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How I Make Biltong Ready for Saturday!



I make my own biltong at home and I love it.  I start on a Wednesday evening to make sure the biltong is ready by Saturday afternoon! I like to eat biltong and watch Rugby.

I go to my butcher and buy a cut of silverside. I take it home and put the meat onto a breadboard.

I then cut all the sinews off the meat, it looks like a white veil over the meat. I remove some fat but leave some marble on it to add to the flavour.

Cutting the sinews off make the biltong easier and softer to eat.

I then get a spray bottle and fill it with red wine vinegar. I spray the vinegar over the meat and coat both sides. This stops mould from growing on the meat and helps to preserve the biltong.

I then take a cup of Crown biltong spice and pour it liberally over all the biltong making sure to cover all the meat.

I then turn the meat over and recover again with brown spice.

I place the meat into a bowl and cover with plastic wrap. I put this into the fridge and go to bed.

Before work in the morning, I turn the biltong over so the other side can be marinaded.

When I get home from work, I take the plastic biltong hooks and rinse them in boiling water. I then push the hooks through the biltong. I then take a paper towel and put it on a tray, I place the tray in my biltong machine.

I then take the biltong and hang it in the biltong machine. I turn it on and place the lid on.

I then leave the biltong till Saturday and at lunchtime, I take the biltong out and cut it. I leave it in a wooden bowl to air and this makes the outside slightly firmer.

I can then eat biltong to my hearts desire all Saturday afternoon.







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