauce for about an hour , remove and let drip, the in a bowl combine salt, cayane pepper, black pepper, peri peri spice, corriander seeds split and a lttle garlic salt. Cote the lamb in this spice and place in an airtight contaainer, marinade over nite. Then put on biltong hooks and placer in a biltong maker
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A biltong is a snack that originated in South Africa nearly 400 years ago. Although similar to American jerky, this type of dried meat is thicker and cured differently. It… is made of various types of lean meat, mainly beef, and is sliced in strips, sticks, or chips.
baaaaaaa, it can also be known as a bleat.
i was wondering the same thing so i searched it on Google and this was one of the sites that popped up it has many good answers. www.sheep101.info/pets.html
Ok. This will be very quick and basic ,but will have you as happy as ever with the results. I was born in Pretoria, South Africa so i have been surrounded by biltong my whole …life. So i learnt a few tricks or two.Here is a recipe that has proven to be liked the most by all my friends and familyGet about a kilo of silver side beefHalf a cup vinegar .preferably apple cider or brown 2 tbs of coriander2 tbs of course saltHalf tbs whole black pepper1 tsp of your favourite herbs eg. Thyme etcTry to find some dried garlic or onions from a supermarket .they usually come in a special grinder with some other spices .but this is optional though greatly affects the flavour. Now you ready to start the processOk now that you have everything .lets get started.Cut your meat into 1cm thick strips leaving the single layer of fat on.Now take the rock salt and sprinkle on a plate.then place the meat on the plate and sprinkle the other side of the meat to get an even coat .now put in the fridge once evenly coated. After 15 mins take out and rinse the salt of with vinegar NOT WATER! Dont wash every last bit of salt of. Leave a bit .Now take spices and crush then and make an even mix. And if you like you can add about a quarter tsp of bicarb soda to the spice mix to prevent mould growth in more humid places .but this is not required.Evenly pat down the spices into the meat making sure its an even coat to prevent mould.now put in fridge for 2 hours making sure the meat is not resting in its own blood or juices.Now you ready to hang.I use a biltong maker that i made in 20mins . Just take a box . Put a piece of cable or a wooden rod trough the top for the meat to hang. Then take a 60watt lightbulb and put on the bottem of the box making sure to cover the bulb so juices don't drip on it. Then make a few holes in the top so the warm air can rise over the meat and exit. Pretty simple. You can also Google the "biltong box" for more detail. Hope you have great success with my trademark recipe .im sure you can impress your friends and fam wherever in the world you are. Feel free to ask me questions and give me feedback on your success
You have to bash it with a tenderizer. it is a metal block with sharp points on each side on a wooden handle.
well, it doesnt lay eggs, it doesnt have feathers, and it has fur. AKA sheep
No biltong is not bad for you and in fact it makes you eat less. This is pure protein that you are eating, meaning it keeps you full and keeps you away from those snack times
IT is sun dried beef or game meet.
Baa Baa, black sheep have you any wool? Baa Baa.
Lamb is a fatty meat so it can make you fat, but only if you eat too much of it.
In Food Canning
Hard to say, but it appears to be a South African method of drying meat.